This Super Creamy Mushroom Pasta Recipe is a great weeknight dinner idea! It takes minimal time to make, has tons of flavor, and is extremely creamy! A great vegetarian pasta dish!
The sauce for this meal was one I will most definitely be using again. It was so creamy and had the perfect texture. You could really mix it with any type of pasta you desire and it will still taste out of this world.
If you are on the hunt for some other pasta dishes you should definitely try my Super Creamy Mac and Cheese with Ground Turkey or my One Pot Cauliflower Mac and Cheese!
Table of contents
Ingredients for this dish
Here is a list of ingredients you will need to make this delicious pasta dish with some tips for success!
- olive oil - when you are sauteing a vegetable you want to choose a more flavorful oil with a lower smoke point. Some good options include canola oil, extra-virgin olive oil, peanut oil, and sesame oil. The combination of using both oil and butter allows for cooking at a high temperature and brings flavor.
- unsalted butter - I like using unsalted butter for my cooking and baking. Using unsalted gives me more room to flavor up my dish to my liking.
- baby bella mushrooms - sliced, when you cook mushrooms in a pan, the water will seep out. When you keep the low heat the mushrooms will just simmer in their liquid. Medium-high heat will get rid of all that liquid.
- 3 garlic cloves - minced, fresh is best, but when you are looking to cut corners one of my favorite ways to do that is with using Spice World's Minced Garlic!
- Italian seasoning - you can buy Italian seasoning already made or you can make it yourself if you don't have it on hand. If you want to make it yourself you will use parsley or basil, oregano, rosemary, thyme, and marjoram.
- heavy cream - this ingredient is used to make the pasta super creamy. It adds a creamy texture and helps to thicken the sauce.
- dry white wine - this ingredient gives this dish a subtle flavor, but when combined with the lemon and parmesan cheese it really enhances the whole meal.
- lemon - juiced and zested, I like to use a handheld juice squeezer for this part of the recipe. It really helps to make sure you get all of the juice out of the lemon.
- whole wheat pasta - fettuccine or linguine , long pasta pair particularly well with this sauce.
- grated parmesan cheese - optional topping, I mean don't you top all your pasta dishes with parmesan cheese?
- parsley - optional topping
Step- by Step directions for this meal
Step 1 - In a large skillet over medium-high heat add the olive oil and butter. Add in the garlic and mushrooms and cook until mushrooms are soft and juicy and the garlic is fragrant; about 10 minutes.
Step 2 - Stir in thyme, Italian seasoning, salt, and pepper.
Step 3 - Next, stir in flour and mix well to combine. Stir in the wine, juice from the lemon, lemon zest, and heavy cream, and let cook for about 5 minutes.
Step 4 - Meanwhile, boil a large pot of salted water. Once the water is boiling, add in the pasta and cook until al dente, about 8 to 10 minutes.
Step 5 - Drain the pasta and add it to the mushroom sauce mix. Plate each dish and top with parmesan cheese and parsley!
Substitutions
Here are a few swap ideas you can make if you happen to not have all the ingredients listed above on hand.
Unsalted Butter - I like using unsalted for all my cooking because it's less sodium and you can change the taste of the meal to your liking! Saltier if you desire or keep it as is, but if you only have salted butter that will also work or you can try ghee. Ghee is clarified butter!
Heavy Cream - If you don't have heavy cream at home you can always use just milk and butter combined as a substitute. Just use 1 cup of milk and 1 cup of melted butter mixed well together.
Whole Wheat Flour - There are a ton of different types of flour you can use instead of whole wheat. You can use all-purpose, brown rice flour, coconut flour, almond flour, arrowroot flour, quinoa flour, or oat flour.
Whole Wheat Pasta - You can really use any pasta flavor that you desire. Some options are quinoa pasta, chickpea pasta, brown rice pasta, and gluten-free pasta, just to name a few.
What to serve with creamy mushroom pasta
This dish is pretty filling and can be eaten alone, but if you love your side dishes here are some options of what you can have.
- Homemade Garlic Bread - most pasta dishes taste amazing with some crusty garlic bread on the side.
- A Green Salad - serve your favorite house salad with this pasta. I would recommend a light salad of lettuce, tomatoes, cucumbers, and of course a little cheese 😉
How can the kids help
I love including my children in my cooking! They have also grown to love it themselves. Here are some ideas as to how you can help them cook this dish.
- Carefully and with close supervision, have your kiddos help you toss in the seasonings on top of the mushrooms.
- Teach your kids step-by-step how to cook the perfect pasta. I always boil salted water and then toss it in my pasta. Let it cook for about 8 minutes. This makes the pasta al dente!
Tips and FAQ's
Don't put too many mushrooms in the pan where they will become crowded. If they are too crowded the mushrooms will never become the color you want them to and they won't have as much flavor.
If you choose not to cook with wine you can use chicken broth or vegetable broth instead.
Store this pasta dish in an airtight container in the fridge for up to 3 days!
When reheating this pasta dish you can either heat it up in the microwave for 1 minute and then following with 30 second intervals, stirring in between each cook time or you can heat it up on the stove in a large pot. If you choose the stove you may need to add a splash of water or milk to thin out the sauce.
Other pasta dishes to try
If you give this creamy pasta a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!
Creamy Mushroom Pasta
Equipment
- large skillet
- large pot
Ingredients
- 1 tbsp. olive oil
- 4 tbsp unsalted butter
- 3 garlic cloves minced
- 1 lb baby bella mushrooms sliced
- 1 tsp Italian seasoning
- ⅛ tsp salt
- ⅛ tsp ground black pepper
- 2 cups heavy whipping cream
- 2 tbsp whole wheat flour
- 1 cup dry white wine
- 1 tbsp fresh thyme minced
- 1 lemon juiced and zested
- 1 lb whole wheat pasta fettuccine or linguine
- grated parmesan cheese optional topping
- parsley optional topping
Instructions
- Step 1 - In a large skillet over medium-high heat add the olive oil and butter. Add in the garlic and mushroom and cook until mushrooms are soft and juicy and the garlic is fragrant; about 10 minutes.
- Step 2 - Stir in the thyme, Italian seasoning, salt, and pepper.
- Step 3 - Next, stir in flour and mix well to combine. Stir in the wine, juice from the lemon, lemon zest, and heavy cream, and let cook for about 5 minutes.
- Step 4 - Meanwhile, boil a large pot of salted water. Once the water is boiling, add in the pasta and cook until al dente, about 8 to 10 minutes.
- Step 5 - Drain the pasta and add it to the mushroom sauce mix. Plate each dish and top with parmesan cheese and parsley!
Notes
- Carefully and with close supervision, have your kiddos help you toss in the seasonings on top of the mushrooms.
- Teach your kids step-by-step how to cook the perfect pasta. I always boil salted water and then toss it in my pasta. Let it cook for about 8 minutes. This makes the pasta al dente!
Delicious! Creamy and flavorful!