Description
Comforting and flexible, this creamy mushroom pasta comes together in 30 minutes with deep umami flavors, perfect for any dietary needs.
Ingredients
12 oz mixed mushrooms (cremini, shiitake, oyster) or substitute with white buttons or portobellos
8 oz pasta (fettuccine, cavatappi, or gluten-free option like chickpea fusilli)
3 cloves garlic, minced (or use shallots)
1/2 cup cream or cashew cream (or full-fat coconut milk for dairy-free)
Fresh thyme and parsley (or sub rosemary or tarragon)
Salt and freshly ground pepper to taste
Parmesan cheese (or nutritional yeast for vegan)
Olive oil
Instructions
1. Heat olive oil in a wide skillet, add mushrooms with a pinch of salt and sauté until golden brown.
2. Add garlic, thyme, and pepper; stir until aromatic (about 1 minute).
3. Boil pasta al dente in salted water; reserve 1/2 cup pasta water before draining.
4. Reduce heat, stir in cream or dairy-free substitute, then slowly add pasta water to adjust sauce consistency.
5. Fold pasta into sauce, add Parmesan or nutritional yeast, stir well to coat.
6. Finish with chopped parsley and a drizzle of olive oil.
Notes
Use cashew cream or coconut yogurt for dairy-free/vegan options.
Nutritional yeast adds a cheesy flavor while staying plant-based.
Gluten-free pastas like chickpea or lentil varieties work well and add protein.
Reserve pasta water is crucial for a silky sauce that clings well to noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg
Keywords: mushroom pasta, creamy mushroom pasta, vegan pasta, dairy-free pasta, gluten-free pasta