Creamy Mushroom Pasta recipe makes 20- minute cozy comforting pasta dinner full of rich , savory and umami flavors. This vegetarian pasta is one of those meals that is easy enough for a weeknight dinner, but fancy enough to serve to company. The sauce is made from scratch, resulting in a truly restaurant-quality experience at home.
This earthy cream of mushroom pasta recipe has scrumptious creamy sauce that perfectly coats the pasta. All you need is simple ingredients and quick easy steps. And you are rewarded with hearty meatless meal! It is pure bliss to eat it as a family.
We love this comforting pasta so much that it is one of our favorite weeknight dinner recipe. Indulgent yet easy. It comes together quickly -just in 20 minutes. Similar to Penne Rosa, Pasta Fresca and Penne Pesto Primavera, this mushroom pasta is on our dinner rotation often.
Ingredients
Exact measurements are listed in the recipe card towards the end.
Pasta : I used gluten free penne to make this recipe. You can however use any type of pasta you have in pantry.
Mushrooms: I prefer Cremini Mushrooms but shiitake, oyster mushrooms or white button mushrooms also work.
Creamy Sauce Ingredients : I like use evaporated milk. That keep the sauce light in calories. You can also use heavy cream.
Flavors and Seasoning : Minced garlic, store bought Italian Seasoning, Dijon mustard, white wine and ground nutmeg are all balanced savory flavors. I am using water to cook pasta but you can also use vegetable broth.
Optional garnishes for the pasta are red pepper flakes, fresh herbs and parmesan cheese.
Instructions
Cook the pasta according to the package directions. Drain and rinse it under cold water. Reserve the pasta liquid to use in the sauce.
Start by sautéing the mushrooms with olive oil, butter and minced garlic. Once the mushrooms release water and get darker, add white wine, seasoning, Dijon mustard and cream to the same pan.
Let the sauce come to boil once. Let it simmer for few minutes on low heat. Stir few times so it does not stick at the base. Season with salt and pepper and ground nutmeg.
Finish off by tossing the delicious sauce with cooked pasta. Toss well so the sauce coats the pasta. Add ¼ cup or more of pasta cooking water to smoothen the sauce.
Garnish with fresh herbs, freshly ground black pepper and parmesan cheese. Serve and enjoy ! Bon Appetite !
💡💡 The creamy mushroom sauce is so tasty, you can use it as a topping for multiple dishes.
Pro Tips and Recipe Notes
- If you want the pasta to be more saucy, I suggest adding another ¼ cup of cream.
- Also I like cooking mushrooms in the sauce. They soak up the sauce adding extra richness to every bite.
- I absolutely love adding a pinch of ground nutmeg to all my creamy dishes like Creamed Spinach. Nutmeg adds an extra element to flavor depth. All you need is ⅛ teaspoon but you will love the lingering flavor.. do try it.
- Saving the pasta water. Since sauce thickens quickly, adding ¼ cup carb rich water helps to keep it moist.
- Most recipes for creamy pasta include use of heavy whipping cream which is very high in calories. You can reduce the fat and calorie count by using evaporated milk. You get the same thick creamy taste and texture sans the empty calories.
- If you want to avoid wine, add 1 tablespoon of apple cider vinegar or lemon juice instead. Miso or soy sauce can be used as well.
- Don’t forget fresh herbs. This meal is rich, and the sauce is thick, so using fresh herbs helps add vibrancy and freshness to the dish. We love thyme or basil, but parsley also works.
Serving Suggestions
I love pairing this creamy pasta dish with my creamy tomato bisque for a café style tasty meal.
Serve it with a colorful salad , Italian Bruschetta or garlic bread if you want it to be the main course. You can definitely serve this pasta as a side dish too.
I love crispy air fried vegetables like Asparagus, broccoli and brussels sprouts that add delicious sides.
Since this is rich and earthy dish, you can pair it with a glass of full bodied red wine like Malbec or Cabernet Sauvignon for a true gourmet dining.
Storage
Creamy Mushroom Pasta stays well in the refrigerator for up to 3 days. Reheat leftovers thoroughly in microwave before eating. You may have to add bit of liquid - water, broth or milk since sauce thickens a lot.
Our Favorite Mushroom Recipes
I love cooking with mushrooms. They add nice umami flavors and meaty textures that makes food very satisfying. Wild Rice and Mushroom Soup and Creamy Mushroom Soup are our family favorites. I love making Stuffed Mushrooms and Savory Mushroom Puffs in air fryer for gourmet appetizer. Vegan Grilled Portobello Mushrooms and Vegan Mushroom Risotto make excellent comfort food dinners.
Use plant based evaporated milk or coconut cream to make the sauce. Substitute butter with vegan butter or use olive oil. Choose nutritional yeast instead of parmesan cheese.
Easy Italian Dinner Recipes
- Creamy Italian Gnocchi Soup
- Minestrone Soup
- Summer Pasta Salad
- Restaurant Style Risotto
- Chickpea Orzo Soup
- Vegan Sheet Pan Gnocchi and Vegetables
Don’t forget to take pictures when you make our delicious recipes. Tag us with #profusioncurry on Instagram ! We would love to feature your creation.
★ If you make Instant Pot Creamy Mushroom Pasta Recipe do let us know how you like it by ★ star rating it and leaving a comment below.
📖 Recipe
Creamy Mushroom Pasta
Ingredients
- 1 ( 8oz.) cooked pasta I used gluten free penne
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter use plant based for vegan
- 1 ( 8 oz.) mushrooms I used cremini mushrooms sliced thin
- 3 cloves garlic minced
- ⅓ cup dry white wine optional
- ½ teaspoon Italian Seasoning Mix
- ½ teaspoon Dejon Mustard
- ⅛ teaspoon ground nutmeg
- 1½ cup evaporated milk or use coconut cream for vegan
- Salt & pepper to taste
Optional Garnishes
- 2 Tablespoon Fresh thyme or basil chopped
- ⅛ teaspoon Red chili flakes
- Freshly ground black pepper
- ¼ cup Parmesan Cheese , grated or use nutritional yeast for vegan
Instructions
- In a large pot, boil salted pot of water for the pasta and cook it al dente according to package directions. Reserve some carb- rich pasta cooking water to use in the sauce.
- Meanwhile, add the oil and butter to a skillet over medium-high heat. Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water.
- Add the wine, Italian seasoning and Dijon mustard to the pan. Stir until it becomes a smooth paste. Stir in the evaporated milk. Let it come to boil. Then reduce the heat and cook for a few more minutes until the sauce has thickened up a bit. Season sauce with ground nutmeg, salt & pepper.
- Add the cooked pasta to the sauce. Add ¼ cup pasta water to the sauce. Toss well so the sauce coats the pasta. Garnish with fresh chopped herbs, crushed red chili flakes and black pepper and parmesan and serve. Bon Appetite!
How to Make Creamy Mushroom Pasta in Instant Pot
- Start the Instant Pot on SAUTE mode and add butter and oil. Once oil is heated, add mushrooms and garlic. Sprinkle pinch of salt and let them cook until mushrooms start to release the water. (3-5 minutes)
- Once mushrooms have browned, cancel SAUTE. Remove cooked mushrooms and set them aside.
- Add water and deglaze the pot by scrapping the bits stuck at the bottom. Make sure nothing is stuck at the base. Add uncooked pasta. and equal amount of water to cover the pasta.
- Add the wine, Italian seasoning and Dijon mustard to the pan. Stir until it all mixes well. Close the lid. Valve at SEALING.
- Check the cooking time mentioned on the pasta box. Now press MANUAL or PRESSURE COOK and choose half of cooking time suggested on the box. (usually 4-5 minutes)
- Once Instant pot finishes cooking and goes to KEEP WARM timer, wait for 5 minutes and then release the leftover pressure by moving the valve from SEALING to VENTING. After the silver pin drops, open the lid.
- Stir in sautéed mushrooms, evaporated milk and nutmeg. Add salt and pepper. Gently mix everything well together. Garnish with fresh chopped herbs, crushed red chili flakes and black pepper and parmesan and serve. Bon Appetite
Notes
Nutrition
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Lee
I'm giving this a 5 but with modifications. I used cremini mushrooms, quartered, and after sauteing for a few, then added brocolli. once I removed them and scraping the bottom of the pot, I added 2+ cups of broth. once everything was done including the 7 minute natural release I added whipping cream but it was too watery so I sauteed it for a few minutes till it thickened and that did the trick. It's a fabulous meal. I would add more veggies next time, maybe peas or spinach. I ate one huge portion and have 5 in the freezer.
Chavon
Will regular all purpose flour work? I not wanting to buy rice flour for one recipe.
admin
It should work
Brenda Bell
I'm super confused. For the Instant Pot instructions it says "Add pasta, enough
water to cover the pasta (about 2 cups..do NOT submerge the pasta under water)".
If you add enough water to cover the pasta, isn't it submerged? Aren't they the same thing?
admin
It means don't push down the pasta under water. It gets stuck at the bottom and often gives burn notice.