Dinner

Creamy Mushroom Pasta with Pecans and Lemon Recipe

ByMaya Arden May 6, 2026May 6, 2026

Introduction

This creamy mushroom pasta is a comforting and flavorful dish that combines tender mushrooms with a rich, velvety sauce. Topped with crunchy lemon-zested pecans and Parmesan, it’s perfect for a cozy weeknight dinner or a special occasion.

A white plate holds a serving of rigatoni pasta mixed with a creamy sauce. The pasta pieces are light beige with a smooth texture and hollow centers. Small, sliced brown mushrooms are scattered throughout, adding a slightly shiny and soft look. Tiny bits of cooked onion and chopped green herbs are sprinkled on top, giving bright green and translucent white spots across the dish. A silver fork rests on the left side of the plate. To the right is a black skillet with more of the same pasta and mushrooms inside. The surface beneath everything is white marble with subtle gray veining. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 Tbsp. extra-virgin olive oil
3/4 cup chopped pecans

2 sprigs fresh rosemary (optional)
1 tsp. lemon zest

3 Tbsp. butter
1 lb. mixed mushrooms, such as maitake, shiitake, cremini, or oyster, torn or sliced into bite-sized pieces

Kosher salt
Freshly ground black pepper
1 lb. pasta, such as rigatoni

1 large shallot, finely chopped
1/2 cup chopped fresh parsley, divided
1/2 cup dry white wine

3/4 cup heavy cream
1/2 cup freshly grated Parmesan, plus more for serving
2 Tbsp. lemon juice (from 1 lemon)

Instructions

Step 1: In a large, high-sided skillet, heat olive oil over medium heat until shimmering. Add pecans and rosemary if using, and cook, stirring frequently, until the nuts are golden, about 3 minutes. Transfer to a medium heat-proof bowl and toss with lemon zest and a pinch of salt.
Step 2: Wipe out the skillet and return it to the heat. Add butter and let it melt. Add mushrooms, a large pinch of salt, and a few grinds of black pepper; stir to combine. Cover and cook for about 5 minutes to let the mushrooms release their liquid. Uncover and cook, stirring occasionally, until the mushrooms are golden and no liquid remains, about 3 to 5 minutes more.
Step 3: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of the pasta cooking water and then drain the pasta.

Step 4: To the skillet with mushrooms, add shallot and 1/4 cup of the parsley. Cook, stirring, until fragrant, about 1 to 2 minutes.
Step 5: Pour in the white wine and cook until it has mostly evaporated, about 3 to 4 minutes. Add the pasta, heavy cream, and 1/2 cup of the reserved pasta water. Toss frequently and cook until the sauce thickens slightly, about 3 minutes. Remove from heat and fold in Parmesan, lemon juice, and the remaining parsley. Taste and adjust seasoning with salt and pepper if needed.
Step 6: Serve the pasta topped with the fried pecans and extra Parmesan cheese.

Tips & Variations

Use a mix of mushrooms for the best flavor and texture contrast.
If you prefer a non-alcoholic version, substitute the white wine with vegetable broth.
For a nuttier flavor, toast the pecans lightly before adding them to the oil.

Add a pinch of red pepper flakes in Step 4 for a subtle heat boost.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if it thickens too much.

How to Serve

The image shows a close-up of rigatoni pasta in a black skillet placed on a white marbled surface. The pasta is light yellow and looks well-cooked, mixed with small pieces of brown mushrooms, chopped nuts, and green herbs scattered evenly on top. The colors include the pale yellow of the pasta, rich browns from the mushrooms and nuts, and a fresh touch of green from the herbs. The skillet holds a single, thick layer of pasta and toppings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nuts instead of pecans?

Yes, walnuts or almonds can be good alternatives and will provide a similar crunch and flavor.

Is it necessary to use heavy cream in this recipe?

Heavy cream gives the sauce its creamy texture, but you can substitute with half-and-half or a dairy-free cream alternative if you prefer a lighter or vegan version.