A rich, comforting meat-free dinner of creamy pasta loaded with mushrooms. The sauce is thick and luscious with a good sprinkle of Parmesan (see the vegetarian alternative), so it clings to the pasta perfectly.
This creamy mushroom pasta is ready in 15 minutes, making it an ideal quick weeknight meal.
If you want something indulgent, satisfying and fast for dinner, this dish ticks all the boxes.
Table of Contents
- đź“‹ Ingredients
- đź“ş How to make mushroom pasta
- Pro Tip
- 🍄‍🟫 How to make it vegetarian
- 🍽️ What to serve with mushroom pasta
- 🍲 More fantastic meat-free recipes
- ? Frequently Asked Questions
- Creamy Mushroom Pasta Recipe
I love a creamy pasta sauce, and mushrooms plus garlic make this my favourite quick indulgence. It’s on the table in fifteen minutes.
At home I’m often the only mushroom fan, so it’s handy to have this speedy mushroom dish ready for nights when others want something different. If I make it for the whole family I sometimes reserve most of the mushrooms for myself and add crispy bacon and peas so everyone’s happy.
đź“‹ Ingredients
- Pasta – choose your favourite. Long ribbons (tagliatelle, fettuccine, linguine, pappardelle) work especially well with creamy sauces, but penne or other short shapes are fine. This recipe uses thin egg fettuccine.
- Mushrooms – chestnut mushrooms are used here, but baby portobello, cremini, button or white mushrooms are all great. You can also try shiitake, oyster or chanterelles, or mix varieties for more depth.
đź“ş How to make mushroom pasta
Full recipe and exact quantities are in the recipe card below.
- Cook the pasta according to packet instructions, reserving one cup of the pasta cooking water.
- Heat 1 tablespoon butter and the oil in a large frying pan over medium heat. When melted, add the finely chopped onion and cook for 2–3 minutes until softened. Add the remaining butter and let it melt.
- Add the sliced mushrooms, minced garlic, salt and pepper. Cook for about 3 minutes until the mushrooms start to soften.
- Pour in the stock and cream, bring to the boil and simmer gently for a few minutes until the sauce thickens slightly.
- Add the drained pasta to the pan and toss through the grated Parmesan until coated. If needed, loosen the sauce with a splash or two of the reserved pasta water so it clings beautifully to the pasta.
- Serve topped with chopped parsley, extra pepper and a final sprinkle of cheese.
Pro Tip
Reserve some pasta cooking water. Its starch helps loosen the sauce without watering it down, keeping the texture rich so the sauce sticks to every strand of pasta.
🍄‍🟫 How to make it vegetarian
- Cheese: Traditional Parmesan uses animal rennet. Substitute with a vegetarian hard Italian-style cheese or a strong vegetarian cheddar.
- Stock: Replace chicken stock with vegetable stock. A splash of white wine can add extra depth.
- Pasta: Most dried pasta is egg-free (check labels). Fresh pasta often contains eggs, so use dried pasta if you avoid eggs.
🍽️ What to serve with mushroom pasta
- Homemade garlic bread or a cheesy garlic pizza bread.
- A simple green salad or butter lettuce salad to cut the richness.
- Roasted broccoli or steamed greens for extra vegetables.
- A refreshing drink if you fancy — though the pasta is the star here.
I could eat this by the bowlful—creamy, comforting and fast to make. Perfect for tonight’s dinner.
🍲 More fantastic meat-free recipes
Pasta
Vegetable Pasta Bake
Vegetarian
Chickpea and Sweet Potato Curry
Vegetarian
Cheesy Veggie Burgers
Pasta
Roasted Vegetable Pesto Pasta
Soups
Spicy Parsnip and Sweet Potato Soup
Vegetarian
Mushroom Chow Mein
? Frequently Asked Questions
Chestnut mushrooms are great, but cremini, button, baby portobello or white mushrooms all work. For more flavour try shiitake, oyster or chanterelles, or mix varieties.
Pasta is best served immediately. Leftovers can be cooled, covered and refrigerated for up to two days. Reheat in the microwave for 3–4 minutes, stirring occasionally. Add a splash of water, stock or cream if the sauce has thickened.
Long pasta like tagliatelle, fettuccine, linguine or pappardelle pairs well with creamy sauces, but penne and other shapes are fine if you prefer.
No. For this recipe the mushrooms are sautéed in butter until tender; there’s no need to boil them first.
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Creamy Mushroom Pasta Recipe
Ingredients
- 300 g (10.5 oz) tagliatelle or fettuccine
- 3 tbsp (45 g) unsalted butter
- 1 tbsp sunflower oil
- 1 small onion, finely chopped
- 400 g (14 oz) chestnut mushrooms, thickly sliced
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 180 ml (3/4 cup) strong chicken stock (or vegetable stock)
- 180 ml (3/4 cup) double (heavy) cream
- 50 g (1/2 cup) grated Parmesan (use vegetarian alternative if needed)
To Serve:
- Small bunch fresh curly parsley, chopped
- Extra black pepper
- Grated Parmesan or vegetarian hard cheese
Instructions
- Cook the pasta according to the packet instructions. Reserve 1 cup of the cooking water, then drain the pasta.
- While the pasta cooks, heat 1 tbsp butter and the oil in a large frying pan over medium heat. Add the chopped onion and cook 2–3 minutes until starting to soften, then add the remaining 2 tbsp butter and melt.
- Add the mushrooms, garlic, salt and pepper. Cook for about 3 minutes, stirring, until the mushrooms are softened.
- Pour in the stock and cream, bring to a boil, then simmer gently for 3 minutes until slightly thickened.
- Add the drained pasta to the pan and sprinkle over the Parmesan. Use tongs to toss the pasta in the sauce until well coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Divide between bowls and finish with chopped parsley, extra pepper and a sprinkle of cheese.
Notes
Can I make it ahead?
Best served immediately. Leftovers can be refrigerated for up to two days. Reheat in the microwave for 3–4 minutes, stirring occasionally, and add a splash of water, stock or cream if needed.
Can I freeze it?
Freezing is not recommended for this creamy pasta.
Ingredient swaps
- Add crispy bacon or cooked shredded chicken for a meaty version.
- Stir in frozen peas, chopped asparagus or baby spinach when cooking the mushrooms for extra veg.
- Use crème fraîche instead of cream for a slightly lighter finish (heat gently if using lower-fat versions).
Nutrition
Nutrition information is approximate and should be used as a guide.
This creamy mushroom pasta was first published in October 2021 and updated in October 2024 with extra information and FAQs.
Some links on the original site may be affiliate links. Nutritional information is approximate and can vary. Terms and conditions apply on the original publisher’s site.