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Olivia

Creamy Mushroom Pasta

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Creamy mushroom pasta made with simple ingredients and rich flavor. An easy Let’s Veg comfort recipe perfect for quick, satisfying meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 364
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 12 oz pasta fettuccine, penne, or spaghetti
  • 2 tbsp olive oil or butter
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 10 oz mushrooms sliced (button, cremini, or mixed)
  • ¾ cup milk or plant-based milk
  • ½ cup vegetable broth
  • ¼ cup grated Parmesan optional
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp dried thyme or Italian seasoning
  • Fresh parsley chopped (optional)

Equipment

5 Quart Pot
5 Quart Pot
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Stew Pot
Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
  2. Heat olive oil or butter in a large skillet over medium heat.
  3. Add onion and cook for 3-4 minutes until soft.
  4. Add garlic and cook for 30 seconds.
  5. Add mushrooms and cook for 6-8 minutes until browned and tender.
  6. Stir in milk and vegetable broth. Simmer gently for 4-5 minutes until slightly thickened.
  7. Season with salt, pepper, and thyme.
  8. Add cooked pasta to the skillet, tossing to coat. Use reserved pasta water as needed to loosen the sauce.
  9. Stir in Parmesan if using. Remove from heat.
  10. Garnish with parsley and serve warm.

Nutrition

Calories: 364kcalCarbohydrates: 68gProtein: 16gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 279mgPotassium: 446mgFiber: 4gSugar: 4gVitamin A: 118IUVitamin C: 2mgCalcium: 81mgIron: 2mg

Notes

Use oat or cashew milk for a dairy-free version
Add spinach or peas for extra vegetables
Great with whole wheat or gluten-free pasta

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