Quick and easy creamy mushroom pasta recipe made with portobello mushrooms, spaghetti and flavourful creamy sauce. One of the best mushroom pasta recipes that whole family will love! Everything comes together in 15 minutes and super delicious!
Perfect for a busy weeknight dinner that you can cook for the entire family or just a simple dinner for two. You can adjust the portion size on the recipe card.
If you love simple quick pasta dinner recipes you will definitely enjoy our reader's favourite Spicy Chicken Pasta, Salmon prawn pasta, Tofu Pasta and Spicy Garlic Prawn Pasta recipes.
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Mushroom pasta is a classic Italian pasta dish loved by everyone across the world. Every family have their own family recipes but the basic ingredients are similar in general. Choice of pasta, mushroom, olive oil, garlic, and parsley are basic ingredients you will need. We also love to make garlic butter mushroom pasta without cream or milk. Cream and hard cheese are optional if you are making it vegan or if you don't like it creamy.
Why you would love this pasta recipe
- This pasta recipe is very versatile, you and adjust the ingredients to your preference. There are two options to make the mushroom pasta sauce. You can either make it rich and creamy or simply cook it with garlic, butter, and olive oil without adding any cream.
- If you are bored with tomato pasta sauce recipes, you must try this pasta loaded with delicious mushroom sauce.
- Inexpensive pasta dish which you can cook with simple pantry-friendly ingredients. All ingredients used in this recipe can be easily bought at local grocery stores and supermarkets.
- A family-friendly recipe that even the fussy little kids enjoyed it. Your dinner guest will be amazed by how delicious your pasta turns out!
What do we need
- What type of pasta to use? We love using spaghetti noodles for this recipe. Feel free to add your favourite egg pasta or wheat pasta, dried or fresh. Linguine, penne, fusilli, tagliatelle, or whole wheat pasta works well.
- Which mushroom is best for pasta? Portobello, regular button mushroom, shiitake, oyster, porcini, or any meaty mushroom.
- What other protein and vegetables you can add? If you love extra protein, you can add small pieces of bacon, sausage, chicken, or prawns. For extra vegetables, broccoli, green beans, mangetout ( sugar snap peas ), carrot, or bell peppers go well too.
- Garlic and parsley - Freshly minced garlic and finely chopped parsley are the must-add ingredients to enhance the flavour of pasta sauce.
- Creamy mushroom sauce ingredients - Fresh double cream ( heavy cream ) and grated parmesan cheese with a splash of pasta water are essential in making creamy mushroom sauce.
- Double cream substitutes - You can also try cream cheese or mascarpone. If you have evaporated milk tins in your pantry, you can reduce it and use it instead.
- Mushroom sauce without cream milk - Omit double cream and add more olive oil to make the no-cream garlic mushroom pasta.
How to make it
- Bring the water to boil in a large pot. Season the water with a good amount of salt. Cook the spaghetti in the boiling water by the packet instructions. Reserve 1 cup of pasta cooking water for later use. Then drain the water out.
- Meanwhile, the spaghetti is cooking you can prepare mushroom and creamy sauce.
- In a large pan, heat the butter and olive oil over medium heat. Add chopped onions and saute for a few seconds.
- Add the mushroom slices and saute for 3-4 minutes until brown. Season with salt and pepper to taste. Follow with chopped garlic and stir for a few seconds until fragrant.
- Pour in the pasta water and double cream and allow it to simmer.
- Once the sauce starts to get thickened add the cooked spaghetti and coat it well with the sauce.
- Stir in grated parmesan and parsley and combine everything well.
- Transfer to a serving plate and garnish with parsley and grated parmesan. Serve immediately.
Cooking Tips
- Saute and allow the mushroom to caramelize before adding the cream.
- If you love a kick of heat, add some dried red pepper flakes to the sauce.
- Use freshly grated parmesan for the best creamy umami cheese flavour.
- Always check the pasta cooking time from the packet instructions. Cooking time can be varied according to different pasta types and brands.
- Pasta should be cooked firm and a bit chewy in texture and make sure not to overcook. It is called ' Al Dente ' in Italian and I learned it from the Italian chefs and home cooks.
- Use a large flat pan or pot to distribute heat evenly to saute and caramelize the mushrooms.
- Don't forget to reserve one cup of pasta cooking water to add to the sauce. Pasta water helps to make the sauce thick and creamy.
Frequently asked questions
Do not recommend freezing creamy mushroom pasta. If you have any leftovers you can store it in an air-tight container in the fridge. It usually lasts in the fridge for a couple of days.
You can reheat it in the microwave or on the stovetop until hot. If the sauce is too thick, you might need to mix it with a splash of water before you reheat.
This creamy pasta is loaded with mushrooms which are rich in nutrients and vitamins and is 828 kcal per serving it can be varied by a number of different factors. If you want to make it healthier, you can omit the cream and cheese.
For vegetarians, you can swap regular parmesan with vegetarian parmesan or vegetarian hard cheese.
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15-minute Mushroom Pasta
Equipment
- Large pasta boiling pot
- Large pan or skillet
Ingredients
- 150 gram Spaghetti Linguine, tagliatelle, penne, or choice of pasta. ( 2 servings - about 5.3 oz )
- 250 gram Portobello mushroom White button mushroom or choice of mushroom. ( About 8.8 oz ), cut thin slices
- ½ Onion Finely chopped
- 200 ml Double cream Or heavy cream
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil Add more olive oil if needed
- 2-3 cloves Garlic Finely chopped
- 6 tbsp Grated parmesan Or choice of grated hard cheese
- ½ tsp Salt to taste
- ½ tsp Black pepper or to taste
- handful Parsley Finely chopped
Garnish
- Grated parmesan
- Chopped parsley
Instructions
Cook Pasta
- Bring the water to boil in a large pot. Season the water with a good amount of salt. Cook the spaghetti in the boiling water by the packet instructions. Reserve 1 cup of pasta cooking water for later use. Then drain the water out. Meanwhile, the spaghetti is cooking you can prepare mushroom and creamy sauce.
Prepare mushroom and sauce
- In a large pan, heat the butter and olive oil over medium heat. Add chopped onions and saute for a few seconds.
- Add the mushroom slices and saute for 3-4 minutes until brown. Season with salt and pepper to taste. Follow with chopped garlic and stir for a few seconds until fragrant.
- Pour in pasta water and double cream and bring it to simmer. Once the sauce starts to get thicken add the cooked spaghetti, and grated cheese. Finish with chopped parsley and combine everything well.
- Transfer to serving plate and garnish with parsley and grated parmesan. Serve immediately.
Notes
- Mushroom - We usually use portobello mushrooms, feel free to use white button mushrooms or mushrooms of your choice. Wash the mushrooms and pat dry with a paper towel or kitchen towel to remove excess water, before slicing them.
- What type of cream to use? Double cream ( heavy cream ) or any thick cream of your choice. You can also use evaporated milk and reduce it until thick.
- Grated cheese - Add grated parmesan or choice of grated hard cheese. For vegetarians or to make it halal, use vegetarian parmesan.
- Freezing - Do not recommend freezing but you can store it in the fridge for a couple of days if you have any leftovers.
- Can you make it spicy? If you want a kick of heat, add a dash of chilli pepper flakes for a hint of spice.
- Can you make it without cream? You can simply omit double cream and add chicken broth or vegetable stock and make it a no-cream garlic mushroom pasta.
Carol says
It was really good but how much garlic? Recipe doesn’t say.
Khin says
Hi Carol, you will need, 2-3 cloves of garlic, finely chopped. Edited on the recipe card. Thank you so much.
Pete says
Made it yesterday for my family and it was a great hit. Added some bacon and steamed broccoli on the side. I also want to cook this from my friend who is vegan. Do you have any vegan cream recommendations? Thank you.
Khin says
Hi Pete, so glad that you enjoyed this pasta recipe. Sounds so good with steamed veg and extra protein. You can use vegan cream like Elmlea, cashew cream, or oat cream but the flavour might be a bit different.