This Creamy Wild Mushroom Pasta recipe is an easy dinner pasta recipe that’s rich, creamy, delicious, and easy to make. Perfect to add to your weekly dinner menu option.
We love this Creamy Mushroom Pasta recipe so much. This Mushroom pasta is so easy to make and so full of flavor. Loaded with mushroom and the best flavorful creamy pasta recipe you will ever have. Serve it as is or add more protein to it like chicken or shrimp. This creamy pasta is perfect for those who love mushroom and a great addition to your weekly dinner menu. Even the kids will love this simple pasta recipe.
Why you will love this pasta dish
- Easy to make: Its quite easy to put this pasta recipe together.
- Creamy rich and delicious: The creaminess in this pasta recipe is so rich and perfectly delicious and full of flavor.
- Filling and versatile: This creamy pasta meal can fill you up for hours especially if you top it off with more protein.
Ingredients you will need
- Whole Wheat Penne
- Olive Oil
- Wild Mushroom mix slice the bigger ones
- Garlic Cloves
- Chili Flakes
- Dried Oregano
- Skimmed Milk
- Gluten-free flour or whole wheat
- Cup Grated Parmesan Cheese
- Sea salt and pepper, to taste
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!
Recipe notes and tips
- Use any pasta of choice. For a much healthier option, use lentil or chickpea pasta which are packed with protein.
- Any milk of choice: we prefer using 2% or skim milk. You may use almond or coconut milk. Consistency and flavor will change slightly.
- Oil: we used olive oil, but you may use avocado oil
- Cheese: we prefer parmesan cheese for this recipe. You may use shredded romano
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
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The Full Recipe for the Creamy Wild Mushroom Pasta below:
Creamy Wild Mushroom Pasta
Ingredients
- 8 oz Whole Wheat Penne or any other pasta
- 1 Tbsp Olive Oil or avocado 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!
Notes
- Use any pasta of choice. For a much healthier option, use lentil or chickpea pasta which are packed with protein.
- Any milk of choice: we prefer using 2% or skim milk. You may use almond or coconut milk. Consistency and flavor will change slightly.
- Oil: we used olive oil, but you may use avocado oil
- Cheese: we prefer parmesan cheese for this recipe. You may use shredded romano
AshikaSoni says
Nice, Thanks for posting