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Creamy Morel Mushroom Pasta Recipe Easy Homemade with Fresh Thyme

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A quick and easy creamy morel mushroom pasta with fresh thyme that delivers rich, earthy flavors and a velvety sauce perfect for cozy dinners or casual gatherings.

Ingredients

Scale
  • 1 ounce dried morel mushrooms (or 8 ounces fresh morels if in season)
  • 8 ounces fettuccine or tagliatelle pasta
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 2 teaspoons fresh thyme leaves (about 6–8 sprigs)
  • ½ cup grated Parmesan cheese (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Rehydrate Morels (if using dried): Place 1 ounce dried morels in a bowl and cover with 1 cup warm water. Let soak for 20-30 minutes until softened. Drain mushrooms, reserving the soaking liquid, and gently squeeze out excess water. Strain soaking liquid through a fine sieve or coffee filter to remove grit.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add 8 ounces pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water, then drain pasta and set aside.
  3. Sauté Aromatics: In a large skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add finely chopped shallot and sauté for 2-3 minutes until translucent and fragrant. Add minced garlic and cook for another 30 seconds, careful not to burn it.
  4. Cook Morels: Add the rehydrated or fresh morels to the pan. Sauté for 5-7 minutes, stirring occasionally, until mushrooms are tender and lightly browned. If using soaking liquid, add ¼ cup now to deglaze the pan and deepen flavor.
  5. Add Cream and Thyme: Pour in 1 cup heavy cream and sprinkle 2 teaspoons fresh thyme leaves. Stir gently and let simmer for 5 minutes, allowing the sauce to thicken slightly. Stir often to avoid scorching.
  6. Combine Pasta and Sauce: Add the drained pasta to the skillet, tossing to coat. If sauce feels too thick, splash in reserved pasta water a little at a time until you get a luscious, silky consistency.
  7. Finish & Season: Stir in ½ cup grated Parmesan cheese if using, and season with salt and freshly ground black pepper to taste. Toss gently.
  8. Serve Immediately: Plate the creamy morel mushroom pasta with a sprinkle of extra thyme or Parmesan on top.

Notes

Do not skip straining the soaking liquid to avoid grit in the sauce. Keep an eye on sauce thickness; it should cling to pasta but not be soupy. Add reserved pasta water gradually to adjust sauce consistency. Avoid overcooking garlic to prevent bitterness. Toss pasta in sauce off heat to avoid gluey texture. For vegan option, use vegetable broth for soaking, coconut or cashew cream instead of heavy cream, and nutritional yeast instead of Parmesan.

Nutrition

Keywords: morel mushroom pasta, creamy pasta, fresh thyme, easy mushroom recipe, weeknight dinner, mushroom sauce, fettuccine recipe

Find it online: https://chrisfeasts.com/creamy-morel-mushroom-pasta-recipe-easy-homemade-with-fresh-thyme/