Best Mushroom Pasta Without Cream

If you ask me, mushroom pasta without cream is a total game-changer.

This hearty dish proves you don’t need heavy cream to make something rich and satisfying. Earthy mushrooms get cooked down until they’re golden and meaty, creating their own savory sauce that clings to every strand of pasta.

It’s tossed with garlic, herbs, and a splash of pasta water that helps everything come together. A sprinkle of Parmesan cheese and fresh black pepper finish it off perfectly.

It’s a weeknight dinner that feels fancy but comes together in about 30 minutes, perfect for those busy school nights.

What Kind of Mushrooms Should I Use?

This recipe calls for a mix of three different mushrooms, and each one brings something special to the table. Baby Bella mushrooms (which are just young portobello mushrooms) have a nice meaty texture, while white mushrooms are mild and cook down nicely. The portobello mushrooms add a really rich, earthy flavor that makes this pasta feel hearty and satisfying. If you can’t find all three types, don’t worry – you can use whatever mushrooms you have on hand, just aim for about 24 ounces total. Cremini, shiitake, or even oyster mushrooms would work great as substitutes.

Options for Substitutions

This mushroom pasta is pretty forgiving when it comes to swaps – here’s what you can change up:

• Mixed mushrooms: Don’t stress if you can’t find all three types of mushrooms. Use whatever you can find – cremini, shiitake, or even oyster mushrooms work great. Just aim for about 1.5 pounds total of any mushroom combination.
• Shallots: No shallots? Use half a medium yellow onion instead. It’ll give you a similar mild onion flavor without being too strong.
• Merlot wine: Any dry red wine works here, or you can skip it entirely and add an extra 2 tablespoons of tomato paste plus a splash of beef or vegetable broth for depth.
• Parmigiano-Reggiano: Regular Parmesan cheese from the grocery store is totally fine, or try Pecorino Romano for a sharper flavor. Just use the same amount.
• Walnuts: Pine nuts, toasted almonds, or even sunflower seeds make good substitutes. Toast them lightly in a dry pan for extra flavor.
• Fresh herbs: If you don’t have fresh rosemary, use 1/3 teaspoon dried rosemary. For parsley, fresh basil or even spinach leaves work as a green finish.

Watch Out for These Mistakes While Cooking

The biggest mistake when making mushroom pasta is overcrowding the pan with all your mushrooms at once, which causes them to steam instead of getting that golden-brown color you want – cook them in batches if needed to give them proper space.

Another common error is not cooking the mushrooms long enough, so make sure to let them release their moisture and develop a nice caramelized exterior before moving on to the next step.

Don’t forget to reserve some pasta water before draining, as this starchy liquid is your secret weapon for creating a silky sauce that clings to the noodles without any cream.

Finally, avoid adding the Parmesan while the pan is still on high heat, as this can cause the cheese to clump up rather than melt smoothly into your sauce.

What to Serve With Mushroom Pasta?

This hearty mushroom pasta pairs beautifully with a simple arugula salad dressed with lemon and olive oil – the peppery greens cut through the rich, earthy flavors perfectly. A slice of crusty garlic bread is always a good idea for soaking up any leftover sauce, and it makes the meal feel extra cozy. If you want to add some protein, grilled chicken or Italian sausage work really well alongside this dish. For wine lovers, since the recipe already uses merlot, a glass of the same wine you cooked with makes for a nice finishing touch to the meal.

Storage Instructions

Refrigerate: This mushroom pasta keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better overnight as everything melds together. I like to add a splash of olive oil when storing to keep the pasta from sticking together.

Freeze: You can freeze portions of this pasta for up to 2 months in freezer-safe containers. Just know that the mushrooms might release a bit more liquid when thawed, but it still tastes great. I usually freeze individual portions so I can grab just what I need for lunch.

Warm Up: To bring your pasta back to life, add a splash of olive oil or a tablespoon of pasta water to a pan and gently warm it over medium-low heat. You can also microwave it with a bit of water or broth to keep it from drying out. Sprinkle some fresh parmesan on top when serving for that just-made taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 50-60 g
• Fat: 75-85 g
• Carbohydrates: 190-210 g

Ingredients

For the pasta:

• 8 oz dried pasta (such as toscani)
• Kosher salt

For the mushroom sauce:

• 1/3 cup extra-virgin olive oil, plus extra as needed
• 1 tbsp unsalted butter
• 2 shallots, minced
• 5 garlic cloves, minced
• 8 oz cremini (baby bella) mushrooms, sliced
• 8 oz white button mushrooms, sliced
• 8 oz portobello mushrooms, chopped
• 1 tsp dried rosemary
• 3 tbsp tomato paste
• 1/4 cup merlot wine
• Black pepper

For serving:

• 1/2 cup parmesan cheese, grated
• 1/2 cup flat-leaf parsley, packed
• 1/3 cup walnuts, chopped
• Red pepper flakes, optional

Step 1: Cook the Pasta

• 8 oz dried pasta (such as Toscani)
• kosher salt

Bring a large pot of salted water to a boil.

Add the dried pasta and cook according to the package instructions until al dente.

Make sure to reserve 1 cup of the pasta cooking water before draining.

Drain the pasta and set aside.

Step 2: Sauté Shallots and Garlic

• 1/3 cup extra-virgin olive oil
• 1 tbsp unsalted butter
• 2 shallots, minced
• 5 garlic cloves, minced

In a large skillet over medium-high heat, heat 1/3 cup of extra-virgin olive oil and 1 tablespoon of unsalted butter.

Add the minced shallots and garlic, and cook, stirring regularly, for 2 to 3 minutes until fragrant and slightly softened.

Adjust the heat as needed to prevent the garlic from burning.

I find that stirring consistently helps release the best aroma from the garlic!

Step 3: Cook the Mushrooms

• 8 oz cremini (baby bella) mushrooms, sliced
• 8 oz white button mushrooms, sliced
• 8 oz portobello mushrooms, chopped
• extra-virgin olive oil (as needed)
• kosher salt
• black pepper
• 1 tsp dried rosemary

Add all the sliced and chopped mushrooms to the skillet with the shallots and garlic.

Toss the mushrooms for a couple of minutes, adding another drizzle of olive oil if the pan seems dry.

Season with a generous pinch of kosher salt, black pepper, and the dried rosemary.

Continue to cook for 7 to 10 minutes, tossing occasionally, until the mushrooms change color and release their juices.

Step 4: Create the Mushroom Sauce

• 3 tbsp tomato paste
• 1/4 cup merlot wine
• reserved pasta cooking water (from Step 1)

Add the tomato paste and merlot wine to the skillet with the mushrooms.

Pour in about 1/2 to 3/4 cup of the reserved pasta cooking water.

Stir well and cook over medium heat for 4 to 5 minutes.

The liquid will reduce slightly, creating a flavorful mushroom pasta sauce.

Step 5: Combine Pasta and Sauce

• cooked pasta (from Step 1)
• mushroom sauce (from Step 4)
• reserved pasta cooking water (from Step 1, as needed)

Add the cooked pasta (from Step 1) to the skillet with the mushroom sauce.

Toss to coat the pasta thoroughly.

If the mixture seems dry, add a bit more of the reserved pasta cooking water until the desired consistency is reached.

Step 6: Finish and Serve

• 1/2 cup Parmesan cheese, grated
• 1/2 cup flat-leaf parsley, packed
• 1/3 cup walnuts, chopped
• red pepper flakes, optional

Remove the skillet from the heat.

Stir in the grated Parmesan cheese.

Finish the dish with a generous sprinkle of chopped parsley and walnuts.

If you like a touch of heat, sprinkle with red pepper flakes.

Serve immediately!

For a bold flavor, I like to add a little extra Parmesan at the table.

Best Mushroom Pasta Without Cream

Delicious Best Mushroom Pasta Without Cream recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 1775 kcal

Ingredients

  

For the pasta:

• 8 oz dried pasta (such as Toscani)
• kosher salt

For the mushroom sauce:

• 1/3 cup extra-virgin olive oil, plus extra as needed
• 1 tbsp unsalted butter
• 2 shallots, minced
• 5 garlic cloves, minced
• 8 oz cremini (baby bella) mushrooms, sliced
• 8 oz white button mushrooms, sliced
• 8 oz portobello mushrooms, chopped
• 1 tsp dried rosemary
• 3 tbsp tomato paste
• 1/4 cup merlot wine
• black pepper

For serving:

• 1/2 cup Parmesan cheese, grated
• 1/2 cup flat-leaf parsley, packed
• 1/3 cup walnuts, chopped
• red pepper flakes, optional

Instructions

 

• Bring a large pot of salted water to a boil. Add the dried pasta and cook according to the package instructions until al dente. Make sure to reserve 1 cup of the pasta cooking water before draining. Drain the pasta and set aside.
• In a large skillet over medium-high heat, heat 1/3 cup of extra-virgin olive oil and 1 tablespoon of unsalted butter. Add the minced shallots and garlic, and cook, stirring regularly, for 2 to 3 minutes until fragrant and slightly softened. Adjust the heat as needed to prevent the garlic from burning. I find that stirring consistently helps release the best aroma from the garlic!
• Add all the sliced and chopped mushrooms to the skillet with the shallots and garlic. Toss the mushrooms for a couple of minutes, adding another drizzle of olive oil if the pan seems dry. Season with a generous pinch of kosher salt, black pepper, and the dried rosemary. Continue to cook for 7 to 10 minutes, tossing occasionally, until the mushrooms change color and release their juices.
• Add the tomato paste and merlot wine to the skillet with the mushrooms. Pour in about 1/2 to 3/4 cup of the reserved pasta cooking water. Stir well and cook over medium heat for 4 to 5 minutes. The liquid will reduce slightly, creating a flavorful mushroom pasta sauce.
• Add the cooked pasta (from Step 1) to the skillet with the mushroom sauce. Toss to coat the pasta thoroughly. If the mixture seems dry, add a bit more of the reserved pasta cooking water until the desired consistency is reached.
• Remove the skillet from the heat. Stir in the grated Parmesan cheese. Finish the dish with a generous sprinkle of chopped parsley and walnuts. If you like a touch of heat, sprinkle with red pepper flakes. Serve immediately! For a bold flavor, I like to add a little extra Parmesan at the table.