Mushroom Pasta Recipe

Hands-down the BEST mushroom pasta recipe without cream! Rich and velvety with loads of mushrooms, garlic, shallots, a little parmesan, and a lighter silky-smooth sauce. Grab the tips and watch my video below.

Garlic Mushroom Pasta Recipe

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!

Prep: 10min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 448.7 kcal, Carbohydrate 49.1 g, Protein 13.2 g, Saturated Fat 2.8 g, Trans Fat 0.1 g, Cholesterol 0.4 mg, Sodium 120.8 mg, Fiber 4.7 g, Sugar 7.9 g, servingSize 1 serving

Ingredients:

• 8 ounces dry pasta (I used Toscani-shaped pasta)
• Kosher salt
• 1/3 cup extra virgin olive
• 1 tablespoon butter
• 2 shallots (minced)
• 5 garlic cloves (minced)
• 8 ounces Baby Bella Mushrooms (sliced)
• 8 ounces white mushrooms (sliced)
• 8 ounces portabella mushrooms (roughly chopped)
• black pepper
• 1 teaspoon rosemary
• 3 tablespoons of tomato paste
• ¼ cup merlot wine
• ½ cup of grated Parmigiano-Reggiano (Parmesan)
• ½ cup packed parsley
• 1/3 cup chopped walnuts
• Red pepper flakes to taste (optional)

Instruction:

1. 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.
2. 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).
3. 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.
4. 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).
5. Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
6. Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

Creamy Mushroom Pasta

This recipe for creamy pasta with mushrooms comes together quickly with almost no prep time. Consider it weeknight gold for mushroom lovers.

Total: 25 minutes

Yield: 4 servings

Ingredients:

• 4 Tbsp. extra-virgin olive oil
• 1 lb. mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
• Kosher salt
• 2 medium shallots, finely chopped
• 1 lb. spaghetti or bucatini
• ½ cup heavy cream
• ⅓ cup finely chopped parsley
• Zest and juice of ½ lemon
• 2 Tbsp. unsalted butter, cut into pieces
• ½ oz. Parmesan, finely grated (about ½ cup), plus more for serving
• Freshly ground black pepper

Instruction:

1. Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
2. Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
4. Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
5. Remove pot from heat. Add lemon zest and juice, parsley, butter, ½ oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.
6. Divide pasta among bowls and top with more Parmesan. Editor’s note: This recipe was originally printed in our September 2019 issue. Head this way for more of our best mushroom recipes →

Mushroom Pasta

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!

Prep: 10min

Total: 20min

Yield: 2

Serving Size: 352 g

Nutrition Facts: servingSize 352 g, calories 583 kcal, Carbohydrate 64.9 g, Protein 25.5 g, Fat 26.7 g, Saturated Fat 12.2 g, Cholesterol 121 mg, Sodium 352 mg, Fiber 2.4 g, Sugar 4.2 g

Ingredients:

• 200g / 7 oz short pasta like orecchiette, penne, macaroni ((Note 1))
• 160g/6 oz long pasta – spaghetti, fettucine ((Note 1))
• 400g / 14 oz mushrooms (, sliced 1/2 cm / 1/5″ thick (Note 2))
• 50g / 3 tbsp unsalted butter (, separated)
• 1 tbsp olive oil
• 2 garlic cloves (, finely minced)
• 1/2 tsp each salt and pepper
• 1/2 cup freshly grated parmesan cheese ((or 1/4 cup store bought grated))
• Parsley (, finely chopped)
• Parmesan cheese (, grated)

Instruction:

1. Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.
2. Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.

One Pot Creamy Mushroom Pasta

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

Prep: 10min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 388 kcal, Carbohydrate 47 g, Protein 13 g, Fat 17 g, Sodium 829 mg, Fiber 2 g

Ingredients:

• 4 cloves garlic ($0.32)
• 8 oz. baby bella mushrooms ($1.49)
• 2 Tbsp butter ($0.20)
• 1/8 tsp salt ($0.01)
• 1/8 tsp freshly cracked pepper ($0.02)
• 8 oz. fettuccine ($0.67)
• 2.5 cups vegetable broth ($0.33)
• 1/3 cup heavy cream ($0.26)
• 1/4 cup grated Parmesan ($0.44)

Instruction:

1. Mince the garlic and slice the mushrooms.
2. 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.
3. Add the fettuccine to the skillet along with the vegetable broth and stir to combine. It’s okay if the broth doesn’t fully submerge the pasta.
4. 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.
5. 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.
6. 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.

The Best Creamy Mushroom Pasta Recipe | Chef Jean-Pierre

FAQ

What mushroom is best for pasta?

• White button: Button mushrooms are easy to find and a great choice if it’s not mushroom season. …
• Cremini: Cremini mushrooms, also known as baby bella mushrooms, look like a brown version of white button mushrooms.

How do you make Jamie Oliver creamy mushroom sauce?

What is another name for mushroom pasta?

How can I thicken my mushroom sauce?