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This creamy mushroom pasta recipe makes a delicious meatless weeknight dinner! It’s ready in about 30 minutes for an easy yet elegant and satisfying meal.
You may also enjoy these Creamy Garlic Mushrooms or Mushroom and Spinach Gnocchi next.
Why you’ll love it
This vegetarian mushroom pasta is a personal favorite of mine for meatless Monday. The flavors are nicely balanced in the irresistible creamy sauce, and a touch of lemon juice brightens it up. It’s just decadent enough without being heavy.
Simple ingredients are elevated in this easy mushroom pasta, so it’s special enough for company. Buttery, sautéed mushrooms, garlic, and white wine make this one of those low-effort family dinners that also impresses. And in just 30 minutes as well!
What you’ll need
- Pasta – use what you’ve got, but I like a longer shape like fettuccine or linguine
- Butter and olive oil – for sautéing
- Cremini mushrooms – they’re sometimes labeled as baby bellas
- Garlic – for more savory flavor
- White wine – use a dry white wine like sauvignon blanc or pinot grigio that you enjoy the taste of. Don’t use cooking wine!
- Italian seasoning – my favorite blend of dried herbs. It comes all in one jar.
- Lemon juice and Dijon mustard – for a burst of extra flavor to enhance the sauce
- Flour – to thicken it
- Heavy cream – it makes the sauce luxurious
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This recipe goes even faster using a garlic press to mince the garlic.
- Store your butter in this OXO butter dish. It has little markings to measure it out!
- I use this lemon saver to keep lemons fresh longer.
How to make creamy mushroom pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Boil your pasta. Meanwhile, in a skillet, sauté the mushrooms and garlic in the oil and butter until the water has cooked off. Transfer them to a plate. To the pan, stir in the wine, Italian seasoning, lemon juice, flour, and Dijon until smooth.
Pour in the cream, and simmer for a couple of minutes. Return the mushrooms to the skillet, and cook until the sauce thickens to your liking. Season with salt & pepper, then toss with the drained pasta. Top with fresh parsley and grated parmesan if desired!
Substitutions and variations
- I don’t recommend substituting the cream for something with a lower fat content. The sauce is liable to separate, and it won’t taste as intended and/or be as rich.
- You can replace the white wine with chicken or vegetable broth if you prefer.
- I use cremini mushrooms in this recipe, but white mushrooms or whatever variety you have on hand will work!
What to serve with mushroom pasta
- Some fresh bread with olive oil and balsamic vinegar for dipping makes a nice pairing, or go all out with Extra Cheesy Garlic Bread.
- I like a light salad like my Parmesan Arugula Salad, or try my 10-Minute Caesar Dressing and Easy Homemade Croutons for a tasty Caesar salad.
Leftovers and storage
- This pasta is best fresh, but store any leftovers for 3-4 days in an airtight container in the fridge.
- Reheat slowly over a low heat on the stovetop.
- I don’t recommend freezing it due to the dairy, and the texture of mushrooms can change.
If you made this easy creamy mushroom pasta, please leave a star rating and review below! Ask any questions you have. You can also find me on Instagram.
Creamy Mushroom Pasta
Ingredients
- 8 ounces uncooked pasta (I like fettuccine or linguine)
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 8 ounces cremini mushrooms sliced thin
- 2 cloves garlic minced
- 1/3 cup dry white wine
- 1/4 teaspoon Italian seasoning
- 1 teaspoon lemon juice
- 1 teaspoon flour
- 1/2 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- Salt & pepper to taste
- Fresh parsley chopped, to taste
- Freshly grated parmesan cheese to taste (optional)
Instructions
- Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, add the butter and oil to a skillet over medium-high heat.
- Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it’s cooked off.
- Take the mushrooms out of the pan and set aside.
- Add the wine, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir until it becomes a smooth paste.
- Stir in the cream and let it simmer for a couple of minutes.
- Add the mushrooms back into the pan. Reduce the heat and cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt & pepper as needed.
- Drain the pasta and toss it with the sauce along with the parsley and parmesan if using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on October 1, 2018. It’s been updated with new photos and better instructions but is the same great recipe!
Great recipe! Super easy and lots of flavor. I cut the amount of cream in half and it was still really good. Added red pepper flakes and arugula
Thank you!
That was a truly special dish. We added some seasoned, sliced chicken breast for our protein which only accented the flavor over some fresh bucatini. A hearty dish with the reduced cream and parmesan but the subtle flavors still came through. Thanks!!
You are very welcome, Mike!
This was outstanding. I didn’t have white so I used Merlot and it worked perfectly. Even my picky daughters liked it. I also added 8 ounces of baby spinach.
Very happy your family enjoyed it, Melanie! Really appreciate your review. 🙂
OMG!!! We absolutely love this recipe! This is the 2nd time making it and this time I doubled it. It could easily be on a restaurant menu. Thank you for sharing it!
Aww thanks, Kimberly!