Cheesy Mushroom Pasta with Breadcrumbs and Thyme
A rich, comforting pasta dish featuring caramelized mushrooms, creamy cheese sauce, and crunchy toasted breadcrumbs. Ready in under 30 minutes, this recipe is perfect for a quick weeknight dinner or a special family meal.
Ingredients
For the Pasta and Sauce:
- 6 tablespoons unsalted butter
- 1½ pounds mushrooms (cremini, chanterelle, or your choice), thinly sliced
- 1 tablespoon fresh thyme, minced (plus extra for garnish)
- 1 yellow onion, minced
- 1 clove garlic, minced
- 1 cup heavy cream
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 pound dried pipette pasta
- 1 cup grated sharp cheddar cheese
- 1 cup grated Parmesan cheese (plus extra for garnish)
- ½ cup crème fraîche
- Zest of 1 lemon (about 1 teaspoon)
For the Breadcrumbs:
- 2 cups sourdough bread, finely torn
- 2 tablespoons olive oil
Instructions
Step 1: Prepare the Breadcrumbs
Preheat your oven to 400ºF (200ºC). Toss the torn sourdough bread with olive oil on a baking sheet. Toast in the oven for 5-6 minutes, or until golden and crispy. Set aside to cool.
Step 2: Cook the Mushrooms
In a large skillet or Dutch oven, melt the butter over medium-high heat. Add the sliced mushrooms, minced thyme, onion, and garlic. Cook, stirring frequently, for 18-20 minutes, until the mushrooms are softened and caramelized. Pour in the heavy cream and scrape up any browned bits from the pan. Season with salt and pepper.
Step 3: Cook the Pasta
While the mushrooms cook, bring a large pot of salted water to a boil. Add the pipette pasta and cook until al dente, about 7-8 minutes. Drain the pasta, reserving 1 cup of the cooking water.
Step 4: Combine Pasta and Sauce
Add the cooked pasta and reserved pasta water to the mushroom mixture. Toss to combine. Gradually stir in the cheddar and Parmesan cheeses until melted and creamy. Fold in the crème fraîche and lemon zest. Adjust seasoning with salt and pepper to taste.
Step 5: Serve
Plate the cheesy mushroom pasta, sprinkle generously with toasted breadcrumbs, and garnish with fresh thyme and extra Parmesan. Serve immediately and enjoy!
Why This Dish Works
The Mushrooms
Caramelized mushrooms provide an earthy, savory base with rich umami flavor. Using fresh thyme enhances their aroma, creating a fragrant and comforting sauce.
The Creamy Cheese Sauce
A blend of heavy cream, crème fraîche, cheddar, and Parmesan delivers a silky, tangy, and indulgent sauce that perfectly coats the pasta.
The Perfect Crunch
Toasted sourdough breadcrumbs add a crunchy texture and a hint of tanginess that balances the creaminess of the dish.
Fresh Thyme for Aroma
Fresh thyme ties all the flavors together with its subtle piney notes, adding freshness and depth.
Tips & Variations
- Swap pipette pasta for rigatoni, penne, or fusilli if preferred.
- Make it vegan by using plant-based cream, sour cream, and vegan cheeses.
- Add grilled chicken, pancetta, or roasted vegetables for extra flavor and protein.
- Use gluten-free bread for the breadcrumbs to accommodate dietary needs.
Nutritional Information (per serving, approximate)
- Calories: 590 kcal
- Carbohydrates: 57g
- Protein: 20g
- Fat: 35g
- Saturated Fat: 18g
- Sodium: 650mg
- Fiber: 4g
Final Thoughts
This Cheesy Mushroom Pasta with Breadcrumbs and Thyme is a perfect blend of creamy, savory, and crunchy textures. Quick to make but packed with flavor, it’s sure to become a favorite for family dinners or when entertaining guests. The harmonious balance between rich cheeses, earthy mushrooms, and fresh herbs makes every bite satisfying and comforting.
