Do you want a creamy and delicious pasta meal on the table in under 15 minutes? This Creamy Mushroom Pasta not only tastes far more indulgent than it actually is, but it’s quick and simple to make. A great date night meal that will impress, without you having to spend a lot of time in the kitchen. Creamy garlic mushrooms on a bed of pasta and topped with fresh herbs.
Creamy Mushroom Pasta
Mushrooms have a really meaty texture, so they are the perfect ingredient for a vegetarian comforting meal. Mushrooms and garlic are a delicious flavour combination and a winner when it comes to a quick and easy pasta dish that packs a punch in the taste department.
Want to add even more flavour? A drizzle of truffle oil, or a sprinkle of truffle salt just before serving will really make this dish pop. A little goes a long way though, so use it sparingly.
Garlic Mushroom Pasta
A pasta dish just isn’t fully comforting unless it’s creamy, am I right? We have made this dish taste far more indulgent than it actually is by using half fat creme fraiche rather than cream and butter to make a sauce.
A little bit of cheese makes it even creamier, but without adding too many extra calories. Mushrooms have a naturally creamy texture anyway, so this is a creamy dish that is still nutritious too.
What Mushrooms To Use?
The key to mushroom dishes is using a variety of mushrooms for different textures and flavours. If you want to keep this recipe budget friendly, then stick to the cheapest kind of mushroom. But, if you want to take this to the next level, use a mixture such as button, mini portobello, shiitake and oyster.
Vegan Mushroom Pasta
Mushrooms are a good ingredient for a vegan pasta dish and this is easy to make vegan by using an oat based creme fraiche and a vegan parmesan alternative. A sprinkle of nutritional yeast would be really good on the vegan version of this.
What To Serve The Creamy Mushrooms With
We kept it simple and spooned this sauce on top of some spaghetti, but there is so much more you can do with it. Put it on top of rice or use as a pizza base or on chicken for a low carb meal with some extra vegetables.
Can You Freeze This Pasta Dish?
This isn’t the best dish to freeze as the sauce can separate when defrosted and reheated. But, it’s really quick and simple to make, so it is best made from fresh.
Ingredients needed to make Garlic Mushroom Pasta (serves 2)
- 150g wholewheat pasta
- 3 shallots, finely chopped
- 4 garlic cloves, crushed
- 20 mushrooms, mixed variety
- 1 tsp olive oil
- 30g parmesan (or alternative)
- 6 tbsp half fat creme fraiche
- Zest of half a lemon
- Black pepper
- Parsley for serving.
How To Make Creamy Mushroom Pasta – Step by Step:
One: Add the spaghetti to a pan of boiling water and simmer for 12 minutes.
Two: Heat the oil in a frying pan and add the shallots, garlic and mushrooms and gently cook for 3 minutes.
Three: Stir in the creme fraiche, parmesan and lemon zest, stir and simmer for a minutes.
Four: Drain the pasta and top with mushroom sauce, black pepper and parsley.
Other Mushroom Recipes To Try:
Mushroom Bolognese
Asian Mushroom with Cashews
Garlic Mushroom Quesadillas
Miso Roasted Mushrooms
Mushroom and Spinach Risotto
Mushroom Masala
Roasted Garlic and Herb Mushrooms
Some extra tips for this Mushroom Pasta:
- If you want to add some extra protein, you could grill some chicken, chop it up and stir it in to the finished sauce.
- Add some extra greens by stirring in some spinach a couple of minutes before the sauce is cooked.
- A little bit of truffle oil drizzled over the finished dish adds loads of extra flavour and makes it a bit more special.
- Make this recipe gluten free by swapping the spaghetti for your favourite gluten free pasta.
- Use a variety of mushrooms to add plenty of different textures and flavours.
- This dish is best made from fresh as the sauce can separate when defrosted and reheated.
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DON’T FORGET TO RATE THE RECIPE ↓
Creamy Garlic Mushroom Pasta
Ingredients
- 150 g Whole wheat pasta
- 3 Shallots
- 4 Garlic cloves crushed
- 250 g Mushrooms sliced (any kind)
- 1 tsp Olive oil
- 30 g parmesan
- 6 tbsp Half fat creme fraiche
- 2 tbsp Fresh parsley chopped
- 0.5 lemon (zest only)
- Cracked black pepper
- Parsley (to serve)
Instructions
- Add the spaghetti to a pan of boiling water and simmer for 12 minutes.
- Heat the oil in a frying pan and add the shallots, garlic and mushrooms and gently cook for 3 minutes.
- Stir in the creme fraiche, parmesan and lemon zest, stir and simmer for a minutes.
- Drain the pasta and top with mushroom sauce, black pepper and parsley.
Video
Notes
- If you want to add some extra protein, you could grill some chicken, chop it up and stir it in to the finished sauce.
- Add some extra greens by stirring in some spinach a couple of minutes before the sauce is cooked.
- A little bit of truffle oil drizzled over the finished dish adds loads of extra flavour and makes it a bit more special.
- Make this recipe gluten free by swapping the spaghetti for your favourite gluten free pasta.
- Use a variety of mushrooms to add plenty of different textures and flavours.
- This dish is best made from fresh as the sauce can separate when defrosted and reheated.
Helen @ family-friends-food.com says
This looks delicious! Just the sort of veggie pasta dish my family will love.
Max Plessers says
I have been searching for a great vegetarian meal for a long time, have tried a lot of recipes and after this one I can finally say that I had an awesome vegetarian meal!
I am very busy these days, that’s why I especially like recipes like these because they are very easy and convenient to prepare, it takes just 15 minutes.
I was also pleased by the clear instructions of the recipe because of your step by step explanation.
Because I liked the recipe that much, I wanted to prepare it for my family. Not everyone likes the vegetarian kitchen that much, but I wanted to convince them with this recipe and it was definitely a success! Everyone was surprised of the good taste.
Thank you for your inspiration! I can totally recommend to everybody who wants to try!
Max Plessers
Dannii says
I am so glad you enjoyed it – it’s one of our favourites too.
Zeynep Agdere says
I love the recipe. I’m a pasta lover, especially creamy pasta. I love how you used different types of mushrooms. I’ve made this dish myself a few times, but only with one type of mushroom. I always felt like something was missing whenever I made it, now I finally know what it is, thanks to you. I will definitely try it with a big variety of mushrooms next time, and with next time I mean tonight.. I love this recipe because it’s super easy and very quick. I will definitely get creative and add some chicken. You can’t go wrong with creamy pasta and chicken.
Dannii says
The variety of mushrooms really makes such a difference to the dish.
Kim Lijzenga says
I am a pasta lover myself, that’s why I tried this recipe. I really liked this recipe! The mushrooms give the pasta an innovative taste. It is definitely not an easy recipe, but certainly worth making.
While making this recipe I added shrimps, this was my best idea ever. This gives you a fresh taste of the mushrooms and a heavier taste of the shrimp. These 2 flavours go very well together. But actually you should not even add anything because this recipe is already super tasty.
So,now I know what I’m going to cook tonight!
Dannii says
I am so glad you enjoyed it. I never would have thought to add shrimp, but I am definitely going to try that next time.