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    Home » Mains

    Creamy Mushroom Pasta

    Published: Oct 1, 2018 / Updated: Mar 19, 2021 / 173 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

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

    close-up of creamy mushroom pasta with white wine, butter, lemon juice, and cremini mushrooms in a white bowl

    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.

    white bowl with creamy vegetarian mushroom pasta and a fork

    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).

    close-up of vegetarian creamy white wine mushroom pasta in a white bowl

    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.

    easy mushroom pasta in a white bowl beside a cloth napkin

    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.

    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.

    Creamy Mushroom Pasta

    This creamy mushroom pasta recipe makes a delicious vegetarian weeknight dinner! Ready in about 30 minutes.
    4.87 from 53 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Italian
    Servings 4
    Calories 497 kcal
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    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.

    Nutrition

    Calories: 497kcalCarbohydrates: 46gProtein: 11gFat: 29gSaturated Fat: 16gTrans Fat: 1gCholesterol: 137mgSodium: 71mgPotassium: 435mgFiber: 2gSugar: 2gVitamin A: 1006IUVitamin C: 1mgCalcium: 81mgIron: 2mg
    Keyword creamy mushroom pasta
    Author Natasha Bull
    « Slow Cooker Ham and Potato Soup
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    1. Sharon P says

      November 14, 2022 at 5:52 PM

      5 stars
      Very tasting and easy to make. We thoroughly enjoyed

      Reply
      • Natasha says

        November 14, 2022 at 6:39 PM

        Great to hear, Sharon!! 🙂

        Reply
    2. Anna says

      July 22, 2022 at 4:12 PM

      5 stars
      Wow! This is amazing! Thank you so much for sharing!! Perfect date night pasta for my hubby and I!! <3

      Reply
      • Natasha says

        July 22, 2022 at 4:17 PM

        You're very welcome!!

        Reply
    3. Joyce says

      July 17, 2022 at 7:05 PM

      5 stars
      Love this recipe it’s my new go to pasta for my vegetarian family.

      Reply
      • Miranda @ Salt & Lavender says

        July 17, 2022 at 8:17 PM

        Wonderful to hear, Joyce! Happy your whole family enjoyed it!

        Reply
    4. Cristina says

      June 1, 2022 at 8:10 PM

      Super delicious! I made it for dinner last night, my husband and I almost finish the whole thing!! Thanks for sharing the recipe!

      Reply
      • Natasha says

        June 1, 2022 at 10:05 PM

        You're very welcome! So glad it was a hit! 🙂

        Reply
    5. Louise says

      April 7, 2022 at 5:25 AM

      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 🙂

      Reply
      • Natasha says

        April 7, 2022 at 9:44 AM

        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. 😀

        Reply
    6. Regina says

      December 21, 2021 at 12:29 PM

      5 stars
      Awesome. No wine so used Halo no beef broth. Side of salmon and salad. Question. Nutrition info based on what portion size?

      Reply
      • Natasha says

        December 21, 2021 at 12:39 PM

        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.

        Reply
    7. Sam says

      November 8, 2021 at 9:27 AM

      5 stars
      This is my go-to meatless Monday pasta! Its a crowd pleaser and soooo tasty! The recipe is very easy to follow!

      Reply
      • Natasha says

        November 8, 2021 at 9:32 AM

        That's fantastic to hear, Sam!! 🙂 Thanks so much for letting me know.

        Reply
      • Bianca says

        June 3, 2022 at 2:08 AM

        Love this! My mushroom pasta just got upgraded! Thank you for this.❤️

        Reply
        • Natasha says

          June 3, 2022 at 8:25 AM

          🙂

          Reply
    8. Laura says

      November 2, 2021 at 10:05 AM

      5 stars
      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!

      Reply
      • Natasha says

        November 2, 2021 at 10:08 AM

        I'm so pleased to hear that you enjoyed it! 🙂

        Reply
    9. Fumiko says

      October 8, 2021 at 7:06 PM

      5 stars
      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?

      Reply
      • Natasha says

        October 8, 2021 at 9:44 PM

        Hi! I'm so glad you liked it! I would try whisking it (whisk the cream in). 🙂

        Reply
    10. Ei Preucil says

      September 30, 2021 at 12:45 PM

      3 stars
      Sorry but it was very bland. Sounded so good too!

      Reply
      • Natasha says

        September 30, 2021 at 1:37 PM

        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!

        Reply
    11. Deb says

      August 14, 2021 at 8:56 AM

      5 stars
      I am now putting this sauce on everything. Yum.
      Thank you!

      Reply
      • Natasha says

        August 14, 2021 at 1:01 PM

        Awesome!!! 😀

        Reply
    12. Maggie says

      July 16, 2021 at 8:15 PM

      5 stars
      Just made this tonight! I used medium shells cuz that’s all I had BUT it was amazing! Perfect recipe! Thank you!

      Reply
      • Natasha says

        July 17, 2021 at 11:02 AM

        Wonderful!! You're very welcome Maggie!

        Reply
    13. gabriella says

      May 31, 2021 at 1:25 AM

      5 stars
      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!

      Reply
      • Natasha says

        May 31, 2021 at 8:21 AM

        That's great! You're very welcome!

        Reply
    14. Mascha says

      May 10, 2021 at 6:17 AM

      5 stars
      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! ❤️

      Reply
      • Natasha says

        May 10, 2021 at 8:31 AM

        Hi! I'm so glad you enjoyed it and were able to adapt it, Mascha! 🙂

        Reply
        • Mascha says

          May 10, 2021 at 10:01 AM

          5 stars
          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 🙂

          Reply
          • Natasha says

            May 10, 2021 at 11:14 AM

            🙂

            Reply
    15. lyss says

      April 22, 2021 at 10:06 PM

      5 stars
      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!

      Reply
      • Natasha says

        April 23, 2021 at 8:12 AM

        Fantastic!! I'm so glad to hear you two enjoyed it. 🙂

        Reply
    16. Kristie says

      April 19, 2021 at 6:27 PM

      5 stars
      This was so easy to make! And absolutely delicious! The whole family(kids included) LOVED it!

      Reply
      • Natasha says

        April 20, 2021 at 8:05 AM

        Fantastic!! That's what I like to hear! 🙂

        Reply
    17. Christine says

      March 11, 2021 at 7:32 AM

      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!

      Reply
      • Natasha says

        March 11, 2021 at 9:28 AM

        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! 😀

        Reply
    18. Chris Macleod says

      February 12, 2021 at 8:18 AM

      5 stars
      Delicious

      Reply
      • Natasha says

        February 12, 2021 at 8:56 AM

        Thank you!! 🙂

        Reply
    19. Chelsea says

      February 3, 2021 at 6:54 PM

      5 stars
      This recipe is a staple in our house. It’s so easy to make and every time it is delicious!

      Reply
      • Natasha says

        February 3, 2021 at 9:42 PM

        Fab! Thank you!

        Reply
    20. Diane says

      January 16, 2021 at 5:44 PM

      5 stars
      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.

      Reply
      • Natasha says

        January 16, 2021 at 9:24 PM

        I'm really glad you enjoyed it!! 🙂 Yes, I love the Dijon trick! 🙂

        Reply
    21. C.powell says

      January 13, 2021 at 7:54 PM

      5 stars
      Delicious!!! Best recipe ever. You can even add a dash of sour cream too!!!

      Reply
      • Natasha says

        January 13, 2021 at 8:34 PM

        Thank you!! 🙂

        Reply
    22. Elicia says

      January 11, 2021 at 2:51 PM

      Hi, the recipe sounds delicious. How can I make it vegan?

      Reply
      • Natasha says

        January 11, 2021 at 2:57 PM

        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?

        Reply
    23. Kristine says

      January 9, 2021 at 6:21 PM

      5 stars
      A hit in my house! Perfect side dish or on its own

      Reply
      • Natasha says

        January 9, 2021 at 9:38 PM

        Excellent! Thank you

        Reply
    24. Julie says

      December 31, 2020 at 5:39 PM

      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 ❤️

      Reply
      • Natasha says

        December 31, 2020 at 7:10 PM

        Thank you!! I'm so glad it was a hit! 🙂

        Reply
    25. Krista says

      December 23, 2020 at 2:36 PM

      5 stars
      Delicious! So creamy & decadent, I will definitely make this again.

      Reply
      • Natasha says

        December 23, 2020 at 5:20 PM

        Wonderful!!

        Reply
    26. Susan says

      September 21, 2020 at 12:26 PM

      Absolutely delicious! Used my favorite pinot noire and doubled the recipe! I will absolutely be keeping this recipe!

      Reply
      • Natasha says

        September 21, 2020 at 12:30 PM

        Wonderful! Thanks for commenting, Susan!

        Reply
    27. Pam Copenhaver says

      August 28, 2020 at 5:25 PM

      5 stars
      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.

      Reply
      • Natasha says

        August 29, 2020 at 9:45 AM

        I'm so happy you enjoyed it, Pam!!

        Reply
    28. Christine from My Epicurean Adventures says

      August 18, 2020 at 9:28 AM

      5 stars
      This dish was DELICIOUS and it was super easy to make. Thanks for the great recipe - I'll certainly be making this again soon!

      Reply
      • Natasha says

        August 18, 2020 at 9:32 AM

        So happy to hear that!! Thanks for letting me know! 🙂

        Reply
    29. Tessa says

      August 16, 2020 at 2:32 PM

      5 stars
      This recipe is so good! It's like a creamy, slightly tangy mushroom fettuccine Alfredo.

      Reply
      • Natasha says

        August 16, 2020 at 6:47 PM

        I'm so glad you enjoyed it, Tessa!

        Reply
    30. Pat says

      August 9, 2020 at 10:01 AM

      5 stars
      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.

      Reply
      • Natasha says

        August 9, 2020 at 3:05 PM

        Aww well I'm so glad you enjoyed it and that it reminded you of him. XO

        Reply
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