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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!
Delicious and easy! I think next time (and there will be a next time) that I would add some fresh thyme in the cream sauce.
Love that idea! Glad you enjoyed it! 🙂
This dish was quick and easy. So rich and flavorful.
Thank you!!
What could I use instead of heavy cream?
Hi! I haven’t tested any alternatives. You could read through the comments to see if anyone has tried something else, though.
You could make a vegan heavy cream. Boil about 3 cups of water on the stove. Turn off heat. Pour I cup of raw cashews in the pot and cover for about 20-30 minutes. Drain and rinse with cold water then add cashews and 1 cup of water to a high speed blender and blend until smooth. It gives your dishes that creaminess if you want to skip the dairy.
Excellent! Didn’t change a thing…I’m always on the lookout for a good pasta dish and this beats them all. Whole family loved it!
Aww I love that!
This was so delicious and easy!
So happy you enjoyed it! 😀
This recipe is simple and delicious! I used bow tie pasta this time but would be great with other pastas too. It’s a keeper!
Thank you!! I’m so happy you liked it! 😀
So light and yummy
Thank you, Lisa!!
So good definitely making again
Thank you so much!
What about making this with whole milk, or even half and half, I don’t always have whole cream on hand, plus I would like to reduce the calories some.
Hi! I select the ingredients I use in recipes for a reason. Milk isn’t as silky and doesn’t thicken as well (and it’s also prone to curdling if you’re not careful), but you’re welcome to experiment. Let me know how it goes!
Am I the only one who’s whipping cream curdled?
So sorry to hear that! Was it at least 35% fat (vs. light cream or half-and-half)? Did you add it cold straight from the fridge to a screaming hot pan? That’ll sometimes curdle it.