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Creamy Mushroom Pasta

Published: / Updated: / 183 Comments

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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.
4.88 from 56 votes
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 497 kcal

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
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  1. Garvey Emily says

    5 stars
    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!

    Reply

  4. Carolyn says

    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.

    Reply

    • Natasha says

      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!

      Reply

    • Natasha says

      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.

      Reply

  7. Anna says

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

    Reply

  9. Cristina says

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

    Reply

  10. Louise says

    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

      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

  11. Regina says

    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

      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

  13. Laura says

    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

  14. Fumiko says

    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

      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

  17. Maggie says

    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

  18. gabriella says

    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

  19. Mascha says

    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

  20. lyss says

    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

  22. 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!

    Reply

    • 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! 😀

      Reply

  25. Diane says

    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

      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

  29. 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 ❤️

    Reply

  32. Pam Copenhaver says

    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

  33. Christine from My Epicurean Adventures says

    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

  35. Pat says

    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