Are you a fan of comforting, creamy pasta dishes that just happen to feature one of the most versatile ingredients out there: mushrooms? Look no further! In this collection of 18 delectable creamy mushroom pasta recipes, we’ll take you on a culinary journey from classic comfort food to elevated gourmet delights. From the simplicity of garlic butter mushroom pasta to the indulgence of truffle mushroom fettuccine Alfredo, and from stuffed shells to wild mushrooms linguine, there’s something for everyone.
In this article, we’ll explore a variety of creamy mushroom pasta recipes that are sure to become new favorites in your household. Whether you’re a busy parent looking for quick weeknight meals or a foodie seeking inspiration for special occasions, these mouthwatering dishes will satisfy your cravings and leave you wanting more.
Garlic Butter Mushroom Pasta
A comforting and flavorful pasta dish that combines sautéed mushrooms with garlic butter, perfect for a quick weeknight dinner.
Ingredients:
– 8 oz pasta of your choice (e.g., penne, fusilli)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cloves garlic, minced
– 1/2 cup unsalted butter
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute, until fragrant.
3. Add mushrooms and cook for 3-4 minutes, until they release their moisture and start to brown.
4. Stir in reserved pasta water and Parmesan cheese. Season with salt and pepper to taste.
5. Combine cooked pasta with mushroom mixture. Toss to coat, adding more pasta water if needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Truffle Mushroom Fettuccine Alfredo
Elevate your pasta game with this decadent Truffle Mushroom Fettuccine Alfredo, featuring the earthy flavors of truffles and mushrooms.
Ingredients:
– 12 oz fettuccine
– 2 tablespoons unsalted butter
– 1 medium onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 teaspoon truffle oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add onion and cook until translucent, 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 5 minutes.
4. Add white wine; cook until liquid is almost completely reduced, stirring occasionally.
5. Stir in heavy cream, Parmesan cheese, and truffle oil. Bring mixture to a simmer.
6. Combine cooked fettuccine with sauce. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spinach and Mushroom Stuffed Shells
Elevate your pasta game with this creamy spinach and mushroom stuffed shells recipe, perfect for a comforting weeknight dinner or special occasion.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a skillet, sauté mushrooms, onion, and garlic until tender. Add spinach and cook until wilted.
4. In a mixing bowl, combine cooked mushroom mixture, ricotta cheese, Parmesan cheese, and egg. Season with salt and pepper.
5. Stuff each pasta shell with the mushroom mixture, placing them in a baking dish as you go.
6. Pour marinara sauce over the stuffed shells.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Creamy Wild Mushroom Linguine
Elevate your pasta game with this rich and earthy Creamy Wild Mushroom Linguine recipe, featuring a medley of wild mushrooms and a velvety sauce.
Ingredients:
– 8 oz linguine pasta
– 2 cups mixed wild mushrooms (such as cremini, shiitake, and oyster)
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook linguine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add mixed wild mushrooms and cook until they release their liquid and start to brown, about 5-6 minutes.
5. Stir in heavy cream and bring mixture to a simmer. Reduce heat to low and let sauce thicken slightly, about 2-3 minutes.
6. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
7. Combine cooked linguine pasta with mushroom sauce. Toss to coat.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
One-Pot Mushroom Carbonara
Experience the rich flavors of Italy with this one-pot wonder! This recipe combines tender mushrooms, eggs, and parmesan cheese in a single pot, resulting in a creamy and satisfying carbonara.
Ingredients:
– 1 lb mixed mushrooms (button, cremini, shiitake), sliced
– 6 oz spaghetti
– 2 large eggs
– 1/4 cup grated parmesan cheese
– 1/4 cup chicken broth
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add mushrooms and cook until golden brown, about 3-4 minutes.
3. Crack in eggs and whisk until smooth. Stir in parmesan cheese and chicken broth. Bring mixture to a simmer.
4. Add cooked spaghetti and reserved pasta water. Stir until well combined and creamy.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Brie and Mushroom Pasta Bake
Transform pasta into a rich and satisfying meal with this Brie and Mushroom Pasta Bake recipe. Soft, cheesy goodness meets earthy flavors in this simple yet indulgent dish.
Ingredients:
– 8 oz pasta of your choice
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1/2 cup garlic butter (softened)
– 1/4 cup grated Brie cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; drain and set aside.
3. In a large skillet, sauté mushrooms in garlic butter until tender. Season with salt and pepper.
4. Combine cooked pasta, mushrooms, Brie cheese, and Parmesan cheese in a baking dish.
5. Bake for 20-25 minutes or until the cheese is melted and bubbly.
6. Garnish with chopped parsley, if desired.
Cooking Time: 25 minutes
Portobello Mushroom Lasagna Rolls
Portobello Mushroom Lasagna Rolls Recipe
Transform classic lasagna into bite-sized rolls filled with the rich flavors of Portobello mushrooms and creamy ricotta.
Ingredients:
– 4 large Portobello mushrooms, stems removed and caps sliced into thin strips
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella
– 1 egg, beaten
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushroom strips in olive oil with garlic until tender.
3. In a medium bowl, combine ricotta cheese, mozzarella, and egg. Season with salt and pepper.
4. Lay a lasagna noodle flat on a work surface. Spread 1/4 cup of the ricotta mixture along the center of the noodle, leaving a 1-inch border on either side.
5. Arrange 2-3 sautéed mushroom strips on top of the ricotta mixture.
6. Roll the noodle into a tight cylinder and place seam-side down on a baking sheet lined with parchment paper. Repeat with remaining noodles and filling.
7. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Creamy Mushroom and Thyme Rigatoni
A rich and satisfying pasta dish that combines the earthy flavors of mushrooms with the warmth of thyme, all wrapped up in a creamy sauce. Perfect for a cozy night in or a special occasion.
Ingredients:
– 12 oz (340g) rigatoni
– 2 cups (200g) mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1/4 cup (60ml) heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add mushrooms and cook until golden brown, about 5 minutes.
3. Add garlic and thyme; cook for an additional minute.
4. Pour in heavy cream and stir to combine. Bring sauce to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Combine cooked pasta, mushroom sauce, and reserved pasta water. Toss to coat, season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Lemon Parmesan Mushroom Pasta
Lemon Parmesan Mushroom Pasta Recipe
Brighten up your pasta dish with the tangy flavors of lemon, savory parmesan cheese, and earthy mushrooms.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup freshly grated Parmesan cheese
– 2 cloves garlic, minced
– 1 lemon, zested and juiced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high. Add garlic and cook for 1 minute until fragrant.
3. Add mushrooms and cook for 3-4 minutes until tender.
4. Stir in lemon zest and juice. Season with salt and pepper to taste.
5. Toss cooked pasta with mushroom mixture, then sprinkle Parmesan cheese on top.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Shiitake Mushroom Pappardelle
Savor the earthy flavor of shiitake mushrooms paired with the rich, velvety texture of pappardelle pasta. This simple yet satisfying dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz pappardelle pasta
– 1 lb fresh shiitake mushrooms, sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pappardelle according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until translucent.
3. Add sliced mushrooms; cook until they release their liquid and start browning (about 5 minutes).
4. Add vegetable broth and white wine (if using); simmer for 2-3 minutes or until the sauce has thickened slightly.
5. Combine cooked pappardelle, mushroom sauce, and reserved pasta water. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Rosemary Mushroom Penne
Rosemary Mushroom Penne Recipe
This hearty and aromatic pasta dish combines the earthy flavors of mushrooms with the herbal notes of rosemary, all wrapped up in a rich and creamy sauce. Perfect for a cozy night in or a special occasion.
Ingredients:
– 12 oz penne pasta
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried rosemary, chopped
– 1 cup vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
4. Add mushrooms and cook until they release their liquid and start browning (about 5 minutes).
5. Stir in chopped rosemary and vegetable broth. Bring to a simmer and cook for an additional 2-3 minutes or until the sauce has thickened slightly.
6. Stir in heavy cream and season with salt and pepper to taste.
7. Combine cooked pasta, mushroom mixture, and Parmesan cheese (if using). Serve hot.
Cooking Time: 20-25 minutes
Mushroom Stroganoff with Egg Noodles
Mushroom Stroganoff with Egg Noodles Recipe
Summary: A classic Russian-inspired dish featuring sautéed mushrooms and egg noodles, smothered in a rich and creamy sauce. This recipe is quick, easy, and perfect for a weeknight dinner.
Ingredients:
– 8 oz mushrooms (button or cremini), sliced
– 1 tablespoon butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup beef broth
– 1/2 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
– 8 oz egg noodles
Instructions:
1. Cook egg noodles according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Add mushrooms; cook until they release their moisture and start browning (5-6 minutes).
4. Sprinkle flour over the mushroom mixture; cook for 1 minute.
5. Gradually add beef broth, whisking continuously to avoid lumps. Bring to a simmer.
6. Reduce heat to low; stir in heavy cream, paprika, salt, and pepper.
7. Combine cooked noodles with the mushroom sauce. Serve hot.
Cook Time: 20-25 minutes
Roasted Garlic and Mushroom Fusilli
Elevate your pasta game with this easy-to-make recipe that combines the richness of roasted garlic and mushrooms with the fun of fusilli.
Ingredients:
– 12 oz fusilli pasta
– 3-4 cloves garlic, peeled and separated into individual bulbs
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese, optional
Instructions:
1. Preheat oven to 400°F (200°C). Toss garlic bulbs with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until soft and caramelized.
2. Cook fusilli pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Add mushrooms and cook until tender, about 5 minutes. Stir in roasted garlic, thyme, salt, and pepper.
4. Combine cooked pasta and mushroom-garlic mixture. Toss to combine, then top with Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Brown Butter Mushroom Ravioli
Elevate your pasta game with this rich and savory brown butter mushroom ravioli recipe. With a hint of nutty flavor from the browned butter, these homemade ravioli are filled with sautéed mushrooms and served with a sprinkle of parmesan cheese.
Ingredients:
– 1 package fresh wonton wrappers (about 20-24 wrappers)
– 2 tablespoons unsalted butter
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat until it turns golden brown.
3. Add sliced mushrooms and cook until they release their liquid and start browning, about 5 minutes.
4. Place a wonton wrapper on a clean surface. Place a small spoonful of mushroom mixture in the center.
5. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press edges to seal.
6. Repeat with remaining wrappers and filling. Cook ravioli in boiling salted water for 3-4 minutes or until they float. Serve with brown butter sauce, Parmesan cheese, and chopped parsley (if desired).
Cooking Time: 15-20 minutes
Porcini Mushroom Farfalle
Elevate your pasta game with this creamy Porcini mushroom farfalle, a rich and earthy dish that’s perfect for a cozy night in. This recipe combines the nutty flavor of porcini mushrooms with the comforting warmth of farfalle pasta.
Ingredients:
– 8 oz farfalle pasta
– 1 cup porcini mushrooms, sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook farfalle pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add sliced porcini mushrooms; cook until they release their liquid and start to brown, about 5 minutes.
4. Stir in heavy cream and Parmesan cheese. Bring mixture to a simmer and cook for 2-3 minutes or until slightly thickened.
5. Combine cooked farfalle pasta with mushroom sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Sage and Mushroom Gnocchi
Sage and Mushroom Gnocchi: A hearty and earthy dish that combines the flavors of Italy with the richness of mushrooms and sage. This recipe yields a deliciously comforting meal perfect for a chilly evening.
Ingredients:
– 2 cups cooked potato, mashed
– 1/4 cup all-purpose flour
– 1/4 cup semolina flour
– 1 egg, lightly beaten
– 1/4 teaspoon salt
– 2 tablespoons extra-virgin olive oil
– 2 cloves garlic, minced
– 8 ounces mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons chopped fresh sage
– Grated Parmesan cheese, for serving
Instructions:
1. In a large mixing bowl, combine mashed potato, flours, egg, salt, and olive oil. Mix until a dough forms.
2. Knead the dough on a floured surface for about 5 minutes, until smooth and pliable.
3. Roll out the dough to a thickness of about 1/4 inch (6 mm).
4. Cut into small squares or use a gnocchi cutter to create desired shape.
5. Bring a large pot of salted water to a boil and cook the gnocchi for 2-3 minutes, or until they float to the surface.
6. While gnocchi are cooking, heat olive oil in a skillet over medium-high heat. Add garlic and sauté for 1 minute.
7. Add mushrooms and cook until tender, about 5 minutes.
8. Stir in chopped sage and serve cooked gnocchi with mushroom mixture and grated Parmesan cheese.
Cooking Time: 20-25 minutes
Hearty Mushroom Bolognese Pasta
This rich and flavorful pasta dish is a twist on the classic Italian bolognese sauce, packed with sautéed mushrooms and a depth of flavor that will leave you wanting more.
Ingredients:
– 1 lb (450g) spaghetti
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 garlic clove, minced
– 1 cup (250ml) red wine
– 1 cup (250ml) beef broth
– 2 tablespoons tomato paste
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add onion and cook until translucent, 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5 minutes.
4. Add red wine, beef broth, tomato paste, basil, salt, and pepper. Stir to combine.
5. Simmer sauce for 10-15 minutes or until thickened slightly. Serve over cooked spaghetti with reserved pasta water added as needed. Top with Parmesan cheese, if desired.
Cooking Time: 25-30 minutes
Mushroom and Leek Pasta in White Wine Sauce
A rich and creamy pasta dish that combines the earthy flavors of mushrooms and leeks with a hint of white wine, perfect for a special occasion or a cozy night in.
Ingredients:
– 8 oz. pasta of your choice
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 medium leeks, cleaned and sliced
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1/2 cup heavy cream
– 1 tsp. dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, sauté mushrooms and leeks in butter until tender, about 5 minutes. Add garlic and cook for an additional minute.
3. Pour in white wine and stir to deglaze the pan, scraping up any browned bits.
4. Stir in heavy cream and thyme. Bring mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Combine cooked pasta with mushroom-leek sauce. If needed, add some reserved pasta water to achieve desired consistency.
6. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Summary
Cozy up with these 18 creamy mushroom pasta recipes! From classic comfort food to elevated twists, this collection has something for everyone. Try Garlic Butter Mushroom Pasta for a simple yet satisfying dinner, or Truffle Mushroom Fettuccine Alfredo for a luxurious treat. Other standouts include Spinach and Mushroom Stuffed Shells, Creamy Wild Mushroom Linguine, and Porcini Mushroom Farfalle. Whether you’re in the mood for something rich and creamy or light and fresh, these recipes are sure to become new favorites.
