Creamy Pasta with Mushrooms and Corn

Daily Inspiration S


Rich and creamy with browned mushrooms, corn and thyme. A nice change of pace.


★★★★★ 1 vote

25 Min
10 Min
Stove Top


  • 1 pkg
    16-oz. pkg penne pasta
  • 3 Tbsp
    unsalted butter, divided
  • 2 Tbsp
    extra-virgin olive oil
  • 1 1/2 lb
    cremini mushrooms, quartered
  • 2 1/2 c
    fresh corn kernels (can use thawed frozen corn)
  • 6 oz
    cream cheese, softened
  • 3/4 c
    half and half
  • 1 1/2 Tbsp
    fresh thyme leaves
  • 1 tsp
    kosher salt
  • 1/2 tsp
    black pepper
  • 1/4 c
    fresh chives, cut into 1 inch pieces

How to Make Creamy Pasta with Mushrooms and Corn


  1. Cook pasta according to package instructions. Drain well and reserve 1/2 cup cooking liquid.
  2. Heat 1 1/2 tbsp. butter and 1 tbsp. olive oil in a large dutch oven over medium-high heat. Add half of the mushrooms and cook, stirring occasionally, until lightly browned, approx. 6 minutes. Transfer mushrooms to a plate and repeat the process with remaining oil and butter . Return all mushrooms to dutch oven and add corn; stirring often, until corn is tender about another 5 minutes.
  3. Add cream cheese, half and half, thyme, salt and pepper and cook, stirring constantly, until cream cheese is melted and mixture is smooth.
  4. Add cooked pasta and stir to combine. Use some of the remaining cooking liquid, 1/4 cup at a time, to reach desired consistency. Discard remaining cooking water. Top pasta with chives.

Printable Recipe Card

About Creamy Pasta with Mushrooms and Corn

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian Low Fat
Other Tag: Quick & Easy

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