That is healthy mushroom pasta Recipe is creamy yet magically made without cream. This easy mushroom pasta celebrates the pure splendor of mushrooms with its earthy flavor and meaty texture.
Noodles dance in the dreamy wine sauce, picking up chunks of mushroom with each delicious bite.
Not a mushroom that mushrooms are blah.
If you’ve tried these Sauteed Mushrooms or Vegan Mushroom Stroganoff, you know it certainly isn’t.
This pasta dish is packed with rich flavors, and the mushrooms make it special and a worthy meal on its own.
About this mushroom pasta recipe
Like many great Italian recipes, from pasta al limone to penne alla vodka, this mushroom pasta tastes much more than the sum of its parts.
- The mushroom sauce is made with mushrooms and onions that are slowly sautéed in butter and olive oil (a great start to any mushroom recipe, like mushroom risotto).
- It’s complexed with garlic and thyme, Marsala wine (or white wine), broth, and fresh Parmesan cheese.
- Like garlic pasta and ricotta pasta, this creamy mushroom pasta tastes like decadence while somehow not using cream.
let me teach you my tricks
How to make mushroom pasta without cream
Mushroom lovers, you’ll feel all sorts of fancy after you know how to make this dreamy pasta.
Bonus: It comes together in one pan.
- Mushrooms. Creminis have a mild, earthy flavor and meaty texture and are my go-to for mushroom pasta. Creminis are more mature than a white mushroom and younger than a portobello, so you might think of them somewhere between those two flavors.
Use pre-sliced mushrooms to speed up meal prep.
- pasta. Whole wheat pasta is an easy, healthy substitute that adds more protein and fiber to the dish. Use penne, ziti, fusilli, or your favorite pasta shape.
- butter and olive oil. The mushrooms and onions are sautéed in a little butter and olive oil to form the base.
- Herbs and aromatics. Garlic and onion are our sauce flavors, and thyme, chives or parsley keep the pasta fresh.
- Wine. Dry white wine or Marsala wine both work well.
- Flour. To thicken the sauce.
- broth. Chicken or vegetable broth to further build the sauce and add flavor. Use veggies to keep this dish vegetarian.
- Parmesan. Freshly grated Parmesan cheese is a must.
- cook noodles. Reserve 1 cup of pasta cooking water. Fry the mushrooms in butter and olive oil. Remove the mushrooms on a plate.
- Sweat onions with salt, pepper and thyme. Stir in the garlic.
- Add the wine and let it reduce.
- Add the flour while stirring constantly.
- Slowly add the broth.
- Stir in the pasta and mushrooms.
- Add Parmesan and chives.
- Stir to combine and add 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 warm up. Reheat in a non-stick pan with a splash of water over medium-high heat. Alternatively, you can microwave the pasta with a splash of water, covered, to rehydrate until steaming.
- Freeze. I do not recommend freezing this dish as it gets mushy.
What to serve with mushroom noodles
While mushroom pasta is a star on its own, it can complement other fabulous dishes as well.
Recommended tools to make this recipe
- Sieve. For draining pasta and also for washing fruit and vegetables.
- whisk. I prefer this 9 inch whisk to a full size whisk as it is easier to control.
- wooden spoon set. This is the ideal tool for stirring, scooping and frying.
Small but fine whisk
This 9-inch whisk does almost all the tasks of a full-size whisk, but I find it easier to maneuver and really get to the edges of the pot.
Creamy, dreamy mushroom pasta, you’re just what we need for dinner tonight!
frequently asked Questions
Mushrooms need to be cleaned before cooking to remove dirt, but don’t hold them under water or submerge them in water or they will get soggy. To clean the mushrooms, wipe away dirt with a damp paper towel instead.
Different mushroom varieties have different flavor profiles; You can use one or a mix of varieties. Portobello mushrooms are the largest and fleshiest; You’ll often see them as a meat substitute in vegetarian dishes like Mushroom Quesadilla and Portobello Mushroom Burger. If you use portobello, just cut them smaller. Cremini (also called Baby Bella) are also very flavorful and very versatile, from mushroom tacos to mushroom soup. Shiitake have a smokier taste. I just don’t recommend mushrooms as they are too bland and tasteless.
Parmesan cheese is the classic choice for topping a fresh pasta dish. This mushroom pasta recipe also uses parmesan cheese in the sauce. I recommend freshly grating a block with a microplane grater.
I love the sheer mushroominess of this pasta, but you could certainly add some spinach (stir in at the end along with the mushrooms until wilted) and/or top with sliced baked chicken breasts for a fuller dish.
- 8th ounces dry whole wheat pasta such as penne, ziti, fusilli or your desired shape
- 3 tablespoon unsalted butter divided
- 1 tablespoon Extra virgin olive oil
- 1 Pound sliced Cremini (Baby Bella) mushrooms
- 1 small yellow onion rolled
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 2 cloves Garlic chopped
- 1/4 Cup dry white wine or dry Marsala wine
- 2 tablespoon all purpose flour
- 1 Cup low-sodium chicken broth or vegetable broth
- 1/2 Cup finely grated parmesan cheese
- 2 tablespoon chopped fresh chives or flat-leaf parsley
Cook Pasta: Bring a large saucepan with plenty of salted water to a boil. Add the pasta and cook al dente according to package directions. Reserve 1 cup pasta cooking liquid (DON’T FORGET!). Drain noodles and set aside.
In a large (12-inch) deep skillet or Dutch oven, heat 1 tablespoon butter and the olive oil over medium-high heat. Add the mushrooms and cook, stirring frequently, until mushrooms are lightly browned and liquid is reduced, about 8 to 10 minutes. Remove the mushrooms on a plate.
Reduce the heat to medium low. Add the remaining 2 tablespoons butter and toss to coat. Add onions, salt, pepper and thyme. Cook, stirring frequently, until the onions soften and begin to brown slightly, about 8 minutes. Reduce heat as needed to soften the onions but not over-brown them. 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 pieces remain. Add the broth in small portions, stirring constantly to avoid lumps forming. Be sure to mix everything thoroughly before adding the next shot of broth. Once all of the broth has been added, bring to a simmer on medium-high. Cook, stirring constantly, until the liquid is reduced by half, about 3 to 4 minutes.
Turn off the heater. Stir in pasta and mushrooms, then parmesan and chives. Stir to combine and add some of the reserved pasta water to fluff the noodles as needed. Taste and add salt and pepper to taste. Serve immediately with additional parmesan.
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- TO WARM UP: Heat on medium-low in a nonstick pan with a splash of water. Alternatively, you can microwave the pasta with a splash of water, covered, to rehydrate until steaming.
Portion: 1portionCalories: 419kcalCarbohydrates: 48GProtein: 15GFat: 17GSaturated Fatty Acids: 8thGPolyunsaturated fat: 1GMonounsaturated fatty acids: 6GTrans fats: 0.3GCholesterol: 33mgPotassium: 637mgFiber: 5GSugar: 4GVitamin A: 439ieVitamin C: 3mgCalcium: 148mgIron: 1mg
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