mushroom pasta

This healthy mushroom stroganoff made with shiitake, baby portabella, and cremini mushrooms and noodles in a light creamy sauce is a quick and easy meal, perfect for Meatless Mondays!

Mushroom Stroganoff

butter

onion

tbsp unbleached all-purpose flour

vegetable

Worcestershire sauce

tomato paste

oz sliced white mushrooms

oz sliced Cremini or baby Bella mushrooms

3.5 oz Shiitake mushrooms

thyme

salt and pepper

tbsp white wine

sour cream

oz uncooked noodles (No-Yolk noodles)

tbsp minced fresh flat-leaf parsley

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.

Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds.

Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.

Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.

Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.

Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

This simple Mushroom and Spinach Pasta with Ricotta is an easy and elegant dinner option for busy weeknights when you need to make dinner FAST.

Mushroom and Spinach Pasta with Ricotta

bowtie pasta (0.53)

baby bella mushrooms (3.38)

olive oil (0.32)

garlic (0.16)

spinach (1.07)

whole milk ricotta (1.00)

red pepper (optional) (0.03)

Bring a large pot of water to a boil for the pasta. Once boiling, add the bowtie pasta and continue to boil until tender (about 7 minutes). Reserve 1/2 cup of the starchy pasta water before draining in a colander.

While the pasta is cooking, prepare the rest of the dish. Wash and slice the mushrooms, then add them to a large skillet along with the olive oil. Sauté over medium heat until the mushrooms have released all their water, the water has evaporated, and the mushrooms begin to brown (about 7 minutes).

While the mushrooms are cooking, mince the garlic. Add the garlic and butter to the browned mushrooms and continue to cook over medium for 1-2 minutes more, or just until the garlic softens a bit.

By this time the pasta should be finished cooking. Add about 1/4 cup of the reserved pasta water to the skillet and stir to dissolve any browned bits off the bottom of the skillet. The starchy pasta water and butter will make a slurry that will act as a light &quot;sauce&quot; that helps the salt and pepper adhere to the surface of the pasta.

Add the fresh spinach to the skillet and stir just until wilted (1 minute). Add the drained pasta to the skillet and stir until everything is evenly combined. Turn the heat off and season liberally with salt and pepper. If the pasta is dry, you can add an additional splash of the reserved pasta water.

Finally, spoon the ricotta on top of the pasta in one-tablespoon dollops. Add a pinch of red pepper on top, if desired, and serve warm.


Garlic Herb Mushroom Pasta

olive oil

cremini mushrooms, de-stemmed and sliced

Spaghetti, plus ⅓ cup reserved pasta water

garlic cloves,

dry white wine (such

cashew cream (below)

tarragon

chives

Parmigiano Reggiano cheese

Sea salt and black pepper

raw cashews + ½ cup water (or skip this mixture and use regular cream)

garlic (a small one)

lemon juice

dijon mustard

sea salt

Recipe video above. An incredible way to use mushrooms in a meal - in a mushroom pasta! The tastiness of this pasta lies in the mushrooms you use because it's all about the mushrooms. This pasta is made the proper Italian way so even though it's only made with 6 ingredients, it's saucy and juicy and so incredibly tasty!

Mushroom Pasta

/ 7 oz short pasta

160 grams/6 oz long pasta

/ 14 oz mushrooms

/ 3 tbsp unsalted butter (, separated)

garlic (, finely minced)

freshly grated parmesan cheese ((or 1/4 cup store bought grated))

Parsley (, finely chopped)

Parmesan cheese (, grated)

Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.

Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.

Pasta

Melt half butter and all oil in a large skillet over heat.

Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges  - around 5 minutes.

Halfway through cooking, add salt &amp; pepper.

Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden.

Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.

Taste and add more salt and pepper if needed.

Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.

Mushrooms

Recipe video above. It&#x27;s your creamy pasta dream come true...loaded with golden buttery garlicky mushrooms! SCALING UP (slide scaler): Cook mushroom in batches, otherwise they&#x27;ll steam instead of going golden.

Creamy Mushroom Pasta

fettuccine

tbsp (30 grams) unsalted butter

olive oil ((Note 2))

300 grams/ 10 oz mushrooms

garlic (, finely chopped)

(125 milliliters) chicken broth/stock

(185 milliliters) cream

(30 grams) parmesan (, finely grated (Note 4))

salt

Parsley (, roughly chopped (optional))

Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.

Melt butter and heat oil in a large skillet over high heat.

Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.

When pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.

Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.

Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.

Transfer pasta into sauce, toss for 1 - 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water.

Garnish with parsley and serve immediately with extra parmesan!

Creamy Mushroom Pasta with flavor-packed sun-dried tomatoes, garlic, and spinach! An easy, satisfying 30-minute vegan dinner.

Creamy Sun-Dried Tomato Mushroom Pasta

penne (gluten-free if desired)

mushrooms (I use cremini)

sun-dried tomatoes*

garlic

cashew milk (plain, unsweetened)

vegetable broth

yeast

garlic powder

basil

baby spinach (or arugula, etc.)

Salt/pepper

Cook pasta according to package instructions, leaving al dente (tender, not mushy). Drain when finished.

Meanwhile, slice the mushrooms.

In a large skillet over med-high heat, sauté mushrooms for about 7 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method.)

Meanwhile, mince garlic and dice sun-dried tomatoes (yielding about 1/2 cup diced tomatoes).

Add garlic and sun-dried tomatoes to the skillet. Stir and saute 1 minute.

Add cashew milk, broth, nutritional yeast, and garlic powder. Stir well to combine.

Heat 3-4 minutes or until lightly simmering.

Meanwhile, chop/julienne the basil.

Add basil and drained pasta to the skillet. Toss well and heat for 5-10 minutes or until the pasta has absorbed most of the sauce. (The sauce will be thin at first, but will thicken upon heating and even more after sitting.)

Stir in spinach during last couple minutes to wilt.&nbsp;Salt/pepper to taste.

This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!

Garlic Mushroom Pasta Recipe

dry pasta (I used Toscani-shaped pasta)

Kosher salt

extra virgin olive

shallots (minced)

Baby Bella Mushrooms (sliced)

white mushrooms (sliced)

portabella mushrooms (roughly chopped)

black pepper

rosemary

merlot wine

Parmigiano-Reggiano (Parmesan)

parsley

walnuts

Red pepper flakes

Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.

In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).

Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil.  Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.

Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).

Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.

Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

https://content.jwplatform.com/videos/Rny2ScQ4.mp4

This is a mushroom pasta without heavy cream, but it is every bit as comforting and plays up the earthy, umami taste of mushrooms in the best way possible.

Garlic Mushroom Pasta

This creamy mushroom pasta is perfect for special occasions when you want to serve a restaurant quality meal at home without putting in much effort! It comes together quickly, and the results are totally decadent.

bucatini ((or pasta of your choice))

extra virgin olive oil

- 1 1/2 pounds mushrooms, (quartered (see notes))

unsalted butter, (divided)

shallots ((2 medium))

garlic, (minced)

dry white wine ((such

heavy cream

Parmigiano-Reggiano cheese, (plus more for garnish)

black pepper, (or to taste)

truffle oil

Italian flat-leaf parsley, (chopped)

Bring a large pot of salted water to a boil. Cook the bucatini until about 2 minutes below al dente, reserving 1 cup of pasta water at the end. The pasta will finish cooking with the other ingredients. You can either drain the pasta, or if this is timed right, you can use kitchen tongs to transfer the pasta directly to the saucepan.

While the water is heating up, start the mushrooms. In a flat-sided skillet or heavy-bottom saucepan, brown the mushrooms in olive oil over medium or medium-high heat, 3-5 minutes. If the bottom of the pan looks like it’s getting too dark at any point, add 1-2 tablespoons of water, scraping up the brown bits with a spatula and stirring them into the mushrooms.

Once the mushrooms are caramelized, turn the heat to medium-low. Add 1 tablespoon butter, the shallots, and a pinch of salt. Cook until the shallots are soft and translucent or lightly caramelized, 2-5 minutes, then add the garlic and cook for an additional minute. Add the wine and allow the liquid to reduce down to around 1 or 2 tablespoons.

Add the cream, parmesan, 1 tablespoon of butter, black pepper, truffle oil (if using), parsley, cooked pasta and reserved pasta water, stirring to combine all the ingredients. Once the cheese is melted, the pasta is ready. Taste and adjust seasoning, if desired.

Serve immediately, topping with additional parmesan for garnish.

This creamy mushroom pasta is a rich, umami-filled delight that cooks quickly and easily in one pot. The perfect dinner for busy nights.

One Pot Creamy Mushroom Pasta

garlic (0.32)

baby bella mushrooms (1.49)

salt (0.01)

tsp pepper

fettuccine (0.67)

vegetable broth (0.33)

heavy cream (0.26)

Parmesan (0.44)

Mince the garlic and slice the mushrooms.

Add the butter and garlic to a deep skillet and sauté over medium heat for one minute. Add the sliced mushrooms, salt, and pepper, and continue to sauté until the mushrooms have softened, all of their moisture has evaporated from the skillet, and the edges are beginning to brown.

Add the fettuccine to the skillet along with the vegetable broth and stir to combine. It&#39;s okay if the broth doesn&#39;t fully submerge the pasta.

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a boil, give the pasta a quick stir, replace the lid, then turn the heat down to medium-low.

Continue to let the pasta simmer in the broth for about 10 minutes, stirring occasionally (always replacing the lid), or until the pasta is tender. There should be a little saucy liquid left in the bottom of the skillet.

Add the heavy cream to the skillet and stir to combine. Turn the heat off then add the Parmesan and continue to stir the pasta until the Parmesan is melted. Give the pasta a taste and add salt or pepper if needed. Serve immediately.

This mushroom pasta recipe is all about savory, buttery, creamy flavor! Mushrooms pair perfectly with garlic, lemon, and Parmesan. 

Mushroom Pasta with Parmesan

ounces* short pasta,

baby bella (cremini) mushrooms (or a mix of other types)

onion onion

olive oil, divided

kosher salt, divided

salted butter, divided

breadcrumbs

red pepper flakes (or sliced fresno pepper)

Parmesan cheese

Creamy variation: 3 to 4 ounces soft crumbled goat cheese

Cook the pasta (and save the pasta water!)

Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/2 cup pasta water (you&#8217;ll likely only need a few tablespoons).

Meanwhile, start the mushrooms

Clean the mushrooms, then slice them. Thinly slice the onion. In a skillet, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 2 minutes. Then mushrooms and cook for 2 minutes, stirring often. Add 1/2 teaspoon kosher salt and cook another 3 to 4 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender (taste to assess doneness). Add 1 tablespoon butter and lemon juice and increase heat to high. Cook 2 minutes until the edges of mushrooms are golden brown. Taste and add a few more pinches of salt until the flavor pops. Stir in the Italian breadcrumbs or panko and remove the mushrooms to a bowl. 

Make the garlic butter sauce

Mince the garlic. In the same skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium low heat. Add the garlic and red pepper flakes and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns.

Serve

Toss with the pasta, grated Parmesan cheese, the remaining 1/4 teaspoon kosher salt, and just enough pasta water until saucy (we used 2 to 3 tablespoons pasta water). Taste again and add a few more pinches of salt if desired. If using, stir in the soft crumbled goat cheese at the end until it makes a creamy sauce. Enjoy warm. 

Tagliatelle Carbonara with Crispy Mushrooms is the coziest pasta dish for chillier months! It&#x27;s unbelievably flavorful, and uses such simple ingredients. The creamy ribbons of tagliatelle pasta get topped with crispy rosemary wild mushrooms - such an amazing combination of flavors and textures! It&#x27;s the perfect pasta to make when entertaining guests or when you&#x27;re in need of a comforting meal.

Tagliatelle Carbonara with Crispy Mushrooms

Top 26 mushroom pasta recipes from across the web

The most viewed mushroom pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 26 mushroom pasta recipes from across the web

The most viewed mushroom pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom Stroganoff

Mushroom and Spinach Pasta with Ric...

Garlic Herb Mushroom Pasta

Mushroom Pasta

Creamy Mushroom Pasta

Creamy Sun-Dried Tomato Mushroom Pa...

Garlic Mushroom Pasta Recipe

Creamy Mushroom Pasta

One Pot Creamy Mushroom Pasta

Mushroom Pasta with Parmesan

Vegan Mushroom Pasta

Creamy Cajun Mushroom Pasta

Creamy Cajun Mushroom Pasta

Creamy Mushroom Sausage Rigatoni

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The most viewed mushroom pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine