Dinner

Creamy Mushroom Pasta with Burrata Recipe

ByMaya Quinn March 9, 2026March 9, 2026

Introduction

This creamy mushroom pasta with burrata is a luscious and comforting dish that combines tender pappardelle pasta with a rich mushroom sauce and fresh burrata cheese. It’s perfect for a cozy dinner that feels indulgent yet simple to prepare.

A deep white plate filled with wide, flat yellow pasta ribbons as the base layer, topped with a creamy white cheese layer in the middle, covered by a thick sauce with dark brown sauteed mushroom slices scattered on top, garnished with small green thyme sprigs placed centrally. The plate sits on a white marbled surface, with a silver spoon featuring a shell design on the handle partially visible on the lower right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz cremini mushrooms (pre-washed and sliced)
1-2 balls burrata
16 oz pappardelle
4 tbsp butter
2 shallots, minced
5 garlic cloves, minced
4 sprigs fresh thyme (or 1/4 tsp dried thyme)
2 cups beef broth (or chicken/vegetable broth)
2/3 cup heavy cream (or half and half/whole milk for lighter)
Salt and pepper, to taste
Truffle oil or salt (optional)

Instructions

Step 1: Brown butter in a large skillet over medium heat. Once browned, add mushrooms and cook until the liquid evaporates, about 8 minutes.
Step 2: Add minced shallots, garlic, and thyme leaves. Stir for 2 minutes, then pour in the beef broth. Let the broth reduce by half, approximately 12 minutes.
Step 3: Stir in the heavy cream and continue to simmer until the sauce reduces by half, about 12 minutes. Season with salt and pepper to taste.
Step 4: Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
Step 5: Remove mushrooms from the sauce and set aside. Add drained pasta to the sauce and stir to coat evenly, adding reserved pasta water if needed to loosen the sauce.
Step 6: Transfer the pasta to a serving dish. Top with burrata and break it open to release the creamy interior. Spoon mushrooms over the pasta, drizzle with truffle oil if using, garnish with extra thyme, and serve immediately.

Tips & Variations

Use half and half or whole milk instead of heavy cream for a lighter sauce.
Swap beef broth for vegetable or chicken broth to suit dietary preferences.
Drizzle a small amount of truffle oil just before serving to enhance the mushroom flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or pasta water to loosen the sauce if it thickens.

How to Serve

A close-up of wide, flat yellow pasta noodles forming the bottom layer, with a glossy, slightly oily texture and sprinkled with small bits of herbs. Above this, there is a thick layer of creamy, white ricotta cheese with a smooth and soft texture. On top of the cheese sits a generous portion of dark brown, sautéed mushrooms coated in a rich, light brown creamy sauce, giving them a shiny appearance. Small sprigs of fresh green herbs decorate the top center of the dish. The food is served in a white plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any wide or ribbon-like pasta works well, such as fettuccine or tagliatelle, which can hold the creamy mushroom sauce nicely.

Is there a vegetarian option for this recipe?

Absolutely. Substitute the beef broth with vegetable broth and ensure the butter and cream used are vegetarian-friendly. The dish will remain rich and flavorful.