Forest Mushroom Pasta with Cream Sauce

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Earthy forest mushrooms simmered in a rich cream sauce with fresh thyme, served over perfectly cooked spaghetti. This Italian-inspired pasta recipe, ready in about 40 minutes, pairs spaghetti, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 620 cal/serving

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Ingredients

12 oz spaghetti
2 tbsp olive oil
1 medium, finely diced onion
3 cloves, minced garlic
8 oz, sliced mixed forest mushrooms
1/2 cup dry white wine
1 cup heavy cream
1/4 cup, grated Parmesan cheese
1 tbsp, leaves fresh thyme
to taste salt
to taste freshly ground black pepper
1/4 cup, chopped fresh parsley

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Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely diced onion and 3 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
Step 3: Add 8 oz sliced mixed forest mushrooms and cook for 5 minutes until they release their liquid and begin to brown.
Step 4: Pour in 1/2 cup dry white wine and simmer for 2 minutes until the liquid reduces by half.
Step 5: Stir in 1 cup heavy cream and 1/4 cup grated Parmesan cheese, cooking for 2 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Step 6: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water. Toss vigorously for 1 minute until the sauce coats the pasta evenly. Stir in 1 tbsp fresh thyme leaves.
Step 7: Serve immediately, garnished with 1/4 cup chopped fresh parsley.