Creamy Brie and Mushroom Skillet Pasta
This brie mushroom pasta melts a whole wheel of creamy brie right into a skillet of golden mushrooms for the silkiest sauce you've ever tossed with noodles. It's rich, cozy, and ready in about 30 minutes with just one pan to clean.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Creamy Brie and Mushroom Skillet Pasta
A silky one-skillet pasta with golden mushrooms and melted brie cheese sauce, ready in 30 minutes.
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 12 oz pasta (fettuccine, rigatoni, or penne)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 1 lb cremini or baby bella mushrooms, sliced
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/3 cup dry white wine (or chicken broth)
- 1 cup reserved pasta water, divided
- 8 oz brie cheese, rind trimmed, cut into chunks
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and freshly cracked black pepper, to taste
- Pinch of red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook, stirring occasionally, for 6-8 minutes until golden brown and any released liquid has evaporated.
- Add the remaining 1 tablespoon butter, diced onion, and a pinch of salt to the skillet. Cook for 3-4 minutes until the onion softens.
- Stir in the garlic and thyme, cooking for 1 minute until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to let the alcohol cook off.
- Reduce the heat to low and add 1/2 cup of the reserved pasta water. Stir in the brie chunks, letting them melt slowly into the sauce, about 2-3 minutes.
- Add the Parmesan cheese and stir until the sauce is smooth and creamy, adding more pasta water a splash at a time to loosen it as needed.
- Add the drained pasta to the skillet and toss until every strand is coated in the brie sauce.
- Season with salt, pepper, and red pepper flakes if using. Garnish with fresh parsley and extra Parmesan, then serve immediately.
Notes
Trim as much of the brie rind as you can for the smoothest sauce, though a little rind melting in won’t hurt. Swap mushrooms for a mix of cremini and shiitake for extra depth, and add a handful of baby spinach at the end for color and freshness. Leftovers reheat best with a splash of milk or broth stirred in over low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop, One-Skillet
- Cuisine: American, French-inspired
Frequently Asked Questions
What makes this brie mushroom pasta so creamy without heavy cream?
The melted brie is the secret. Its soft, buttery interior dissolves into the warm pasta water and Parmesan to create a naturally silky sauce, so you don't need any heavy cream at all.
Do I need to remove the rind from the brie?
It's best to trim off most of the rind for a smoother sauce, but brie rind is edible and a small amount melted in won't affect the flavor much, so don't stress over getting every last bit off.
Can I use a different mushroom variety?
Yes, cremini, button, shiitake, or a wild mushroom blend all work well in this brie mushroom pasta. Shiitakes especially add a deeper, earthier flavor to the sauce.
What can I substitute for white wine?
Chicken broth or vegetable broth makes a great non-alcoholic substitute; just add a small squeeze of lemon juice to mimic the wine's acidity.
Can I make this pasta ahead of time?
This dish is best served fresh since the brie sauce is silkiest right after cooking, but leftovers keep well in the fridge for up to 3 days and reheat nicely with a splash of milk or broth.
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