Creamy Mushroom Pasta

Yumna Jawad

Updated May 19, 2025

4.95 from 107 reviews

This Creamy Mushroom Pasta is a quick vegetarian recipe that is easy to throw together on weeknights with basic pantry ingredients + mushrooms

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Prep Time 15 minutes
Servings 4 servings
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Easy creamy mushroom pasta recipe in a skillet with a small dish of grated parmesan nearby.
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Creamy Mushroom Pasta Please!

You can seriously make a restaurant style creamy mushroom pasta in minutes with as little as your favorite pasta, any mushrooms, garlic, milk, flour and oil. I know not everyone is a fan of mushrooms, but for the mushroom fans out there, this garlicky creamy pasta dish is one that is full of so much flavor without much effort or ingredients. It comes together so quickly and it’s definitely one that we like to repeat around here!

To make it a fuller meal, I love pairing it with some Pan Seared Steaks, Pan Seared Chicken, or Pan Seared Salmon – it’s easier to have two pans going at the same time and those proteins each take less than 15 minutes to cook on a pan. They’ll be done and have a few minutes to rest right when the mushroom pasta is done cooking for an easy and well-balanced meal.

Creamy Mushroom Pasta Ingredients

Ingredients for recipe: sliced mushrooms, black pepper, oil, parmesan, milk, italian seasoning, salt, flour, garlic cloves and dry pasta.
  • Pasta: Use your favorite or make it gluten-free with your favorite GF pasta.
  • Oil: To cook the mushrooms.
  • Mushrooms: Look for white cap or cremini sliced mushrooms, it’s easier than slicing them yourself.
  • Milk: Use 2% or whole milk or sub for a plant-based one to make the sauce.
  • Garlic & seasoning: You’ll need to mince the garlic to distribute the flavor or swap it 1 teaspoon garlic powder. I also use salt, pepper and Italian seasoning.
  • Parmesan cheese: Freshly grated and rennet-free if you want to keep the recipe vegetarian.

How to Make Creamy Mushroom Pasta

Oil, mushrooms and black pepper in a skillet.
Step 1: Start by cooking the mushrooms with olive oil and black pepper (don’t add salt yet).
After mushrooms are golden brown with salt and garlic added.
Step 2: You want them to be browned to release all their flavor and then add the garlic and salt for an extra minute of cooking. Set them aside.
Mushrooms removed with oil, flour and Italian seasoning added.
Step 3: Next you’ll make the roux by melting butter with flour and Italian seasoning.
Whisking in milk.
Step 4: Whisk in the milk until thickened into a smooth sauce.
Sauce after thickening with pasta, mushrooms, parsley, and pasta water added.
Step 5: Now, you’ll combine the cooked pasta along with the roux sauce, the cooked mushrooms and any fresh herbs, if you’d like to add. Parsley is a good choice since it’s mild with the mushroom pasta.
After tossing with parmesan added.
Step 6: Toss it together with parmesan cheese, if you’re using, and make sure to taste to adjust for salt and pepper as needed.

Creamy Mushroom Pasta

Author: Yumna Jawad
4.95 from 107 reviews
Creamy Mushroom Pasta is a vegetarian recipe that you can easily throw together with basic pantry ingredients + mushrooms – great for a weeknight meal!
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings4 servings

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Ingredients
  

Instructions

  • Bring a large pot of salted water to a boil and cook al dente the pasta according to package instruction; drain and save 1 cup of pasta water.
  • Heat a large skillet over medium-high heat, add 2 tablespoons of olive oil, then add the mushrooms and black pepper, and cook until golden brown and softened, about 5-10 minutes. Add the salt and garlic and cook with the mushrooms until fragrant, about 1-2 minutes. Set aside on a plate.
  • In the same skillet used to cook the mushrooms, add the remaining olive oil over medium heat, add the flour and Italian seasoning and stir to combine. Slowly pour the milk on top, whisking to combine. Lower the heat and simmer until the mixture thickens, about 1 minute.
  • Add the cooked pasta on top, along with the mushrooms and as much of the pasta water as you’d like. Remove from heat, add the parmesan cheese, if using, and toss to combine.
  • Serve immediately with parmesan cheese, if desired.

Equipment

Notes

Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.

Nutrition

Serving: 2oz, Calories: 418kcal, Carbohydrates: 53g, Protein: 14g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 7mg, Sodium: 372mg, Potassium: 597mg, Fiber: 3g, Sugar: 7g, Vitamin A: 88IU, Vitamin C: 3mg, Calcium: 120mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Use portobello mushrooms to intensify the mushroom flavor. I used standard white mushrooms that are easy to find, but if you find portobello mushrooms or special seasonal mushrooms, they can really elevate the taste!
  2. Don’t add the garlic and salt to the mushrooms immediately. The garlic only needs a minute to cook and become fragrant; and adding it any earlier might burn it. Adding the salt too early will release extra moisture from the mushrooms and we want to brown them without making them soggy.
  3. Cook the pasta al dente. That’s because you’ll add the cooked pasta back in the skillet with the sauce and the mushrooms and toss it all together. This will continue to cook the noodles slightly.
  4. Bulk it up with greens or protein. I love adding some pan seared green beans on the side of those or a protein like lemon salmon or grilled chicken tenders. You can cook any of those items in the pan, set them aside, then continue to cook the mushrooms and the sauce.

Serving Ideas

FAQs

How do I store and reheat mushroom pasta?

I really think that pasta is at its best when served as soon as it’s ready, but if you have leftovers they will keep well for up to 5 days in an airtight container in the fridge. You can then reheat it on the stovetop or in the microwave. I sometimes like to add a couple of tablespoons of water when I’m reheating it to help loosen up the sauce.

Can I freeze creamy mushroom pasta?

Whenever I make pasta with a creamy sauce, I usually avoid freezing it because it can cause separation or changes in the texture of the pasta. If you want to freeze it, you’ll have to freeze the pasta and mushrooms separate from the sauce.

Easy mushroom pasta in a bowl with a fork lifting up a bite.

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4.95 from 107 votes (95 ratings without comment)

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Comments

  1. Emma says:

    Followed all instructions but tasted bland, not worth making

    Reply
    1. Yumna J. says:

      So sorry to hear you didn’t like it, Emma. I appreciate the feedback though!

      Reply
  2. Dhanya says:

    Hi Yumna,

    My 18 month old loved this pasta! I used butter to saute the mushrooms and added a bit more seasoning for the mushrooms like onion powder, Italian seasoning..till they caramelized a bit. He loved it.

    Thanks for the easy toddler-friendly recipe!

    Dhanya

    Reply
    1. Yumna Jawad says:

      That’s amazing! So glad he enjoyed it!

      Reply

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