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Mushroom Pasta

Jyoti Behrani
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
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American, Italian
Servings 4

Ingredients
  

  • 8 oz Thin Spagetti
  • 8 oz mushrooms – Cremini, button or portabella, sliced
  • 1/3 cup Marsala Wine OR dry red or white wine For wine-free see recipe notes.
  • 1 tablespoon olive oil
  • 2 tablespoon butter For vegan see recipe notes.
  • 3-4 cloves garlic, minced OR 1/2 teaspoon garlic powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano OR Italian seasoning
  • 1/2 - 3/4 cup cream or half-n-half or evaporated milk or milk For vegan see recipe notes.
  • 1/2 cup Parmesan cheese or Parmigiana-Reggiano, grated For vegan see recipe notes.
  • 2 cups broth
  • salt and freshly ground black pepper, adjust to taste

FOR GARNISH

  • handful of fresh parsley, chopped
  • grated cheese For vegan see recipe notes.
  • red chili flakes (optional), adjust to taste

Instructions
 

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!!

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!!

Notes

HOW TO COOK PASTA IN INSTANT POT
  • 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.
  • Turn OFF "keep-warm" setting.
  • 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!!
FOR GLUTEN-FREE MUSHROOM PASTA - Use gluten-free pasta instead of regular pasta. Follow the recipe as discussed.
FOR VEGAN MUSHROOM PASTA - Use plant based, vegan butter, oil. For cream use coconut cream or any nut cream (almonds or cashew). For details please refer to the post earlier.
PLEASE REFER TO THE POST FOR THE FOLLOWING:
  • PRO TIPS FOR THE BEST MUSHROOM PASTA
  • VARIATIONS TO MUSHROOM PASTA
  • FAQ ABOUT MUSHROOM PASTA - For gluten-free, vegan, dairy-free, wine-free, kid friendly, how to serve and store.
 
Keyword pasta,mushroom pasta,creamy mushroom pasta, instant pot pasta,instant pot mushroom pasta,vegan,gluten-free,dairy-free