Mushroom Pasta, a creamy, luscious, pasta dish, cooked in a rich, nutty, flavorful mushrooms, garlic, and Marsala wine sauce. This mushroom pasta can be made in under 30 minutes, makes it a perfect weeknight dinner or even for a company. This recipe can be made VEGAN, GLUTEN-FREE

MUSHROOM PASTA

My family loves Italian food and anything with mushrooms is an added bonus. Yes, we all love mushrooms, in any form. From a quick stir fry, or even grilled mushroom, in curries, mushroom soup, and yes, one of my favorite dish to cook with mushrooms is this mushroom pasta.

This mushroom pasta is inspired by one of our favorite Italian dish Chicken Marsala. Crispy, pan-fried tender chicken breasts, lightly coated with flour and cooked in a flavorful, and creamy mushrooms, garlic and Marsala wine sauce. The sauce is poured over the chicken and served along with some mashed potatoes or pasta.

I wanted to create a dish using the same rich, creamy flavors, but at the same time keep it vegetarian. So, when I have my vegetarian friends over for dinner, I have something to share with them as well. This Italian inspired mushroom pasta, is super easy to make at home and tastes amazing.

What makes this dish so amazing, is the Marsala wine. Marsala wine is a fortified wine from Sicily, which is used to give a nice, rich, caramelized flavor to the sauce. Mushrooms, and garlic are cooked along with wine and butter to create a rich, nutty flavor.

Marsala wine can be found in most supermarkets in the wine section. It adds a nice depth of flavor to the dish. If you can’t find Marsala wine, you may substitute it with some sherry or red wine. Please refer to the post later for – HOW TO MAKE MUSHROOM PASTA WINE-FREE

Pic Shown: Mushroom Pasta

INGREDIENTS FOR MUSHROOM PASTA

PASTA – You can use any pasta of your choice. For cooking pasta on stove top, please follow the package instructions. Please refer to the post later – FOR GLUTEN-FREE MUSHROOM PASTA 

For cooking pasta in a Instant pot, I reduce the cooking time “BY HALF” what is recommend on the box of the pasta.

For eg, Recommended cooking time for al dente Thin Spaghetti is 6 minutes. I reduce the cooking time by half, which is 3 minutes.

It is important to turn OFF keep-warm mode, to avoid any sticky, mushy pasta.

Followed by 5 minutes of natural pressure release and after 5 minutes, release the remaining pressure manually. Pasta turns out perfect, never under-cooked or over-cooked, just perfect!!

MUSHROOM – Cremini, button or portabella mushrooms work fine in this recipe, or combinations of mushrooms would equally do. I prefer cremini, as they add a lot of depth and color to this dish, but you could use any combination of your favorite mushrooms.

MARSALA WINE – adds a nice depth of flavor to this dish. I prefer Marsala wine. However, any dry red or white wine works fine. Marsala, sherry or red wine.

For a wine-free version, checkout below – HOW TO MAKE MUSHROOM PASTA WINE-FREE

GARLIC – fresh minced garlic, it adds a nice flavor to this dish. I think mushrooms and garlic, compliment each other. I prefer fresh garlic, but you could totally use garlic powder. Use 1/2 teaspoon of garlic powder.

HERBS – herbs that go well with the earthy flavors of mushroom and some of my family favorites include thyme, oregano, parsley. You can use fresh or dry herbs.

Italian seasoning, blend of different spices, adds a great touch to this dish.

I use one or combination of herbs to add more depth and flavor to this dish. You can use any herb of your choice.

SPICES (OPTIONAL) – red chili flakes or cayenne pepper, to taste. Adds a nice kick to this pasta.

DAIRY – Heavy cream, half and half, milk or evaporated milk can be used in this recipe. Cream, balances the flavors from wine and mushroom, and also makes this pasta extra creamy.

For a dairy-free Mushroom pasta, please refer to the post later for – FOR VEGAN MUSHROOM PASTA

CHEESE – Hard Italian cheeses like Parmesan, Parmigiana-Reggiano works well, adds distinct taste and flavor. Please refer to the post later for – FOR VEGAN MUSHROOM PASTA

OLIVE OIL AND BUTTER – used to saute mushrooms and garlic.

BROTH – low sodium vegetable, or mushroom broth adds an additional layer of flavor. Low sodium broth helps control the sodium intake.

You can also use a bouillon, mix it with water as per package instructions and use it.

Pic Shown: Mushroom Pasta

HOW TO MAKE MUSHROOM PASTA

Easy, effortless, delicious meal, that can done in under 30 minutes. The only prep required is slicing the mushrooms. Well, you can even skip that and get pre-sliced mushrooms, which are easily available these days at local grocery stores.

Other than gathering few ingredients and spices, I think this is one of the far easiest and best tasting pasta dish you may have tried before. I love to make this dish in Instant Pot. However, I have also shared stove top version of this recipe. Enjoy this creamy, one-pot Mushroom pasta!

PREP FOR MUSHROOM PASTA

Slice the mushrooms, mince the garlic.

INSTANT POT MUSHROOM PASTA

Turn ON saute (more). When it displays “HOT”, add oil and butter.

Add sliced mushrooms, garlic, thyme, and oregano. Saute for 1-2 minutes. 

Add Marsala wine, and deglaze the pot. Cook for 2-3 minutes. Turn OFF saute.

Break the spaghetti in half and lay them in crisscross pattern. Add broth, salt, and pepper to taste.

Close the lid, vent sealed. Turn ON Manual / Pressure cook (high) for 3 minutes.

IMPORTANT: Turn OFF “keep-warm”setting.

Please see the recipe notes on – HOW TO COOK PASTA IN INSTANT POT

Let pressure release naturally, around 5 minutes, and then release the remaining pressure manually. Open the lid.

Add cream, and Parmesan cheese, mix well until cheese melts. 

Garnish with some chopped parsley, grated cheese, and red chili flakes (optional).

Enjoy this delicious Mushroom Pasta with your favorite wine. Bon-appetit!!

Pic Shown: Mushroom Pasta

STOVE TOP MUSHROOM PASTA

Cook pasta as per package directions. Drain, rinse and keep it aside.

In a large skillet, or a pan, heat oil and butter, over medium-high heat.

Add sliced mushrooms, garlic, thyme, and oregano. Saute for 1-2 minutes.

Add Marsala wine, and cook for 3-4 minutes. Turn OFF heat.

Add cooked pasta, cream, cheese, salt and pepper to taste, mix well until cheese melts. 

Garnish with some chopped parsley, grated cheese, and red chili flakes (optional).

Enjoy this delicious Mushroom Pasta with your favorite wine. Bon-appetit!!

PRO TIPS FOR BEST MUSHROOM PASTA

I use combination of oil and butter to saute mushrooms. It gives a nice, nutty flavor, to this dish.

Cook the mushroom down, before adding wine or broth, for a nice earthy flavors.

For Instant pot cooking, just add enough broth to cover the pasta. Reduce the cooking time “BY HALF” what is recommend on the box of the pasta.

Let pressure release naturally for around 5 minutes, and after 5 minutes, release the remaining pressure manually. Pasta turns out perfect, never under-cooked or overcooked, just perfect!!

Turn OFF the “keep-warm” mode in Instant Pot. 

Add cream, cheese, and mix well. Simmer for 2-3 minutes, or until the cheese is incorporated well, with the pasta. Do not overcook the pasta after adding the cream. The cheese will melt in the residual heat.

Herbs, and spices enhance the flavor of this dish. Feel free to add herbs of your choice. We like a blend of thyme, oregano or Italian seasoning go well in this recipe.

I like to add some crushed red chili flakes or a pinch of cayenne pepper for some heat and additional flavor.

Pic Shown: Instant Pot Mushroom Pasta

VARIATIONS TO MUSHROOM PASTA

PROTEIN – Add some tofu or chicken, great way to add some protein into your diet.

You can use pre-cooked tofu, available in the grocery stores or simply saute some and add it to your pasta.

Got some leftover chicken or rotisserie chicken, add it to your dish. 

VEGGIES – Sometimes, I also like to include some veggies such as peas, green beans, broccoli, for some added flavor. Feel free to use veggies of your choice. I like to rotate the veggies in the pasta, thus enjoying the flavors and nutritional values of different veggies.

LEAFY GREENS – leafy greens add a punch of flavor and nutritional value. You can add kale, or spinach. Add the greens at the end, before adding cream. It only takes couple of minutes for greens to cook.

BROTH – I use vegetarian broth, to keep this pasta vegetarian. However, chicken broth can also be used. Love umami flavor try some mushroom broth.

FAQ ABOUT MUSHROOM PASTA

FOR GLUTEN-FREE MUSHROOM PASTA

Use gluten-free pasta instead of regular pasta. Follow the recipe as discussed.

FOR VEGAN MUSHROOM PASTA

Here are some of the vegan alternatives you can use to make this dish vegan. 

VEGAN BUTTER – use any plant based, vegan butter of your choice.

VEGAN CHEESE – use dairy-free Parmesan cheese

COCONUT CREAM – use coconut cream or coconut milk.

NUTS – In order to make this dairy-free I use nuts such as almonds or cashews.

Soak 1/4 cup cashews for couple of hours or until soft (to speed up the process soak cashews in hot water, works just fine). Blend the cashews to a fine paste, using the water the cashews are soaked in and add it to the dish.

Bring it to a gentle boil and you have delicious, creamiest, dairy-free, Marsala Chicken! If using almonds, remove the skin of the almonds before blending.

Alternatively, you can also use almond meal, readily available in most grocery stores. Make a smooth paste with 2 tablespoons of almond meal and water. Add it to the dish, instead of cream.

CAN I MAKE MUSHROOM PASTA WITHOUT ANY CREAM 

Skip the cream entirely, and use some extra broth and some extra cheese, for a creamy pasta.

HOW TO MAKE MUSHROOM PASTA WINE-FREE

You can make this mushroom pasta without using wine. Here’s how you can do it.

Substitute 3/4 cup of white grape juice plus a tablespoon of apple cider vinegar instead of wine.

Use vegetable or chicken broth instead of wine. Love umami flavor, use mushroom broth.

HOW TO MAKE MUSHROOM PASTA KID FRIENDLY

Replace wine, with any of the wine-free options discussed earlier. Add more cheese, cream, for more creamier pasta. 

SERVING SUGGESTIONS FOR MUSHROOM PASTA 

Serve this Mushroom pasta with some Roasted Lemon Garlic Broccoli and some Classic Ceasar salad. 

HOW TO STORE MUSHROOM PASTA

Mushroom pasta stays good for 1-2 days in the refrigerator. Store it in a clean, glass container. Re-heat the pasta in the microwave. I like to add a splash of milk or broth and microwave it for a minute or so. Mushroom pasta is ready to be devoured!

Pic Shown: Mushroom Pasta

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