Creamy Wild Mushroom Pasta

By Rena |

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.

Creamy wild mushroom pasta

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
top view creamy mushroom pasta in a skillet

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

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
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

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!

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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 pasta recipe made healthier and full of flavor. Easy to make and perfect for lunch or dinner.
4.67 from 30 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 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

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. D says

    4 stars
    I made a vegan version of this and was lovely. Subbed milk for oat milk and subbed flour for 2 big Tbs nutritional yeast. Added some parsley and grated lemon rind at the end for extra flavor

  2. jessica says

    5 stars
    This is delicious cooked it for my family and they loved it!
    How many calories would you say are in a serving?

    • Jess says

      4 stars
      Unnecessarily spicy – unless you like your creamy pasta hot like a curry, drop the chilli flakes way down to half a tsp or even less. I used 1.5 cups of milk as 2 looked like way too much and was perfect.

  3. Leona Chatsko says

    5 stars
    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

  4. Joanna says

    5 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

  5. 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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