Creamy Mushroom Pasta Recipe: Your New Favorite Dish

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Creamy mushroom pasta is just what you need for busy weeknights or cozy dinner. Made in buttery mushroom sauce it feels like a warm hug in every bite. It’s an easy mushroom pasta made without wine, but made with milk for the richness.

Don’t worry if you’re vegan—I’ve got you covered! This recipe includes a plant-based option that’s just as creamy and satisfying. With a simple swap to milk, you can achieve the perfect texture while keeping the recipe adaptable.

Why To Make It?

Quick & Easy: This dish can be ready in under 30 minutes, since mushrooms cook quickly. Making it perfect for your busy weeknights when you want something fast, yet satisfying.
Packed with Flavor: The mushrooms bring an umami-rich earthiness that perfectly complements the creamy sauce.
Minimal Ingredients: You probably already have most of these ingredients at home, nothing fancy or hard to find.
Customizable: Whether you’re a vegetarian, a vegan or want to add a meat based protein, this recipe is super versatile.

Ingredients Needed

Pasta: You can choose your favorite pasta like fettuccine, spaghetti or penne.
Butter: I am using butter to add a rich flavor, but you can use any neutral cooking oil.
Mushrooms: Sliced mushrooms go well in this recipe. Any mushroom variety can be included, whether Cremini, Baby Bella, or Button.
Onion: Adds a rich umami flavor and subtle sweetness.
Heavy cream or half-and-half: This is essential for the creamy texture of the sauce
Milk: To adjust consistency while maintaining the creamy flavor.
Parmesan cheese: Optional, but highly recommended
Salt and black pepper: To taste
Fresh parsley or thyme for garnish (optional): This will give an earth aroma and balance the milky flavor of sauce.

See recipe card for quantities.

How To Make Creamy Mushroom Pasta

Start by boiling your pasta in salted water according to package instructions. Reserve about 1 cup of pasta water before draining in case you need it to adjust the sauce later.
In a pan, melt butter along with a tsp of olive oil and toss the chopped onions, cook them until they get golden.
Sauté the Mushrooms: Add mushrooms and cook for 8-10 minutes until they’re golden and have released their moisture.
Lower the heat and put heavy cream along with milk for a creamy texture. Let the sauce simmer gently until it thickens, for about 3-4 minutes. If it gets too thick, use the saved pasta water to thin it out to your liking.

Tip: Let the mushrooms sit in the pan for a while before you stir. This helps them develop that golden brown color and deep flavor.

Season with salt, black pepper, thyme or mixed herbs if you have.
Now, add the cooked pasta to the pan and roll the sauce and pasta, such that sauce evenly coats the pasta. Season with salt and pepper to taste.
Top it off with extra crispy butter mushrooms and garnish with grated Parmesan and serve immediately.

Tips to make it better

Use Fresh Mushrooms: Fresh mushrooms release more moisture and develop a better texture compared to pre-sliced or dried mushrooms. Choose a mix of mushrooms, like cremini, shiitake, or baby bella, for a rich depth of flavor.
Reserve Pasta Water: Always reserve a bit of the pasta cooking water before draining. This starchy water is perfect for thinning out the sauce and helps it cling better to the pasta.
Brown the Mushrooms Well: Let the mushrooms sit in the pan and cook undisturbed to achieve a golden, caramelized texture that enhances their flavor.

Substitutions

Mushrooms: Feel free to swap cremini or baby Bella mushrooms with shiitake, for even more depth of flavor.
Cream: You can use half-and-half or even whole milk if you want a lighter sauce.

Variations

Vegan Version: Swap the butter for vegan butter or simply use olive oil. In place of dairy cream, use coconut cream or cashew cream.
Spice Kick: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a little heat.
Cheesy Twist: Stir in some cheddar and mozzarella in the end for a cheesy indulgence.
Lemon Zest: For a refreshing twist, grate some lemon zest over the finished dish for brightness and freshness.

How To Serve?

Pair with a fresh Wilted Lettuce Salad or Scallion Garlic and Cheese Bread to complete the meal. A light white wine like Sauvignon Blanc or Chardonnay would complement the creamy richness of the dish.

Storage

Leftovers? Lucky you! Here’s how to store and reheat your creamy mushroom pasta:

Reheating: When reheating, add a splash of milk or broth to loosen up the sauce, as it tends to thicken up in the fridge. Heat gently over the stove or in the microwave, stirring occasionally.

Storing: Store the pasta in an airtight container in the refrigerator for up to 3 days.

FAQs

Can I make this recipe vegan?

Absolutely! Use plant-based butter or olive oil, replace the heavy cream with coconut cream or cashew cream, and skip the Parmesan or use a dairy-free alternative.

What type of pasta works best?

Creamy sauces work well with fettuccine, linguine, or even rigatoni. Really, any pasta shape you love will do the trick.

Can I use milk instead of cream?

You can, but keep in mind the sauce won’t be as thick or rich. Add a bit of cornstarch if you want to thicken it up.

Can I make this pasta ahead of time?

Yes, you can! Just store it in an airtight container in the fridge for up to 3 days.

What other vegetables can I add to this pasta?

You can add spinach, peas, or roasted bell peppers for more flavor and texture. Just make sure to cook them before adding to the pasta to maintain their freshness.

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