Creamy Garlic Mushroom Penne

Creamy garlic mushroom penne is a rich but simple pasta that’s perfect when you want something cozy and fast. The sauce comes together in one skillet and hugs every piece of pasta with buttery garlic and mushroom flavor.

The mushrooms cook until golden and give off deep, savory notes. Then garlic, shallots, and cream build a sauce that’s thick without needing flour or roux.

You cook the pasta on the side and stir it right into the sauce at the end. Parmesan helps thicken everything and adds sharpness that balances the cream.

A sprinkle of parsley on top keeps it bright and fresh. Serve it straight from the skillet for a satisfying dinner in thirty minutes or less.

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Why This Recipe Always Works

This pasta keeps things easy without skipping flavor. It’s all about the steps happening in the right order.

First, mushrooms brown in a hot pan with butter and oil. Then garlic and shallots cook quickly to avoid burning and bring out their sweet side.

You pour in cream and thyme and let it bubble gently. This turns the pan juices into a sauce that’s silky and full of depth.

Parmesan brings sharp saltiness and thickens the sauce naturally. A bit of reserved pasta water helps bring it all together and keeps it smooth.

• No extra pots – You only need one pan for the sauce
• Fast cooking – Every step moves quickly and cleanly
• Bold mushroom flavor – Searing first makes a big difference
• Creamy without flour – Cheese and cream do all the work
• Easy to customize – Add spinach, chicken, or herbs if you want

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What You’ll Need to Make It

This dish uses simple ingredients that are easy to find and hard to mess up. You just need good mushrooms and real cream for the base.

Use penne or another pasta shape with grooves so the sauce sticks. Don’t skip the Parmesan. It melts in and makes everything richer.

• Penne pasta – Cook until al dente and set aside
• Mushrooms – Cremini or white mushrooms, sliced thin
• Garlic – Fresh and minced for strong, warm flavor
• Shallot – Adds sweetness and depth to the sauce
• Heavy cream – Thickens and coats the pasta
• Parmesan cheese – Use real cheese and grate it yourself
• Butter and olive oil – Needed to sauté and build the base
• Fresh thyme – Gives the cream sauce a savory edge
• Salt and pepper – Taste and adjust as you cook
• Parsley – Fresh and chopped for garnish

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How to Make Creamy Garlic Mushroom Penne

This dish comes together in a few fast steps. Get everything prepped before you start so you can move through the cooking without stopping.

• Boil the pasta – Cook penne in salted water until al dente. Drain and set aside. Save a small cup of pasta water.
• Sauté the mushrooms – Heat butter and olive oil in a large skillet. Add sliced mushrooms and cook until browned and most of the liquid is gone.
• Add the garlic and shallot – Stir in minced garlic and chopped shallot. Cook for 1 to 2 minutes until soft and fragrant.
• Pour in the cream – Add heavy cream and sprinkle in the fresh thyme. Simmer on medium heat until it thickens slightly.
• Melt in the Parmesan – Stir in the grated Parmesan and mix until smooth. Add a splash of pasta water if the sauce gets too thick.
• Toss in the pasta – Add the cooked penne to the skillet. Stir until everything is coated and warmed through.
• Garnish and serve – Turn off the heat. Sprinkle fresh chopped parsley on top and serve right away.

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What to Serve on the Side

This pasta is filling, but a side dish or drink helps round out the meal. Keep it simple so the sauce stays the star.

Side Dish	Why It Works
Green salad	Fresh greens break up the creamy sauce
Garlic bread	Use it to scoop up any extra cream from the plate
Roasted carrots	Sweet and earthy next to the mushrooms
Lemon broccoli	Bright and quick with a bit of crunch
Grilled chicken	Adds protein and keeps the plate hearty
Sparkling water	Helps keep everything light and balanced

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How to Store and Reheat Leftovers

Leftovers reheat well with a little extra cream or milk. Keep it smooth by using gentle heat.

• Avoid freezing – Cream sauces don’t freeze well. The texture will change when thawed.
• Cool before storing – Let the pasta cool completely. Transfer to an airtight container and refrigerate for up to 3 days.
• Reheat on the stove – Warm in a skillet over low heat. Add a splash of cream or broth to loosen the sauce.
• Use the microwave if needed – Reheat in short bursts. Stir between each one and add a little liquid if the sauce looks dry.

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Common Questions About This Pasta

Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich. Add extra cheese to help it thicken.

What other pasta shapes can I use?
Try fusilli, rigatoni, or shells. Just avoid noodles that don’t hold sauce well.

Can I use dried thyme?
Yes, but use less. About a third of what you’d use if it were fresh.

Can I make it with gluten-free pasta?
Yes. Use your favorite gluten-free brand and follow the same method.

Can I add protein?
Absolutely. Try sliced chicken, bacon, or sautéed shrimp.