This Creamy Wild Mushroom Pasta is a comforting, elegant dish that showcases sautéed wild mushrooms in a luscious goat cheese sauce, finished with toasted hazelnuts for crunch. It’s a cozy, weeknight dinner that feels gourmet without the fuss.
Why You Will Love This Recipe
Earthy mushrooms, creamy goat cheese, and perfectly cooked pasta come together in this rich, satisfying recipe. It’s an indulgent, vegetarian-friendly dish with complex flavors and gourmet flair—done in under 40 minutes.
Creamy Wild Mushroom Pasta
Pasta dishes don’t need to be complicated to taste restaurant-worthy. This creamy wild mushroom pasta is proof. With the right balance of richness and umami, it’s a beautiful way to transform simple ingredients into a luxurious meal.
The stars here are the mushrooms. We use a medley—think crimini, shiitake, oyster, baby bella—for variety in texture and flavor. Sautéing them until golden caramelizes their natural sugars and deepens their flavor.
Instead of using sherry wine, we’ve enhanced the flavor with extra garlic, herbs, and a splash of reserved pasta water to keep things light but creamy. No alcohol needed.
Red onions and garlic add savory depth, and a sprinkle of thyme rounds everything out with earthy notes that complement the mushrooms.
The goat cheese melts into a tangy, velvety sauce that clings to every strand of pasta. It’s rich, yes, but not heavy.
The pasta of choice? Linguine. It holds the sauce perfectly and provides a nice bite to balance the softness of the mushrooms.
Chopped hazelnuts bring in a nutty crunch and surprise texture in every bite. Optional, but highly recommended.
This dish is ready in about 35 minutes, making it perfect for busy nights when you still want something special.
It’s vegetarian, satisfying, and pairs beautifully with a simple green salad or roasted asparagus.
This pasta also reheats well, making it great for leftovers. The sauce thickens and becomes even more flavorful by the next day.
If you’ve been looking for a dinner that’s comforting yet elevated—one you can serve to guests or just enjoy in your sweats—this one checks all the boxes.
Servings 4
Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 1 lb linguine pasta
- 3 tablespoons olive oil
- 26 oz wild mushrooms (crimini, shiitake, oyster, baby bella), sliced
- 1 red onion, diced
- 4 garlic cloves, minced
- 1 teaspoon sea salt (plus more to taste)
- 2 1/2 teaspoons fresh thyme, chopped
- 6 oz goat cheese
- 3/4 cup reserved pasta water
- 1/4 cup chopped hazelnuts (optional, for topping)
- Fresh ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 3/4 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Add mushrooms and sauté for 7-10 minutes, stirring occasionally, until browned and tender.
- Add diced red onion, minced garlic, and salt. Sauté for another 3-4 minutes until onions are softened.
- Stir in fresh thyme and cook for 1 more minute.
- Transfer cooked pasta to the skillet. Add goat cheese and reserved pasta water.
- Toss until goat cheese is melted and everything is coated in a creamy sauce. Season with black pepper.
- Plate and top with chopped hazelnuts if desired. Serve immediately.
Tips
- Don’t overcrowd the skillet—sauté mushrooms in batches if needed to get that golden brown finish.
- Use full-fat goat cheese for the creamiest sauce.
- Feel free to sub in walnuts or pecans if you don’t have hazelnuts.
- Stir in a handful of spinach or kale for extra greens.
