Creamy Mushroom Pasta Recipe

You are hungry and want food now but don’t really want to cook anything. I get it. We’ve all been there on a busy weeknight and I might have a solution for one night. This creamy mushroom pasta recipe costs less than $8 for all of the ingredients and can be made in about 30 minutes. If you read quick you could be eating in no time

Creamy Mushroom Pasta Recipe

This recipe started off as a wild mushroom pasta with heavy cream from the always brilliant team at the Kitchn. While that sounded amazing I needed to make a few adjustments on my end to make this a weeknight staple.

First, I had to swap out the wild mushroom medley for some regular button mushrooms. I’m sure the wild variety are significantly better but they are also significantly harder to get from my local grocery store. Also, I tend to have a bunch of mushrooms in my fridge at all times because we eat a lot of them.

Second, I swapped out the chicken broth for vegetable broth because we are mostly vegetarian around here. We also like the taste of the veggie broth in many applications. Feel free to keep that one if that is what you have on hand.

Third, I would love a decadently creamy pasta dish made with real heavy whipping cream. However I’d rather reserve those calories for a craft beer or dessert. So I swapped out the heavy cream for equal volume of half milk and half greek yogurt.

Another vegetarian dish?

Look pal, you do you. This dish would probably be amazing as a base for some cooked proteins. Grill up some chicken breasts or sirloin, slice it up, and lay those bad boys across a heaping pile of this pasta. Now you are in the flavor village (I don’t feel like angering Guy Fieri by flippantly using his catch phrase).

Creamy Mushroom Pasta Recipe

A very simple pasta dish that involves no draining and only one pot. Perfect for a warm, filling dinner on a weeknight for less than $2 per serving

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine Italian

Servings 6

Calories 449 kcal

Ingredients

  

• 16 oz mushrooms
• 1 onion
• 3 garlic cloves
• 2 tbsp olive oil
• 16 oz dried bow tie pasta
• 32 oz vegetable broth
• ½ cup milk
• ½ cup greek yogurt
• ¼ cup grated parmesan cheese

Instructions

 

Prep Veggies

• Slice Mushrooms
• Dice Onion
• Chop garlic

Saute

• Heat oil in large pot and add veggies with sprinkle of salt
• cook on medium until mushrooms start to brown

Add liquids

• Add broth, milk, and yogurt then stir to combine
• Add in the dried pasta

Boil all of it

• Bring to a boil and cook uncovered until the liquid is absorbed by the pasta.
• This should take 12-20 minutes, make sure to turn down heat if pasta is burning to bottom

Finish it off

• Take off the heat and add in the parmesan cheese and stir
• Serve with salt & pepper

Notes

This recipe doesn’t need to stay vegetarian if you don’t like that. Serve some sliced baked chicken or grilled steak on top for a real hearty treat.

Keyword vegetarian

Find all my recipes on the dedicated recipe page

Link to Plaza And Main St Recipes