Creamy Beef And Mushroom Pasta

Name: Creamy Beef And Mushroom Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 300g wide pasta (fettuccine or pappardelle); Salt for pasta water; 500g ground beef; 200g mushrooms, sliced; 1 medium onion, chopped; 2 cloves garlic, minced; 200ml heavy cream; 100ml white wine; 1 tablespoon olive oil; 1 teaspoon dried thyme; 1 teaspoon dried basil; Salt and pepper to taste; Grated Parmesan cheese, for serving

Highlighted under: Traditional Comfort Food Favorites

When I set out to create this Creamy Beef and Mushroom Pasta, I wanted to make a dish that was not only rich and flavorful but also simple enough for a weeknight dinner. After several attempts to balance the creaminess with a deep beef flavor, I found that sautéing the mushrooms before adding them to the sauce created a wonderful umami depth. The combination of herbs really brings the whole dish together, and I can assure you, this is comfort food at its best. It's become a family favorite that I love making time and again.

Created by

Esme Caldwell

Last updated on 2026-02-24T04:05:36.800Z

As I experimented with different pasta recipes, I quickly realized that the secret to a truly creamy sauce lies in the right balance of ingredients. The fresh herbs I infused into the dish not only enhanced the flavor but also added a vibrant touch to the presentation. After testing various types of pasta, I found that wide noodles work best, allowing the creamy sauce and beef to cling perfectly.

One evening, I decided to add a splash of white wine to the mushroom saute. The result was a richer sauce with incredible depth that impressed everyone at the dinner table. I encourage you not to skip this step, as the wine really elevates the flavors.

Why You'll Love This Recipe
Rich and hearty flavors that satisfy
Creamy texture that comforts every bite
Perfect for weeknight dinners and special occasions

The Importance of Sautéing Mushrooms

Sautéing the mushrooms before adding them to the sauce is crucial for enhancing their flavor. When cooked, mushrooms release moisture that can dilute the sauce if added raw. By sautéing them until they are golden and tender, they not only develop a deep umami taste but also absorb the flavors from the pan, which contributes to the overall richness of the sauce. Aim for about 5-7 minutes of cooking time on medium heat to ensure that the mushrooms are well-cooked and flavorful.

In addition to flavor, the texture of the mushrooms plays a significant role in the dish. Well-sautéed mushrooms have a slightly chewy but tender bite, which contrasts beautifully with the creamy pasta. If you prefer a different texture, consider using a mix of wild mushrooms, such as shiitake or cremini, for a more varied bite. Just remember to adjust their cooking time slightly, as denser mushrooms will need a bit longer to soften.

Perfecting the Cream Sauce

The cream sauce is where all the magic happens in this dish. When adding the heavy cream, it's essential to keep the heat low and avoid boiling, as this can cause the cream to curdle. Instead, let it simmer gently for about 5 minutes, allowing the flavors from the thyme and basil to meld. You'll know it's ready when the sauce thickens slightly and begins to coat the back of a spoon.

If you find the sauce too thick, don’t hesitate to add a spoonful of reserved pasta water. This starchy water not only thins the sauce but also helps it cling better to the pasta. For added depth, you can also try incorporating a splash of Worcestershire sauce or soy sauce—these ingredients can accentuate the umami flavors without overpowering the creaminess.

Ingredients

For the Pasta

300g wide pasta (fettuccine or pappardelle)
Salt for pasta water

For the Sauce

500g ground beef
200g mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
200ml heavy cream
100ml white wine
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
Grated Parmesan cheese, for serving

Make sure to prepare all ingredients before you start, as this dish comes together quickly!

Instructions

Cook the Pasta

In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.

Sauté the Meat and Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent. Add the ground beef, cooking until browned. Drain any excess fat.

Add Mushrooms and Wine

Stir in the sliced mushrooms and cook until tender. Pour in the white wine, allowing it to reduce for a few minutes, scraping any brown bits from the pan.

Prepare the Cream Sauce

Lower the heat and add the heavy cream, thyme, and basil. Stir to combine, then season with salt and pepper. Let the sauce simmer gently for about 5 minutes.

Combine and Serve

Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency. Serve with grated Parmesan cheese on top.

Enjoy your creamy beef and mushroom pasta with a side salad or garlic bread!

Pro Tips

For added flavor, consider incorporating a splash of Worcestershire sauce or some fresh parsley for garnish before serving.

Make-Ahead and Storage Tips

This Creamy Beef and Mushroom Pasta can be made ahead and stored for a quick weeknight meal. Prepare the sauce without the pasta, allowing it to cool completely before transferring to an airtight container. It will keep well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of cream or reserved pasta water to maintain that luscious texture.

If you want to freeze leftovers, it’s best to individually portion the sauce and freeze in airtight containers. When ready to eat, simply thaw in the refrigerator overnight and reheat on low heat. However, be aware that the cream might separate slightly upon reheating, so stir vigorously and add a bit more cream if necessary to bring back that creamy consistency.

Serving Suggestions

To elevate this dish further, serve it with a side of garlic bread or a fresh, crisp salad. The contrast of textures between the creamy pasta and a crunchy salad perfectly complements the richness of the dish. A simple vinaigrette can cut through the heaviness and provide a refreshing balance.

For a touch of freshness, consider garnishing the finished dish with freshly chopped parsley or chives just before serving. Not only does this add a pop of color, but it also enhances the flavor profile with a mild oniony note that pairs well with the beef and mushrooms.

Questions About Recipes

→ Can I use a different type of meat?

Absolutely! Ground turkey or chicken can be great alternatives.

→ Is there a vegetarian version of this dish?

Yes! You can substitute the beef with a mixture of lentils and additional vegetables.

→ How can I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

→ Can I freeze this pasta?

Yes, you can freeze the sauce separately from the pasta. It will keep well for up to 3 months.