Salt & Lavender

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Creamy Mushroom Pasta

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This creamy mushroom pasta recipe makes a delicious vegetarian weeknight dinner! Ready in about 30 minutes.

This creamy mushroom pasta recipe has plenty of garlic, white wine, butter, lemon juice, and cremini mushrooms. A delicious vegetarian entree that's perfect for dinner parties.

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.

Well… it’s October 1st! I wouldn’t say September flew by, but I’m kinda shocked at how fast summer went. We got snow (seriously) a couple of days in September, and the whole month was pretty much a write-off weather-wise, so I feel like October owes us some warmer days. πŸ˜›

This easy creamy vegetarian mushroom pasta with white wine and lemon is an elegant and sophisticated dinner. It's fast, simple to make, and perfect for a weeknight meal or for entertaining!

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! πŸ˜‰

I used cremini mushrooms in this recipe, but white mushrooms or baby bellas would work well too.

Making this creamy vegetarian mushroom pasta is easy. You start by sautΓ©ing 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).

This perfectly creamy white wine mushroom pasta dish makes the most delicious vegetarian dinner! It's simple to make and ready in half an hour.

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 chicken bacon mushroom pasta or my vegan spinach and mushroom pasta.

This easy mushroom pasta recipe is loaded with good stuff: white wine, garlic, Dijon mustard, butter, lemon juice, parmesan cheese, and cream. It's simple to make and the sauce is ridiculously tasty.

Will you give this easy creamy mushroom pasta a go? I highly recommend it! πŸ™‚

Let me know if you have any questions in the comments below.

This creamy mushroom pasta recipe has plenty of garlic, white wine, butter, lemon juice, and cremini mushrooms. A delicious vegetarian entree that's perfect for dinner parties.
5 from 9 votes
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Creamy Mushroom Pasta

This creamy mushroom pasta recipe makes a delicious vegetarian weeknight dinner! Ready in about 30 minutes.

Course Main Course
Cuisine Italian
Keyword creamy mushroom pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Salt & Lavender

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

  1. Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.Β 
  2. Meanwhile, add the butter and oil to a skillet over medium-high heat.Β 
  3. Add the mushrooms and garlic to the pan and sautΓ© for about 5 minutes, stirring often, until the mushrooms release most of their water and it's cooked off.
  4. Take the mushrooms out of the pan and set aside.
  5. Add the wine, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir until it becomes a smooth paste.Β 
  6. Stir in the cream and let it simmer for a couple of minutes.
  7. 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.
  8. Drain the pasta and toss it with the sauce along with the parsley and parmesan if using.Β 

Reader Interactions

Comments

  5. Mary Ann | The Beachhousekitchen says

    October 2, 2018 at 7:42 PM


    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!

    Reply

  8. Darryl R Morris says

    October 12, 2018 at 2:52 PM


    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!!!

    Reply

  10. Azrah says

    November 17, 2018 at 11:20 PM


    This recipe turned out FANTASTIC! my partner who is NOT a pasta person also fell in love with this recipe. Thanks a million!

    Reply

  12. Becka says

    December 2, 2018 at 11:02 PM


    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 πŸ’•

    Reply

    • Natasha says

      December 3, 2018 at 8:18 PM

      Hahaha your comment made me laugh. So nice to have another Albertan on here! Hope you like the recipes, Becka! πŸ™‚

      Reply

  14. Sophie says

    February 6, 2019 at 5:39 PM


    So good I’ve made in twice in a week. My fiancΓ© 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 πŸ™‚

    Reply

    • Natasha says

      March 23, 2019 at 4:43 PM

      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! πŸ™‚

      Reply

  17. Michelle says

    May 3, 2019 at 6:09 PM


    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!

    Reply

  18. Rachael says

    May 5, 2019 at 8:12 PM

    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.

    Reply

    • Natasha says

      May 5, 2019 at 10:16 PM

      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. ☺️

      Reply

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