Sautéed Mushroom Pasta with Thyme and Cream
A simple weeknight dinner featuring tender spaghetti coated in a savory mushroom sauce infused with fresh thyme and a touch of cream. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs spaghetti, olive oil, medium, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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.
Ingredients
- 8 oz spaghetti
- 2 tbsp olive oil
- 1 medium, finely diced onion
- 3 cloves, minced garlic
- 12 oz, sliced cremini mushrooms
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- 2 tbsp, leaves only fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 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 medium onion, finely diced, and cook for 5 minutes until softened and translucent.
- Step 3: Add 3 cloves garlic, minced, and 12 oz cremini mushrooms, sliced, to the skillet. Cook for 7 minutes until mushrooms release liquid and turn golden brown, stirring occasionally.
- Step 4: Stir in 1/2 cup vegetable broth and 1/4 cup heavy cream, then simmer for 3 minutes until sauce thickens slightly.
- Step 5: Add drained spaghetti to skillet with 1/2 cup reserved pasta water and 2 tbsp fresh thyme leaves. Toss vigorously for 1 minute until sauce coats pasta evenly.
- Step 6: Season with 1/2 tsp salt and 1/4 tsp black pepper, then stir in 1/4 cup grated Parmesan cheese until melted and creamy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Mushroom Pasta with Thyme and Cream take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Mushroom Pasta with Thyme and Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Sautéed Mushroom Pasta with Thyme and Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Mushroom Pasta with Thyme and Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Mushroom Pasta with Thyme and Cream vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
