This Mushroom Pasta is a delicious dish of sautéed mushrooms mixed with pasta in a creamy sauce. The white cream sauce is conveniently made in the same pan as the sautéed mushrooms, garlic and onion, 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.
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 onion to get incorporated into the milk as it thickens to create a tasty cream sauce.
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.
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 also use green or red color 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.
A Few More Tasty Pasta Recipes for You!
- Mac and Cheese: a creamy and cheesy dish with a light crunchy topping of breadcrumbs and gooey melted cheese.
- Alfredo Pasta: a creamy pasta made with fresh cream and mixed veggies.
- Penne Pasta: penne pasta in a homemade tomato and mushroom sauce.
- Red Sauce Pasta: a delicious recipe of pasta and mixed veggies in a homemade red tangy tomato sauce.
- Pasta Arrabiata: a popular pasta recipe from Italian cuisine made with tomatoes, garlic and red chili flakes.
- White Sauce Pasta: an easy-to-make recipe of cooked pasta in a delicious white sauce.
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This mushroom pasta is a one-pot recipe to make a delicious creamy mushroom pasta.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course: Main Course
Difficulty Level: Easy
Heat enough water with salt and a few drops of oil until it begins to boil.
Add the pasta and cook the pasta till they are completely cooked.
Once cooked, strain them in a colander or strainer.
Run fresh or cold water on the pasta.
Drain and keep them aside.
Rinse the mushrooms well in water in a strainer or colander. Drain them.
Trim the stalks and slice them. Keep aside. Chop the bell pepper and keep aside.
Peel and finely chop the onions and garlic.
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 in breaks while sauteing the mushrooms.
After the liquids have evaporated and the mushrooms have cooked, add the chopped bell pepper and saute for 4-5 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.
Amount Per Serving
Calories 350 Calories from Fat 126
% Daily Value*
Saturated Fat 8g50%
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%
Vitamin B9 (Folate) 50µg13%
* Percent Daily Values are based on a 2000 calorie diet.
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This mushroom paste recipe post from the archives (December 13, 2013) has been republished on 18 December 2020.