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
- 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)
- 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.
- 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.
Garvey Emily says
This recipe is simple and delicious! I used bow tie pasta this time but would be great with other pastas too. It’s a keeper!
Thank you!! I'm so happy you liked it! 😀
So light and yummy
Thank you, Lisa!!
So good definitely making again
Thank you so much!
What about making this with whole milk, or even half and half, I don't always have whole cream on hand, plus I would like to reduce the calories some.
Hi! I select the ingredients I use in recipes for a reason. Milk isn't as silky and doesn't thicken as well (and it's also prone to curdling if you're not careful), but you're welcome to experiment. Let me know how it goes!
Danielle Salas says
Am I the only one who’s whipping cream curdled?
So sorry to hear that! Was it at least 35% fat (vs. light cream or half-and-half)? Did you add it cold straight from the fridge to a screaming hot pan? That'll sometimes curdle it.
Sharon P says
Very tasting and easy to make. We thoroughly enjoyed
Great to hear, Sharon!! 🙂
Wow! This is amazing! Thank you so much for sharing!! Perfect date night pasta for my hubby and I!! <3
You're very welcome!!
Love this recipe it’s my new go to pasta for my vegetarian family.
Miranda @ Salt & Lavender says
Wonderful to hear, Joyce! Happy your whole family enjoyed it!
Super delicious! I made it for dinner last night, my husband and I almost finish the whole thing!! Thanks for sharing the recipe!
You're very welcome! So glad it was a hit! 🙂
I've made this at least like six times since I found the recipe earlier this year! So so good. I just add a red chilli when I make it to get some heat. Tastes amazing! My boyfriend always gets super excited when I tell him I'm making this for dinner 🙂
That's great!! That makes me so happy that you guys like it so much. Thanks for taking the time to write me a comment. 😀
Awesome. No wine so used Halo no beef broth. Side of salmon and salad. Question. Nutrition info based on what portion size?
I'm so glad you like it! 🙂 So, it's for 1/4 of the recipe. I don't know what that is in grams/cups/etc. as I am not a trained nutritionist and that's the figure the built-in calculator is able to do.
This is my go-to meatless Monday pasta! Its a crowd pleaser and soooo tasty! The recipe is very easy to follow!
That's fantastic to hear, Sam!! 🙂 Thanks so much for letting me know.
Love this! My mushroom pasta just got upgraded! Thank you for this.❤️
I made this last night, and it turned out delicious!! It was just the right level of effort (not too simple, not too hard), and I had most ingredients on hand. I made a few minor substitutions based on what I had, and it was everything I wanted, so I'd say this is an adaptable recipe! I used garlic paste instead of cloves, half and half instead of cream, and ground mustard instead of dijon mustard. My mushrooms were frozen, which totally worked, but I'll probably buy fresh next time. I also added chicken, which was good but not necessary - the recipe was great on its own. I'll definitely be making this again!
I'm so pleased to hear that you enjoyed it! 🙂
I loved it! My husband and 4yo son loved it too. Adding mustard makes a huge difference and lemon juice gets rid of heaviness of cream. One thing I want to ask - how can I keep flour from becoming lumpy?
Hi! I'm so glad you liked it! I would try whisking it (whisk the cream in). 🙂
Ei Preucil says
Sorry but it was very bland. Sounded so good too!
It sounds to me like you needed to add more salt. It's very easy to under-salt recipes like these. Sorry you didn't like it!
I am now putting this sauce on everything. Yum.
Just made this tonight! I used medium shells cuz that’s all I had BUT it was amazing! Perfect recipe! Thank you!
Wonderful!! You're very welcome Maggie!
This recipe was easy to make vegan, i just replaced the butter with coconut oil and the cream with oat cream and voila, a delicious vegan mushroom pasta dinner! I didn't have any lemons so replaced the lemon juice with same quantity apple cider vinegar and it worked well, as we didnt taste any weird vinegary-ness or anything like that. I love how fast it to make, thank you for sharing this recipe!
That's great! You're very welcome!
So yummie! 😍😋🏆🏆🏆
About a vegan version... I tried with peanut paste, sesame paste and a bit of water. The mustard will act as an emulgator, so perhaps you should try a less intense mustard. And add an extra spoon of lemon juice to compensate the Asian touch. Blend everything before adding it to the pan, and stir regularly!
Again, thank you so much for your delicious inspo! ❤️
Hi! I'm so glad you enjoyed it and were able to adapt it, Mascha! 🙂
Nö, I stuck to your rec, and it was superb! I've tried the vegan divert for curiousity and because somebody asked for it. I still am an omnifore 🙂
sooo good!! I added some chicken to it as well. husband loved it too and said it tasted like it came from a restaurant! 😍 thank you for this amazing recipe!
Fantastic!! I'm so glad to hear you two enjoyed it. 🙂
This was so easy to make! And absolutely delicious! The whole family(kids included) LOVED it!
Fantastic!! That's what I like to hear! 🙂
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!
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
Thank you!! 🙂
This recipe is a staple in our house. It’s so easy to make and every time it is delicious!
Fab! Thank you!
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.
I'm really glad you enjoyed it!! 🙂 Yes, I love the Dijon trick! 🙂
Delicious!!! Best recipe ever. You can even add a dash of sour cream too!!!
Thank you!! 🙂
Hi, the recipe sounds delicious. How can I make it vegan?
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?
A hit in my house! Perfect side dish or on its own
Excellent! Thank you
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 ❤️
Thank you!! I'm so glad it was a hit! 🙂
Delicious! So creamy & decadent, I will definitely make this again.
Absolutely delicious! Used my favorite pinot noire and doubled the recipe! I will absolutely be keeping this recipe!
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.
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!
So happy to hear that!! Thanks for letting me know! 🙂
This recipe is so good! It's like a creamy, slightly tangy mushroom fettuccine Alfredo.
I'm so glad you enjoyed it, Tessa!
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.
Aww well I'm so glad you enjoyed it and that it reminded you of him. XO