Creamy Mushroom Pasta Thyme (Printable)

Tender pappardelle tossed in a creamy mushroom and thyme sauce with Parmesan, offering rich, comforting flavors.

# What You Need:

→ Pasta

01 - 12 oz pappardelle

→ Mushrooms & Aromatics

02 - 1.5 lb mixed mushrooms (cremini, shiitake, button), sliced
03 - 2 tablespoons olive oil
04 - 2 tablespoons unsalted butter
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh thyme leaves

→ Sauce

08 - 1/2 cup dry white wine
09 - 2 cups vegetable broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - Fresh thyme sprigs
14 - Extra Parmesan cheese

# Directions:

01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, approximately 3 minutes.
02 - Add sliced mushrooms and sauté until they release their liquid and begin to brown, 6 to 8 minutes.
03 - Stir in minced garlic and fresh thyme leaves, cooking for 1 minute until fragrant.
04 - Pour in the dry white wine, scraping up any browned bits from the pan bottom, and simmer for 2 minutes to reduce slightly.
05 - Add pappardelle, vegetable broth, and a generous pinch of salt. Stir to combine, ensuring pasta is mostly submerged in liquid.
06 - Bring mixture to a boil, then reduce heat and simmer uncovered, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed, 10 to 12 minutes.
07 - Pour in heavy cream and grated Parmesan cheese. Stir well and cook for 2 to 3 minutes until sauce thickens and coats the pasta evenly. Adjust seasoning with salt and pepper as needed.
08 - Transfer to serving bowls immediately while hot. Garnish with additional Parmesan cheese and fresh thyme sprigs.

# Expert Advice:

01 -
  • It feels fancy enough to serve to people you want to impress, but casual enough to make on a random weeknight when you need something good.
  • Everything happens in one pot, which means less cleanup and more time enjoying what you've made.
  • The mushrooms release their own deep, savory flavor into the sauce, so you don't need meat to make this feel substantial and satisfying.
02 -
  • Don't skip browning the mushrooms properly—rushing this step means you'll miss out on the deep, savory depth that makes this dish feel special instead of just creamy.
  • If your sauce seems too thin when the pasta is done, you can let it simmer for an extra minute or two to reduce further, but if you add too much cream at once, it's hard to take back.
03 -
  • Use a deep skillet or Dutch oven so the pasta has plenty of room to cook and the liquid doesn't boil over—a shallow pan will make this frustrating.
  • Don't wash your mushrooms if you can avoid it; just wipe them with a damp cloth or soft brush, because they absorb water and you want them to brown, not steam.
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