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Creamy Parmesan Mushroom Pasta

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The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

You’ll go wild for this Creamy Parmesan Pasta with Mushrooms!

Packed with a delicious blend of baby bella, portabella and shiitake mushrooms and tossed in a creamy parmesan sauce, this dish is an elegant solution for a weeknight meal.

Don’t forget to sprinkle an extra helping of Heinen’s Italian-imported Parmigiano Reggiano on top.

Creamy Parmesan Mushroom Pasta

Creamy Parmesan Mushroom Pasta


  • ¼ cup Heinen's olive oil + 1 Tbsp.
  • 1 ½ lb. assorted sliced mushrooms (buttons, baby bellas, portabellas and shiitakes)
  • 2 garlic cloves, finely minced
  • 1 small shallot, peeled and diced
  • ¼ cup all-purpose flour
  • 3 cups Heinen's whole milk
  • 1 cup Heinen's 24-month aged Parmigiano Reggiano
  • ½ cup Heinen's sun-dried tomatoes, sliced
  • 1 lb. Heinen’s artisan organic penne, cooked
  • Salt and pepper, to taste


  1. Add ¼ cup of olive oil to a large frying pan or rondeau pot over high heat.
  2. Add the mushrooms and sear for 10-15 minutes, or until browned.
  3. Scoot the mushrooms to one side and add the shallots and garlic to the other side. Cook for 3-4 minutes, or just until cooked.
  4. Stir everything together, then stir in the flour until combined.
  5. Pour in the milk and turn the heat to high to bring to a boil, stirring frequently.
  6. Once thick, add the parmesan cheese, tomatoes, salt and pepper. Stir to combine.
  7. Fold in the cooked pasta and serve with an optional garnish of chopped fresh basil.

Creamy Parmesan Mushroom Pasta


Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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