This mushroom pasta is packed with rich, earthy flavors without relying on cream. The sauce is velvety and smooth thanks to the pasta’s starchy water, complemented by garlic, shallots, parmesan, and a splash of red wine. Perfectly cooked pasta meets a bounty of mushrooms for a dish that’s deeply satisfying and full of umami.
A skillet filled with golden mushrooms and freshly cooked pasta.
If you love mushrooms, this recipe is a must-try. The key is the perfect ratio: about three times more mushrooms than pasta. Combining white button, baby bella, and portobello mushrooms gives a mix of textures and earthy flavors that make every bite deliciously complex.
Many traditional mushroom pasta recipes rely on heavy cream, which can overpower the natural flavor of mushrooms. In this version, the cream is completely optional because the starchy pasta water creates a naturally thick, silky sauce. Garlic, shallots, rosemary, parmesan, and red wine elevate the mushrooms’ natural taste without masking it.
Ingredients and Simple Swaps
This recipe is flexible and can be adapted to what you have on hand:
- Pasta: Any type works, such as penne, rigatoni, or fusilli.
- Seasonings: Kosher salt, black pepper, dried rosemary, and red pepper flakes. Swap rosemary for thyme or marjoram.
- Olive oil: Use a high-quality extra virgin olive oil for the best flavor.
- Butter: A small amount adds richness. Substitute with ghee if preferred.
- Shallots: Can be swapped with yellow onions.
- Garlic: Essential for flavor; adjust the amount based on your taste.
- Mushrooms: Mix of baby bella, white, and portobello mushrooms is ideal. Any variety can be used.
- Tomato paste: Enhances umami.
- Red wine: Adds depth. Substitute with vegetable or chicken broth if avoiding alcohol.
- Parmesan: Adds savory richness. Omit or use a vegan alternative if needed.
- Herbs & Nuts: Parsley adds freshness; walnuts provide crunch. Swap walnuts with pine nuts or almonds if desired.
How to Make Mushroom Pasta
This recipe is straightforward with two main components: the pasta and the mushroom sauce. Everything comes together in one pan for a quick and satisfying meal.
1. Prepare Ingredients
Start by bringing a large pot of salted water to a boil. Mince 2 shallots and 5 garlic cloves. Slice 8 ounces each of baby bella, white, and portobello mushrooms. Have ready 1/2 cup grated parmesan, 1/2 cup chopped parsley, and 1/3 cup chopped walnuts.
2. Cook the Pasta
Add 8 ounces of your preferred short pasta to the boiling water and cook until al dente. Reserve 1 cup of the starchy pasta water before draining.
3. Soften Aromatics
Heat 1/3 cup olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shallots and garlic, tossing frequently for 2 to 3 minutes. Avoid burning the garlic by adjusting the heat as needed.
4. Sauté the Mushrooms
Add the mushrooms and a drizzle of olive oil. Season with 1 teaspoon dried rosemary and a pinch of salt and pepper. Cook, stirring occasionally, for 7 to 10 minutes until the mushrooms turn golden and release their juices.
5. Make the Sauce
Stir in 3 tablespoons tomato paste, 1/4 cup dry red wine, and 1/2 to 3/4 cup of the reserved pasta water. Simmer for 4 to 5 minutes to thicken and concentrate the flavors.
6. Combine Pasta and Sauce
Add the drained pasta to the skillet with the mushroom sauce. Toss to coat evenly. If the pasta seems dry, add a little more of the pasta water until you reach a silky consistency.
7. Finish and Serve
Stir in parmesan, parsley, and walnuts. Add red pepper flakes to taste. Serve immediately for the best flavor.
A plate of creamy, garlic-infused mushroom pasta ready to enjoy.
Print
Cream-Free Mushroom Pasta with Garlic and Red Wine
- Total Time: 30 min
Ingredients
8 ounces short pasta (penne, rigatoni, or fusilli)
Kosher salt, to taste
1/3 cup extra virgin olive oil
1 tablespoon butter (or ghee)
2 shallots, minced (or yellow onion)
5 garlic cloves, minced
8 ounces baby bella mushrooms, sliced
8 ounces white mushrooms, sliced
8 ounces portobello mushrooms, roughly chopped
Black pepper, to taste
1 teaspoon dried rosemary (or thyme)
3 tablespoons tomato paste
1/4 cup dry red wine (or vegetable/chicken broth)
1/2 cup grated parmesan (or vegan alternative)
1/2 cup packed chopped parsley (or basil)
1/3 cup chopped walnuts (or pine nuts/almonds)
Red pepper flakes, to taste (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup of the pasta water before draining.
- Soften aromatics: In a large skillet, heat olive oil and butter over medium-high heat. Add shallots and garlic; cook 2–3 minutes, stirring frequently.
- Sauté mushrooms: Add mushrooms and a drizzle of olive oil. Season with rosemary, salt, and pepper. Cook 7–10 minutes until golden and tender.
- Make the sauce: Stir in tomato paste, red wine, and 1/2–3/4 cup of reserved pasta water. Simmer 4–5 minutes until sauce thickens.
- Combine pasta and sauce: Add cooked pasta to skillet and toss to coat. Add more pasta water if needed for a silky consistency.
- Finish and serve: Stir in parmesan, parsley, walnuts, and red pepper flakes. Serve immediately.
Notes
- For a vegan option, omit butter and parmesan or use plant-based alternatives.
- Whole wheat pasta works well for a more nutritious version.
- Ensure mushrooms are dry before cooking; avoid washing them under running water.
- Slice mushrooms around 1/2 inch thick to retain texture.
- Prep Time: 10 min
- Cook Time: 20 min
