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Creamy Mushroom Pasta - crazy delicious one-pot pasta with creamy mushroom sauce, every spaghetti strand is coated in creamy goodness!
Mushroom pasta is one of the easiest pasta dishes to make at home for the entire family, especially on the days when you don’t want meat for dinner.
Mushroom is a great source of plant protein. I love mushrooms, they adds umami flavors to everything.
I prefer lighter pasta dishes for dinner so I used light whipping cream for the sauce. Pair the cream with chicken broth, and jazz it up with some grated Parmesan cheese so every bite of the spaghetti oozes with the stringy Parmesan cheese.
The mushroom sauce is light, crazy delicious, creamy and buttery. Toss in some baby spinach, and you have the most delicious one-pot mushroom pasta for your family, and picky-eater proof.
Trust me, try my creamy mushroom pasta recipe and I am sure everyone will be blown away!
Frequently Asked Questions
This recipe is only 632 calories per serving.
What To Serve With Creamy Mushroom Pasta
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
- Creamy Mushroom Tortellini
- Instant Pot Pasta – Creamy Garlic Parmesan Pasta
- Instant Pot Creamy Chicken Piccata
Creamy Mushroom Pasta
Ingredients
- 8 oz (230g) spaghetti
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 8 oz (230g) cremini mushrooms, stems removed and sliced
- 1 cup chicken broth
- 1/3 cup whipping cream
- 3 dashes cayenne pepper
- 1/4 cup grated Parmesan cheese
- 2 cups baby spinach
- parsley, chopped
- 1/4 tablespoon salt , to taste
Instructions
- Cook the spaghetti according to the package instructions.
- Heat a skillet over medium heat, then add the olive oil and butter. Sauté the garlic until slightly browned, then add the mushrooms. Stir a few times before adding the chicken broth and whipping cream. Season with salt and cayenne pepper, then stir in the Parmesan cheese.
- Transfer the spaghetti to the skillet and stir to combine well with the sauce. Add the baby spinach, and once it starts to wilt, turn off the heat. Stir in the chopped parsley and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cut off the mushroom stems and slice what? The stems or the mushrooms? Sounds delicious.
Slice the mushrooms!
Absolutely delicious!!!! Made this for the family tonight with your garlic lemon fish and everyone is loafing about filled to the gills!!! Nice and easy to make and remember!! I dis both meals at the same time. Will definitely make this again. Or I’ll be asked to make it sooner than later. Lol. A+++
Hi Billy, thanks so much for trying my recipes, please try more, they are all delicious: https://rasamalaysia.com/recipe-index-gallery/
Absolutely delicious!!!! Made this for the family tonight with your garlic lemon fish and everyone is loafing about filled to the gills!!! Nice and easy to make and remember!! I dis both meals at the same time. Will definitely make this again. Or I’ll be asked to make it sooner than later. Lol. A+++
This recipe surely is a big thumbs up especially since I am a spaghetti and mushroom lover. However, I am worried about the saturated fat and cholesterol content. They are very high!
Hi Donna, I have an automatic nutrition label generation plugin, sometimes I don’t trust the numbers either. You can use low fat versions of the ingredients. :)
How would this, or any of your 1 pot pasta recipes, work with whole wheat pasta???
Hi Kathy, I am not sure because I didn’t try with whole wheat pasta and so I can’t advice you on the end results. I am sorry.
Thank you for this recipe…I’m going to try this tonight.
I will be using the heavy whipping cream right off the bat.
Your recipes are wonderful. I have yet to be disappointed
Hi Bob, thanks for trying my recipes, yes this creamy mushroom pasta is amazing.