Savory, creamy mushroom pasta made with simple pantry-staple ingredients is ready in just 35 minutes. Simple enough for busy weeknights, and ideal for a meat-free Monday entree or a side for steak night. Versatile and delicious!
The mushrooms looked exceptionally fresh the last time I went to the market, and I couldn’t pass up the opportunity. They’re so much cheaper than meat nowadays, and healthier too. That, with my craving for a good pasta dish, and here we go, the recipe of the week.
It was a banging hit with my boys. They even mopped ALL the sauce with my homemade garlic bread. Before I knew it, it was gone, and there were no leftovers for lunch the next day!
Which Mushrooms to Use
My choice was cremini (brown button or baby bellas) because that’s what was on sale. But I’ve since tried this recipe with portobellos, oyster, and white button mushrooms, and they’re all amazing. If you’re really into mushrooms, shiitake, morel, chanterelle, porcini, lion’s mane, and chicken of the woods are excellent options.
How to Make Creamy Mushroom Pasta
- Cook the pasta, and saute the mushrooms.
- Making the cream sauce.
- Assemble the sauce, pasta, and mushrooms.
Tips and Tricks
- Cooking on low-medium heat helps avoid burning and contributes to better flavor and sauce consistency.
- The mushrooms will release moisture as they cook, so try not to overcrowd the pan so they can sear instead of steam.
- Freshly grated Parmesan is so much better than store-bought. But if all you have is store-bought, use what you have.
- Add cold milk to the hot roux for a smoother gravy and fewer lumps. Also, continue whisking as you add the milk.
- Deglazing the pan with a splash of white wine before adding the milk and broth adds depth to the flavor and more yum.
Make-Ahead and Storage Instructions
You can make the sauce and pasta 3-4 days ahead, which makes it great for meal prep. I prefer storing them separately so the pasta doesn’t suck all the moisture out of the sauce. However, extra milk when reheating on low will loosen things back up if you decide to assemble before.
It will last in the freezer for 3-4 months, but the mushroom’s texture will be a little different, and the sauce may separate. Heat it on low for the best results.
Serving Suggestions
Mushroom pasta is a great vegetarian entree along with roasted vegetables and a salad. It’s also a delicious side for steak or steak tips. Garlic bread or Texas Roadhouse rolls knockoffs are a must.
More Easy Pasta Recipes
By Imma
This blog post was originally published in September 2021 and has been updated with additional tips and gorgeous photos.
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