Mushroom Pasta Recipe

mushroom pasta on a white plate with a fork.

4.82 from 22 votes

A creamy and flavorful Mushroom Pasta recipe made with sautéed mushrooms, bell peppers, and herbs in a rich white sauce. The white sauce is conveniently made in the same pan as the sautéed mushrooms, garlic and onions, absorbing all of the great flavors as it thickens. This comforting vegetarian dish can be served as a standalone meal or baked with cheese for extra deliciousness.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: World

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 350kcal

Author: Dassana Amit

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

US Customary - Metric

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