This mushroom pasta has become a bit of a go-to in my kitchen on days when I’m craving something hearty but don’t want to go heavy with cream or cheese. It’s comforting, garlicky, and packed with mushrooms — which, if you’re anything like me, is never a bad thing. The best part? It all comes together in one skillet with a handful of pantry staples.
This one’s for my fellow mushroom lovers who want that rich, velvety flavor without turning to a cream sauce.
Why This Recipe Works So Well
Let me be honest — I wasn’t trying to make this some fancy dinner. It started out as one of those “What can I make with a fridge full of mushrooms?” nights. But after a few tries, I figured out the balance that makes it so satisfying. And the big secret? Use more mushrooms than pasta. Yup, the mushrooms are the star, not just a topping.
I usually toss in a mix: button mushrooms for softness, baby bellas for richness, and portobellos for that meaty bite. With some garlic, shallots, and a touch of rosemary, it smells like heaven in the pan. No cream needed — just a bit of reserved pasta water and olive oil do all the magic to give you that silky texture.
Oh, and don’t skip the Parmesan and walnuts. They’re not a garnish — they’re a must.
Cooking Mushrooms the Right Way
Mushrooms are fussy little things — treat them right and they’ll reward you with the best texture and flavor. Here’s how I handle them after learning the hard way (i.e., rubbery mushrooms or a soggy pan):
- Wipe, don’t rinse. I know it’s tempting to rinse them quickly, but mushrooms are like sponges. I grab a paper towel or clean kitchen cloth and just brush off any dirt.
- Slice with care. Too thin and they disappear. Too thick and they never brown. I like my white buttons and baby bellas around ¼ to ½ inch thick. For portobellos, I chop them into rustic chunks so they don’t turn into mush.
- Use olive oil and butter. I start with more olive oil than butter — around ⅓ cup oil to just 1 tablespoon of butter — and that gives a rich base without drowning everything in fat.
- Let them sit in the pan. This one’s big. Don’t stir constantly. Let the mushrooms brown on one side first — that’s where all the flavor lives.
- Season once they hit the pan. A good pinch of salt helps them release moisture and get tender. A little rosemary goes a long way, and I usually add a twist of black pepper too.
Forget the Cream — This Sauce is Better
I used to think a mushroom pasta needed cream or a block of cheese to make it taste indulgent. Turns out, all you really need is that starchy pasta water and some smart layering of ingredients.
Once the mushrooms are cooked down, I add:
- A spoon of tomato paste for depth
- A splash of red wine for acidity and color
- That reserved pasta water — it’s liquid gold. It binds everything together and makes the sauce cling to the pasta like a dream.
This isn’t a thick, heavy sauce. It’s silky, flavorful, and lets the mushrooms shine through. I finish it off with a shower of Parmesan, some fresh parsley, and toasted walnuts. It’s a little earthy, a little nutty, and just plain cozy.
Step-by-Step: How I Make It at Home
Here’s exactly how I throw it together on a weeknight — nothing fancy, just simple steps that work.
1. Cook Your Pasta First
Bring a big pot of water to a boil and salt it well — like ocean-level salty. I usually go for short pasta like rigatoni or penne that can catch the sauce. Cook it till just al dente, usually around 9–10 minutes. And don’t forget to scoop out a cup of the pasta water before draining!
2. Sauté the Mushrooms
In a wide skillet or cast iron pan, heat your olive oil and butter. Add shallots and garlic first — they smell amazing together. Then dump in all the mushrooms (don’t panic if it looks like a lot — they shrink!).
Season with salt, pepper, and rosemary. Let them brown, stirring only occasionally. Once they’ve softened and turned golden, add your tomato paste, red wine, and a splash of pasta water. Simmer for a few minutes until the sauce thickens just a bit.
3. Bring It All Together
Toss in the cooked pasta and give it a good mix so everything’s coated. Grate in some Parmesan, toss in chopped walnuts, and add parsley right before serving. If I’m in the mood for a little kick, I’ll sprinkle on red pepper flakes too.
Tips That Make a Big Difference
- Use a mix of mushrooms. One type is fine, but a mix adds better texture and flavor.
- Don’t skip the shallots. They’re milder and sweeter than onions and pair beautifully with mushrooms.
- Red wine tip: If you don’t want to open a bottle, a splash of balsamic vinegar will give you a similar effect.
- Toasted walnuts: Toast them dry in a pan first — it takes two minutes and makes a huge difference.
Make-Ahead and Reheat Notes
This pasta actually holds up well for leftovers, which surprised me. The sauce stays flavorful, and the mushrooms don’t turn to mush if you reheat gently on the stovetop.
If you want to prep ahead:
- Chop the mushrooms and shallots in advance and store them in the fridge.
- Cook the pasta fresh, but you can prep the sauce up to a day ahead.
I’ve even packed this for lunch with a side of arugula and lemon — makes for a great workday meal.
What to Serve With It
Honestly, this pasta is pretty satisfying on its own, but if you’re looking to round out the meal:
- A crisp green salad with lemon vinaigrette balances the richness.
- Garlic bread or crusty sourdough never hurts.
- A glass of red wine (or just that open bottle from the sauce!) fits right in.
Sometimes I even serve it with a soft-boiled egg on top for extra richness.
Storage Tips
Got leftovers? No problem.
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: A splash of water or broth in the skillet helps bring it back to life. Microwave works too, but go slow to avoid drying out the pasta.
- Freezer: I don’t recommend freezing this one. The mushrooms can get soggy and sad.
Garlic Mushroom Pasta
This rich, garlicky mushroom pasta is all about big flavor without the heaviness of cream. A medley of mushrooms, shallots, garlic, and rosemary simmer together in a silky sauce with a touch of wine and tomato paste—tossed with pasta and topped with crunchy walnuts and Parmesan. It’s weeknight easy, dinner-party worthy.
Ingredients
- 8 oz baby bella mushrooms, sliced
- 8 oz white mushrooms, sliced
- 8 oz portabella mushrooms, roughly chopped
- 8 oz dry pasta (Toscani or your favorite shape)
- 2 shallots, finely chopped
- 5 garlic cloves, minced
- 1 tsp dried rosemary
- 3 tbsp tomato paste
- ¼ cup merlot wine
- ½ cup freshly grated Parmesan cheese
- ½ cup fresh parsley, finely chopped
- ⅓ cup extra virgin olive oil
- 1 tbsp unsalted butter
- ⅓ cup walnuts, chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, optional for heat
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Before draining, reserve about a cup of the starchy pasta water.
- Meanwhile, warm the olive oil and butter in a wide skillet over medium heat. Add the shallots and garlic, and sauté until fragrant and translucent, about 2–3 minutes. Make sure the garlic doesn’t brown too quickly.
- Toss in all the mushrooms. Give everything a good stir, drizzle with a bit more olive oil if needed, and season with salt, black pepper, and rosemary. Let the mushrooms cook down for 7–10 minutes, stirring now and then, until they’ve softened and released their juices.
- Stir in the tomato paste and pour in the wine. Add about ½ to ¾ cup of the reserved pasta water and let the mixture simmer for 4–5 minutes until it reduces slightly into a glossy sauce.
- Add the cooked pasta straight into the skillet and toss everything together until the noodles are well coated. If things look a little dry, splash in a bit more pasta water.
- Sprinkle in the Parmesan and gently stir to melt it into the sauce. Just before serving, top with fresh parsley, chopped walnuts, and a pinch of red pepper flakes if you like a kick.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 609Total Fat 33gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 23gCholesterol 18mgSodium 332mgCarbohydrates 63gFiber 8gSugar 9gProtein 18g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Real Talk: Common Questions
Can I make this vegan?
Absolutely. Just skip the butter and cheese. Add a squeeze of lemon and some nutritional yeast if you want that extra depth.
What’s the best pasta to use?
Short pasta like penne, rigatoni, or orecchiette works best because it holds onto the sauce. Long noodles are fine too but might not catch the mushrooms as well.
Can I add protein?
Sure. Grilled chicken or even some crispy tofu would work. I’ve added chickpeas before for a plant-based option and it was great.
Is red wine a must?
Nope. It adds a layer of flavor, but you can skip it or sub in a splash of vinegar or lemon juice.
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