This healthy Mushroom Pasta recipe is creamy yet magically made without the cream. This simple mushroom pasta celebrates the pure glory of mushrooms, with their earthy flavor and meaty texture.
Noodles dance in the dreamy wine sauce, picking up bits of mushroom in each luscious bite.
Of which a-shroom that mushrooms are blah.
If you’ve tried these Sautéed Mushrooms or Vegan Mushroom Stroganoff, you know that certainly is not the case.
This pasta dish is abounding with rich flavors, and the mushrooms make it special and a worthy stand-alone meal.
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 of mushrooms and onion slowly sautéed in butter and olive oil (a great start to any mushroom recipe, as with Mushroom Risotto).
- It’s complexified 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 of decadence, while somehow not using heavy cream.
Let me teach you my tricks.
How to Make Mushroom Pasta Without Cream
Mushroom lovers, you are going to feel all kinds of fancy after you know how to make this dreamy pasta.
Bonus: it comes together in one pan.
- Mushrooms. Creminis have a mild, earthly flavor and meaty texture and are my mushroom of choice for mushroom pasta. Creminis are more mature than a white mushroom and younger than a portobello, so you could think of them as between these two flavors.
Use pre-sliced mushrooms to speed along meal prep.
- Pasta. Whole wheat noodles are an easy, healthy swap, adding more protein and fiber to the dish. Use penne, ziti, fusilli, or your favorite noodle shape.
- Butter and Olive Oil. The mushrooms are onions are sautéed in a bit of butter and olive oil to build the base.
- Herbs and Aromatics. Garlic and onion are our sauce aromatics, plus thyme, chives, or parsley keep the pasta fresh.
- Wine. Dry white wine or marsala wine both work well.
- Flour. To thicken the sauce.
- Brother. Chicken or vegetable broth to further build out the sauce and give flavor. Use vegetable to keep this dish vegetarian.
- Parmesan cheese. Freshly-grated Parmesan cheese is essential.
- Cook the pasta. Reserve 1 cup of pasta cooking water. Cook mushrooms in butter and olive oil. Remove the mushrooms to a plate.
- Cook the onions with salt, pepper, and thyme. Stir in garlic.
- Add the wine and let it reduce.
- Add the flour, stirring constantly.
- Slowly add the broth.
- Stir in the pasta and mushrooms.
- Add the Parmesan and chives.
- Stir to combine, adding 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 Reheat. Reheat over medium-low in a nonstick skillet with a splash of water. Alternatively, you may also warm in the microwave with a splash of water to rehydrate the pasta, covered, until steaming.
- To Freeze. I do not recommend freezing this dish, as it will become musky.
What to Serve with Mushroom Pasta
While mushroom pasta is a star all on its own, it can complement other fabulous dishes as well.
Recommended Tools to Make this Recipe
- Colander. For draining pasta, and also washing any of your fruits and veggies.
- Whisk. I prefer this 9-inch whisk over a full size whisk as it is easier to control.
- Wooden Spoon Set. For stirring, scooping, and sautéing, this is the go-to tool.
Small But Mighty Whisk
This 9-inch whisk will do just about any job of a full size whisk, but I find it easier to maneuver and really get to the pot’s edges.
Creamy, dreamy mushroom pasta, you’re just what we need for dinner tonight!
Frequently Asked Questions
Mushrooms do need to be cleaned prior to cooking to remove any dirt, but do not run them under water or submerge them in water or they will become soggy. Instead, to clean mushrooms wipe away dirt with a damp paper towel.
Different varieties of mushrooms have different flavor profiles; you can use one or a mix of varieties. Portobello mushrooms are the largest and most meaty; you’ll often see them as a meat substitute in vegetarian dishes, like Mushroom Quesadilla and Portobello Mushroom Burger. If you use Portobello, just slice them up smaller. Cremini (also called baby bella) are also very flavorful and highly versatile, from Mushroom Tacos to Mushroom Soup. Shiitake are more smoky in flavor. I just do not recommend button mushrooms as they are too mild and lacking in flavor.
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 grating.
I love the pure mushroominess of this pasta, but you could certainly add some spinach (stir in along with mushrooms at the end until wilted) and/or top with sliced Baked Chicken Breast for a fuller dish.
- 8 ounces dry whole wheat pasta such as penne, ziti, fusilli, or your shape of choice
- 3 tablespoons unsalted butter divided
- 1 tablespoon extra virgin olive oil
- 1 pounds sliced cremini (baby bella) mushrooms
- 1 small yellow onion diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 2 cloves garlic thinned
- 1/4 cup dry white wine or dry marsala wine
- 2 tablespoons all purpose flour
- 1 cup low sodium chicken broth or vegetable broth
- 1/2 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh chives or flat-leaf parsley
Cook the pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking liquid (DON’T FORGET!). Drain the pasta and set aside.
In a large (12-inch) deep skillet or Dutch oven, heat 1 tablespoon of the butter and the olive oil over medium-high heat. Add the mushrooms and cook, stirring often, until the mushrooms are lightly browned and the liquid has cooked off, about 8 to 10 minutes. Remove the mushrooms to a plate.
Reduce the heat to medium low. Add the remaining 2 tablespoons butter and swirl to coat. Add the onions, salt, pepper, and thyme. Cook the onions, stirring often, until they soften and turn lightly brown, about 8 minutes. Reduce the heat as needed so the onions soften but do not get too dark. 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 bits remain. Add the broth a few small pours at a time, stirring constantly to keep lumps from forming. Be sure to thoroughly combine everything before adding the next pour of broth. Once all of the broth and has been added, bring to a simmer over medium high. Let cook, stirring constantly, until the liquid is reduced by half, about 3 to 4 minutes.
Turn off the heat. Stir in the pasta and mushrooms, then the Parmesan and chives. Stir to combine, adding some of the reserved pasta water to loosen the pasta as needed. Taste and add salt and pepper as you like. Serve immediately, with additional Parmesan.
- TO STORE: Store leftovers in an airtight storage container in the refrigerator for up to 5 days.
- TO REHEAT: Reheat over medium-low in a nonstick skillet with a splash of water. Alternatively, you may also warm in the microwave with a splash of water to rehydrate the pasta, covered, until steaming.
Serving: 1servingcalories: 419caloriesCarbohydrates: 48gprotein: 15gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 33mgPotassium: 637mgfiber: 5gSugar: 4gVitamin A: 439UIVitamin C: 3mgCalcium: 148mgIron: 1mg
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