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!
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The Full Recipe for the Creamy Wild Mushroom Pasta below:
Creamy Wild Mushroom Pasta
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
D says
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
Rena says
Thanks for the feedback. Glad you loved it
Hazel says
Hi do you think I could sub equal amounts of flour to coconut flour?
Rena says
Yes. It should be fine. Might alter taste slightly.
Karen says
Looking for the flour measurement. Seems to have dropped off. Thanks!
Rena says
Hi there. What do you mean? It gets mixed in with the milk
jessica says
This is delicious cooked it for my family and they loved it!
How many calories would you say are in a serving?
Rena says
So glad you liked it. Calories are also included
anika says
I always need fast & easy dinner ideas and this one will be such a big hit here with my boys. Thank you!
Rena says
Thanks for the feedback
Jess says
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.
Amber says
First recipe I have made from your blog and it turned out great! Super easy and quick.
Rena says
So glad you liked it!
Angie says
I don’t have skim milk but have heavy cream, do I use the same amount of milk when switching this up?
Rena says
You don’t need that much heavy creamy. Use half the amount and add water or broth for the rest
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
Rena says
Glad the hubby loved it!
Deepa says
What is the good substitute for wild mushrooms? I am not able to find those for pasta recipe.
Rena says
Any other mushrooms will work.
Joanna says
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
Maya says
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!
Rena says
Thanks for your feedback Maya, so glad you guys loved it.
Harry says
Absolutely love this, I’ve had it twice now! It’s one of my favourite dishes! Thank you
Rena says
Thanks for the feedback Harry. Glad you loved this.
Marcelle says
Maybe I did something wrong but the pasta sauce was watery. Other than that AMAZING!!
Rena says
Thank you. Glad you liked it. Let it cook off more for a thicker sauce
Alexi says
Would this recipe work with canned mushrooms? The recipe looks sooo good!
Rena says
Hi Alexi,
Yes, you can use canned mushroom.
Kavita Mevada says
Wowww! so delicious recipe you shared.Thanks
Rena says
Yay. Thank you, Kavita. Glad you liked it
Mom's Dish says
What a beautiful dish! You are incredible!
Rena says
Thank you Natalya.
priya says
oh so sweet mushroom pasta recipe
Rena says
Thank you!