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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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a beautiful dish! You are incredible!
Thank you
This is great
I LOVE mushrooms! No one can ever have too many mushroom recipes. This one looks delicious! I am going to try it as soon as I get the ingredients I need from the store 🙂 Yummo!
Yes! I totally agree
parmesan cheese is not vegetarian lol
oops. You are right. Thanks for mentioning it.
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
Thanks for the feedback. Glad you loved it
Hi do you think I could sub equal amounts of flour to coconut flour?
Yes. It should be fine. Might alter taste slightly.
Looking for the flour measurement. Seems to have dropped off. Thanks!
Hi there. What do you mean? It gets mixed in with the milk
This is delicious cooked it for my family and they loved it!
How many calories would you say are in a serving?
So glad you liked it. Calories are also included
I always need fast & easy dinner ideas and this one will be such a big hit here with my boys. Thank you!
Thanks for the feedback
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.
First recipe I have made from your blog and it turned out great! Super easy and quick.
So glad you liked it!
I don’t have skim milk but have heavy cream, do I use the same amount of milk when switching this up?
You don’t need that much heavy creamy. Use half the amount and add water or broth for the rest
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
Glad the hubby loved it!
What is the good substitute for wild mushrooms? I am not able to find those for pasta recipe.
Any other mushrooms will work.
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!
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
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!
Thanks for your feedback Maya, so glad you guys loved it.
Absolutely love this, I’ve had it twice now! It’s one of my favourite dishes! Thank you
Thanks for the feedback Harry. Glad you loved this.
Maybe I did something wrong but the pasta sauce was watery. Other than that AMAZING!!
Thank you. Glad you liked it. Let it cook off more for a thicker sauce
Would this recipe work with canned mushrooms? The recipe looks sooo good!
Hi Alexi,
Yes, you can use canned mushroom.
Wowww! so delicious recipe you shared.Thanks
Yay. Thank you, Kavita. Glad you liked it
What a beautiful dish! You are incredible!
Thank you Natalya.
oh so sweet mushroom pasta recipe
Thank you!