About Mushroom Pasta
On some days I just don’t want to cook anything Indian, like lentil, curry and flatbreads. So instead, I make dishes that are not that commonly made in my home. This flavorful creamy mushroom pasta is one of those meals and I am happy and somewhat surprised, to say that it was a hit. This is a pasta dish you will be sure to enjoy. I say this from experience as my family members are not pasta lovers and yet loved this dish! You see, my family has grown up eating mostly traditional Indian cuisine and they don’t always look favorably on trying new foods. But I love cooking and eating foods from all over the world and so continue to try to subtly bring recipes from other cuisines into our meal routine. This doesn’t always go well, particularly with pasta, but the wonderful flavors and satisfying texture of this yummy dish made it a winner in my home. Even my husband who is definitely not a pasta lover enjoyed this dish. I guess it’s just that good! I’m happy to say that this tasty creamy mushroom pasta is one of the recipes that is helping my family expand their food horizons.
Why this recipe works
To make this dish, you don’t have to make the white sauce separately. The sauce is made during the cooking process. This allows all the wonderful flavors of the mushrooms, garlic and onions to get incorporated into the milk as it thickens to create a tasty cream sauce. After preparing the pasta, the remainder of this meal is made in one pot or one pan. This not only adds to the ease of preparation and clean up, but also results in a cohesive meal with perfectly blended flavors. Towards the end, I topped the dish with cheddar cheese and then baked for the cheese to melt. This adds a nice little crust to the top. However, if you don’t have an oven, skip this last step and instead just top the mushroom pasta with some grated cheese and serve hot.
Serving Suggestions
I served it with a side of Tomato Soup and some warm toasted brown bread. This filling dish also works well all by itself or with a light side salad.
Variations
I have used yellow bell pepper in this recipe as an additional veggie to the mushroom. Instead of yellow bell pepper you can add green or red bell pepper. The addition of bell pepper is however, optional. The dish works fine with just the mushrooms, or else you can also add some cooked corn or baby corn or steamed broccoli, carrots and cauliflower to the recipe. Simply add extra vegetables at the end when you add the pasta and be sure to mix well so everything is coated by the sauce.
Expert Tips
Pasta: You can replace rigatoni, penne, ziti and farfalle pasta with macaroni or shell pasta. Cooking pasta: Cook pasta until they are al dente -meaning have a slight bite to them. You don’t want them to be very soft or mushy. Fats: You can add olive oil instead of butter. Any neutral tasting oil also works well. Cream: To make the mushroom pasta more rich and creamy, add 2 to 3 tablespoons of heavy cream. Veggies: As I have mentioned above bell pepper can be skipped. Adding seasonal veggies give a good flavorful boost. The veggies can be steamed, sautéed or roasted veggies. Think of veggies like cauliflower, carrots, zucchini, baby corn, green beans. Mushrooms: Add cremini mushrooms or fresh shiitake mushrooms in place of button mushrooms.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Fettuccine Alfredo Recipe | Alfredo Pasta Mac and Cheese Recipe (Stovetop & Baked) White Sauce Pasta Recipe (White Pasta) Arrabiata Pasta This Mushroom Pasta recipe post from the archives first published in December 2013 has been republished and updated on 18 December 2020.
title: “Mushroom Pasta One Pot " ShowToc: true date: “2024-10-30” author: “Diane Bledsoe”
About Mushroom Pasta
On some days I just don’t want to cook anything Indian, like lentil, curry and flatbreads. So instead, I make dishes that are not that commonly made in my home. This flavorful creamy mushroom pasta is one of those meals and I am happy and somewhat surprised, to say that it was a hit. This is a pasta dish you will be sure to enjoy. I say this from experience as my family members are not pasta lovers and yet loved this dish! You see, my family has grown up eating mostly traditional Indian cuisine and they don’t always look favorably on trying new foods. But I love cooking and eating foods from all over the world and so continue to try to subtly bring recipes from other cuisines into our meal routine. This doesn’t always go well, particularly with pasta, but the wonderful flavors and satisfying texture of this yummy dish made it a winner in my home. Even my husband who is definitely not a pasta lover enjoyed this dish. I guess it’s just that good! I’m happy to say that this tasty creamy mushroom pasta is one of the recipes that is helping my family expand their food horizons.
Why this recipe works
To make this dish, you don’t have to make the white sauce separately. The sauce is made during the cooking process. This allows all the wonderful flavors of the mushrooms, garlic and onions to get incorporated into the milk as it thickens to create a tasty cream sauce. After preparing the pasta, the remainder of this meal is made in one pot or one pan. This not only adds to the ease of preparation and clean up, but also results in a cohesive meal with perfectly blended flavors. Towards the end, I topped the dish with cheddar cheese and then baked for the cheese to melt. This adds a nice little crust to the top. However, if you don’t have an oven, skip this last step and instead just top the mushroom pasta with some grated cheese and serve hot.
Serving Suggestions
I served it with a side of Tomato Soup and some warm toasted brown bread. This filling dish also works well all by itself or with a light side salad.
Variations
I have used yellow bell pepper in this recipe as an additional veggie to the mushroom. Instead of yellow bell pepper you can add green or red bell pepper. The addition of bell pepper is however, optional. The dish works fine with just the mushrooms, or else you can also add some cooked corn or baby corn or steamed broccoli, carrots and cauliflower to the recipe. Simply add extra vegetables at the end when you add the pasta and be sure to mix well so everything is coated by the sauce.
Expert Tips
Pasta: You can replace rigatoni, penne, ziti and farfalle pasta with macaroni or shell pasta. Cooking pasta: Cook pasta until they are al dente -meaning have a slight bite to them. You don’t want them to be very soft or mushy. Fats: You can add olive oil instead of butter. Any neutral tasting oil also works well. Cream: To make the mushroom pasta more rich and creamy, add 2 to 3 tablespoons of heavy cream. Veggies: As I have mentioned above bell pepper can be skipped. Adding seasonal veggies give a good flavorful boost. The veggies can be steamed, sautéed or roasted veggies. Think of veggies like cauliflower, carrots, zucchini, baby corn, green beans. Mushrooms: Add cremini mushrooms or fresh shiitake mushrooms in place of button mushrooms.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Fettuccine Alfredo Recipe | Alfredo Pasta Mac and Cheese Recipe (Stovetop & Baked) White Sauce Pasta Recipe (White Pasta) Arrabiata Pasta This Mushroom Pasta recipe post from the archives first published in December 2013 has been republished and updated on 18 December 2020.
