Mushroom Pasta

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This Mushroom Pasta is a delicious dish of sautéed mushrooms mixed with shell pasta in a creamy 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. An easy recipe to make, this vegetarian meal is full of flavor and has a fantastic creamy consistency.

mushroom pasta served in a white plate with a steel fork at the side

About this recipe

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 yummy dish made it a winner in my home.

Even my husband who is definitely not a pasta lover enjoyed this dish. I guess 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

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.

mushroom pasta recipe

After preparing the pasta, the remainder of this meal is made in one pot or one pan. This not only adds to the ease of preparation and clean up, but also results in a cohesive meal with perfectly blended flavors.

Towards the end, I topped the dish with cheddar cheese and then baked 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.

mushroom pasta recipe

Serving Suggestions

I served it 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.


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 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.

mushroom pasta recipe

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.

A Few More Tasty Pasta Recipes for You!

  1. Mac and Cheese: a creamy and cheesy dish with a light crunchy topping of breadcrumbs and gooey melted cheese.
  2. Alfredo Pasta: a creamy pasta made with fresh cream and mixed veggies.
  3. Penne Pasta: penne pasta in a homemade tomato and mushroom sauce.
  4. Red Sauce Pasta: a delicious recipe of pasta and mixed veggies in a homemade red tangy tomato sauce.
  5. Pasta Arrabiata: a popular pasta recipe from Italian cuisine made with tomatoes, garlic and red chili flakes.
  6. White Sauce Pasta: an easy-to-make recipe of cooked pasta in a delicious white sauce.

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

mushroom pasta served in a white plate with a steel fork at the side

Mushroom Pasta

This mushroom pasta is a one-pot recipe to make a delicious creamy mushroom pasta.
4.77 from 21 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine World
Course Main Course
Diet Vegetarian
Difficulty Level Easy
Servings 3


  • 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 small onion – finely chopped
  • 2 garlic cloves (small to medium-sized) – finely chopped
  • 1 teaspoon chopped parsley or coriander leaves (cilantro)
  • 1 teaspoon chopped basil
  • 2 tablespoon all-purpose flour
  • 1.5 cups whole milk
  • 2 tablespoons Butter (salted or unsalted)
  • 2 to 3 tablespoon grated cheddar cheese or mozzarella cheese
  • salt as required
  • black pepper as required



  • 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 saute on a low to medium flame 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 flame.

Making the sauce

  • Add the flour.
  • Stir well and sauté for 3 to 4 mins on a low flame.
  • 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.
  • Then add the chopped parsley and basil and simmer for a minute
  • Season with salt and pepper.
  • 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)

  • Pour the pasta in a baking pan or bowl.
  • Top with grated cheese and bake in a pre heated oven at 180 degrees Celsius (356 degrees Fahrenheit) until the cheese melts.
  • Serve the pasta with a vegetable soup and with some warm toasted brown bread or white bread.
  • You can have this creamy mushroom pasta without any accompaniment also.


  • 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 Info (Approximate values)

Nutrition Facts
Mushroom Pasta
Amount Per Serving
Calories 350 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 38mg13%
Sodium 484mg21%
Potassium 585mg17%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 10g11%
Protein 13g26%
Vitamin A 567IU11%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 4mg20%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 78mg95%
Vitamin D 2µg13%
Vitamin E 1mg7%
Vitamin K 2µg2%
Calcium 202mg20%
Vitamin B9 (Folate) 50µg13%
Iron 1mg6%
Magnesium 46mg12%
Phosphorus 277mg28%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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This mushroom pasta recipe post from the archives (December 13, 2013) has been republished and updated on 18 December 2020.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


  1. Hi dasanna, love your recipes. Can u tell me what brand of mozzarelka and cheddar cheese are good. Which one do you use.

    1. 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.

    1. yes you can do this way. just increase the amount of cream by a few tablespoons.

  2. 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..

    1. pleased to know this neha and thankyou so much for your feedback and blessings 🙂