How to Make Cheesy Mushroom Pasta with Breadcrumbs and Thyme

A Note From feedfeed

This Cheesy Mushroom Pasta with Breadcrumbs is like if you mixed cacio e pepe and stovetop mac and cheese and then threw in a bunch of caramelized mushrooms! It’s cheesy and rich with a punch of umami from the mushrooms and hint of brightness from a little lemon zest. Then to contrast the creaminess of the pasta, toasted breadcrumbs add the perfect crunch. It’s a comforting weeknight meal that’s perfect to share with family and friends!

The secret to this dish coming together so beautifully is making it with our GE Profile Smart appliances. Our induction cooktop boils water in no time so once your sauce is ready the whole dish cooks in under 30 minutes. Then, we played around with our kitchen hub to surf the web, preheat the oven, vent away steam, play music, take pictures and even video chat with colleagues while we cook!  

Make ‘shroom for your new favorite pasta recipe!

This Cheesy Mushroom Pasta with Breadcrumbs and Thyme is brought to you from FeedfeedBrooklyn in our Test Kitchen Sponsored by GE Profile’s Smart Appliances.

Prep time 20mins
Cook time 25mins
Serves or Makes: 4–6

Recipe Card


  • 6 tablespoons unsalted butter
  • 1 1/2 pounds mushrooms, such as cremini or chanterelle, thinly sliced
  • 1 tablespoon thyme, fresh minced, plus more for garnish
  • 1 yellow onion, minced
  • 1 clove garlic, minced
  • 1 cup heavy cream
  • Kosher salt, to taste
  • Black peppercorns, freshly ground to taste
  • 1 pound dried pipette pasta
  • 1 cup grated cheddar cheese
  • 1 cup Parmesan cheese, grated, plus more for garnish
  • 1/2 cup creme fraiche
  • 1 lemon, zested (1 teaspoon)
  • Toasted breadcrumbs, for garnish (recipe below)


  • Step 1

    In a large Dutch oven, melt butter over medium-high heat. Add mushrooms, thyme, onion and garlic and cook, stirring often, until softened and beginning to caramelize, 18-20 minutes. Stir in cream, scraping any brown bits off the bottom of the pot. Season with salt and pepper.

  • Step 2

    Meanwhile, bring a large pot of salted water to a boil. Add pipette and cook until al dente, 7-8 minutes. Drain, reserving 1 cup pasta water.

  • Step 3

    Add pasta and pasta water to the mushrooms and toss to combine, slowly incorporating cheese, until melted. Stir in creme fraiche and lemon zest. Adjust seasoning with salt and pepper.

  • 2 cups finely torn sourdough bread
  • 2 tablespoons olive oil
  • Step 1

    Preheat oven to 400ºF. Toss bread and oil on a sheet pan and toast until golden, 5-6 minutes. Let cool.