Mushroom Pasta

I make this Mushroom Pasta when I want a cozy, satisfying meal that doesn’t take much effort. The mushrooms bring a deep, earthy flavor, and the creamy sauce ties everything together into a dish that feels comforting and dependable.

Why You’ll Love This Recipe

I love this recipe because it’s simple but full of flavor. I like how mushrooms give the pasta a hearty, almost meaty texture without needing meat. I also enjoy that it comes together quickly, which makes it perfect for busy days when I still want something homemade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pasta
mushrooms, sliced
olive oil or butter
onion, finely chopped
garlic, minced
salt
black pepper
Italian seasoning or thyme
heavy cream or milk
grated parmesan cheese
fresh parsley

Directions

I start by cooking the pasta in well-salted water until al dente, then reserve a little pasta water before draining. While the pasta cooks, I heat olive oil or butter in a large pan and sauté the onion until soft. I add the mushrooms and cook them until they release their moisture and become golden.

I stir in the garlic, salt, pepper, and herbs, letting everything cook briefly until fragrant. I pour in the cream or milk and let the sauce simmer gently until slightly thickened. I add the cooked pasta to the pan and toss everything together, using a splash of reserved pasta water if needed. I finish by stirring in the parmesan cheese and fresh parsley.

Servings and timing

This recipe serves about 4 people. I usually spend around 10 minutes prepping and about 20 minutes cooking. I like that it’s ready in roughly 30 minutes from start to finish.

Variations

I sometimes add spinach or peas for extra color and freshness. When I want a richer sauce, I stir in a little cream cheese or extra butter. I’ve also added grilled chicken when I want to make it more filling.

storage/reheating

I store leftover mushroom pasta in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove or in the microwave, adding a splash of milk or cream to loosen the sauce.

FAQs

What mushrooms work best for mushroom pasta?

I usually use cremini or button mushrooms, but I also enjoy using shiitake or portobello for deeper flavor.

Can I make this pasta dairy free?

Je peux utiliser de la crème végétale et me passer de fromage, ou opter pour une alternative sans produits laitiers.

Comment éviter que les champignons ne ramollissent ?

Je les fais cuire à feu moyen-vif en évitant de trop remplir la poêle pour qu’ils dorent au lieu de cuire à la vapeur.

Puis-je utiliser des herbes séchées à la place des herbes fraîches ?

J’utilise souvent des herbes séchées, mais en plus petites quantités car elles sont plus concentrées.

Les pâtes aux champignons sont-elles bonnes à consommer en restes ?

Je trouve qu’il se réchauffe bien, surtout quand j’ajoute un peu de liquide pour rafraîchir la sauce.

Conclusion

Je cuisine régulièrement ces pâtes aux champignons car elles sont réconfortantes, polyvalentes et savoureuses. J’aime la façon dont elles transforment des ingrédients simples en un plat chaud et réconfortant sur lequel je peux compter à tout moment.

Mushroom Pasta

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A cozy and comforting mushroom pasta made with sautéed mushrooms and a creamy, savory sauce. Simple to prepare, full of earthy flavor, and perfect for a quick homemade meal.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian Inspired
• Diet: Vegetarian

Ingredients

• 12 ounces pasta (such as fettuccine or penne)
• 12 ounces mushrooms, sliced
• 2 tablespoons olive oil or butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning or dried thyme
• 1 cup heavy cream or milk
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Cook the pasta in well-salted water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil or butter in a large skillet over medium heat.
3. Add the chopped onion and sauté until soft and translucent.
4. Add the mushrooms and cook until they release moisture and turn golden brown.
5. Stir in garlic, salt, black pepper, and Italian seasoning, cooking until fragrant.
6. Pour in the cream or milk and simmer gently until the sauce slightly thickens.
7. Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water as needed.
8. Stir in Parmesan cheese until melted and creamy.
9. Finish with fresh parsley and serve warm.

Notes

• Cremini or button mushrooms work well, but shiitake or portobello add deeper flavor.
• Avoid overcrowding the pan so mushrooms brown properly.
• Add spinach or peas for extra color and nutrition.
• Use a splash of milk or cream when reheating to loosen the sauce.

Nutrition

• Serving Size: 1 bowl
• Calories: 410
• Sugar: 5 g
• Sodium: 480 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 3 g
• Protein: 14 g
• Cholesterol: 45 mg