Mushroom Pasta Recipe
Mushroom pasta is a comforting and creamy dish where al dente pasta is tossed in a rich, homemade mushroom sauce. Fresh mushrooms are sautéed with aromatic onions, garlic, and bell peppers, then simmered in a smooth, velvety white sauce. The result is a hearty, flavorful meal that can be enjoyed as is or baked with a topping of melted cheese for extra indulgence. Perfect for cozy lunches, dinners, or special occasions, this recipe brings together simple ingredients into a delicious vegetarian main course.
About Mushroom Pasta
On some days I just don’t want to cook anything Indian, like lentil, curry and flatbreads. So instead, I make dishes that are not that commonly made in my home.
This flavorful creamy mushroom pasta is one of those meals and I am happy and somewhat surprised, to say that it was a hit.
This is a pasta dish you will be sure to enjoy. I say this from experience as my family members are not pasta lovers and yet loved this dish!
You see, my family has grown up eating mostly traditional Indian cuisine and they don’t always look favorably on trying new foods.
But I love cooking and eating foods from all over the world and so continue to try to subtly bring recipes from other cuisines into our meal routine.
This doesn’t always go well, particularly with pasta, but the wonderful flavors and satisfying texture of this flavorful dish made it a winner in my home. It’s just that good!
I’m happy to say that this tasty creamy mushroom pasta is one of the recipes that is helping my family expand their food horizons.
Why This Recipe Works
As I have mentioned above, this Mushroom Pasta is a delicious dish of sautéed mushrooms mixed with shell pasta in a creamy White Sauce.
The white cream sauce is conveniently made in the same pan as the sautéed mushrooms, garlic and onions, absorbing all of the great flavors as it thickens.
To make this dish, you don’t have to make the white sauce separately. The sauce is made during the cooking process.
This allows all the wonderful flavors of the mushrooms, garlic and onions to get incorporated into the milk as it thickens to create a tasty cream sauce.
The cooked al dente pasta is mixed with the creamy mushroom sauce and simmered for a few minutes. Fresh basil, parsley, salt, and pepper are added as finishing touches.
Towards the end, I top the dish with cheddar cheese and then bake for the cheese to melt. This adds a nice little crust to the top.
However, if you don’t have an oven, skip this last step and instead just top the mushroom pasta with some grated cheese and serve hot.
An easy recipe to make, this vegetarian meal is full of flavor and has a fantastic creamy consistency.
If you like creamy pasta dishes, you may also enjoy my Fettuccine Alfredo or White Sauce Pasta. For a tangy and robust mushroom based pasta, have a look at this recipe of a vegetarian Spaghetti Bolognese.
How to make Mushroom Pasta
Cook Pasta & Sauté Mushrooms
1. Before you begin, rinse, drain, and slice or chop 200 to 250 grams of button mushrooms. Chop 1 medium-sized bell pepper, 1 small onion, and 2 medium garlic cloves.
Boil enough salted water and cook 1 cup of shell pasta until al dente. Drain and set the cooked pasta aside.
Melt 2 tablespoons butter in a pan, sauté garlic for a few seconds, then add onions and cook until softened.
Add chopped mushrooms, cook until they release moisture and shrink. Continue sautéing until dry, then add chopped bell pepper and sauté for 4 to 5 minutes on low to medium-low heat.
Make Sauce, Mix Pasta, and Bake
2. Add 2 tablespoons of all-purpose flour to the sautéed vegetables. Mix and sauté stirring often for 3 to 4 minutes on low heat.
Gradually pour in 1.5 cups of milk, stirring continuously to make a smooth, thick sauce. Mix as you go on pouring the milk.
Make sure the milk is cold or at room temperature and not hot or warm.
Simmer for about 2 minutes, then add the cooked pasta. Mix well, and continue to simmer for another 1 to 2 minutes. The sauce would have thickened nicely.
Stir in 1 teaspoon each of chopped parsley and basil, season with salt and pepper.
Adjust consistency if needed; if in case the sauce becomes too thick by adding some hot water or milk which will thin the sauce slightly.
Transfer to a baking dish, top with 2 to 3 tablespoons of grated cheddar cheese, and bake at 180°C (356°F) for 8 to 10 minutes or until the cheese melts.
Serve hot as a standalone dish or with soup and toasted bread.
I served it usually with a side of Tomato Soup and some warm toasted brown bread. This filling dish also works well all by itself or with a light side salad.
Serving Suggestions
- With Soup: Pair the creamy mushroom pasta with a light Vegetable Soup, tomato soup, or a Clear Soup for a comforting, complete meal.
- With Bread: Serve alongside warm toasted bread, Garlic Bread, herbed Focaccia, or even simple buttered rolls to soak up the creamy sauce.
- Fresh Salad: Accompany with a crisp green salad, Caesar Salad, or a simple cucumber-tomato-onion salad tossed in olive oil and lemon juice for freshness. A simple and classic Vegetable Salad is also a great option.
- Roasted or Sautéed Vegetables: Serve with a side of pan-sautéed or oven-roasted vegetables like carrots, broccoli, zucchini, or asparagus seasoned with herbs. For a double mushroom bonanza, serve with this delicious Sautéed Mushrooms.
- As a Baked Dish: After baking with cheese, serve the mushroom pasta straight from the oven as a rich, hearty one-dish meal.
- With a Glass of Drink: Offer a refreshing lemonade, Iced Tea, or even a light wine (if preferred) to complement the richness of the pasta.
- Toppings: Before serving, sprinkle some extra chopped parsley, red chili flakes, crushed black pepper, or even a little more grated cheese for added flavor and appeal.
Variations
I have used yellow bell pepper in this recipe as an additional veggie to the mushroom. Instead of yellow bell pepper you can add green or red bell pepper.
The addition of bell pepper is however, optional. The dish works fine with just the mushrooms, or else you can also add some cooked corn kernels or baby corn or steamed broccoli, carrots and cauliflower to the recipe.
Simply add extra vegetables at the end when you add the pasta and be sure to mix well so everything is coated by the sauce.
Feel free to choose from various edible mushrooms that taste great in a pasta.
Expert Tips
- Pasta: You can replace rigatoni, penne, ziti and farfalle pasta with macaroni or shell pasta.
- Cooking pasta: Cook pasta until they are al dente – meaning have a slight bite to them. You don’t want them to be very soft or mushy.
- Fats: You can add olive oil instead of butter. Any neutral tasting oil also works well.
- Cream: To make the mushroom pasta more rich and creamy, add 2 to 3 tablespoons of heavy cream.
- Veggies: As I have mentioned above bell pepper can be skipped. Adding seasonal veggies give a good flavorful boost. The veggies can be steamed, sautéed or roasted veggies. Think of veggies like cauliflower, carrots, zucchini, baby corn, green beans.
- Mushrooms: Add cremini mushrooms or fresh shiitake mushrooms in place of button mushrooms.
FAQs
Which types of mushrooms can I use to make this Mushroom Pasta?
You can use either white button mushrooms, fresh shiitake mushrooms or cremini mushrooms for this recipe of Mushroom Pasta.
Which cheese is best suited for this recipe?
You could use either grated/shredded mozzarella, gouda, cheddar or vegetarian parmesan cheese. For a creamier texture, mozzarella is an excellent choice. For a more robust flavor, consider using aged cheddar, parmesan or gruyère.
Can I make this recipe without adding vegetables?
Yes, you can definitely make this recipe without vegetables or with a combination of one or two veggies as well. You can give the bell peppers too, a miss completely.
Can I make this mushroom pasta vegan?
Yes, this recipe can easily be made vegan. Simply substitute the butter with vegan butter or olive oil, use plant-based milk (like almond, soy, or oat milk), and skip the cheese or use a vegan cheese alternative.
How can I store leftover mushroom pasta?
Store any leftover mushroom pasta in an airtight container in the refrigerator for up to 1 day. To reheat, simply warm it in a pan or skillet over low heat with a splash of milk or water to loosen the sauce consistency. You could also opt to reheat it in the oven at 180°C (356°F) for about 8 to 10 minutes.
Step by Step Photo Guide Above
Mushroom Pasta Recipe
Ingredients
- 1 cup shell pasta or macaroni
- 200 to 250 grams white button mushrooms
- 1 yellow bell pepper or red bell pepper (medium to large-sized) – optional
- 1 onion – finely chopped, small-sized
- 2 garlic cloves (small to medium-sized) – finely chopped
- 1 teaspoon parsley – chopped or coriander leaves (cilantro)
- 1 teaspoon basil – chopped
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 2 tablespoons Butter (salted or unsalted)
- 2 to 3 tablespoons cheddar cheese – grated or shredded, substitute with mozzarella cheese
- salt as required
- black pepper as required
Instructions
Preparation
- Heat enough water with salt until it begins to boil.
- Add the pasta and cook the pasta until they are al dente.
- When done, strain them in a colander or strainer.
- Drain and set them aside.
- Rinse the mushrooms well in water in a strainer or colander. Drain them.
- Trim the stalks and slice them. Set aside. Chop the bell pepper and set aside.
- Peel and finely chop the onions and garlic.
Sautéing mushrooms
- Melt butter in a pan. Add the garlic and saute for about 10 to 12 seconds on a low flame.
- Add the chopped onions and saute till the onions become translucent.
- Add the sliced mushrooms and sauté on a low to medium heat till the mushrooms have shrunk in size.
- There should be no moisture in the pan.
- The mushrooms will release their juices initially and after continuous sauteing, the juices will evaporate.
- Keep on stirring at intervals while sautéing mushrooms.
- After the liquids have evaporated and the mushrooms have cooked, add the chopped bell pepper and sauté for 4 to 5 mins on a low to medium-low heat.
Making the creamy sauce
- Add the flour.
- Stir well and sauté for 3 to 4 mins on a low to medium-low heat.
- The flour will coat itself to the mushrooms and bell pepper.
- Add milk in a gentle stream to the pan and keep on stirring.
- The flour will combine with the milk and you will see the sauce getting thickened slowly.
Making mushroom pasta
- Cook for about 2 minutes and add the pasta.
- Stir well and simmer for 1 to 2 minutes more.
- Next add the chopped parsley and basil and simmer for a minute
- Season with salt and pepper according to taste.
- If the sauce becomes too thick, add some hot water or milk and thin the sauce.
- You can garnish with grated cheese and serve the creamy mushroom pasta right here or proceed as follows, if you have an oven.
Baking instructions (optional)
- Transfer the mushroom pasta to a baking pan or bowl.
- Top with grated cheddar cheese and bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for about 8 to 10 minutes or until the cheese melts.
- Serve the Mushroom Pasta with choice of soup and with some warm toasted brown bread or white bread.
- You can serve this creamy mushroom pasta without any accompanying side dish too.
Notes
- Pasta: Rigatoni, penne, ziti and farfalle pasta can be easily replaced with macaroni or shell pasta.
- Fats: You can add olive oil instead of butter.
- Cream: Adding 2 to 3 tablespoons of heavy cream will make the mushroom pasta more rich and creamy.
- Veggies: You can skip adding bell pepper in the recipe. Steamed, sautéed or roasted veggies like cauliflower, carrots, zucchini, baby corn, green beans can be added to the sauce before you add the pasta.
- Mushrooms: In place of button mushrooms you can add cremini mushrooms or fresh shiitake mushrooms.
Nutrition
Mushroom Pasta recipe post from the archives first published on December 2013.
Hi Dassana, I used to make your mushroom roast recipe. It is delicious. But I don’t see it on your page anymore.
Hi, so glad to hear you enjoyed the mushroom roast recipe. If you can confirm your email, I’ll be happy to send it to you.
Thanks enjoyed heartily
My husband and I have been trying & recommending your simple & tasty recipes since several years now. This one turned out wonderful too, just like all others! Thank you so much. You’re simply the best!
thanks a lot priyanka. feels nice to read your feedback on the recipes you have made. thanks for the rating also on the mushroom pasta recipe. most welcome and wish you all the best.
Hi…my sister refuses to eat flour si can I use fresh crram (the usual amul one) instead? Thank you
yes you can use fresh cream. just mix 2 to 3 tablespoons of the cream once the pasta is done. you can use amul cream. you can add more cream if you want.
Too good & easy
Thanks Tanuja
Hi dasanna, love your recipes. Can u tell me what brand of mozzarelka and cheddar cheese are good. Which one do you use.
Thanks.
here i used go cheese brand. i do not know which one is good as i have used only two brands – go cheese and amul. amul processed cheese and cheddar cheese are fine, but i did not like their mozzarella cheese.
Thanks for your prompt reply.
welcome divya.
Thanks.
welcome 🙂
can i use only milk cream instead of flour and milk?
yes you can do this way. just increase the amount of cream by a few tablespoons.
I tried ur recipe today and it was 2 gud.. I just shallow fried babycorn n small pieces of capsicum also n it was yummy.. Thanks dassana ur an angel for all of us..
pleased to know this neha and thankyou so much for your feedback and blessings 🙂
Tried making today n the result was delicious
thanks amrin for sharing positive feedback.
Hi Dassana ,
I am going to try this recipe of pasta I just want to know can I add olive in this recipe pls guide me?
shweta, yes you can.
Thanks for helping and telling your recipe to us….
welcome yogita
Hi Dassana,
Tried this recipe today & we all loved it…..especially my 3 year old daughter… 🙂
As always thank you so much…. God bless!
Welcome FouZia. glad to know this. thanks for sharing positive review and for your blessings.
I am in complete awe of you Dassana 🙂 !! Every recipe I try from your site is always a hit. You have an amazing talent of putting the instructions in a subtle way.
I made this pasta today and it came out brilliantly . Thanks a lot once again for this wonderful collection of lovely recipes !!
welcome sara. glad to know that you liked the pasta recipe. thanks for sharing this sweet feedback.
Thk u!
welcome mohini
Thks Dassana, am not vry well versed with use of OTG as bought it recently, so need help everytime i use it thks once again…i did try ur recipe for tuitty fruitty cake turned out soft and spongy.
welcome mohini. thanks for sharing positive feedback. if you are in doubt then feel free to ask query.
Hi Dassana, pls guide me on this pls, hv a morphy richards OTG which has bake mode heating element below, grill mode heating element above, covection mode both element above and below gets on when used so which mode do i use after grating the cheese on my pasta….
hi mohini, you can use the top heating element to melt the cheese on the pasta. for baking cakes, bread and cookies, use both the top and bottom heating elements. generally in grill cooking, top heating element is used.
Hi,
just made this recipe and it came out so so yummy… loved it totally..
since my family is not mushroom- loving people, (infact this was the first time i cooked mushroom) so after the mushrooms were cooked i put them along with onion and garlic in the blender and made a coarse paste… and then followed the recipe.. added some mint and mixed herbs to it and it was one of the best pastas i have made..
thanks for the recipe!! bookmarking your website 🙂
thanks ami. i can relate when there are picky eaters at home and to the extent one has to go to hide the disliked food in the dish 🙂 do try the other recipes as well.
Thanks so much for the recipe! Delish and super easy!
welcome bridie
Hi dassana
I love your recipes. Can you give some tips on how to store the mushrooms? Coz they tend to get sticky.
i usually freeze the mushrooms and use within 2 to 3 days. since they are highly perishable, better to use them fast.
It was delicious, sticked to the recipe!
Thanks a lot,
Anne
welcome anne
Hi Dassana,
I made this pasta recipe for dinner tonight. Used farfalle pasta instead of macaroni/shell as that was the only pasta available in my fridge. Yet the recipe turned out great. My husband always complains that my pasta recipes turn out dry but this sauce was nice and creamy and everything got coated really well and he loved it. Thanks for sharing a great recipe!
welcome devaki and thanks for sharing your positive feedback and the inputs. it helps me as well as other readers who wants to try the recipe. keep visiting.
my family just loves all th pasta recipes but i had to stop buying your wonderful product because of the m.s.g. do you think the m.s.g. can be removed from as i am totally allergic to it and feel my family are missing those wonderful delicious recipes
thanks heaps
you can buy organic pasta. i don’t think they have msg. you can also make pasta at home. a bit tedious but you have fresh pasta without any additives. i did not know pasta has msg. i read your comment and will read on google about this.
This creamy pasta is yummy and easy to cook. My kids and husband really loved it. Thanks!
welcome sana
I am a medical student syudying abroad,away from home who has been having some difficulties of eating restaurant and canteen food,your blog just made my life much easier,now I cook in my hostel itself and the good news is that your website has helped me innovate with new recipes which does not make eating at home boring at all.good job,thumbs up for your patience and devotion………..
thanks purvashi. i know how it is when one has to eat out in restaurants and canteens. have been through it at times. good to know about the innovation. after all necessity is the mother of invention 🙂 i have also done the same.
I was craving for a nice Veg. Paneer tikka recipe….I searched for it on google and came across this site……then for the first time I had it made at home….and I tell you it was AMAZING….TRULY WONDERFUL….Heavenly…..all your recipes are just too good and the effort you have taken to present step by step pictures is truly commendable. This is simply the most amazing site I have visited for recipes….awesome….keep up the GOOD….FABULOUS….MIND BLOWING work….;-)
thanks kishan for this motivating comment.
Hi Dassana, I came across this site when I searched for mushroom pasta recipes in google.
Then I kept on browsing the popular posts in your site and liked it very much!
Really simple and pleasant presentation of cooking, lovely detailed pictures too!!
Liked this site very much 🙂
thanks rajitha for this positive feedback. it always good to read such motivating comments.
I really want to try this recipe but where do i get basil from. is it important to use basil?is cheddar cheese easily available in the indian market? I really want make it!!
basil is easily available in most supermarkets in the indian metro cities. you can also buy dry basil in small jars, from the super stores. cheddar cheese is easily available. there is amul as well as britannia amongst the indian brands. if you do not get basil, then you can also italian seasoning or mixed dry herbs. both are available in super markets.
I love pasta with mushrooms, but instead of cheese I often add yoghurt. This adds a certain tangyness which I think is just perfect.
thats a useful tip as well as a suggestion. i think even sour cream can be added.
hi dasanna,
was thinking to try pasta ….without mushrooms….can i try this….vl it taste good….what do u think…..?
mushrooms add a lot of taste and texture in this recipe. you can make without mushrooms too. it will be a creamy plain pasta. add some cheese in the end and mix it well till the cheese melts. it will be more like mac and cheese types. if you want you can add some boiled carrots, peas, corn in the pasta.
I made this pasta dish for dinner today and it was yummy..just perfect for pasta lovers like me..
thanks suhani
must have for my kids.. so creamy..
Pasta!!I love creamy sauce ^^
Hello Mam
Its really easy n rich recipe and one request is to upload Pasta Recipe in red sauce n in green sauce also please……m waiting for itttttttttt 🙂
mehak, i will add these requested pasta recipes soon.