Mushroom Pasta

Mushroom pasta is a savory and satisfying dish that highlights the rich, earthy flavor of mushrooms paired with the comforting texture of al dente pasta. It’s quick to make, endlessly versatile, and works beautifully for weeknight dinners or elegant meals alike.

Why You’ll Love This Recipe

• Deep, umami mushroom flavor with simple ingredients
• Quick cooking time—perfect for busy nights
• Easily adaptable to be creamy, vegan, or gluten-free
• Elegant enough for guests but easy enough for any day
• One-pan friendly with minimal cleanup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (spaghetti, fettuccine, or your favorite shape)
• Mushrooms (cremini, button, shiitake, or a mix)
• Olive oil and/or butter
• Garlic
• Shallots (optional)
• White wine or vegetable/chicken broth
• Heavy cream (optional, for creamy version)
• Parmesan cheese
• Fresh parsley or thyme
• Salt and black pepper

Directions

this recipe

1. Cook pasta in salted water until al dente. Reserve about 1 cup of the pasta water before draining.
2. Heat olive oil and/or butter in a large skillet over medium-high heat. Add sliced mushrooms and cook until golden and all liquid has evaporated, about 8–10 minutes.
3. Stir in garlic (and shallots, if using), and sauté for 1–2 minutes until fragrant.
4. Pour in wine or broth to deglaze the pan. Let it simmer for 2–3 minutes.
5. For a creamy version, stir in heavy cream and a bit of the reserved pasta water. Simmer for a couple of minutes until thickened slightly.
6. Add cooked pasta to the skillet and toss everything together. Stir in Parmesan cheese and fresh herbs. Add more pasta water as needed to loosen the sauce.
7. Serve hot, garnished with extra herbs and Parmesan.

Servings and Timing

• Serves: 2–4 people
• Prep time: 10 minutes
• Cook time: 15–20 minutes
• Total time: 25–30 minutes

Variations

• Make it vegan by using plant-based cream and skipping the cheese
• Add spinach, kale, or sun-dried tomatoes for more texture and flavor
• Use gluten-free pasta for a gluten-free version
• Incorporate crispy pancetta or chicken for added protein
• Brighten the dish with lemon zest and a splash of lemon juice

Storage / Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days
• Reheat gently on the stovetop over low heat with a splash of cream or water
• Not ideal for freezing, as the texture of the cream sauce and mushrooms may change

FAQs

What kind of mushrooms work best?

Cremini, shiitake, and button mushrooms are great. A mix of mushrooms adds more depth of flavor.

Can I make mushroom pasta without cream?

Yes! Olive oil, garlic, and pasta water make a delicious, lighter sauce.

Is white wine necessary?

No, you can substitute with broth or even water with a splash of lemon juice for acidity.

How do I get mushrooms golden and not soggy?

Use high heat and avoid overcrowding the pan. Let them cook undisturbed for a few minutes before stirring.

What type of pasta should I use?

Long noodles like spaghetti or fettuccine are traditional, but short pasta like penne or rigatoni works well too.

Can I make it ahead of time?

Yes, but it’s best fresh. Reheat gently with a little liquid to refresh the sauce.

How can I make it spicy?

Add red pepper flakes while cooking the garlic for a subtle heat.

What can I use instead of Parmesan?

Grana Padano, Pecorino Romano, or a plant-based cheese alternative work well.

Is this dish kid-friendly?

Yes! The mild mushroom flavor and creamy texture are usually a hit with kids.

Can I add other vegetables?

Absolutely. Spinach, peas, or zucchini pair nicely with the mushrooms and pasta.

Conclusion

Mushroom pasta is a wonderfully flexible recipe that combines rich mushroom flavor with the ease and comfort of a pasta dinner. Whether you keep it simple or elevate it with cream and herbs, it’s a dish you’ll come back to again and again for its balance of elegance and simplicity.

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