Mushroom Pasta Recipe
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When you want something simple but packed with flavor, this mushroom pasta is exactly what you need. The rich, umami-packed portobello mushrooms create a hearty base, while a mix of garlic, shallots, and white wine builds layers of deep, savory goodness. A touch of Dijon mustard and tomato paste adds an unexpected depth that makes every bite more interesting.
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This mushroom pasta is my go-to for everything from easy family dinners to last-minute gatherings. It feels a little fancy but takes no fuss, and I can make the sauce ahead to save time. Leftovers reheat well, and if I freeze it, a splash of broth brings it right back to life.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Mushroom Pasta with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This recipe comes together easily when you follow my simple steps.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Before draining, scoop out ½ cup of the starchy pasta water and set it aside.
Sauté the Mushrooms
Heat olive oil in a large pan over medium-high heat. Add the quartered mushrooms and let them cook without stirring for a minute or two to develop a golden-brown sear.
Then stir occasionally and cook for another 3–4 minutes until they release their moisture and start to soften.
Add the Aromatics
Stir in the butter, finely chopped shallots, kosher salt, and pepper. Let everything cook for about 2 minutes until the shallots become soft and fragrant.
Build the Sauce
Add the minced garlic, Dijon mustard, and tomato paste. Stir well to coat the mushrooms, cooking for another 30 seconds to bring out the flavors.
Pour in the dry white wine and fresh herbs, scraping up any bits from the bottom of the pan. Let it simmer for a couple of minutes until the sauce slightly thickens.
Combine the Pasta and Sauce
Toss the cooked pasta into the pan, adding the cheese and reserved pasta water a little at a time. Stir everything together, allowing the sauce to coat the pasta evenly and absorb some of the liquid.
Finish with Cheese and Herbs
Sprinkle in the grated Parmesan cheese and mix until melted and creamy. Taste and adjust the seasoning if needed. Serve immediately with extra herbs and a final sprinkle of black pepper.
Recipe Notes and Expert Tips
I have a few tips to make sure your mushroom pasta turns out perfect every time.
- Cook Pasta Al Dente: Slightly firm pasta holds up better in the sauce and won’t get mushy.
- Let the Mushrooms Brown: Give them time to sear before stirring to develop a deep, savory flavor.
- Deglaze with White Wine: This lifts all the flavorful bits from the pan and enhances the sauce. If you don’t cook with wine, you can use vegetable broth instead.
- Balance the Flavors: Dijon mustard and tomato paste add depth, but if the sauce tastes too tangy, a pinch of sugar can help smooth things out.
- Use Fresh Herbs: Parsley and rosemary give the best flavor, but if using dried, reduce the amount to avoid overpowering the dish.
- Save Pasta Water: This helps emulsify the sauce, making it cling to the pasta for a silky texture.
- Extra Creaminess: For a richer finish, stir in an extra handful of Parmesan or a splash of heavy cream.
How to Store Leftover Mushroom Pasta
Storage is easy and leftovers can be stored in an airtight container in the fridge for up to three days. When reheating, add a splash of water or broth to loosen up the sauce, as it tends to thicken when cooled.
While this dish is best enjoyed fresh, you can freeze it for up to a month. Just keep in mind that mushrooms change texture slightly after thawing, so the consistency may be a little different.
More Easy Italian Recipes for You to Try at Home
If you’re looking for more pasta recipe inspiration, then you should take a look at these.
Ingredients
- ½ pound short pasta
- 1 pound fresh portobello mushrooms quartered
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 shallot finely chopped
- 3 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- ½ cup fresh herbs parsley and rosemary
- ½ cup white wine
- ½ cup Parmigiano cheese grated
- Salt and pepper to taste
Video
Instructions
- Cook the pasta according to the package directions in a pot of salted boiling water. Before draining, set aside ½ cup of the starchy pasta water.½ pound short pasta
- Heat the olive oil in a large sauté pan over medium heat. Add the quartered mushrooms and cook for about 4 minutes, stirring occasionally, until they start to soften. Stir in the butter, chopped shallots, salt, and pepper, then continue cooking for another 2 minutes until the shallots become fragrant.½ pound short pasta, 1 pound fresh portobello mushrooms, 1 tablespoon olive oil, 2 tablespoons butter, 1 shallot, Salt and pepper
- Add the minced garlic, Dijon mustard, and tomato paste, stirring well to coat the mushrooms. Pour in the white wine and sprinkle in the fresh herbs, mixing to combine. Let the sauce simmer for a few minutes, allowing the flavors to develop.3 cloves garlic, 1 tablespoon Dijon mustard, 1 tablespoon tomato paste, ½ cup fresh herbs, ½ cup white wine
- Stir in the grated Parmesan cheese and reserved pasta water, then add the drained pasta to the pan. Toss everything together until the pasta is fully coated in the sauce.½ cup Parmigiano cheese
- Finish with a sprinkle of freshly ground pepper and additional herbs before serving.
Notes
- Cook Pasta Al Dente: Slightly firm pasta holds up better in the sauce and won’t get mushy.
- Let the Mushrooms Brown: Give them time to sear before stirring to develop a deep, savory flavor.
- Deglaze with White Wine: This lifts all the flavorful bits from the pan and enhances the sauce. If you don’t cook with wine, you can use vegetable broth instead.
- Balance the Flavors: Dijon mustard and tomato paste add depth, but if the sauce tastes too tangy, a pinch of sugar can help smooth things out.
- Use Fresh Herbs: Parsley and rosemary give the best flavor, but if using dried, reduce the amount to avoid overpowering the dish.
- Save Pasta Water: This helps emulsify the sauce, making it cling to the pasta for a silky texture.
- Extra Creaminess: For a richer finish, stir in an extra handful of Parmesan or a splash of heavy cream.
