Mushroom Pasta

If you’re a serious mushroom lover, this mushroom pasta recipe is calling your name. The key lies in the perfect 3:1 mushroom-to-pasta ratio. Yes, three times more mushrooms than pasta! Using a mix of white button, baby bella, and portobello mushrooms layers in earthy, umami depth in the best way.

The best part? My pasta recipe skips the heavy cream found in other mushroom pastas. A typical pasta with mushrooms would involve a heavy cream-based sauce that you would cook separately and then spoon over the pasta. I find this mutes the natural flavor of the mushrooms, and in a mushroom pasta recipe, I want the mushrooms to take center stage. That is why I prefer my sauce without cream.

Like my Spinach Pasta and Easy Lemon Pasta, I instead rely on a secret ingredient: the pasta’s starchy water. It acts as a natural thickener, bringing everything together without the need for cream or loads of butter. And with garlic, shallots, rosemary, parmesan, and red wine, there’s no way I want to dull all this flavor!

A Note from Suzy

TMD fan, Virginia had this to say, “Made this for my husband, vegetarian daughter, and myself for dinner tonight … this dish was so delicious I’m actually glad I didn’t have time for lasagna [I had planned] and will be making this regularly!”

Ingredients and Substitutions

This recipe is very flexible. Here’s what I used, and some easy swaps and substitutions:

• Pasta: Use any pasta you like. Toscani, penne, rigatoni, or even spaghetti would work great.
• Seasoning: Kosher salt, black pepper, and dried rosemary, and red pepper flakes perk up the flavor and add an aromatic quality. Swap the rosemary with dried thyme or marjoram if you’d like.
• Extra virgin olive oil: I love our rich and buttery Italian Nocellara with this recipe, but use any high-quality variety you have.
• Butter: Just a touch of butter (1 tablespoon) adds richness. Swap with ghee.
• Shallots: Swap with yellow onion.
• Garlic: There’s no substitute for garlic in my world, but cut back the amount, trade with more shallot, or leave it off if you’re sensitive to it.
• Mushrooms: I combine textures and flavors with baby bella, white, and portabella mushrooms, but this recipe is forgiving. Use what you have.
• Tomato paste: Adds another umami layer.
• Red wine: I used Merlot, but any pleasant dry red wine will work well. If you avoid alcohol, substitute chicken or vegetable broth.
• Grated parmesan: Brings yet another savory umami layer. If you can’t do dairy, just skip it.
• Parsley: Lifts the richness. Basil is the best swap here, but keep in mind the flavor will be more dominant.
• Walnuts: Swap with pine nuts or almonds, or simply leave them off.

How to Make Mushroom Pasta

This mushroom and pasta recipe is an easy one with two main components: the pasta and the mushroom sauce. Once you cook the pasta and sauté the mushrooms, everything will come together in one pan. Here are the steps:

• Get ready. Bring a large pot of salted water to a boil. Mince 2 shallots and 5 garlic cloves. Slice 8 ounces each of baby bella, white, and portabella mushrooms. Ready yourself 1/2 cup grated parmesan cheese, 1/2 chopped parsley, and 1/3 cup chopped walnuts. 
• Cook the pasta. Add 8 ounces of short pasta to the boiling salted water (like penne or rigatoni; I used Toscani). Cook to al dente according to the box instructions. As the pasta finishes in the sauce. Reserve 1 cup of the starchy pasta cooking water before draining. We will use it later to make the sauce velvety without the use of heavy cream.
• Meanwhile, soften the aromatics. In a large skillet, heat 1/3 cup olive oil and 1 tablespoon butter over medium-high. Add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
• Saute the mushrooms. Add the mushrooms and toss for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with 1 teaspoon dried rosemary and a good pinch of salt and pepper. Toss occasionally for about 7 to 10 minutes, until the mushrooms turn golden and release their juices.
•  Make the sauce. Add 3 tablespoons tomato paste, 1/4 cup dry red wine, and about 1/2 to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes to reduce.
• Combine. Add the cooked pasta to the mushroom sauce and toss to combine. If the pasta looks dry, add a splash more of the pasta cooking water.
• Finish and serve. Stir in the parmesan and finish with the parsley, walnuts, and red pepper flakes to taste. Enjoy!

Tips for Cooking Mushrooms

Cooking mushrooms for pasta is simple. Here are a few tips to keep in mind:

• Make sure the mushrooms are dry before you start. To clean off the dirt, wipe them clean with a lightly damp paper towel. If you wash them or submerge them in water, they absorb the water like a sponge. The final result will be squeaky mushrooms, not the texture you want.
• Do not slice them too thinly. You want the mushrooms to hold their shape. If you slice them too thinly, they will shrivel down to nothing. You’re looking for close to 1/2 inch, and no thinner than 1/4 inch (but it doesn’t need to be perfect).
• Good extra virgin olive oil is key. The bottom layer drinks up the oil or butter quickly, so you will need to add more. If you’re using just butter the sauce becomes overly rich.
• Season the mushrooms. A good pinch of kosher salt helps coax out the moisture for savory and tender mushrooms.

What to Serve with Mushroom Pasta

Here’s how I would turn this mushroom pasta recipe into a complete meal for my family:

• Fresh salad: The crunch of my lemon parmesan lettuce salad or a Classic Caesar salad would be a good contrast to the velvety mushrooms.
• To the side: You certainly don’t need it, but no one has complained about freshly baked garlic bread.
• For dessert: Keep it light with lemon sorbet. Or, if pears are in season, use the rest of the wine bottle to make these delicious poached pears.

How to Store Leftovers

My family devours this recipe, but if you have a smaller family and have leftovers, here’s what to do:

• Keep Mushroom Pasta leftovers in a tightly sealed container in the fridge for up to 3 days. The pasta might end up a little dry. If that happens, add a couple of tablespoons of water before reheating. You could also use milk.
• To Reheat: On the stove top over low heat or in the microwave. Stirring to ensure evening heating.

More Weeknight Pasta Recipes

I’m all about Mediterranean pasta recipes with simple ingredients that you can get on your table in well under an hour. Here are some more favorites:

• Cacio e Pepe
• “Date Me” Creamy Tomato Pasta with Chickpeas
• Sun Dried Tomato Pasta

Love Mushrooms? Here are More Recipes to Use Mushrooms

• Braised Chicken Thighs with Mushrooms and Dried Figs
• Chicken Marsala with Mushrooms
• Mushroom Risotto
• Mushroom Polenta
• Creamy Mushroom Soup

4.93 from 480 votes

Mushroom Pasta Recipe

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Add As A Trusted Google Source Suzy Karadsheh

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 – 10 minutes mins

Cook – 20 minutes mins

Total – 30 minutes mins

Cuisine:

Italian

Serves – 4

Course:

Dinner

Ingredients

  

1x2x3x

• ▢ 8 ounces short pasta, like penne or rigatoni (I used Toscani)
• ▢ Kosher salt
• ▢ 1/3 cup extra virgin olive oil
• ▢ 1 tablespoon butter
• ▢ 2 shallots, minced
• ▢ 5 garlic cloves, minced
• ▢ 8 ounces Baby Bella Mushrooms, sliced
• ▢ 8 ounces white mushrooms, sliced
• ▢ 8 ounces portabello mushrooms, roughly chopped
• ▢ Black pepper
• ▢ 1 teaspoon dried rosemary
• ▢ 3 tablespoons tomato paste
• ▢ 1/4 cup dry red wine (I used merlot)
• ▢ 1/2 cup grated parmesan
• ▢ 1/2 cup packed chopped parsley
• ▢ 1/3 cup chopped walnuts
• ▢ Red pepper flakes, to taste (optional)

Instructions

 

• Cook the pasta. Bring a large pot of salted water to a boil, then add the pasta. Cook to al dente according to the box instructions. Reserve 1 cup of the starchy pasta cooking water, then drain.
• Meanwhile, soften the aromatics. In a large skillet, heat the olive oil 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).
• Saute the mushrooms. Add the mushrooms and toss for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with the rosemary and a good pinch of salt and pepper. Toss occasionally for about 7 to 10 minutes, until the mushrooms turn golden and release their juices.
• Make the sauce. Add the tomato paste, wine, and about 1/2 to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes to reduce.
• Combine. Add the cooked pasta to the mushroom sauce and toss to combine. If the pasta looks dry, add a splash more of the pasta cooking water.
• Finish and serve. Stir in the parmesan and finish with the parsley, walnuts and red pepper flakes. Enjoy!

Video

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and pasta used in this recipe.
• If you’re following the Mediterranean diet strictly, use whole wheat pasta. For a vegan option, omit the butter and use a vegan parmesan alternative or omit the cheese altogether.

Nutrition

Calories: 448.7kcalCarbohydrates: 49.1gProtein: 13.2gSaturated Fat: 2.8gTrans Fat: 0.1gCholesterol: 0.4mgSodium: 120.8mgPotassium: 1011.4mgFiber: 4.7gSugar: 7.9gVitamin A: 822.6IUVitamin C: 16mgCalcium: 57.6mgIron: 2.6mg

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*This post has recently been updated with new information for the readers’ benefit.

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