Pork and Mushroom Pasta Recipe

This Pork and Mushroom Pasta features tender bites of pork and earthy mushrooms simmered in a rich, garlicky cream sauce with white wine and Parmesan, all tossed with al dente pasta for a comforting, restaurant-quality meal that comes together quickly on busy weeknights.

Why You’ll Love This Recipe

As an experienced chef, I adore this dish because it delivers big, savory flavors with minimal effort. The juicy pork pairs perfectly with meaty mushrooms in a silky, flavorful sauce that clings beautifully to every strand of pasta.

It feels indulgent and special enough for date night or guests, yet it’s straightforward enough for a cozy family dinner. The combination of garlic, herbs, and a touch of wine creates layers of taste that keep everyone coming back for seconds.

Plus, it’s versatile, customizable, and ready in under an hour—perfect for turning simple pantry staples into something truly satisfying and memorable.

Yield: 4 generous servings

Pork and Mushroom Pasta Recipe

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Hearty pork and mushroom pasta in a creamy garlic Parmesan sauce—comforting and quick.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

• 12 oz (340g) pasta (fettuccine, penne, or tagliatelle)
• 1 lb (450g) pork tenderloin or boneless chops, cut into 1-inch bite-sized pieces
• 8 oz (225g) cremini or button mushrooms, sliced
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons butter
• ½ cup dry white wine (or chicken broth)
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese, plus extra for serving
• 1 teaspoon fresh thyme or dried Italian seasoning (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Optional: ¼ teaspoon red pepper flakes for heat

Instructions

1. Bring a large pot of well-salted water to a rolling boil over high heat. Add your pasta and cook according to package directions until just al dente—tender but with a slight bite. This ensures the pasta stays perfect when mixed with the hot sauce later. Reserve about ½ cup of the starchy pasta water before draining.
2. While the pasta cooks, pat the pork pieces dry with paper towels and season generously with salt and black pepper. This helps create a beautiful sear and locks in flavor right from the start.
3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter melts and starts to foam, add the seasoned pork in a single layer. Cook for 4-5 minutes, turning occasionally, until nicely browned on all sides but not fully cooked through. Remove the pork to a plate and set aside—this keeps it juicy.
4. In the same skillet, add the remaining olive oil and butter. Toss in the sliced mushrooms and chopped onion. Sauté for 5-6 minutes, stirring occasionally, until the mushrooms release their liquid and turn golden brown, and the onion softens. This step builds incredible depth and aroma.
5. Stir in the minced garlic (and red pepper flakes if using) and cook for just 30-60 seconds until fragrant—be careful not to burn it, as garlic can turn bitter quickly.
6. Pour in the white wine (or broth) and use a wooden spoon to scrape up all those tasty browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half, concentrating those wonderful flavors.
7. Return the browned pork to the skillet along with any juices. Pour in the heavy cream and sprinkle in the thyme or Italian seasoning. Bring everything to a gentle simmer over medium heat, stirring occasionally. Cook for 4-5 minutes until the sauce thickens slightly and the pork is cooked through (internal temperature 145°F/63°C for tenderloin).
8. Reduce the heat to low and stir in the grated Parmesan cheese until it melts smoothly into the sauce, creating that rich, glossy finish everyone loves. If the sauce seems too thick, splash in some reserved pasta water to reach your desired creamy consistency.
9. Add the drained pasta directly into the skillet with the sauce. Toss everything gently but thoroughly for 1-2 minutes over low heat so the pasta absorbs all the delicious flavors and the sauce clings beautifully to every piece.
10. Remove from heat, taste, and adjust seasoning with more salt, pepper, or a squeeze of lemon if needed. Garnish with chopped fresh parsley and extra Parmesan. Serve immediately while hot and steaming for the best texture and enjoyment.

Notes

This recipe is forgiving and comes together in one pan for easy cleanup. The key to success is not overcooking the pork—remove it early and let the residual heat finish the job in the sauce. Freshly grated Parmesan melts far better than pre-shredded varieties. For an extra touch of elegance, finish with a drizzle of good olive oil or a few grinds of fresh pepper right before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 825Total Fat 50gSaturated Fat 26gUnsaturated Fat 25gCholesterol 194mgSodium 702mgCarbohydrates 41gFiber 4gSugar 5gProtein 47g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

Cook the pasta just until al dente so it holds up when tossed in the hot sauce without becoming mushy. Brown the pork and mushrooms in batches if needed to avoid steaming and achieve that delicious golden sear for maximum flavor.

Use a heavy-bottomed skillet or pan to ensure even cooking and prevent burning the garlic. Taste and adjust seasoning at the end—freshly grated Parmesan and a squeeze of lemon can brighten the dish beautifully.

For extra richness, reserve some pasta cooking water to loosen the sauce if it thickens too much. Always let the sauce simmer gently after adding cream to avoid separation.

Ingredients Notes

High-quality ingredients make all the difference here. Choose fresh cremini or button mushrooms for their firm texture and deep earthy flavor that complements the pork wonderfully. Opt for pork tenderloin or boneless pork chops cut into bite-sized pieces—they stay tender and juicy compared to tougher cuts.

Heavy cream creates that luxurious, velvety sauce, while dry white wine adds subtle acidity and depth without overpowering the dish. Fresh garlic and onion build the aromatic base, and freshly grated Parmesan cheese melts smoothly for a nutty, salty finish.

Use your favorite pasta shape like fettuccine, penne, or tagliatelle—the sauce coats them all beautifully. Season generously with salt, black pepper, and optional fresh thyme or parsley for herbal brightness.

Variations and Substitutions

Make it lighter by swapping heavy cream for half-and-half or a mix of milk and cream cheese. For a spicier kick, add red pepper flakes or diced chili when sautéing the garlic. Ground pork works as a quicker alternative to cubed tenderloin, creating a looser, ragu-like texture.

If you prefer no alcohol, substitute the white wine with chicken broth and a splash of apple cider vinegar for tang. Vegetarian version? Skip the pork and double the mushrooms, adding a handful of spinach or kale for color and nutrition.

Dairy-free? Use coconut cream or a plant-based cream alternative along with nutritional yeast instead of Parmesan. Try different mushrooms like shiitake or oyster for unique flavors, or add crispy bacon or pancetta for extra smokiness.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken, so reheat gently on the stovetop with a splash of milk or pasta water to restore creaminess.

Avoid freezing, as the cream sauce can separate upon thawing, affecting the texture. For best results, store the sauce and pasta separately if possible.

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