Mushroom pasta is a comforting and creamy dish where al dente pasta is tossed in a rich, homemade mushroom sauce. Fresh mushrooms are sautéed with aromatic onions, garlic, and bell peppers, then simmered in a smooth, velvety white sauce. The result is a hearty, flavorful meal that can be enjoyed as is or baked with a topping of melted cheese for extra indulgence. Perfect for cozy lunches, dinners, or special occasions, this recipe brings together simple ingredients into a delicious vegetarian main course.
About Mushroom Pasta
On some days I just don’t want to cook anything Indian, like lentil, curry and flatbreads. So instead, I make dishes that are not that commonly made in my home.
This flavorful creamy mushroom pasta is one of those meals and I am happy and somewhat surprised, to say that it was a hit.
This is a pasta dish you will be sure to enjoy. I say this from experience as my family members are not pasta lovers and yet loved this dish!
You see, my family has grown up eating mostly traditional Indian cuisine and they don’t always look favorably on trying new foods.
But I love cooking and eating foods from all over the world and so continue to try to subtly bring recipes from other cuisines into our meal routine.
This doesn’t always go well, particularly with pasta, but the wonderful flavors and satisfying texture of this flavorful dish made it a winner in my home. It’s just that good!
I’m happy to say that this tasty creamy mushroom pasta is one of the recipes that is helping my family expand their food horizons.
Why This Recipe Works
As I have mentioned above, this Mushroom Pasta is a delicious dish of sautéed mushrooms mixed with shell pasta in a creamy White Sauce.
The white cream sauce is conveniently made in the same pan as the sautéed mushrooms, garlic and onions, absorbing all of the great flavors as it thickens.
To make this dish, you don’t have to make the white sauce separately. The sauce is made during the cooking process.
This allows all the wonderful flavors of the mushrooms, garlic and onions to get incorporated into the milk as it thickens to create a tasty cream sauce.
The cooked al dente pasta is mixed with the creamy mushroom sauce and simmered for a few minutes. Fresh basil, parsley, salt, and pepper are added as finishing touches.
Towards the end, I top the dish with cheddar cheese and then bake for the cheese to melt. This adds a nice little crust to the top.
However, if you don’t have an oven, skip this last step and instead just top the mushroom pasta with some grated cheese and serve hot.
An easy recipe to make, this vegetarian meal is full of flavor and has a fantastic creamy consistency.
If you like creamy pasta dishes, you may also enjoy my Fettuccine Alfredo or White Sauce Pasta. For a tangy and robust mushroom based pasta, have a look at this recipe of a vegetarian Spaghetti Bolognese.
Step-by-Step Guide
How to make Mushroom Pasta
Cook Pasta & Sauté Mushrooms
1. Before you begin, rinse, drain, and slice or chop 200 to 250 grams of button mushrooms. Chop 1 medium-sized bell pepper, 1 small onion, and 2 medium garlic cloves.
Boil enough salted water and cook 1 cup of shell pasta until al dente. Drain and set the cooked pasta aside.
Melt 2 tablespoons butter in a pan, sauté garlic for a few seconds, then add onions and cook until softened.
Add chopped mushrooms, cook until they release moisture and shrink. Continue sautéing until dry, then add chopped bell pepper and sauté for 4 to 5 minutes on low to medium-low heat.
Make Sauce, Mix Pasta, and Bake
2. Add 2 tablespoons of all-purpose flour to the sautéed vegetables. Mix and sauté stirring often for 3 to 4 minutes on low heat.
Gradually pour in 1.5 cups of milk, stirring continuously to make a smooth, thick sauce. Mix as you go on pouring the milk.
Make sure the milk is cold or at room temperature and not hot or warm.
Simmer for about 2 minutes, then add the cooked pasta. Mix well, and continue to simmer for another 1 to 2 minutes. The sauce would have thickened nicely.
Stir in 1 teaspoon each of chopped parsley and basil, season with salt and pepper.
Adjust consistency if needed; if in case the sauce becomes too thick by adding some hot water or milk which will thin the sauce slightly.
Transfer to a baking dish, top with 2 to 3 tablespoons of grated cheddar cheese, and bake at 180°C (356°F) for 8 to 10 minutes or until the cheese melts.
Serve hot as a standalone dish or with soup and toasted bread.
I served it usually with a side of Tomato Soup and some warm toasted brown bread. This filling dish also works well all by itself or with a light side salad.
Serving Suggestions
- With Soup: Pair the creamy mushroom pasta with a light Vegetable Soup, tomato soup, or a Clear Soup for a comforting, complete meal.
- With Bread: Serve alongside warm toasted bread, Garlic Bread, herbed Focaccia, or even simple buttered rolls to soak up the creamy sauce.
- Fresh Salad: Accompany with a crisp green salad, Caesar Salad, or a simple cucumber-tomato-onion salad tossed in olive oil and lemon juice for freshness. A simple and classic Vegetable Salad is also a great option.
- Roasted or Sautéed Vegetables: Serve with a side of pan-sautéed or oven-roasted vegetables like carrots, broccoli, zucchini, or asparagus seasoned with herbs. For a double mushroom bonanza, serve with this delicious Sautéed Mushrooms.
- As a Baked Dish: After baking with cheese, serve the mushroom pasta straight from the oven as a rich, hearty one-dish meal.
- With a Glass of Drink: Offer a refreshing lemonade, Iced Tea, or even a light wine (if preferred) to complement the richness of the pasta.
- Toppings: Before serving, sprinkle some extra chopped parsley, red chili flakes, crushed black pepper, or even a little more grated cheese for added flavor and appeal.
Variations
I have used yellow bell pepper in this recipe as an additional veggie to the mushroom. Instead of yellow bell pepper you can add green or red bell pepper.
The addition of bell pepper is however, optional. The dish works fine with just the mushrooms, or else you can also add some cooked corn kernels or baby corn or steamed broccoli, carrots and cauliflower to the recipe.
Simply add extra vegetables at the end when you add the pasta and be sure to mix well so everything is coated by the sauce.
Feel free to choose from various edible mushrooms that taste great in a pasta.
Expert Tips
- Pasta: You can replace rigatoni, penne, ziti and farfalle pasta with macaroni or shell pasta.
- Cooking pasta: Cook pasta until they are al dente – meaning have a slight bite to them. You don’t want them to be very soft or mushy.
- Fats: You can add olive oil instead of butter. Any neutral tasting oil also works well.
- Cream: To make the mushroom pasta more rich and creamy, add 2 to 3 tablespoons of heavy cream.
- Veggies: As I have mentioned above bell pepper can be skipped. Adding seasonal veggies give a good flavorful boost. The veggies can be steamed, sautéed or roasted veggies. Think of veggies like cauliflower, carrots, zucchini, baby corn, green beans.
- Mushrooms: Add cremini mushrooms or fresh shiitake mushrooms in place of button mushrooms.
FAQs
You can use either white button mushrooms, fresh shiitake mushrooms or cremini mushrooms for this recipe of Mushroom Pasta.
You could use either grated/shredded mozzarella, gouda, cheddar or vegetarian parmesan cheese. For a creamier texture, mozzarella is an excellent choice. For a more robust flavor, consider using aged cheddar, parmesan or gruyère.
Yes, you can definitely make this recipe without vegetables or with a combination of one or two veggies as well. You can give the bell peppers too, a miss completely.
Yes, this recipe can easily be made vegan. Simply substitute the butter with vegan butter or olive oil, use plant-based milk (like almond, soy, or oat milk), and skip the cheese or use a vegan cheese alternative.
Store any leftover mushroom pasta in an airtight container in the refrigerator for up to 1 day. To reheat, simply warm it in a pan or skillet over low heat with a splash of milk or water to loosen the sauce consistency. You could also opt to reheat it in the oven at 180°C (356°F) for about 8 to 10 minutes.
More Tasty Pasta Recipes To Try!
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Mushroom Pasta Recipe
A creamy and flavorful Mushroom Pasta recipe made with sautéed mushrooms, bell peppers, and herbs in a rich white sauce. The white sauce is conveniently made in the same pan as the sautéed mushrooms, garlic and onions, absorbing all of the great flavors as it thickens. This comforting vegetarian dish can be served as a standalone meal or baked with cheese for extra deliciousness.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Prevent your screen from going dark while making the recipe
Preparation
Heat enough water with salt until it begins to boil.
Add the pasta and cook the pasta until they are al dente.
When done, strain them in a colander or strainer.
Drain and set them aside.
Rinse the mushrooms well in water in a strainer or colander. Drain them.
Trim the stalks and slice them. Set aside. Chop the bell pepper and set aside.
Peel and finely chop the onions and garlic.
Sautéing mushrooms
Melt butter in a pan. Add the garlic and saute for about 10 to 12 seconds on a low flame.
Add the chopped onions and saute till the onions become translucent.
Add the sliced mushrooms and sauté on a low to medium heat till the mushrooms have shrunk in size.
There should be no moisture in the pan.
The mushrooms will release their juices initially and after continuous sauteing, the juices will evaporate.
Keep on stirring at intervals while sautéing mushrooms.
After the liquids have evaporated and the mushrooms have cooked, add the chopped bell pepper and sauté for 4 to 5 mins on a low to medium-low heat.
Making the creamy sauce
Add the flour.
Stir well and sauté for 3 to 4 mins on a low to medium-low heat.
The flour will coat itself to the mushrooms and bell pepper.
Add milk in a gentle stream to the pan and keep on stirring.
The flour will combine with the milk and you will see the sauce getting thickened slowly.
Making mushroom pasta
Cook for about 2 minutes and add the pasta.
Stir well and simmer for 1 to 2 minutes more.
Next add the chopped parsley and basil and simmer for a minute
Season with salt and pepper according to taste.
If the sauce becomes too thick, add some hot water or milk and thin the sauce.
You can garnish with grated cheese and serve the creamy mushroom pasta right here or proceed as follows, if you have an oven.
Baking instructions (optional)
Transfer the mushroom pasta to a baking pan or bowl.
Top with grated cheddar cheese and bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for about 8 to 10 minutes or until the cheese melts.
Serve the Mushroom Pasta with choice of soup and with some warm toasted brown bread or white bread.
You can serve this creamy mushroom pasta without any accompanying side dish too.
- Pasta: Rigatoni, penne, ziti and farfalle pasta can be easily replaced with macaroni or shell pasta.
- Fats: You can add olive oil instead of butter.
- Cream: Adding 2 to 3 tablespoons of heavy cream will make the mushroom pasta more rich and creamy.
- Veggies: You can skip adding bell pepper in the recipe. Steamed, sautéed or roasted veggies like cauliflower, carrots, zucchini, baby corn, green beans can be added to the sauce before you add the pasta.
- Mushrooms: In place of button mushrooms you can add cremini mushrooms or fresh shiitake mushrooms.
Nutrition Facts
Mushroom Pasta Recipe
Amount Per Serving
Calories 350 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 38mg13%
Sodium 484mg21%
Potassium 585mg17%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 10g11%
Protein 13g26%
Vitamin A 567IU11%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 4mg20%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 78mg95%
Vitamin D 2µg13%
Vitamin E 1mg7%
Vitamin K 2µg2%
Calcium 202mg20%
Vitamin B9 (Folate) 50µg13%
Iron 1mg6%
Magnesium 46mg12%
Phosphorus 277mg28%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Mushroom Pasta recipe post from the archives first published on December 2013.
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