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Bowl of creamy mushroom pasta with fresh herbs and parmesan cheese - easy 25-minute vegetarian dinner recipe perfect for busy weeknights.

Creamy Mushroom Pasta

Creamy mushroom pasta made with sautéed mushrooms, garlic, and a splash of cream — ready in 25 minutes with pantry staples. Lemon juice at the end keeps it bright.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American, Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 10 oz pasta any shape - we love rotini
  • 2 tbsp olive oil
  • 2 cups mushrooms sliced
  • 3 garlic cloves minced
  • 1 cup heavy cream or Greek yogurt in a pinch!
  • ½ cup grated Parmesan
  • Salt & pepper to taste
  • Fresh parsley chopped
  • Splash of lemon juice

Equipment

  • Pot for pasta
  • Wooden spoon
  • Strainer
  • Measuring cups

Method
 

  1. Cook pasta according to package directions. Reserve ½ cup pasta water.
  2. Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté until golden (about 5-6 minutes).
  3. Add minced garlic and stir for 30 seconds until fragrant.
  4. Pour in cream and simmer 3-4 minutes until slightly thickened.
  5. Add cooked pasta, tossing to coat. Add reserved pasta water if needed for creaminess.
  6. Season with salt and pepper. Stir in Parmesan and parsley.
  7. Squeeze fresh lemon juice at the end.

Notes

Greek yogurt works as a substitute for heavy cream.
• For vegan version: use cashew cream or oat milk + vegan Parmesan
• Add spinach or kale in the last minute of cooking for extra color and texture.
• Double the batch - leftovers are even better next day
• A splash of lemon at the end brightens everything

Nutrition (per serving):
Calories: 420 | Protein: 14g | Fat: 18g | Carbs: 45g | Fiber: 6g
 
Nutrition information is an estimate and will vary based on ingredients and brands used.