Mushroom pasta is a comforting and creamy dish where al dente pasta is tossed in a rich, homemade mushroom sauce. Fresh mushrooms are sautéed with aromatic onions, garlic, and bell peppers, then simmered in a smooth, velvety white sauce. The result is a hearty, flavorful meal that can be enjoyed as is or baked with a topping of melted cheese for extra indulgence. Perfect for cozy lunches, dinners, or special occasions, this recipe brings together simple ingredients into a delicious vegetarian main course.
About Mushroom Pasta
On certain days, I find myself craving something different from traditional Indian cuisine, such as lentils, curries, and flatbreads. That’s when I turn to dishes that are less common in my household.
This creamy mushroom pasta is one such dish and, to my delight, it turned out to be a hit.
Even though my family isn’t particularly fond of pasta, they truly enjoyed this meal!
Having grown up on a diet of traditional Indian fare, my family is often hesitant to try new foods.
However, my passion for cooking and exploring global cuisines inspires me to gradually introduce new recipes into our meals.
While this endeavor doesn’t always succeed, the delightful flavors and satisfying texture of this dish made it a winner in my home. It’s simply that good!
I’m thrilled to share that this creamy mushroom pasta is one of the recipes helping my family broaden their culinary horizons.
Why This Recipe Works
This Mushroom Pasta features sautéed mushrooms combined with shell pasta in a creamy white sauce.
The white sauce is conveniently prepared in the same pan as the sautéed mushrooms, garlic, and onions, allowing it to absorb all the wonderful flavors as it thickens.
There’s no need to prepare the white sauce separately; it comes together seamlessly during the cooking process.
This method ensures that the delightful flavors of the mushrooms, garlic, and onions are infused into the milk, resulting in a delicious cream sauce.
The cooked al dente pasta is then mixed with the creamy mushroom sauce and simmered for a few minutes. Fresh basil, parsley, salt, and pepper are added as finishing touches.
For an extra indulgent touch, I top the dish with cheddar cheese and bake it until the cheese melts, creating a lovely crust on top.
If you don’t have an oven, you can skip this step and simply sprinkle some grated cheese on top before serving hot.
This easy-to-make vegetarian meal is bursting with flavor and has a fantastic creamy consistency.
If you enjoy creamy pasta dishes, you might also like my Fettuccine Alfredo or White Sauce Pasta. For a tangy mushroom-based pasta, check out my vegetarian Spaghetti Bolognese recipe.
How to Make Mushroom Pasta
Cook Pasta & Sauté Mushrooms
1. Start by rinsing, draining, and slicing or chopping 200 to 250 grams of button mushrooms. Chop 1 medium-sized bell pepper, 1 small onion, and 2 medium garlic cloves.
Boil enough salted water and cook 1 cup of shell pasta until al dente. Drain and set aside.
Melt 2 tablespoons of butter in a pan, sauté the garlic for a few seconds, then add the onions and cook until softened.
Add the chopped mushrooms and cook until they release moisture and shrink. Continue sautéing until dry, then add the chopped bell pepper and sauté for 4 to 5 minutes over low to medium-low heat.
Make Sauce, Mix Pasta, and Bake
2. Add 2 tablespoons of all-purpose flour to the sautéed vegetables. Mix and sauté, stirring often for 3 to 4 minutes over low heat.
Gradually pour in 1.5 cups of milk, stirring continuously to create a smooth, thick sauce. Be sure to mix as you pour in the milk.
Ensure the milk is cold or at room temperature, not hot or warm.
Simmer for about 2 minutes, then add the cooked pasta. Mix well and continue to simmer for another 1 to 2 minutes until the sauce has thickened nicely.
Stir in 1 teaspoon each of chopped parsley and basil, and season with salt and pepper.
If the sauce becomes too thick, adjust the consistency by adding some hot water or milk to thin it slightly.
Transfer to a baking dish, top with 2 to 3 tablespoons of grated cheddar cheese, and bake at 180°C (356°F) for 8 to 10 minutes or until the cheese melts.
Serve hot as a standalone dish or alongside soup and toasted bread.
I usually serve it with a side of tomato soup and warm toasted brown bread. This filling dish also works well on its own or with a light side salad.
Serving Suggestions
- With Soup: Pair the creamy mushroom pasta with a light vegetable soup, tomato soup, or clear soup for a comforting, complete meal.
- With Bread: Serve alongside warm toasted bread, garlic bread, herbed focaccia, or simple buttered rolls to soak up the creamy sauce.
- Fresh Salad: Accompany with a crisp green salad, Caesar salad, or a simple cucumber-tomato-onion salad dressed in olive oil and lemon juice for freshness.
- Roasted or Sautéed Vegetables: Serve with a side of pan-sautéed or oven-roasted vegetables like carrots, broccoli, zucchini, or asparagus seasoned with herbs. For a double mushroom delight, pair with sautéed mushrooms.
- As a Baked Dish: After baking with cheese, serve the mushroom pasta straight from the oven as a rich, hearty one-dish meal.
- With a Glass of Drink: Offer a refreshing lemonade, iced tea, or even a light wine to complement the richness of the pasta.
- Toppings: Before serving, sprinkle extra chopped parsley, red chili flakes, crushed black pepper, or additional grated cheese for added flavor and appeal.
Variations
This recipe includes yellow bell pepper as an additional vegetable alongside the mushrooms. You can also use green or red bell peppers instead.
The addition of bell pepper is optional; the dish works well with just mushrooms. Alternatively, you can include cooked corn kernels, baby corn, or steamed broccoli, carrots, and cauliflower.
Feel free to experiment with different types of edible mushrooms that pair well with pasta.
Expert Tips
- Pasta: You can substitute rigatoni, penne, ziti, or farfalle pasta for macaroni or shell pasta.
- Cooking Pasta: Cook the pasta until al dente, meaning it should have a slight bite and not be overly soft or mushy.
- Fats: Olive oil can be used in place of butter; any neutral-tasting oil works well.
- Cream: For a richer and creamier mushroom pasta, add 2 to 3 tablespoons of heavy cream.
- Veggies: As previously mentioned, you can skip the bell pepper. Adding seasonal vegetables enhances flavor; consider steamed, sautéed, or roasted options like cauliflower, carrots, zucchini, or baby corn.
- Mushrooms: Substitute button mushrooms with cremini or fresh shiitake mushrooms for variety.
FAQs
You can use either white button mushrooms, fresh shiitake mushrooms, or cremini mushrooms for this recipe.
You could use grated or shredded mozzarella, gouda, cheddar, or vegetarian parmesan cheese. For a creamier texture, mozzarella is an excellent choice. For a more robust flavor, consider using aged cheddar, parmesan, or gruyère.
Yes, you can definitely make this recipe without vegetables or with just one or two. You can also omit the bell peppers entirely.
Yes, this recipe can easily be made vegan. Simply substitute the butter with vegan butter or olive oil, use plant-based milk (like almond, soy, or oat milk), and skip the cheese or use a vegan cheese alternative.
Store any leftover mushroom pasta in an airtight container in the refrigerator for up to 1 day. To reheat, simply warm it in a pan over low heat with a splash of milk or water to loosen the sauce. Alternatively, you can reheat it in the oven at 180°C (356°F) for about 8 to 10 minutes.
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