This mushroom pasta recipe is a mushroom lover’s dream. It’s bursting with meaty sautéed mushrooms. Along with a splash of white wine and Parmesan cheese, they pack this pasta with rich, umami flavor. I don’t use heavy cream in this recipe, but it’s still lightly creamy. Starchy pasta water and a pat of butter bring the mushrooms together into a silky sauce that coats the pasta. It’s savory, delicious, and all about the mushrooms. If you’re a mushroom fan, you have to try it!
What You’ll Need for Mushroom Pasta
The star ingredient in this mushroom pasta recipe is—of course—mushrooms! You could use white button mushrooms or cremini mushrooms (aka baby bellas) here. They’re affordable, flavorful, and widely available, so they’re never a bad choice. But for the ultimate mushroom pasta, I recommend using a mix of mushrooms. They’ll give the pasta a delightful range of textures and add complex depth of flavor. Any of these kinds of mushrooms would be excellent:
Chanterelles King oyster mushrooms Maitakes Oyster mushrooms Portobello mushrooms Shiitake mushrooms
Here’s what else you’ll need to make this recipe:
Extra-virgin olive oil – For sautéing the mushrooms. Pasta – I love chewy pappardelle here, but another long pasta like tagliatelle, spaghetti, or bucatini would work nicely too. Shallots and garlic – For savory bite. Butter – It perfects the glossy, silky texture of the mushroom sauce. Fresh herbs – You’ll use rosemary or thyme in the sauce for warm, earthy flavor. Garnish the finished dish with chopped fresh parsley! Dry white wine and Dijon mustard – For a tangy kick. Parmesan cheese – It adds salty, nutty flavor and makes the pasta lightly creamy. Fresh lemon juice – It gives the pasta a bright, fresh finish. And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Mushroom Pasta
This mushroom pasta recipe feels elegant, but it’s really easy to make! Here’s how it goes: First, cook the mushrooms. Stem and slice varieties like portobello mushrooms, shiitakes, and baby bellas. Tear maitakes and oyster mushrooms into bite-size pieces. Tip: Check out the photo above for reference! Sauté the mushrooms over medium-high heat until tender and well-browned. See the callout below for my best tips for cooking mushrooms!
While you sauté the mushrooms, cook the pasta until al dente. Before you drain it, reserve 1 cup of the starchy cooking water. It’s a key ingredient in the mushroom pasta sauce! Next, build the flavorful sauce. In the empty pasta pot, sauté the shallots in the butter until they soften. Add the rosemary and garlic. Then, stir in the mustard and wine. Let the wine cook down for 30 seconds. Add the pasta, Parmesan, and 1/4 cup of the reserved pasta water to the skillet, adding more pasta water as needed to lightly coat the pasta. Lastly, stir in the lemon juice and mushrooms and season to taste.
Finish the mushroom pasta with a shower of fresh parsley and more Parmesan cheese. This creamy mushroom pasta is a satisfying meal on its own, but we also love it with a salad on the side. An arugula salad or any of these winter salad recipes would be fantastic. Enjoy!
More Favorite Pasta Recipes
If you love this mushroom pasta, try one of these easy pasta recipes next:
Fettuccine Alfredo Vegetarian Lasagna Cauliflower Pasta Easy Pesto Pasta Pasta Primavera
