Whether you're a mushroom enthusiast or just looking to switch up your usual pasta routine, this mushroom pasta recipe is sure to impress. With earthy mushrooms, savory bacon, and tender pasta all drenched in a creamy sauce, this dish is a burst of indulgent, delectable flavors. Plus, it's easy and comes together in just 20 minutes, making it the perfect weeknight meal.
So grab your apron and get ready to whip up a delicious and satisfying dinner that everyone will be fawning over.
Is Mushroom Pasta Healthy?
Yes, our mushroom pasta recipe is healthy.
We use white button mushrooms, which may have health benefits such as promoting heart health, lowering blood sugar, and improving gut health.
Mindful of the overall amount of sodium and saturated fat, we strictly monitor the added salt and cream. This portion of creamy pasta contains only 556 milligrams of sodium and 8.8 grams of saturated fat, which perfectly adheres to the standards set by our nutrition guidelines.
Furthermore, each serving offers only 490 calories, leaving room for a light salad and a refreshing glass of juice to make a nutritionally balanced meal.
Ingredients You Will Need
Here is a quick look at the ingredients for today's mushroom pasta recipe:
- Pasta: We went with fettuccine because we love the way its wide, flat shape absorbs the sauce as well as the pasta’s tender texture. However, feel free to go with any variety you want—spaghetti, penne, linguine, fusilli, etc.
- Mushroom: As mentioned, we’re using white button mushrooms. They have an earthy and umami taste with a semi-tender texture which go really well with the creamy sauce.
- Aromatics: Much like with most pasta dishes, we like to add onion and garlic for that subtle flavor kick. It may not seem like a lot, but you’ll be surprised by how well they lift up the dish.
- Dairy: Our pasta sauce is made from whole milk and heavy cream. If you’re lactose-intolerant, opt for nut milk and vegan heavy cream instead.
- Seasonings: We keep it simple by using only salt, freshly cracked black pepper, paprika, and red pepper flakes. If you don’t like the heat, you can leave the two latter ingredients out.
- Herbs: A sprinkle of freshly chopped parsley will layer your pasta with an aromatic undertone that makes it a lot more captivating.
What Mushroom Is Best for Pasta
If white button mushrooms aren’t your favorite, or you can’t find it, no worries. There are a few other mushroom varieties that would also work marvelously with the ingredients in this dish. Here are some of our top contenders:
- Portobello
Due to their size and density, Portobello mushrooms are ideal for use with pasta. They’re intensely “meaty”, earthy, and savory with a subtly umami undertone. When sliced thinly and sautéed, portobellos are an excellent substitute for shaved or thinly sliced beef, such as that used in stroganoff.
- Cremini
Cremini mushrooms can be substituted for white button mushrooms in any recipe, as they resemble brown button mushrooms. Cremini mushrooms have a similar flavor and texture to portobellos, and they are delicious in pasta.
- Chanterelle
If you are preparing a white wine sauce for pasta, Chanterelle mushrooms will be the best option. Their shape resembles a fan, and they have a very earthy, rich flavor that is complemented by an almost fruity aroma—a gorgeous addition to any cream dish, especially pasta.
- Porcini
Porcini are renowned for their robust, umami-rich flavor, so if you add them to your pasta, the dish will be infused with that darkly savory taste. Many also like to grind this mushroom into a fine powder and add it to a cream sauce for a velvety, luxurious, woodsy twist.
Is It Necessary to Boil Mushrooms Before Cooking?
No, you don’t need to cook it beforehand. Most of us boil the mushrooms and then cook them further, which undoubtedly preserves the texture and flavor, but overcooking mushrooms can diminish their nutritional value.
Storing and Reheating
Transfer all of the leftover mushroom pasta to an airtight container and put it in the fridge. It should last 3 to 5 days.
When you want to reheat the pasta, you can use a microwave. Use a microwavable container for safety reasons.
What to Serve with
Our mushroom pasta recipe doesn't offer much fiber, so we paired it with a colorful side of beet and feta cheese salad. The salad takes literally minutes to put together so you can prepare it ahead of time. Once your main dish is ready, pour the dressing over the salad, and voilà!
For more creamy pasta goodness, don't forget to check out a few of our other favorites:
- Creamy Tomato Pappardelle Pasta: The pappardelle's wide flat shape leaves plenty of room for absorbing the creamy, tangy tomato sauce. Each forkful is a delight not much can compare.
- Carbonara Pasta: Surely you've heard of this Italian classic or had it in restaurants before. With this recipe, you can easily whip up a few plates in a matter of minutes.
- Creamy Seafood Pasta: With tender pasta and diverse seafood all drenched in a decadent cream sauce, this dish is a feast to remember!
Mushroom Pasta Recipe
Our mushroom pasta recipe features al dente fettuccine, savory bacon bits, and earthy mushrooms coated in a rich and creamy sauce. It comes together in 20 minutes with just a few simple steps—a perfect quick fix for any time of the day.
- cook TIME 10 mins
- prep TIME 10 mins
- total TIME 20 mins
- COURSE Main dish
- CUISINE American
- SERVINGS servings
- CALORIES 490 kcal
INGREDIENTS
- 12 oz white button mushroom
- 16 oz fettuccine (cooked from 8 oz uncooked fettuccine)
- 4 oz raw cured bacon
- 2 oz onion (finely diced)
- 1 tbsp garlic (finely minced)
- 2 tbsp parsley (finely chopped)
- 1 oz pistachio
- 3 tbsp heavy cream
- 1/4 cup whole milk
- 0.5 oz parmesan (finely grated)
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 tsp paprika
INSTRUCTIONS
Cook the bacon: In a pan over low heat, add 4 oz bacon and stir constantly for 2 minutes.
Sweat the aromatics: Turn the heat up to medium. Add 2 tbsp olive oil, 2 oz diced onions, and 1 tbsp minced garlic to the pot. Stir quickly for 1 minute.
Sauté the mushrooms: Add 12 oz white button mushrooms to the pot and stir constantly for 3 minutes.
Add the seasonings: Add 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1 tbsp lemon juice. Stir for 1 minute to distribute the seasonings evenly.
Stir in the pasta: Add 16 oz fettuccine to the pot. Stir and toss for 30 seconds to season the pasta.
Add the dairy: Add 3 tbsp heavy cream and 1/4 cup whole milk to the pot. Stir gently for 2 minutes until the cream slightly thickens. Turn off the heat.
Garnish and serve: Sprinkle 2 tbsp freshly chopped parsley, 1/4 tsp red pepper flakes, 0.5 oz grated parmesan, and 1 oz pistachio over the pot. Stir them into the pasta. Transfer to serving plates and enjoy.
NUTRITION
Luna Regina
Writer, Author