Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
The best creamy mushroom pasta! Made with a secret ingredient, this creamy mushroom pasta is packed with savory umami flavor and ready in just 20 minutes! Save this for weeknight dinners.
I’m so excited to share this creamy mushroom pasta with you. It’s so simple, packed with savory umami flavor, fresh herbs and thick bucatini noodles.
Mushrooms are so incredibly meaty and perfect in this hearty pasta. And, we’re doing two mushrooms here– first, cooking the pasta in mushroom broth and then sauteeing mushrooms in garlic and olive oil until golden brown and tossing everything together with a little heavy cream, parmesan cheese and parsley.
My fellow mushroom recipes, these recipes are for you. See below for tips and more information on how to make this creamy mushroom recipe, or scroll all the way down for the full recipe.
Mushrooms are packed with umami flavor, which makes this pasta so meaty and delicious. Mushrooms are naturally rich in glutamic acid, a non-essential amino acid that is responsible for the umami taste. Glutamate binds to taste receptors on the tongue, which triggers the savory-like sensation associated with umami.
The browned mushrooms create a rich, savory, and deeply satisfying umami flavor that enhances this pasta.
Cook the pasta in a mix of broth and water until al dente.
While the pasta is cooking, make the mushrooms. Saute garlic cloves until softened, then add in sliced mushrooms and cook until golden. Add in broth, balsamic vinegar and heavy cream.
Toss with pasta and plenty of fresh parsley. Serve immediately.
As Julia Child once famously said, don’t crowd the mushrooms. It’s an important tip and one that I often repeat in my head when I’m cooking mushrooms. The key to getting that crispy outside is heating the olive oil, adding the mushrooms in a single layer, and then letting them sit. A few minutes untouched will create the most beautiful crust. Flip and repeat.
The other trick to this mushroom pasta is cooking the pasta in rich mushroom broth. Honestly, you almost don’t even need anything else. The pasta is completely seasoned by the mushroom broth without having to add any extra salt or seasonings.
So, enjoy it like is (especially with a little bit of melted goat cheese or parmesan cheese), or make it the way I do here, with crispy sautéed mushrooms and lots of parsley. Mushroom broth is my secret ingredient in this pasta and mushroom farro risotto.
Cooking the pasta in only 4 cups of water does work. Less liquid also means your pasta cooking time is cut in half; no more waiting 15 minutes for a large pot of water to come to a boil. In fact, you don’t even have to bring the broth to a boil if you’re in a rush, as shown in this Food Network video.
You can use a large skillet or pot to cook the pasta in, but make sure you stir the pasta often once it’s in the pan. Since you aren’t using a lot of water for the pasta to swim in, you need to make sure to stir often so the strands don’t stick to one another.
Mushroom lovers, stand up! This weeknight pasta dish is for you.
If you try this creamy pasta recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
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Creamy mushroom pasta! Made with a secret ingredient, this vegetarian pasta is packed with savory umami flavor and ready in just 20 minutes! Save this for weeknight dinners.
*For a dairy-free version, use cashew cream or dairy-free cream.
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
(13 comments) leave a comment
Is there a particular mushroom broth recipe or brand that you would recommend for this creamy mushroom pasta recipe?
hi jennifer– I use pacific foods mushroom broth, but you can also make a quick broth by simmering dried mushrooms (1/2-1 ounce), a celery rib or two and a carrot along with 8 cups of water and 1-2 teaspoons salt. Cook for 15 minutes while boiling, then strain and use! You can also just use water or another type of broth, though I think the flavor of the mushroom broth is best. I’ll do a recipe for this one soon so it has an official home with notes and such.
Thank you, Alex! We love your recipes! We’ve cut back on restaurants this year to meet a financial goal. With your recipes, we don’t miss our local restaurants at all. We relocated from Los Angeles a while back and really appreciate your ability to make our take out favorites healthy for our family.
What an amazing pasta!
Thanks Taylor!
Thanks Taylor!
I bet that the mushroom broth gives off an amazing flavor! LOVE it!
It does! I wasn’t sure how much it would change the pasta, but it’s SO awesome. The plain pasta even without the sauce was really delicious.
It does! I wasn’t sure how much it would change the pasta, but it’s SO awesome. The plain pasta even without the sauce was really delicious.
I’m totally on board for the year of the mushroom broth (bone broth is overrated). I’ve never cooked pasta in anything but water… I need to try this recipe to experiment more! When does your cookbook come out!?
I’m totally on board for the year of the mushroom broth (bone broth is overrated). I’ve never cooked pasta in anything but water… I need to try this recipe to experiment more! When does your cookbook come out!?
Yes, bone broth is so overrated! I’m on board for the mushroom broth trend 🙂 You have to try this. I didn’t think it was going to change the flavor that much, but I LOVED the way it tasted! Cookbook (Fresh Italian Cooking) will be out this Fall 🙂
Yes, bone broth is so overrated! I’m on board for the mushroom broth trend 🙂 You have to try this. I didn’t think it was going to change the flavor that much, but I LOVED the way it tasted! Cookbook (Fresh Italian Cooking) will be out this Fall 🙂