This creamy mushroom pasta recipe makes a delicious vegetarian weeknight dinner! Ready in about 30 minutes.
I really love the nicely balanced flavors in this vegetarian mushroom pasta sauce. Yes, it's creamy, but the lemon juice and touch of Dijon mustard really brighten the sauce.
Since there's no meat in this dish, and you can skip the parmesan cheese if you wish, I'd say it's just decadent enough without being too much.
This easy mushroom pasta recipe is good enough for company, so if you're not sure what to serve at a vegetarian dinner party, here's an idea! 😉 I used cremini mushrooms in this recipe, but white mushrooms or baby bellas would work well too.
How to make creamy mushroom pasta
Making this creamy vegetarian mushroom pasta is easy. You start by sautéing the mushrooms with some oil, butter, and garlic. After a few minutes, take them out of the pan temporarily. You then make a quick pan sauce with the lemon juice, white wine, seasoning, flour, Dijon mustard, and cream, and then add the mushrooms back in. Finish off by tossing the delicious sauce with your pasta of choice. That mushroom white wine sauce is so tasty.
Pro tip: Don't consume alcohol? Replace the white wine with chicken broth (or veg broth if you're vegetarian).
I love the mushrooms + cream combo. I have a pretty recent recipe for creamy garlic mushrooms that you should definitely check out if you feel the same way!
Love mushroom pasta recipes? You may also like my garlic butter mushroom pasta or this bacon and mushroom pasta.
Will you give this easy creamy mushroom pasta a go? I highly recommend it! 🙂
Let me know if you have any questions in the comments below.
Creamy Mushroom Pasta
Ingredients
- 8 ounces uncooked pasta (I like fettuccine or linguine)
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 7 ounces mushrooms (I used cremini mushrooms) sliced thin
- 2 cloves garlic minced
- 1/3 cup dry white wine
- 2 dashes Italian seasoning
- 1 teaspoon lemon juice
- 1 teaspoon flour
- 1/2 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- Salt & pepper to taste
- Fresh parsley chopped, to taste
- Freshly grated parmesan cheese to taste (optional)
Instructions
- Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, add the butter and oil to a skillet over medium-high heat.
- Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it's cooked off.
- Take the mushrooms out of the pan and set aside.
- Add the wine, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir until it becomes a smooth paste.
- Stir in the cream and let it simmer for a couple of minutes.
- Add the mushrooms back into the pan. Reduce the heat and cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt & pepper as needed.
- Drain the pasta and toss it with the sauce along with the parsley and parmesan if using.
Notes
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Christine says
Easy and delicious weeknight dinner. 30 minutes start to finish. We added some leftover cooked chicken and increased the seasonings to taste. Fabulous! Next time more mushrooms and maybe some peas.
Really enjoy your site. Thank you!
Natasha says
Awesome!! I'm so glad you liked it and were able to tweak it based on what you had on hand. Thank you for taking the time to write me a comment! 😀
Chris Macleod says
Delicious
Natasha says
Thank you!! 🙂
Chelsea says
This recipe is a staple in our house. It’s so easy to make and every time it is delicious!
Natasha says
Fab! Thank you!
Diane says
This was really simple and delicious. I’ve made so many mushroom cream sauces. Was looking for something new. This one was over the top with the little pinch of Dijon mustard and lemon. Can’t even taste it no just added some depth to the flavor. Fantastic idea! Thank you for sharing.
Natasha says
I'm really glad you enjoyed it!! 🙂 Yes, I love the Dijon trick! 🙂
C.powell says
Delicious!!! Best recipe ever. You can even add a dash of sour cream too!!!
Natasha says
Thank you!! 🙂
Elicia says
Hi, the recipe sounds delicious. How can I make it vegan?
Natasha says
I have no idea... that would be an entirely different recipe that has to be tested. Maybe make a cashew cream and use nutritional yeast as a starting point?
Kristine says
A hit in my house! Perfect side dish or on its own
Natasha says
Excellent! Thank you
Julie says
Made this tonight. My hubby is picky. He loved it.
Try it ...I have been craving mushrooms
...so next time I’ll add even more.
I used just the common white mushrooms ...
Delicious !!! 5 stars ❤️
Natasha says
Thank you!! I'm so glad it was a hit! 🙂
Krista says
Delicious! So creamy & decadent, I will definitely make this again.
Natasha says
Wonderful!!
Susan says
Absolutely delicious! Used my favorite pinot noire and doubled the recipe! I will absolutely be keeping this recipe!
Natasha says
Wonderful! Thanks for commenting, Susan!
Pam Copenhaver says
Oh my, this was so good. We used Black Pearl Oyster Mushrooms and loved them. The sauce is delicious. I think it's the Dijon that gives it such a wonderful taste.
Natasha says
I'm so happy you enjoyed it, Pam!!
Christine from My Epicurean Adventures says
This dish was DELICIOUS and it was super easy to make. Thanks for the great recipe - I'll certainly be making this again soon!
Natasha says
So happy to hear that!! Thanks for letting me know! 🙂
Tessa says
This recipe is so good! It's like a creamy, slightly tangy mushroom fettuccine Alfredo.
Natasha says
I'm so glad you enjoyed it, Tessa!
Pat says
My husband was from Italy and was the cook in the family (unless he wanted Cajun, then I cooked). He used to make a dish similar to this but he would add sweet peas. Soooo delicious. I really miss his cooking.
Natasha says
Aww well I'm so glad you enjoyed it and that it reminded you of him. XO
Felicia says
Even five stars don’t do this recipe justice... Such wonderful flavours! I had to make one little adjustment though: I used two tablespoons of flour as one wasn’t enough to thicken up the sauce. Other than that, the recipe is just perfection!
Natasha says
Aww awesome, so glad you liked it!
Shirley says
Oh my!!! I just did this and it was deeeeeeelicious!! Best ever!!!
Natasha says
Wonderful!!!
Alissa says
This was so, so delicious. I will be making this one again. I noticed once the pasta was plated the sauce started to dry up. I noticed this happens a lot when I make pasta sauces. I did add more noodles at the end and a bit more flour during cooking because I thought it wasn't thickening. Is that why the sauce drys up so quickly?
Natasha says
I'm so glad you like it, Alissa! Yup, the flour definitely contributes to that, and cream sauces do thicken as they cool/the longer you leave them.
Christina says
This was absolutely delicious. I used bellas, shiitake and oyster mushrooms. I doubled the sauce because I had quite a bit of ‘shrooms. I also added a bit of red pepper flakes and used gf egg tagatalle. A bit of pasta water brought this all together and made a perfectly silky sauce. The mustard really added the perfect flavor. Thanks so much! I missed having this pasta at restaurants and this was actually better than going out!
Natasha says
I'm so happy you liked it!! I miss restaurants too... I'm glad that this hit the spot for you. 🙂
Michelle M says
I have made this once a month for so long -- this is my partner and I's favorite recipe that we always end up going back to bc it just makes sense!! I like to add more mushrooms specifically shitake or maitake because I think the smoky wood flavor of those shrooms add a little bit extra punch into it and orange wine instead of white (just bc we prefer the flavor no other reason than that). Thank you SO much for posting this recipe seriously its my favorite thing ever.
Natasha says
Aww that's great!! I'm so happy you two enjoy it. Thanks for letting me know!
Laura Reeves says
So excited to try this recipe, it looks delicious and with the restaurants closed I haven’t been able to get my pasta fix. Do you think I could I use half and half instead of whipping cream?
Natasha says
Hi Laura! I miss restaurants too! 🙁 I'll be honest... half and half probably won't be the same. It's much thinner, and there's a good chance it'll curdle due to the acidity of the sauce. You could give it a try, but you may need to make some tweaks such as cooking it for a bit longer and on a lower heat (high heat can curdle it too) or adding some flour or cornstarch to get the sauce thicker.
Nanci says
Really tasty! I halved it for the two of us and maybe did more lemon which I think helps.. Added fresh cracked pepper and dash of nutmeg like another poster suggested. Plenty of grated Parmesan on top. Very good for a meatless meal!
Natasha says
I'm so pleased you enjoyed it, Nanci!!
Beth says
Made this tonight with fresh four cheese ravioli. Husband said it tasted like it came from a restaurant. We will definitely be making this again!
Natasha says
That is awesome!! Thanks for letting me know, Beth!
K says
Great recipe. I used vegan cream and butter (I’m dairy-free) and veg stock, and it worked really well.
Natasha says
I'm so glad to hear that!
Kathryne Sanders says
This recipe sounded as if it would have lots of flavor, but it was absolutely blah. We tossed what was left.
Natasha says
Did you salt it properly?
Brooke says
Hi! I loved this recipe! It was nice how the sauce is light and not super thick! I think it would even be good with broccoli in it!:)
Natasha says
I am so glad you enjoyed it! Yes, I agree... broccoli would be yummy in there.
Hillary says
Can you freeze this?
Natasha says
I wouldn't recommend it. Mushrooms can get a bit weird when frozen, and the cream sauce is likely to separate and not reheat well.
Mary says
I have always loved this recipe. I first experienced creamy mushroom pasta while in Roccella, in the south of Italy. We went up in the hills where the wild mushroom grow. They used a hint of nutmeg as a seasoning..... ambrosia.......
Natasha says
I'm so happy you like it, Mary!
Nathalie says
My boyfriend and I love this recipe!! We've made it twice in one week because we liked it that much. Thank you so much for sharing!!
Natasha says
That's awesome!! Thanks for letting me know! XO
Kristin says
This was great! Very easy weeknight dinner. Thanks!
Natasha says
Excellent! You're very welcome.
Shannon says
Going to make this Christmas Eve. What are your thoughts on making this in the afternoon & eating after church around 6:30? Could it be reheated or would it be too thick & creamy? Thinking about reserving some pasta water & heating up while it is rewarding in oven.
Natasha says
I like the idea of reserving some pasta water to thin it out a bit. I'd also reheat it on a very low heat. Merry Christmas! 🙂
Maria says
Delicious !!!
Natasha says
🙂
Amanda p says
Weird question, but do you leave the water in pan after removing mushrooms? I'm to that point right now.
Thank you.
Natasha says
Hi! You can remove it if you want, but I usually just let it cook off.
CARO says
Great vegetarian meal, that's what I needed. The sauce has great flavor and all is easy to make
Natasha says
Wonderful!
Dawn says
GREAT recipe! My husband and I both absolutely loved it. Such a simple recipe with fantastic results! Looking forward to trying the Taco Soup next!! Thank you!
Natasha says
Excellent... so happy you two enjoyed it! Let me know how the taco soup goes!
Daxxana X says
Im on a dietary restriction i eliminated the garlic and olive oil and it was delicious. Thank you
Natasha says
So glad it worked out! 🙂
Héctor says
Just made the recipe and omg it was absolutely delicious!!! I think i let it reduce a bit too much or something because it was very very creamy but I used some pasta water to loosen it up and also bring in some more salt into the dish (im puertorrican so I’m very used to allot of salt in my food).
Natasha says
I am so happy you liked it!! I love salting my food moderately too! 🙂
Doug says
Love this recipe! I’ve also changed as I’ve done it a few times: I’ll add fresh sautéed spinach, as well as some sliced Asiago-spinach chicken sausage...so delish!
Natasha says
Sounds delicious, Doug!
Alisha Brock says
Had some shitake mushrooms I picked up from the local Farmer's Market and wanted to try something different. I am soo glad I came across this recipe..followed to the t and it came out amazing! So delicious I had to lick my plate clean.
Natasha says
Yay I am so happy to hear it, Alisha! 🙂
Carla says
I made this for meatless Monday. It's delicious! I doubled the recipe, but I'm thinking next time I'll triple the sauce and mushrooms.
Natasha says
So happy you liked it, Carla! Thank you!
Dan says
Good directions.
Adding the flour to hot liquid is always a bit difficult.
If anything, their needs to be more mushroom. The receipe worked, but was slightly off balance (too creamy, no acidity to cut through).
A little bland, but could have been me with not enough salt and pepper.
Brianna says
Made this for my little sisters and they did not hesitate to go for seconds. Was hesitant with some of the ingredients since I’ve never cooked with them before but every thing turned out perfect 💕
Natasha says
So happy to hear it!! 🙂
Darren says
Made this tonight with a friend! Both couldn't stop raving about it and she was dying to know where I found the recipe! Two happy newcomers 🙂
Natasha says
Aww that's wonderful to hear, Darren! So glad you guys liked it. Thanks for letting me know!
Dawn says
This was really really good! Next time am going to add other veggies too like onion and spinach.
Natasha says
Awesome!! So glad you liked it!
Michelle says
Hi! I want to make your wonderful looking pasta dish but was wondering if you ever made the sauce in advance and then reheated it to add to the pasta? I can cook the pasta the same day but need to have the sauce completed a day earlier. Will that be a problem?
Natasha says
Hi Michelle! Hmm I haven't tried that. I think if you reheat it slowly on a low heat then it should probably be ok. Let me know how it goes!
Erica Macaalay says
So good! And im not a fan of mushrooms! I just tripled the recipe so we can have leftovers 🤣 Turned out amazing! Thank you for saving dinner tonight 🙌🏼
Natasha says
That's so great! Thanks for your sweet comment, Erica!
Rebecca says
Can you make this without flour? We have everything but the flour and I would like to make this for dinner tonight. We're in England, so in the next 2-3 hours. Thanks in advance!!
Natasha says
Hi Rebecca! Sorry - I may be a little late replying to your comment. Just saw it (had a busy morning). You could make it without the flour, but the flour does help thicken the sauce so you may need to cook it a bit longer to reduce the cream.
Héctor says
Does the butter have to be unsalted or does it not matter? So excited to try the recipe, never eat mushrooms! Pasta is one of those dishes that slowly bring certain ingredients to my regular diet and i just want to make sure i get this right.
Natasha says
Hi! If you use salted butter, you won't have to add as much salt at the end (if any). I typically use unsalted butter just to better control how much salt I put in a dish. Let me know how this recipe goes. 🙂
Rachael says
This was so quick easy to make and absolutely gorgeous. Thank you for sharing 😊
Natasha says
So glad you liked it, Rachael! 🙂
Rachael says
I made this tonight. I had to substitute the white wine and the mustard (just used mustard seed). I think my substitutions might have thrown off the recipe because it tasted more tangy than hearty. I might try to omit the lemon juice next time too.
Natasha says
Hi! Yeah, that’s definitely altering the recipe a lot. I don’t recall this recipe being tangy at all. The lemon just adds a little bit of freshness, but let me know if you do make it again. ☺️
Michelle says
Fourth time making this recipe tonight, we are not vegetarians but we love this pasta... and finishing off the rest of the bottle of wine!
Natasha says
That is awesome!! Finishing off the bottle makes for a perfect Friday night! 🙂
Aisha says
what can i substitute for white wine?
Natasha says
Try chicken broth 🙂
Jeniffer says
Can I substitute cream for soy milk
Natasha says
You could try, but the sauce will end up thinner, and I haven't tested it so I'm unsure of results. Do let me know how it goes! 🙂
Sophie says
So good I’ve made in twice in a week. My fiancé is obsessed! I double the recipe and pack the extra for his lunches at work and he’s so happy! Thank you for a great recipe, I’ll be making this for many years to come 🙂
Natasha says
Soo happy to hear that! 🤗❤️
Freya says
Lovely recipe, I added some edamame beans for protein and it was delicious!
Natasha says
So glad you liked it!
Becka says
I just came across your Instagram page and thought this pasta looked BOMB. As I read your blog posts and saw "we had snow in September" I thought to myself "she's gotta be from Alberta". Sure enough I find that you're in Edmonton! Stoked to support a fellow Albertan. Can't wait to make this and so many others I've favourited 💕
Natasha says
Hahaha your comment made me laugh. So nice to have another Albertan on here! Hope you like the recipes, Becka! 🙂
Maria Grana says
Can I add Italian sausage? I love it as it is, but my son asked “what’s the meat?”
Natasha says
Sure! I think that would be delicious.
Azrah says
This recipe turned out FANTASTIC! my partner who is NOT a pasta person also fell in love with this recipe. Thanks a million!
Natasha says
So happy to hear it!! Thanks for letting me know. 🙂
Rlh says
When do you use the flour? Did I miss it?
Natasha says
Step 5. No worries! 😊
Darryl R Morris says
I just made this, and it's very easy and tasty! I'll make this pasta on a regular basis from now on, and I'll try your grilled eggplant and spinach salad this weekend. Thanks!!!
Natasha says
Yay! So happy you liked it, Darryl! Hope you enjoy the salad. 🙂
Del Davies says
Sounds delish. Will let you know how it was received. D
Natasha says
Thanks, let me know! 🙂
Pam says
Can the cream be substituted by something less fattening?
Natasha says
Hi Pam! You could try milk or half-and-half, but then the sauce won't thicken as much unless you do a bit of tinkering (i.e. cook it a bit longer, cook the pasta in the sauce for a bit, or add more flour or some cornstarch). There's also a danger in milk or cream curdling. I use cream because it's easy to work with (less likely to curdle) and has a richer flavor, but I understand the calories thing. I usually only make creamy pastas like this when I'm ok with having a "cheat" meal since it is pretty decadent.
Matt Robinson says
What an awesome and easy to make weeknight dinner idea!
Natasha says
Thanks so much, Matt!
Mary Ann | The Beachhousekitchen says
I think even Tom could make this one for me Natasha! It looks like it needs to be a regular around here! Tom and I would both love it!
Natasha says
Haha I agree! Thanks, Mary Ann! 🙂
carmy says
I just sent this to my partner and told him to get cooking haha. Looks AMAZING!
Natasha says
Haha that's great!! I hope he makes it for you. 😉
Mishelle says
Can I add vegetables and tuna to make a creamy tuna noodle casserole?
Natasha says
Hi! You could try, but I haven’t tested those additions, so use your best judgment. Let me know how it goes!
Laurie says
Hello! This looks amazing! Sorry but how much cream does this recipe call for? Thank you 🙂
Natasha says
So sorry! Just updated it.
Shirley says
How much cream?
Natasha says
Oops! Just updated the recipe. Sorry about that. Can’t believe I missed it even with proofreading.
Natasha's Sister says
Since I have a cold, I think this would really make me feel better. Bring me some now.
Natasha says
No.
Grace Dahlman says
So delicious!!! I substituted the wine with vinegar and added chicken and it was so flavorful!!! Definitely will make this again🤤
Natasha says
Yay! So glad you liked it!