Why You’ll Love Creamy Mushroom Pasta Recipe

  • Healthier Than Traditional Cream Sauces: Instead of heavy cream, this recipe uses Greek yogurt, which provides the creamy texture but with added protein and fewer calories.

  • Quick and Easy: With a cook time of just about 20 minutes, this recipe is perfect for busy evenings.

  • Vegetarian and Customizable: Loaded with mushrooms and garlic, this dish is naturally vegetarian, but you can also customize it with your choice of protein or additional vegetables.

Ingredients

To make this creamy mushroom pasta, you’ll need a few key ingredients:

  • 1 lb pasta of your choice (penne, rotini, or spaghetti work well)

  • 3 tablespoons olive oil, divided

  • 1 red onion, finely diced

  • 3 garlic cloves, minced

  • 2 lbs button mushrooms, sliced

  • 2 tablespoons all-purpose flour

  • 1 ½ cups vegetable broth

  • 1 cup Greek yogurt (or vegan yogurt)

  • 1 cup Parmesan cheese (or nutritional yeast for a vegan version)

  • 1 tablespoon fresh thyme

  • Salt and pepper to taste

Directions

Step 1: Cook the Pasta
Start by cooking the pasta according to the package instructions. Once the pasta is al dente, drain and set it aside.

Step 2: Sauté the Onions and Garlic
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until it turns golden brown, about 2 minutes. Then add the minced garlic and cook for another 30 seconds.

Step 3: Cook the Mushrooms
Add the remaining 2 tablespoons of olive oil to the pan and toss in the sliced mushrooms. Cook the mushrooms for about 5 minutes, until they soften and release their moisture. Season with salt and pepper to taste.

Step 4: Make the Sauce
Sprinkle the flour over the mushrooms and stir to coat. This will help thicken the sauce. Slowly pour in the vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 5–7 minutes until the sauce has thickened.

Step 5: Add Yogurt and Cheese
Reduce the heat to low and stir in the Greek yogurt and Parmesan cheese until the sauce becomes creamy and smooth. Add fresh thyme for a touch of herby flavor.

Step 6: Combine Pasta and Sauce
Add the cooked pasta to the skillet and toss it in the creamy mushroom sauce until well coated. Adjust seasoning with more salt and pepper if needed.

Step 7: Serve
Garnish with extra thyme and cheese if desired, and serve immediately. Enjoy the creamy, savory goodness of this comforting pasta dish.

Tips for Success

  • Pasta Type: While you can use any type of pasta, consider shapes like penne or rotini, which hold the creamy sauce better due to their ridges.

  • Vegan Version: To make this recipe vegan, simply swap the Greek yogurt for a plant-based yogurt and use nutritional yeast instead of Parmesan.

  • Protein Add-ins: For an added protein boost, consider adding grilled chicken, sautéed tofu, or even roasted chickpeas.

  • Extra Vegetables: Add more vegetables like spinach, peas, or roasted bell peppers to make this dish even more vibrant and nutritious.

Storing and Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of vegetable broth to loosen the sauce if it thickens too much.

Freezing: If you want to make this dish ahead of time, it can be frozen for up to 2 months. To reheat, thaw it overnight in the refrigerator, then warm it up on the stovetop, adding a little more broth if needed.

Frequently Asked Questions

Can I use other types of mushrooms?
Yes! While button mushrooms are the most common choice, you can substitute them with cremini, shiitake, or portobello mushrooms for a different flavor profile.

What if I don’t have Greek yogurt?
Regular yogurt works fine, but it may result in a slightly thinner sauce. If you don’t have yogurt at all, consider using sour cream as an alternative.

Can I make this dish gluten-free?
Yes, you can easily make this recipe gluten-free by using a gluten-free pasta and substituting the flour with a gluten-free alternative, like rice flour or cornstarch.

Conclusion

This creamy mushroom pasta is a perfect balance of rich flavor and comfort without the heaviness of traditional cream-based pastas. With simple ingredients, a short cooking time, and plenty of room for customization, this dish is destined to become a staple in your recipe rotation. Whether you’re feeding a family or hosting friends, it’s a dish that everyone can enjoy. Try it tonight and savor the creamy, savory goodness!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Mushroom Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mia
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe

Description

A rich and creamy vegan mushroom pasta made with garlic, herbs, and a dairy-free cream sauce for a comforting and flavorful plant-based dinner.

Ingredients

  • 12 oz pasta of choice (gluten-free if needed)
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 16 oz cremini mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup raw cashews (soaked 4 hours, drained)
  • 3/4 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until translucent.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Add sliced mushrooms, thyme, oregano, salt, and pepper. Cook for 8–10 minutes until mushrooms release their moisture and become tender.
  5. While mushrooms cook, blend soaked cashews, almond milk, nutritional yeast, lemon juice, and red pepper flakes until smooth and creamy.
  6. Pour the cashew cream sauce into the skillet with the mushrooms. Stir to combine and simmer for 2–3 minutes until heated through.
  7. Add cooked pasta to the skillet and toss to coat. Add reserved pasta water as needed to thin the sauce.
  8. Taste and adjust seasoning if necessary. Garnish with fresh parsley and serve warm.

Notes

  • Soaking cashews helps create a smoother sauce; quick soak in hot water for 30 minutes if short on time.
  • Use gluten-free pasta to keep the recipe gluten-free.
  • Add spinach or kale for extra greens.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian-Inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 5g
  • Sodium: 320mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 5g
  • Protein: 14g
  • Cholesterol: 0mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star