Creamy Mushroom Pasta
Updated May 19, 2025
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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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
- 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
Creamy Mushroom Pasta
Video
Ingredients
- 8 ounces spaghetti or pasta of choice
- 4 tablespoons olive oil divided
- 16 ounces sliced mushrooms
- ½ teaspoon black pepper
- ½ teaspoon salt
- 4 garlic cloves minced
- 2 tablespoons all-purpose flour
- ½ teaspoon Italian seasoning
- 1 cup 2% milk
- 2 tablespoons grated parmesan cheese optional, plus more for serving
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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- 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.
Serving Ideas
- Main proteins: Pan Seared Steak, Pan Seared Chicken, or Pan Seared Salmon
- Bread for dipping: Garlic Cheese Bread, Rosemary Focaccia or Olive Bread
- Side salad: Kale Caesar Salad, Broccoli Salad or Mixed Greens Salad
FAQs
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.
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.
Comments
I think we did something wrong but the flavor was very bland and “foggy” iykyk
Oh no! So sorry to hear that. You can add more seasoning (salt, black pepper, Italian seasoning) or parmesan cheese to add more flavor. Hope that helps!
10/10 recommend this easy recipe! I had to adjust salt (add more) to my liking, and had no Italian seasoning on hand so I used a combo of dried rosemary and thyme. I substituted milk with Chobani oat milk (the creamiest one, red and white packaging). Also used radiatori pasta instead of spaghetti. So delicious and actually tastes amazing cold.
Aww, I’m so happy you like it!! Amazing! Thank you so much, Niki!
Followed all instructions but tasted bland, not worth making
So sorry to hear you didn’t like it, Emma. I appreciate the feedback though!
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
That’s amazing! So glad he enjoyed it!
Hi!
I don’t see butter or salt listed in the ingredient list or instructions.
How much butter and how much salt?
Cuuzzzz mine came out so bland.
Good but bland.
Would love to make it again but correctly. Ha ha!
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!!