Creamy Wild Mushroom Pasta

By Rena |

This Creamy Wild Mushroom Pasta recipe is a vegetarian dish that’s rich, creamy, delicious, and easy to make and can be added to your weekly dinner menu option.

Creamy wild mushroom pasta

My kids love this Creamy Mushroom Pasta recipe so much. They all love mushrooms so much that I make extra sauteed mushrooms because they always want to have some before I add it to the pasta.  This Creamy Mushroom pasta is so easy to make and so full of flavor. Loaded with mushroom and the best vegetarian creamy pasta recipe you will ever have. Serve it as is or add more protein to it like chicken or shrimp.

HOW TO MAKE CREAMY MUSHROOM PASTA

  • Fill a pot with salted water and bring it to the boil. Once boiling, add in the pasta and cook for 6-8 minutes, or until al-dente. Drain and set aside.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and sauté for about 8 mins. Then add in garlic, chili flakes, oregano and cook for 1 minute, until fragrant.
  • In a small bowl whisk milk and flour until well combined.
  • Pour the milk mixture over the mushrooms and season with salt and pepper to taste.
  • Reduce the heat to low, and simmer for about 3-5 minutes, until the sauce thickens.
  • Stir in the pasta and parmesan cheese and mix until well combined.
    Enjoy!

creamy mushroom pasta

creamy pasta recipe

Ingredients needed to make this Creamy Wild Mushroom Pasta

Whole wheat penne
Olive oil
Wild mushroom mix
Garlic Cloves chili flakes
Dried oregano
Skimmed milk
Gluten-free flour
Grated Parmesan cheese
Salt and pepper

easy pasta recipe

If you make this Creamy Mushroom Pasta Recipe and you like it please tag me on Instagram so I can see your remake. Leave me a comment below and let me know what your thoughts are and if you added anything to this recipe. Also, please share it with your friends and family.

For a Gluten-Free option, use gluten-free pasta instead of whole wheat pasta. No one is gluten sensitive in our house so I usually use only whole wheat pasta.

mushroom pasta recipe

What kind of cream is used for pasta

Commonly used creamy for pasta are either whipping cream or heavy cream. For a healthier option, we simply used milk, parmesan cheese and a bit of flour to create a creamy base without all the calories from the heavy cream.

How to store creamy mushroom pasta

Place your leftover pasta in a container and store in the fridge for 4-5 days or freeze for up to 3 months. Thaw in the fridge and warm it up in the microwave before serving.

Can I use milk instead of cream

For any recipe that calls for cream, you can replace it with milk (half-and-half, whole or 2% milk), a bit butter or oil. To get that rich creamy flavor of our mushroom pasta recipe we added some parmesan cheese as well.

 

Creamy wild mushroom pasta

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easy creamy pasta

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The Full Recipe for the Creamy Wild Mushroom Pasta below:

Creamy wild mushroom pasta

Creamy Wild Mushroom Pasta

Creamy vegetarian pasta made healthier and full of flavor.
4.5 from 16 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 370kcal
Author: Rena

Ingredients

  • 8 oz Whole Wheat Penne
  • 1 Tbsp Olive Oil
  • 10 oz Wild Mushroom mix slice the bigger ones
  • 2 Garlic Cloves minced or pressed
  • 1 Tsp Chili Flakes
  • 1 1/2 tsp Dried Oregano
  • 2 Cups Skimmed Milk
  • 1 1/2 Tbsp Gluten-free flour or whole wheat
  • 1/2 Cup Grated Parmesan Cheese
  • Sea salt and pepper, to taste

Instructions

  • Fill a pot with salted water and bring it to the boil. Once boiling add in the pasta and cook for 6-8 minutes or until al-dente. Drain and set aside.
  • Meanwhile, heat oil in large skillet over medium-high heat.
  • Add mushrooms and sauté for about 8 mins. Then add in garlic, chili flakes, oregano and cook for 1 minute, until fragrant.
  • In a small bowl whisk milk and flour until well combined.
  • Pour the milk mixture over the mushrooms and season with salt and pepper to taste.
  • Reduce the heat to low, and simmer for about 3-5 minutes, until the sauce thickens.
  • Stir in the pasta and parmesan cheese and mix until well combined. Enjoy!

Nutrition

Calories: 370kcal | Carbohydrates: 49g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 261mg | Potassium: 406mg | Fiber: 6g | Sugar: 9g | Vitamin A: 375IU | Vitamin C: 0.7mg | Calcium: 289mg | Iron: 0.7mg
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Reader Interactions

Comments

  1. Leona Chatsko says

    I just made this and used only baby bella mushrooms. My husband and I loved it and suggested the next time I make it, which he is hinting should be soon, I should double the recipe so we could have more left over. I was great.

    Leona

  2. Joanna says

    4 stars
    Hi, I really enjoyed this recipe and how easy it was, with minimal clean up too. However, I just thought I’d comment that I noticed there is no accompanying measurement to the quantity of dried oregano in the recipe as far as I can tell.
    Lovely recipe, thanks!

    • Rena says

      Hi Joanna. Thanks for the feedback and glad you like it. I am so sorry we fixed that it’s 1 and 1/2 teaspoons

  3. Maya says

    5 stars
    This is absolutely delicious! Just finished making it for my family and it’s already all gone! It’s a bit spicy for our preference, but still loved it!

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