Creamy Wild Mushroom Pasta

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.

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!

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

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.

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.

We would love some feedback from you if you try this Creamy Mushroom Pasta Recipe and love it. Leave us your comments in the comment section below. Also, don’t forget to share it with your friends and family on social media! Pin it!

Check out these recipes below:

• Sheet Pan Steak with Kale Pesto
• Roasted Smoked Sweet Potatoes
• One Pan Cranberry Roasted Chicken Skillet
• Citrus Garlic Butter Shrimps
• Italian Baked Turkey Meatballs
• Easy Creamy Chicken Piccata
• Easy Shrimp Fajitas

Remember to subscribe to my NEWSLETTER for free and receive all my new recipes like this Creamy Mushroom Pasta delivered right to your inbox!

If you try a recipe and you like it, please use my hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.

The Full Recipe for the Creamy Wild Mushroom Pasta below:

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

Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!