20-Minute Creamy Mushroom Pasta
20-Minute Creamy Mushroom Pasta is a fast, flavor-packed dish that combines sautéed mushrooms, garlic, cream, and cheese with perfectly cooked pasta for an effortlessly elegant meal. Ideal for busy weeknights or cozy dinners, it’s endlessly customizable, richly satisfying, and proves you don’t need hours to make something truly delicious.
Ingredients
- 4 servings of your preferred pasta cooked al dente
- 2 cups of mushrooms of your choice thinly sliced
- 2 shallots finely chopped
- 3 tablespoons butter
- 1½ tablespoons soy sauce
- 1 teaspoon dashi powder
- ½ teaspoon black pepper
- 1 cup cream or milk
- Garnish for 4 servings:
- Chopped chives
- Grated Parmesan cheese
Instructions
- Cook the pasta according to the package instructions until al dente, then drain and set it aside.
- Place the sliced mushrooms in a large skillet over medium-high heat and sauté them dry (without oil) for 2–3 minutes to enhance their natural aroma.
- Add 2 tablespoons of butter, the soy sauce, and chopped shallots to the pan. Continue to sauté for another 2–3 minutes until the shallots become soft and translucent.
- Stir in the cream or milk, black pepper, and dashi powder. Mix everything thoroughly and taste to check if additional salt is needed.
- Bring the mixture to a gentle simmer for about 2 minutes, then add the cooked pasta to the pan. Toss everything together and cook over high heat for 1–2 minutes, allowing the pasta to absorb the sauce.
- Finish by adding the remaining tablespoon of butter and freshly chopped chives. Top with grated Parmesan cheese for an extra creamy and flavorful finish.
Notes
Today, I’m using Trader Joe’s Gigli Pasta, but I’ve also made this recipe with fettuccine, spaghetti, and even udon noodles! If you’re gluten-free, feel free to use your favorite gluten-free pasta. Alternatively, I have a risotto version of this dish that’s just as delicious and satisfying.
For the mushrooms, I’m using a mix of shiitake, cremini, and shimeji mushrooms. You can use any variety you like, but I highly recommend including shiitake mushrooms if possible—they bring a deep, savory umami flavor that really sets this dish apart.
If you’re VEGETARIAN, simply swap out the dashi powder for miso paste for a similar depth of flavor without using fish-based ingredients.
For the mushrooms, I’m using a mix of shiitake, cremini, and shimeji mushrooms. You can use any variety you like, but I highly recommend including shiitake mushrooms if possible—they bring a deep, savory umami flavor that really sets this dish apart.
If you’re VEGETARIAN, simply swap out the dashi powder for miso paste for a similar depth of flavor without using fish-based ingredients.