This easy Mushroom Pasta recipe is creamy yet magically made without the cream. It’s a simple pasta dinner that celebrates the pure glory of mushrooms, with their earthy flavor and meaty texture.
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Why You’ll Love This Creamy Mushroom Pasta Recipe
- Deep, Rich Flavor. If you’ve tried Sautéed Mushrooms, Mushroom Risotto, or Mushroom Stroganoff, you know mushrooms are an umami rich ingredient that shines in simple recipes. This pasta dish is abounding with rich flavors, and the mushrooms make it special and a worthy stand-alone meal.
- Creamy and Satisfying. Noodles dance in the dreamy wine sauce, picking up bits of mushroom in each luscious bite. Like Garlic Pasta and Ricotta Pasta, this creamy mushroom pasta tastes of decadence, while somehow not using heavy cream.
- Easy to Make. Like Pasta al Limone and Penne Alla Vodka, this mushroom pasta is much more than the sum of its parts, coming together with a list of kitchen staples and minimal time and effort.
5 Star Review
“It was AMAZING! Perhaps one of the best dishes I’ve not only made, but had. ”— Dayna —
How to Make Mushroom Pasta
- Mushrooms. Creminis have a mild, earthly flavor and meaty texture and are my mushroom of choice for mushroom pasta. Creminis are more mature than a white mushroom and younger than a portobello, so you could think of them as between these two flavors. Use pre-sliced mushrooms to speed along meal prep.
- Pasta. Whole wheat noodles are an easy, healthy swap, adding more protein and fiber to the dish. Use penne, ziti, fusilli, or your favorite noodle shape.
- Butter and Olive Oil. The mushrooms are onions are sautéed in a bit of butter and olive oil to build the base.
- Herbs and Aromatics. Garlic and onion are our sauce aromatics, plus thyme, chives, or parsley keep the pasta fresh.
- Wine. Marsala lasts a long time in your refrigerator and you can use it for cooking other recipes like Crockpot Chicken Marsala. If you opt for white wine, you can drink it with dinner. I recommend Sauvignon Blanc. This Garlic Shrimp Pasta is another fabulous recipe for drinking/cooking with wine.
- Flour. To thicken the sauce.
- Broth. Chicken or vegetable broth to further build out the sauce and give flavor. Use vegetable to keep this dish vegetarian.
- Parmesan. Freshly-grated Parmesan cheese is essential.
- Get Started. Cook the pasta. Reserve 1 cup of pasta cooking water. Cook mushrooms in butter and olive oil. Remove the mushrooms to a plate.
- Sauté the Aromatics. Cook the onions with salt, pepper, and thyme. Stir in garlic.
- Deglaze. Add the wine and let it reduce.
- Cook the Flour. Add the flour, stirring constantly.
- Add the Liquid. Slowly add the broth.
- Thicken. Simmer until the sauce is creamy.
- Put It Together. Stir in the pasta and mushrooms.
- Stir in the Next Ingredients. Add the Parmesan and chives.
- Finish. Stir to combine, adding reserved pasta water as needed. Serve immediately with additional Parmesan. ENJOY!
- To Store. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To Reheat. Reheat over medium-low in a nonstick skillet with a splash of water. Alternatively, you may also warm in the microwave with a splash of water to rehydrate the pasta, covered, until steaming.
- To Freeze. I do not recommend freezing this dish, as it will become mushy.
What to Serve with Mushroom Pasta
- Salads. This Arugula Salad, Kale and Brussels Sprouts Salad, or Winter Salad would all pair nicely with creamy mushroom pasta.
- Pork. Serve Baked Pork Tenderloin or Grilled Pork Chops alongside or atop your pasta.
- Chicken. Grilled Chicken Thighs and Air Fryer Chicken Breast would also be delicious.
- Beef. Meaty, savory mushrooms are always a fantastic pairing with Air Fryer Steak.
Recommended Tools to Make this Recipe
- Colander. For draining pasta, and also washing any of your fruits and veggies.
- Whisk. I prefer this 9-inch whisk over a full size whisk as it is easier to control.
- Wooden Spoon Set. For stirring, scooping, and sautéing, this is the go-to tool.
Recipe Tips and Tricks
- Clean the Mushrooms Properly. Mushrooms do need to be cleaned prior to cooking to remove any dirt, but do not run them under water or submerge them in water or they will become soggy. Instead, to clean mushrooms wipe away dirt with a damp paper towel.
- Experiment With Different Mushrooms. Different varieties of mushrooms have different flavor profiles; you can use one or a mix of varieties. Portobello mushrooms are the largest and most meaty; you’ll often see them as a meat substitute in vegetarian dishes, like Mushroom Quesadilla and Portobello Mushroom Burger. If you use portobello, just slice them up smaller. Cremini (also called baby bella) are also very flavorful and highly versatile, from Mushroom Tacos to Mushroom Soup. Shiitake are more smoky in flavor. I just do not recommend button mushrooms as they are too mild and lacking in flavor.
- Bulk It Up. I love the pure mushroominess of this pasta, but you could certainly add some spinach (stir in along with mushrooms at the end until wilted) and/or top with sliced Baked Chicken Breast for a fuller dish.
- 8 ounces dry whole wheat pasta such as penne, ziti, fusilli, or your shape of choice
- 3 tablespoons unsalted butter divided
- 1 tablespoon extra-virgin olive oil
- 1 pound sliced cremini (baby bella) mushrooms
- 1 small yellow onion diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 2 cloves garlic minced
- 1/4 cup dry white wine or dry marsala wine
- 2 tablespoons all-purpose flour
- 1 cup low sodium chicken broth or vegetable broth
- 1/2 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh chives or flat-leaf parsley
- Cook the pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking liquid (DON’T FORGET!). Drain the pasta and set aside.
- In a large (12-inch) deep skillet or Dutch oven, heat 1 tablespoon of the butter and the olive oil over medium-high heat. Add the mushrooms and cook, stirring often, until the mushrooms are lightly browned and the liquid has cooked off, about 8 to 10 minutes. Remove the mushrooms to a plate.
- Reduce the heat to medium low. Add the remaining 2 tablespoons butter and swirl to coat. Add the onions, salt, pepper, and thyme. Cook the onions, stirring often, until they soften and turn lightly brown, about 8 minutes. Reduce the heat as needed so the onions soften but do not get too dark. Stir in the garlic.
- Add the wine, increase the heat to medium, and let reduce for 2 minutes.
- Add the flour and cook, stirring constantly, until no dry white bits remain. Add the broth a few small pours at a time, stirring constantly to keep lumps from forming. Be sure to thoroughly combine everything before adding the next pour of broth. Once all of the broth and has been added, bring to a simmer over medium high. Let cook, stirring constantly, until the liquid is reduced by half, about 3 to 4 minutes.
- Turn off the heat. Stir in the pasta and mushrooms, then the Parmesan and chives. Stir to combine, adding some of the reserved pasta water to loosen the pasta as needed. Taste and add salt and pepper as you like. Serve immediately, with additional Parmesan.
- TO STORE: Store leftovers in an airtight storage container in the refrigerator for up to 5 days.
- TO REHEAT: Reheat over medium-low in a nonstick skillet with a splash of water. Alternatively, you may also warm in the microwave with a splash of water to rehydrate the pasta, covered, until steaming.
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