This one is for all my one-pot pasta lovers! This creamy mushroom pasta recipe is cozy comfort food absolutely personified. So thick and creamy - almost half soup, half pasta! It's deliciously creamy, ready in less than 15 minutes, and the perfect easy dinner recipe that you can easily adapt or add to.

This is guaranteed to be a new go-to comfort food at the end of a long day - perfect served with some crusty garlic bread on the side. To round this into a more nutritionally-balanced meal, feel free to add your protein of choice!

Another mushroom pasta recipe I adore is this mushroom hotpot! This simple cheesy burrata pasta is also another must-try!

Creamy Mushroom Pasta Ingredients:

The photo below includes everything you'll need to make this recipe. Scroll down to the recipe card for all the ingredients listed with exact quantities. Here are a few notes on the ingredients used in this recipe, plus a few potential substitutions.

• Mushrooms: I just tend to use chestnut mushrooms, thinly sliced, for this recipe. Plus, we soak dried porcini mushrooms in the vegetable stock and then dice them and add them to the sauce, too. Feel free to use mixed mushrooms if you like, for even more mushroomy flavor!
  
• Onion & Garlic: The base of this recipe uses finely diced onion and minced garlic.
  
• Flour: A little bit of flour helps to thicken the sauce into a beautifully creamy texture.
  
• White Wine: A splash of white wine gives it some tangy goodness.
  
• Mushroom Stock & Cream: Just a splash of veg stock that's soaked in the dried porcini mushrooms and heavy cream brings the sauce together for this gorgeous dish.
  
• Pasta: I love using farfelle pasta for a lovely bite-sized pasta that I can scoop up with my spoon, but this would also work fab with tagliatelle or any other pasta of your choice.

What Kind of Mushrooms to Use?

You have two main choices of mushrooms to use for this mushroom pasta (I've tested both, and both work great!):

• Chestnut mushrooms
• Closed cup mushrooms

These classic mushrooms should be available in most major stores wherever you are in the world, and provide a fantastic mushroom base for the pasta sauce. Other options that could work - but that I haven't personally tested - include white button mushrooms for a slightly milder flavor, or portobello mushrooms chopped small.

Hoq To Make This Creamy Mushroom Pasta

For the ingredients and the exact instructions for this delicious mushroom pasta, check the recipe card below. 

Here's how to make this creamy mushroom pasta. Let's assume you've already done the following prep work:

• Diced your onions
• Minced your garlic
• Slice your mushrooms thinly
• Mix your vegetable stock cube with 500ml boiling water and the dried porcini mushrooms

Step 1) Sauté the onion, then garlic, seasonings, and mushrooms

To start, heat your olive oil in a casserole pan (or large saucepan, if that's all you have). Then, add your diced onion and saute until it's soft and translucent - this is typically between 8 - 10 minutes on low heat.

Then, you can go ahead and add your minced garlic, seasonings, and flour. Go for another minute or so before adding in your sliced mushrooms.

Step 2) Add plain flour, then deglaze with the white wine

After you've sauteed your mushrooms for 5 minutes or so, you can add the plain flour and stir it in. Cook it for a couple of minutes before tipping in your white wine.

Tip: Just use whatever cheap dry white wine you have in the pantry for this recipe! You really don't need to worry about using a fancy or expensive wine for using it in a sauce; any white wine adds the necessary flavor to the dish. If you don't want to use alcohol in your cooking, you can just omit it altogether.

Step 3) Add the stock, cream, and pasta

After the alcohol in the white wine has cooked down for a couple of minutes, you can pour in the vegetable stock, the double cream. Let the sauce simmer for a couple of minutes, then add about ¾'s of your Pecorino cheese.

Stir everything together and then add your cooked pasta.

What pasta to use? I used farfalle pasta in this recipe (which is also what I used in my French onion pasta recipe), and I think it's a great size and shape for soupy, saucy pasta dishes. However, you could use whatever type of pasta you prefer, from rigatoni to tagliatelle.

Step 4) Serve!

When the mushroom pasta is done, plate it up and, optionally, squeeze over a little lemon juice along with the grated pecorino cheese and fresh diced parsley.

Heaven!

Variations and Substitutions

If you've read some of my recipes before, you'll know that I love giving you all recipes that can easily be adjusted based on what you have in your cupboards. Here are a few potential variations/adaptations you could do for this mushroom pasta:

• Add some chopped kale, cavalo nero, or spinach to add some green to the pasta
• Add a few tablespoons of sour cream for a flavor similar to Hungarian mushroom soup
• If you eat meat, you could use chicken stock instead of vegetable stock
• You could also make your own mushroom stock by pouring boiling water over mixed dried mushrooms and use this instead of vegetable stock
• Use shallots instead of onions for a slightly milder flavor
• Use less stock and cream for a less saucy dish
• Omit the pasta and serve with rice for a dish not too dissimilar from mushroom stroganoff

Storing

This mushroom pasta is best served fresh immediately after cooking it. However, it also stores well as leftovers. Allow the recipe to cool fully before transferring it to an airtight container and storing in the refrigerator for between 3 and 5 days. 

If you wanted to freeze this recipe, I would recommend making the mushroom pasta sauce, but without the pasta. Then, defrost fully and reheat, stirring in the cooked pasta just before serving.

FAQs

What's the best pot to use for this one-pot mushroom pasta?
I love to use my tried-and-tested casserole dish for this recipe. However, if you don't have a casserole dish, any large saucepan will do.

Is this recipe gluten-free?
If you use gluten-free wine and corn flour instead of plain flour, then yes, this recipe can be made gluten-free.

Can I make this creamy mushroom pasta vegan?
Vegan mushroom lovers, I've got you! Substitute the double cream for a plant-based alternative (I often use the Elmlea brand), or consider using oat milk or cashew cream instead. Omit the Pecorino cheese or use a vegan alternative or a sprinkle of nutritional yeast.

Can I use Parmesan instead of Pecorino?
Yes, you can. Parmesan cheese often is not suitable for vegetarians due to the presence of animal rennet, so I opt for a vegetarian Pecorino cheese instead. If you have no dietary restrictions, use your preferred cheese.