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Make a restaurant style Creamy Mushroom Pasta in minutes that’s so easy to throw together and so full of flavor. All you’ll need is your favorite pasta, any mushrooms and garlic along with milk, flour and olive oil/butter to make a simple roux. It’s a delicious and decadent weeknight meal!
How do you make mushroom pasta
- Start by cooking the mushrooms with olive oil and black pepper (don’t add salt yet). 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.
- Next you’ll make the roux by melting butter with flour and then whisking in the milk. I like to add some dried thyme to the mix but you can use any seasoning you’d like.
- 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 wonderful and mild with the mushroom pasta.
- Toss it together and make sure to taste to adjust for salt and pepper as needed.
I recommend that you reserve some pasta water after cooking the pasta. You can add it in there as you’re tossing together mushroom pasta so it doesn’t dry up too much while mixing. Be sure to serve it immediately, like all warm and wonderful pasta dishes should be served 😉
Tips for making mushroom pasta
- 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!
- 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.
- 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.
- 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.
Frequently asked questions
Pasta is at it’s 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.
With a couple of simple substitutions, it’s really easy to make this dish vegan. Simply substitute the milk for a plant based one to make the sauce. I like to use a fairly neutral milk like oat or almond. You can also make the dish gluten-free by using your favorite GF pasta and a 1:1 flour alternative.
I like to use a long pasta like spaghetti or linguini, but this will work well with whatever pasta you have to hand. Fusilli or penne will both work well. Be sure to check out my post how to cook pasta.
More vegetarian pasta recipes
- Oven Baked Spaghetti
- Cauliflower Mac and Cheese
- Ricotta Pasta
- Spaghetti with Meatballs
- Red Pepper Pasta
- Pasta Bake with Ground Turkey
- Vegan Creamy Tomato Pasta
- One Pan Pasta
- Broccoli Mac and Cheese
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!
If you try this healthy-ish feel good Creamy Mushroom Pasta recipe or any other recipe on FeelGoodFoodie, then please come back to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Creamy Mushroom Pasta
Equipment
Ingredients
- 8 ounces spaghetti or pasta of choice
- 4 tablespoons olive oil divided
- 16 ounces sliced mushrooms
- ½ teaspoon black pepper
- 3 garlic cloves minced
- 2 tablespoons whole wheat flour
- 1 cup 2% milk
- 2 tablespoons parsley chopped
- Grated parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well and save 1 cup of pasta water.
- Heat a large skillet over medium heat, add 2 tablespoons olive oil, then add the mushrooms and black pepper, and cook until golden brown and softened, about 5-10 minutes. Add the garlic and cook with the mushrooms until fragrant, about 1-2 minutes. Set aside.
- In the same skillet used to cook the mushrooms, add the remaining olive oil over medium heat, add the flour and stir to combine. Slowly pour the milk on top, whisking to combine. Lower the heat and simmer until the mixture thickens.
- Add the cooked pasta on top, along with the mushrooms, fresh parsley and as much of the pasta water as you’d like. Toss to combine.
- Serve immediately with parmesan cheese, if desired.
Video
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Another great easy recipe that you taught me. I accompanied it with broccoli stuffed chicken breast ( also from your blog) and garlic bread. Thank you. I did have to add some salt and more pepper but the kids loved it. I will try to send you a picture.
I’m excited to hear it! Thank you!
I really enjoyed this and will make it again. But it needed a lot more seasoning. I sautéed a shallot with the mushrooms and deglazed the pan with a splash of white wine. Then added a pinch of red pepper flakes and Italian seasoning. I also used butter in place of olive oil for the sauce and that worked just fine.
Love the tweaks you made! Sounds delicious!
Looks delicious! I have almost all the ingredients except the garlic, and we’re trying not to make grocery runs for single items nowadays. Could garlic powder work (if so, how much?) or should I hold off until I have the right ingredients?
Hi Hank, I think you can use 1 teaspoon of garlic powder here and it will still work well. Hope you like it!
Thank you, can’t wait to try it this weekend!!
This is the best recipe of pasta I’ve ever tried. So creamy!!
Aww thank you so much!! I love it so much!
Full of flavor and quick meal to whip up!
So glad you enjoyed it! Thank you!!
Thank you Yumna for your recipe. I made creamy mushroom pasta but I add sundried tomatoes as my husband asked for 😂 it was so delicious and didn’t take time and this what I prefer as am a working mom .. thank you again
I love that you added sundried tomatoes to it!! Yum!
I made it and it was super easy and SO delicious!!! Will definitely make again!
So glad to hear it; Thank you!!
An awesome recipe, so delicious easy to do and the family loved it!
So glad to hear it. Thank you!!
Always looking for your tips. Interesting tip about when to add garlic and salt to mushrooms. Pasta came out creamy and delicious. Thanks
Glad to hear it. Thank you!!