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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!
Even five stars don’t do this recipe justice… Such wonderful flavours! I had to make one little adjustment though: I used two tablespoons of flour as one wasn’t enough to thicken up the sauce. Other than that, the recipe is just perfection!
Aww awesome, so glad you liked it!
Oh my!!! I just did this and it was deeeeeeelicious!! Best ever!!!
Wonderful!!!
This was so, so delicious. I will be making this one again. I noticed once the pasta was plated the sauce started to dry up. I noticed this happens a lot when I make pasta sauces. I did add more noodles at the end and a bit more flour during cooking because I thought it wasn’t thickening. Is that why the sauce drys up so quickly?
I’m so glad you like it, Alissa! Yup, the flour definitely contributes to that, and cream sauces do thicken as they cool/the longer you leave them.
This was absolutely delicious. I used bellas, shiitake and oyster mushrooms. I doubled the sauce because I had quite a bit of ‘shrooms. I also added a bit of red pepper flakes and used gf egg tagatalle. A bit of pasta water brought this all together and made a perfectly silky sauce. The mustard really added the perfect flavor. Thanks so much! I missed having this pasta at restaurants and this was actually better than going out!
I’m so happy you liked it!! I miss restaurants too… I’m glad that this hit the spot for you. 🙂
I have made this once a month for so long — this is my partner and I’s favorite recipe that we always end up going back to bc it just makes sense!! I like to add more mushrooms specifically shitake or maitake because I think the smoky wood flavor of those shrooms add a little bit extra punch into it and orange wine instead of white (just bc we prefer the flavor no other reason than that). Thank you SO much for posting this recipe seriously its my favorite thing ever.
Aww that’s great!! I’m so happy you two enjoy it. Thanks for letting me know!
So excited to try this recipe, it looks delicious and with the restaurants closed I haven’t been able to get my pasta fix. Do you think I could I use half and half instead of whipping cream?
Hi Laura! I miss restaurants too! 🙁 I’ll be honest… half and half probably won’t be the same. It’s much thinner, and there’s a good chance it’ll curdle due to the acidity of the sauce. You could give it a try, but you may need to make some tweaks such as cooking it for a bit longer and on a lower heat (high heat can curdle it too) or adding some flour or cornstarch to get the sauce thicker.
Really tasty! I halved it for the two of us and maybe did more lemon which I think helps.. Added fresh cracked pepper and dash of nutmeg like another poster suggested. Plenty of grated Parmesan on top. Very good for a meatless meal!
I’m so pleased you enjoyed it, Nanci!!
Made this tonight with fresh four cheese ravioli. Husband said it tasted like it came from a restaurant. We will definitely be making this again!
That is awesome!! Thanks for letting me know, Beth!
Great recipe. I used vegan cream and butter (I’m dairy-free) and veg stock, and it worked really well.
I’m so glad to hear that!
This recipe sounded as if it would have lots of flavor, but it was absolutely blah. We tossed what was left.
Did you salt it properly?