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Mushroom Pasta with Old-Fashioned Cream Sauce

ByDiane Gail February 1, 2026February 1, 2026

This mushroom pasta with old-fashioned cream sauce is made with gently sautéed mushrooms and a rich pecorino romano cream sauce, then tossed together with tender egg noodles for a simple, satisfying pasta dinner.

Mushroom pasta tossed with a creamy sauce and egg noodles, served in a rustic brown bowl on a wooden surface.

So much flavor. So little effort.

I love a pasta dish like this for a lazy weekend afternoon — something simple, full of flavor, and satisfying without feeling heavy. It’s the same reason I often turn to dinners like my creamy chicken pasta bake or homestyle chicken and noodles when I want comfort food without a lot of effort.

The mushrooms add body and depth, making this a lighter, meat-free meal that still feels complete and well balanced.

I like to serve it with a simple zucchini side dish or a bowl of fresh farmhouse coleslaw, and if there’s a loaf of homemade no-knead bread around, a few slices on the side fit right in.

Recipe ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Uncooked egg noodles, whole mushrooms, bowls of liquid ingredients, grated cheese, spices, garlic cloves, and a whole onion arranged on a wooden table.

Mushrooms: Use baby portobello or white button mushrooms for a balanced, savory flavor, but shiitake or a mixed mushroom blend can be substituted for more depth and texture.
Chicken broth: A good-quality broth adds body and structure to the sauce; I prefer using my from-scratch chicken broth for a cleaner flavor and better control over salt.
Pecorino romano: This sharp, salty cheese melts smoothly into the sauce and provides depth without overpowering the mushrooms; freshly grated cheese is essential for proper melting.
Egg noodles: I like using No Yolks broad egg noodles for their sturdy texture, which holds up well and carries the sauce evenly.

See the recipe card for full information on ingredients and quantities.

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How to make mushroom pasta with old-fashioned cream sauce

Sliced mushrooms and cooked onions simmering together in a cast iron skillet with visible juices.

Step 1: Heat olive oil in a skillet over medium heat, then add the chopped onions and cook until they are softened and just beginning to turn translucent, stirring occasionally to prevent browning.

Step 2: Add the mushrooms, pressed garlic, salt, pepper, and thyme, cooking until the mushrooms release their moisture and become lightly tender. Sift the flour evenly over the mixture, stirring it in quickly, and cook for about 1 minute to remove any raw flour taste.

Mushroom and onion mixture simmering in chicken broth and cream in a cast iron skillet on the stove.

Creamy mushroom sauce with visible herbs resting in a cast iron skillet on a wooden surface.

Step 3: Slowly stir in the chicken broth and bring the sauce to a gentle simmer. Cook just until it begins to thicken slightly — the sauce should still be loose and fluid at this stage, not thick or pasty.

Step 4: Stir in the heavy cream and pecorino romano, heating gently until the cheese is melted and the sauce is smooth. Remove from heat and let the sauce rest for about 5 minutes to settle and finish thickening naturally.

Creamy mushroom pasta made with egg noodles and a cream-based sauce, presented in a brown serving bowl against a wood background.

Creamy mushroom pasta with egg noodles, visible mushroom pieces, and a light smoked paprika garnish served on a brown plate on a wooden table.

Step 5: Pour the sauce over the cooked egg noodles in a large bowl and toss well until the noodles are evenly coated with the sauce.

Step 6: Finish with chopped parsley and a light sprinkle of smoked paprika, if desired, just before serving.

Top tips

Choose the right pan for the sauce: Use a pan with enough surface area for the mushrooms to cook evenly without crowding. If the mushrooms are packed too tightly, they’ll steam instead of sauté, which affects both texture and flavor.
Salt the mushrooms early: Adding salt when the mushrooms go into the pan helps them release their moisture so it can reduce slightly and become part of the sauce, rather than pooling in the pan. This concentrates flavor while still keeping the mushrooms tender.
Watch the flour closely: After sprinkling the flour over the mushrooms, keep it moving and don’t rush this step. Cooking it briefly prevents a raw flour taste and ensures the sauce thickens smoothly once the liquid is added.
Control the thickness gradually: The sauce should only lightly thicken before the cream and cheese go in. It will continue to tighten slightly as it rests and again once it’s tossed with the noodles, so stopping early keeps the final texture balanced.
Use freshly grated cheese: Pecorino romano melts best when freshly grated. Pre-grated cheese doesn’t incorporate as smoothly and can make the sauce grainy instead of silky.
Toss while everything is warm: Pouring the warm sauce over warm noodles helps it cling evenly and combine properly. If either cools too much, the sauce won’t coat as well.
Adjust seasoning at the end: Pecorino romano adds saltiness, so it’s best to taste after everything is combined before adding any additional salt.