Quick Creamy Mushroom Pasta - Mushroom Pasta Recipes
When I think about comfort food, this mushroom pasta comes to mind faster than I can boil water. It’s one of those mushroom pasta recipes that never lets me down. The sauce wraps around each noodle, creamy yet light, with earthy mushrooms soaking up every bit of flavor. I’ve made countless pasta mushroom recipes in my kitchen, but this one feels like home on a plate. It fits anywhere, whether you need mushroom dinner recipes for a busy weeknight, or a cozy weekend meal with friends. I’ve even had folks ask if it started out as one of my mushroom soup recipes, and in some ways it has that soul-soothing effect. It reminds me of a good mushroom soup, warm and comforting, but wrapped around pasta instead of sitting in a bowl. If you’ve ever thought about trying a mushroom curry recipe or even reimagining a mushroom soup, this dish borrows the best of both worlds and makes dinner uncomplicated. You’ll want to twirl up forkfuls and maybe sneak a bite straight from the pan before anyone else notices.
Servings: 4 servings
Ingredients
- 12 ounces pasta (spaghetti, fettuccine, or penne)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 12 ounces mushrooms, sliced
- 1 teaspoon thyme leaves (fresh or dried)
- 1/2 teaspoon chili flakes (optional)
- 1 cup vegetable broth
- 1 cup coconut cream (or heavy cream if not vegan)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Vegan parmesan or regular parmesan (for serving)
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and mushrooms. Cook until mushrooms release their juices and start to brown, 7–8 minutes.
- Sprinkle in thyme and chili flakes. Stir well.
- Pour in vegetable broth and let it reduce for about 5 minutes.
- Stir in coconut cream and let the sauce simmer until slightly thickened, about 5 minutes.
- Season with salt and black pepper. Toss in the cooked pasta, adding reserved pasta water as needed for creaminess.
- Serve warm, topped with parsley and parmesan.