Creamy Butter Mushroom Pasta

If you are a mushroom lover, then you must try this creamy garlic mushroom pasta recipe. It is loaded with garlic, peas and full of earthy mushroom flavor. Not to mention, this dish is creamy and buttery that no one can resist.

This creamy garlic butter mushroom pasta recipe is the ultimate comfort food that is quick and easy to make. Whether you are meal prepping for weeknight dinner or serving a crowd, this mushroom pasta recipe will sure win a crowd. Plus, this dish is vegan-friendly and makes this dish the perfect meatless Monday meal or for mushroom lovers.

What You Will Need To Make This dish

Pasta

Homemade pasta is surprisingly easy and cheap to make. Not to mention, they are super delicious. While homemade pasta does take some time to make, it is worth every minute. Once you start making your own pasta, you will never go back to box pasta again!

To make pasta at home, it is easier to use a pasta maker. But you can make pasta without any fancy machine. With some rolling, pulling, stretching, and cutting, you can make pasta with your hands.

To make traditional pasta, you will need flour, egg, olive oil, and salt. To make vegan pasta, all you need is flour, water, olive oil, and salt. And if you want to make it a little fancy, add in some herbs or turmeric. My favorite herbs to add to the pasta includes dried basil, dried rosemary, or a herb blend.

Mushroom

To make this delicious mushroom pasta dish, I used two types of mushrooms. You can use your favorite mushroom or a mushroom blend. Every mushroom offers a slightly different texture and taste, so I highly recommend that you choose your own mushroom or mushroom blend based on your liking.

For this recipe, I used both portobello mushrooms and white mushrooms. Portobello mushrooms offer a unique chewy and meaty texture while adding a smoky and earthy flavor. Portobello is a great addition if you want to add a hardy and meaty texture to your pasta dish. White mushrooms, on the other hand, have a mild earthy flavor. They are cheaper and are in season year-round.

Other mushrooms you can consider includes:

Oyster mushrooms: Don't get intimidated by this type of mushroom. They offer a mild and sweet flavor.

Cremini or Button mushrooms: Offers a deep flavor and can always be found at the grocery stores.

Chanterelle mushrooms: This type of mushroom is harder to find, but if you are able to find it, it is a great addition to your pasta. It has a vibrant yellow color while offering a sweet and peppery flavor.

Enoki mushrooms: This type of mushroom is often used in Asian cooking. It has a mild, delicate flavor that offers a slight crunch.

Shiitake mushrooms: like portobellos, this type of mushroom also offers a meaty texture. It offers a more smoky and earthy flavor.

Coconut Cream

To give the pasta sauce a creamy and buttery texture, I used coconut cream. Coconut cream doesn't have an intense coconut flavor, but it does add a slight nuttiness to the dish.

Vegan Butter

To give the dish a buttery taste, I used vegan butter. If you don't mind the coconut flavor, you can also use coconut oil instead to get similar consistency as butter. If neither is available, you can use avocado oil instead. Avocado oil has a high smoking point and makes this oil perfect for sautéing garlic and mushrooms.

Garlic

I used both fresh and ground garlic in this recipe to give that extra garlicky taste.

Nutritional Yeast

Nutritional yeast is a great vegan substitute for parmesan cheese. This ingredient can help thicken the sauce while adding nuttiness. If you are not a vegan or if you are a vegetarian, you can use freshly grated parmesan cheese instead.

Lemon

To give this dish a vibrant and citrusy taste, I added half of the fresh lemon juice. For extra zest, serve the dish with some lemon zest.

If you don't have a lemon on hand, other citrus fruit can work too, or even a splash of orange juice. 

Herbes De Provence

You can use any herb or a herb blend. For my recipe, I used Herbes De Provence. I also added this herb to my homemade pasta to give the dish extra flavor.

Ingredients

Pasta

2 cup All-purpose flour
3/4 Cup Water
2 tbsp Olive Oil
1 Tablespoon Herbes De Provence
1 tsp Turmeric Powder
1/2 tsp Salt

Mushroom Sauce

4 portobello mushrooms Sliced
1 8oz white mushrooms Sliced
1 cup Frozen Peas
1/2 Cup Coconut cream
5 Cloves Garlic
2 tablespoon Vegan Butter
2 Tablespoon Nutritional Yeast
1 Tablespoon Herbes De Provence
1 Teaspoon Garlic Powder
1/2 Fresh Lemon
Salt and pepper
Crushed Red Pepper Flakes optional
Pasta Cooking Water Optional

Directions

Pasta

1. In a mixing bowl, mix the dry ingredients together. Then create a nice well in the middle.
2. Slowly pour in the water and start mixing it.
3. Once the mixture comes together to form a dough, start kneading for about 10 minutes until your dough is smooth. Let it rest for at least 1 hour at room temperature with a towel over it or wrap.
4. When you are ready to roll out the pasta, first divide your dough into 8-10 pieces of equal size balls.
5. To run the dough through your pasta maker, flatten your dough with your palm and try to make it into a square shape. The flatter it is, the easier it is to go through the machine.
6. Start running it through size 0 (my machine goes from 0-9) at least three times. Then move on to the next size. For this recipe, I like to go up to a size of 2-3. The size will depend on the size of herbs you added into the dough. If you are using bulky herbs like rosemary, you may want to stick with setting 2 because your pasta sheet will rip on setting 3.
7. Once you are done, hang the pasta to dry for a few minutes while you bring a pot of water to boil.
8. Cook the pasta in boiling water for about 2 minutes and then place it into your pasta saucepan.

Sauce

1. In a large saucepan or skillet, heat up some vegan butter on medium heat. Once the oil is hot, place your sliced garlic cloves. Let it cook for about 2-3 minutes.
2. Place your sliced mushrooms and spices into the pan with the garlic.
3. Once your mushrooms are cooked down for a bit, add in coconut cream and frozen peas. Continue cooking on medium heat. You will notice the mushroom and frozen peas will release some liquid. This is normal. As you cook over medium heat, the liquid will evaporate.
4. To thicken your sauce even more, add nutritional yeast and stir.
5. When the sauce is done, add in your cooked pasta and stir until it is coated with the sauce.

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Nutritional

Yield: 4 People Serving size: 1 Person

Amount per serving: Calories: 490 calories. Total Fat: 21g, Saturated Fat 11.2g. Cholesterol: 15mg. Sodium: 335mg. Total Carbohydrate: 63.4g. Dietary fiber: 7.5g. Total Sugar: 3.3g. Protein: 15.7g.

**The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Calculated without optional ingredients.**

Recipe Notes

• If you are using pasta from a box, cook according to package directions and once it is cooked, add it to mushroom pasta sauce.
• Four ways to thicken your sauce:

1. Add nutritional yeast.
2. Add a splash of pasta cooking liquid. The starchy pasta water will help with the consistency.
3. Add cooked pasta. The pasta will absorb the liquid and release starch.
4. Let it cook in the pan without any lid on. The liquid will evaporate over time.

• Leftovers: to store your leftover garlic butter mushroom pasta, place it in an air-tight container and place it in the fridge. Store up to 3 days. Leftovers make a great weeknight dinner.
• Reheat: to reheat the pasta, place it in either the microwave, oven or over the stovetop.

See More Pasta Recipes