This post may contain affiliate links. Please read our disclosure policy.
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.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
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!
This recipe turned out FANTASTIC! my partner who is NOT a pasta person also fell in love with this recipe. Thanks a million!
So happy to hear it!! Thanks for letting me know. 🙂
When do you use the flour? Did I miss it?
Step 5. No worries! 😊
I just made this, and it’s very easy and tasty! I’ll make this pasta on a regular basis from now on, and I’ll try your grilled eggplant and spinach salad this weekend. Thanks!!!
Yay! So happy you liked it, Darryl! Hope you enjoy the salad. 🙂
Sounds delish. Will let you know how it was received. D
Thanks, let me know! 🙂
Can the cream be substituted by something less fattening?
Hi Pam! You could try milk or half-and-half, but then the sauce won’t thicken as much unless you do a bit of tinkering (i.e. cook it a bit longer, cook the pasta in the sauce for a bit, or add more flour or some cornstarch). There’s also a danger in milk or cream curdling. I use cream because it’s easy to work with (less likely to curdle) and has a richer flavor, but I understand the calories thing. I usually only make creamy pastas like this when I’m ok with having a “cheat” meal since it is pretty decadent.
What an awesome and easy to make weeknight dinner idea!
Thanks so much, Matt!
I think even Tom could make this one for me Natasha! It looks like it needs to be a regular around here! Tom and I would both love it!
Haha I agree! Thanks, Mary Ann! 🙂
I just sent this to my partner and told him to get cooking haha. Looks AMAZING!
Haha that’s great!! I hope he makes it for you. 😉
Can I add vegetables and tuna to make a creamy tuna noodle casserole?
Hi! You could try, but I haven’t tested those additions, so use your best judgment. Let me know how it goes!
Hello! This looks amazing! Sorry but how much cream does this recipe call for? Thank you 🙂
So sorry! Just updated it.
How much cream?
Oops! Just updated the recipe. Sorry about that. Can’t believe I missed it even with proofreading.
Since I have a cold, I think this would really make me feel better. Bring me some now.
No.
So delicious!!! I substituted the wine with vinegar and added chicken and it was so flavorful!!! Definitely will make this again🤤
Yay! So glad you liked it!