One Pot Creamy Mushroom Pasta that's lightened up and has less than half the calories of the restaurant version. Packed with hearty mushrooms, Parmesan cheese, and garlic, this is a pasta dish you will want to make again and again. Jump to Recipe keyboard_arrow_down
This Mushroom Pasta takes less than thirty minutes to make and is serious comfort food. I mean what is better than a bowl full of cheesy, garlicky pasta topped with mushrooms that has only 300 calories and tastes super decadent.
As a kid my father used to make the most amazing mushrooms. My sister and I would fight over them. His method was simple - a cast iron pan and lots of butter. Unfortunately, I now live in a house where mushrooms are the enemy. As much as I love them, my husband despises them. And even though he doesn't mind if I cook them, I find myself not including them in many dishes since they just aren't his thing. However, when he isn't around for dinner, you better be sure I am pulling out all the mushrooms.
So when my husband had dinner plans out of the house last week, I couldn't wait to make this dreamy pasta dish. It's all cooked in one pot, which means minimal cleanup. This is very important for a night home along since it means more time for Netflix and wine.
Then there is the amazing creamy Parmesan sauce. It's almost a fake out sauce since most of the creaminess actually comes from cooking the pasta in just enough vegetable broth. This creates a thick and creamy sauce that needs just a touch of half and half to take it over the top. Then the Parmesan finishes things off. Believe me, you will want to make this all the time.
Grab some fancy mushrooms to make it dinner party worthy, add some white beans or chickpeas for protein, top it off with some grilled chicken or shrimp, or add extra veggies. It's a versatile recipe and one I am sure you will love.
What kinds of mushrooms are best for Mushroom Pasta?
There are so many different types of mushrooms out there and it can be hard to know which to choose. Really any type of mushrooms will work in this pasta recipe from basic white mushrooms to portobello mushrooms to harder to find "fancy" mushrooms like shitake or chantarelles. Here are some of my favorites to use and remember you can always use a combination of mushrooms.
- Portobello mushrooms: Portobello mushrooms are the largest of the white mushrooms and have a mild flavor and great meaty texture. Slice them horizontally for this pasta dish. They taste great and look beautiful.
- Cremini mushrooms: These light brown mushrooms have a mild flavor and are easy to find in most grocery stores. Their meaty texture works great with pasta and they absorb sauce well. They are also sold as baby bella mushrooms.
- Shitake mushrooms: Shitake mushrooms are mostly grown in Asian countries and have a strong earthy umami flavor. They are stronger than a typical white mushroom and add tons of delicious flavor. If you can't find shitake mushrooms, you can always sprinkle some shitake mushroom powder on top of the pasta to kick up the mushroom flavor.
- Porcini mushrooms: These mushrooms are used in Italian dishes and add a nice nutty, creamy flavor to dishes. They are delicious with pasta, which is why they work great for this recipe, but can be more expensive and harder to find. If you decide to use dried porcinis, make sure to rehydrate them first in boiling water for about 15 minutes.
- Button mushrooms (white mushrooms): These are the standard mushrooms found in most grocery stores and work great with pasta. They soak up the flavor of the sauce, have a great texture, and are a great choice.
Can I make this Mushroom Pasta without cream?
There are a few options to make this dish without cream. If dairy isn't a problem, youc an use milk, light cream cheese, light sour cream, Greek yogurt, or canned condensed milk in place of the cream. For a non-dairy option, you can use soy or almond milk. It won't turn out quite as creamy, but will still tastes delicious. You can also use canned coconut milk but it will add a touch of coconut flavor. Another non-dairy option that creates a nice thick sauce is to use half vegan cream cheese (or vegan ricotta) and half soy milk.
If you also do not eat Parmesan cheese, you can use nutritional yeast or a vegan Parmesan cheese.
Is this pasta with mushrooms healthy?
Compared to the standard creamy pasta with mushrooms served in restaurants, this dish has significantly fewer calories and fat. However, it does contain some cheese and half and half, which are not the most healthy ingredients. Some healthy highlights from this recipe include:
- Cremini mushrooms are packed with minerals, vitamins, and antioxidants. Specifically, they are a great source of B vitamins, copper, and selenium. They are also low in calories, high in fiber, and often thought of as a super food since they are very nutrient dense.
- High fiber or whole wheat pasta: By using a high fiber or whole wheat pasta, you add whole grains and fiber to your diet. It's a better for you option than standard white pasta.
Looking for more mushroom pasta dishes?
One Pot Creamy Mushroom Pasta
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 1 tbsp. olive oil
- 2 tsp. grill seasoning
- 1 U onion, diced
- 4 U cloves garlic, minced
- 8 oz. cremini mushrooms, sliced
- 3 1/2 cups fat free chicken broth (or vegetable broth)
- 8 oz. high fiber pasta (break spaghetti or linguine in half)
- 1/2 cup Parmesan cheese
- 1/4 cup half and half
- Salt and pepper
- shopping_cartGet IngredientsinfoNEW!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.