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Mushroom pasta with bacon served over creamy linguine.

Mushroom Pasta

This mushroom pasta is sauteed garlic butter mushrooms and bacon, all tossed in a creamy parmesan sauce with linguine pasta. A quick and easy dinner option that's full of savory flavors!
Course Main
Cuisine Italian
Keyword mushroom pasta
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings 4
Calories 689kcal
Author Sara Welch


  • 5 tablespoons butter divided use
  • 12 ounces mushrooms sliced, I use button mushrooms
  • 1 1/2 teaspoons minced garlic
  • 10 ounces linguine pasta
  • 1 cup heavy cream
  • 3/4 cup freshly grated parmesan cheese
  • 5 slices bacon cooked and crumbled
  • salt and pepper to tastee
  • 2 tablespoons chopped parsley


  • Cook the pasta in salted water according to package directions.
  • Heat 1 tablespoon of butter in a large pan over medium high heat. 
  • Add the mushrooms to the pan and season with salt and pepper. Cook the mushrooms for 5-6 minutes or until golden brown.
  • Add the garlic to the pan and cook for an additional 30 seconds. Remove the mushroom mixture from the pan and cover to keep warm.
  • Wipe out the pan with a paper towel.
  • Melt 4 tablespoons of butter in the pan over medium low heat. 
  • Add the cream and simmer for 4-5 minutes or until just thickened - do not boil.
  • Whisk in the parmesan cheese, stirring continuously, until cheese has melted. 
  • Season the sauce with salt and pepper to taste.
  • Drain the pasta and place in the pan with the cream sauce. Add half of the mushrooms and half of the bacon. Toss until everything is coated in the sauce.
  • Arrange the remaining mushrooms and bacon on top of the pasta. Sprinkle with parsley then serve.


Calories: 689kcal | Carbohydrates: 52g | Protein: 41g | Fat: 35g | Saturated Fat: 26g | Cholesterol: 477mg | Sodium: 743mg | Potassium: 325mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1505IU | Vitamin C: 5mg | Calcium: 454mg | Iron: 3.9mg