Creamy Mushroom Pasta
Creamy Mushroom Pasta is a vegetarian recipe that you can easily throw together with basic pantry ingredients + mushrooms - great for a weeknight meal!
Servings: 4 servings
Equipment
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.
Video
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
QR code
Scan code to view the full recipe on your phone.
