Creamy Mushroom Pasta #vegetarian #weeknightdinner

Creamy Mushroom Pasta #vegetarian #weeknightdinner

This rich mushroom pasta formula makes a flavorful vegan weeknight supper! Prepared in around 30 minutes.

This simple mushroom pasta formula is sufficient for organization, so in case you don't know what to serve at a veggie lover evening gathering, here's a thought! 😉 I utilized cremini mushrooms in this formula, yet white mushrooms or child bellas would function admirably as well.

Making this smooth veggie lover mushroom pasta is simple. You start by sautéing the mushrooms with some oil, spread, and garlic. Following a couple of moments, remove them from the container incidentally. You at that point make a fast skillet sauce with the lemon juice, white wine, flavoring, flour, Dijon mustard, and cream, and afterward include the mushrooms back in. Polish off by hurling the heavenly sauce with your pasta of decision. That mushroom white wine sauce is so delicious.


Creamy Mushroom Pasta #vegetarian #weeknightdinner


  • 8 ounces uncooked pasta (I like fettuccine or linguine)
  • 1 tablespoon butter
  • 1/2 tablespoon olive oil
  • 7 ounces mushrooms (I used cremini mushrooms) sliced thin
  • 2 cloves garlic minced
  • 1/3 cup dry white wine
  • 2 dashes Italian seasoning
  • 1 teaspoon lemon juice
  • 1 teaspoon flour
  • 1/2 teaspoon Dijon mustard
  • 1 cup heavy/whipping cream
  • Salt & pepper to taste
  • Fresh parsley chopped, to taste
  • Freshly grated parmesan cheese to taste (optional)


  1. Boil a large, salted pot of water for the pasta and cook it al dente according to package directions. 
  2. Meanwhile, add the butter and oil to a skillet over medium-high heat. 
  3. Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it's cooked off.
  4. Take the mushrooms out of the pan and set aside.
  5. Add the wine, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir until it becomes a smooth paste. 
  6. Stir in the cream and let it simmer for a couple of minutes.
  7. Add the mushrooms back into the pan. Reduce the heat and cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt & pepper as needed.
  8. Drain the pasta and toss it with the sauce along with the parsley and parmesan if using. 

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