This mushroom pasta is one of the easiest and tastiest pasta dishes, and it comes together in less than 30 minutes. The mushrooms are cooked with garlic, butter, and white wine, which develops a deep flavor. It’s then tossed with pasta and freshly grated Parmigiano Reggiano and has a delicious creamy taste without using any cream at all!
I love a quick pasta dish! This mushroom pasta delivers when it comes to flavor and its quick preparation. I’m very rarely impressed with pasta dishes I get out at restaurants, and this one far surpasses so many I’ve had out to eat and it’s truly the easiest thing to make.
Even if you’re not a huge mushroom fan, I am almost certain you would enjoy this dish. The mushrooms are chopped small and add a delicate umami flavor to the entire dish. I also love that this pasta recipe doesn’t have any cream in it (I’m generally not a fan of cream in pasta dishes), yet it’s creamy from using a combination of freshly grated Parmigiano Reggiano and hot, starchy pasta water. Which always work hand in hand in many pasta recipes!
It’s simply delicious and so easy to make! So there’s no excuse. 😉
Ingredients
Refer to the recipe card below for the complete ingredient list and measurements.
Mushrooms – I prefer using white button mushrooms due to their firm yet delicate texture. But any mushroom can be used that you prefer!
Pasta – I use mezze maniche, which is kinda like a baby rigatoni, or any other twisty shape that can catch the cheese and sauce nicely. Any shape of pasta works with this dish!
Garlic – this is used to layer lots of flavor into the whole dish.
Shallots – instead of onions, I recommend using shallots to add flavor to the dish. It’s a cross between garlic and onion, so it has a slightly more intense flavor. However, half an onion can be used as a substitute for shallots.
Butter and oil – a combination of these two is used as cooking oil, while butter also adds richness to the dish.
Parmigiano Reggiano – Freshly grated Parmigiano is essential for creating a creamy and rich sauce that complements the entire dish. I pair this with hot pasta water to make the pasta creamy without having to use cream. I recommend finely grating the cheese so it melts seamlessly into the dish.
White wine – to add a depth of flavor to the dish, I like to cook the mushrooms in a splash of white wine. I used Pinot Grigio, but any dry white wine works! However, I don’t recommend cooking wines as a substitute.
Red pepper flakes – these will add a touch of heat to the dish, providing a subtle level of flavor without being intense or spicy. You can adjust this to as little or as much as your taste buds would prefer!
How to Make it
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1
Cook the shallots. In a large saucepan, cook the shallots in the olive oil and butter until soft (just several minutes is needed for a shallot to soften).
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2
Cook the mushrooms. Then add the mushrooms and a generous pinch of salt, and cook with the shallots for 5-8 minutes until the mushrooms have cooked down and softened. Once the mushrooms start to cook, you can add your pasta to the boiling water and cook until “al dente” according to the package.
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3
Add the garlic and wine. Once the mushrooms are cooked, add the minced garlic and red pepper flakes and cook for 30 seconds. Then add a generous splash of white wine and cook with the mushrooms for several minutes.
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4
Add the pasta, pasta water, and cheese. When the pasta is finished, don’t drain the water but transfer the pasta to the mushrooms using a pasta spoon. Ladle in some pasta water and begin to grate the Parmigiano Reggiano in with the pasta. Stir everything together constantly until the creamy sauce starts to form. Then add the herbs and cracked black pepper before serving!
Tips for Success
Pasta water is the key to creaminess without cream – I personally don’t love a pasta dish that has cream in it, but I love to create creaminess naturally using the water the pasta was cooked in. The water has so much starchy goodness released from the pasta, making it a secret Italian ingredient often discarded without much thought. Combined with finely and freshly grated Parmigiano Reggiano, this is key to creating a creamy sauce!
Use fresh cheese and finely grate it—I recommend finely grating the Parmigiano Reggiano to properly melt and evenly incorporate into the whole dish. Using freshly grated cheese is always a must for getting the best flavor and the right cheesy consistency. Larger cheese gratings could prevent it from melting in with the pasta water and create unpleasant cheese clumps.
Any pasta shape works, but some are better than others – I find this dish can work with any pasta shape. However, I tend to stay away from long pastas like spaghetti, angel hair, or linguini because I think the sauce and the mushrooms are more interesting paired with a pasta that can catch and hold onto the sauce and the cheese. I used mezze maniche (a baby rigatoni) in the photos and YouTube video, but I love anything small and twisty! My favorite shape is Reginneti by Sfoglini.
Serving Suggestions
We love to serve this alongside Chicken Piccata, Chicken Piccata meatballs, grilled chicken, or any protein of your choice! It’s also delicious served with some asparagus, broccolini, or nice salad.
Mushroom Pasta
Video
Ingredients
- 1 lb dried pasta, any shape works pictured is mezze maniche
- 1 Tablespoon olive oil
- 2 Tablespoon salted butter
- 3 shallots, diced small
- 8 oz white mushrooms, sliced and then chopped
- 4-5 garlic cloves, minced or pressed
- 1/8 teaspoon red pepper flakes, Add as little or as much of this as you'd like
- a generous splash of white wine, I used Pinot Grigio, but any dry white wine works
- 2 Tablespoons fresh basil, finely chopped
- 1 Tablespoon fresh parsley, finely chopped
- salt & pepper to taste
- 1 1/2 cups Parmigiano Reggiano, freshly and finely grated
Instructions
- Boil the pasta water. Bring a large pot of generously salted water to a boil. (While that's coming to a boil, you can prep your shallots and clean and chop the mushrooms.)
- Clean the mushrooms. Use a damp paper towel to clean any dirt off the mushrooms. Then slice the mushrooms 1/3 of an inch thick, and then chop up those slices.
- Saute the shallots. In a large saucepan, heat the oil and butter. Then add the shallots and saute for several minutes. Keep the heat on a low to medium heat so the shallots don't burn.
- Cook the mushrooms. Once the shallots are soft, add the chopped mushrooms with a generous pinch of salt. Cook for 5-8 minutes over a medium heat until they have softened and cooked down a good bit.
- Cook the pasta. While the mushrooms are cooking, add the pasta to the boiling water, stir it a few times to prevent sticking. Cook the pasta until it is "al dente" as indicated on the package.
- Add the garlic and white wine to the mushrooms. Once the mushrooms are fully cooked, add the minced garlic and red pepper flakes and cook for 30 seconds. Then add a generous splash of white wine and cook with the mushrooms for 1-2 minutes.
- Add the cooked pasta with the mushrooms. Once the pasta is finished, do not drain it. Scoop the pasta out and transfer it to the pan with the cooked mushrooms while reserving the pasta water. The heat remains on for this step to create the creamy sauce. Once all the pasta has been transferred, add a ladle of pasta water and in batches, add finely grated Parmigiano Reggiano. Repeat the pasta water as needed with the freshly grated cheese in batches, stirring constantly. After a few minutes, the sauce will begin to form and come together with the pasta.
- Finishing touches. Once you've grated all the cheese and the sauce has come together, the pasta should be in a nice creamy cheesy sauce. Add freshly chopped parsley and basil, and cracked black pepper. Then serve with freshly grated Parmigiano Reggiano on top and enjoy!
A lovely recipe with wonderful taste and easy to make. Thank you for sharing this it’s so similar to mine. Family approved and elegant to serve to guests.