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. 😛

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! 😉

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 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).

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! 🙂

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.
4.94 from 15 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. 
  2. Meanwhile, add the butter and oil to a skillet over medium-high heat. 
  3. 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.
  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. 
  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. 

Reader Interactions

Comments

  1. Dan says

    4 stars
    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.

    Reply

  2. Brianna says

    5 stars
    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 💕

    Reply

  3. Darren says

    5 stars
    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 🙂

    Reply

  5. 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?

    Reply

    • 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!

      Reply

  6. Erica Macaalay says

    5 stars
    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 🙌🏼

    Reply

  7. 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!!

    Reply

    • 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.

      Reply

  9. 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.

    Reply

    • 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. ☺️

      Reply

  10. Michelle says

    5 stars
    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

    • 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! 🙂

      Reply

  13. Sophie says

    5 stars
    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 🙂

    Reply

  15. Becka says

    5 stars
    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 💕

    Reply

    • Natasha says

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

      Reply

  17. Azrah says

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

    Reply

  19. Darryl R Morris says

    5 stars
    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

      • 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.

        Reply

  22. Mary Ann | The Beachhousekitchen says

    5 stars
    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

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