Creamy Mushroom Pasta
This Creamy Mushroom Pasta is a vegetarian easy wholesome recipe that is easy to throw together on weeknights with basic pantry ingredients + mushrooms!
Servings 4 servings
Calories 405kcal
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 all-purpose 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
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Substitutes: For best results, follow the recipe as is. Feel free to substitute the butter for more olive oil though and use plant-based milk to make the roux.
Nutrition
Calories: 405kcal | Carbohydrates: 52g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 39mg | Potassium: 602mg | Fiber: 3g | Sugar: 7g | Vitamin A: 229IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 2mg