Go Back
+ servings
Close up of a plate of creamy mushroom pasta

Creamy mushroom pasta (healthy!)

Delicious creamy mushroom pasta recipe with all the creaminess that you love WITHOUT any cream added!
4.86 from 14 votes
Print Pin
Course: Main Course
Cuisine: Western
Keyword: creamy pasta, mushroom pasta
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 380kcal
Author: Genevieve


  • 400 g /14 oz swiss/brown mushrooms button mushrooms, thickly sliced
  • 400 g /14 oz dried spaghetti or your choice of pasta shape
  • 1 brown onion finely diced
  • 2 cloves garlic minced
  • 2 tablespoon olive oil
  • 2 tablespoon lemon juice or juice of 1 lemon (note 1)
  • ½ cup fresh parsley finely sliced (note 2)
  • salt and pepper to taste

Bechamel sauce w/ veggie stock

  • 2 cups milk
  • 1 cup vegetable stock or chicken stock
  • 2 tablespoon plain flour
  • 50 g /2oz butter or 4 tablespoon butter

To serve (optional)

  • Freshly grated parmesan cheese


  • Cook pasta according to packet instructions. Reserve ½ cup of pasta cooking water. Make sure to salt the pasta cooking water, about 1 - 2 tablespoon
  • In a large skillet/pan, cook onions until lightly golden and soft. On medium heat for about 5 minutes.
  • Add minced garlic and stir through for 30 seconds or until garlic is fragrant.
  • Add sliced mushrooms and turn the heat to high. Cook mushrooms until golden brown. This will take about 5 - 6 minutes. Remove and set aside. (note 3)
  • Same pan, melt butter on low heat then stir in flour.
  • Once flour and butter have comebined, slowly pour in milk. Stiring constantly. Best use a whisk at this stage. The sauce should be quite thick.
  • Now, slowly pour in vegetable stock as you whisk the sauce. The stock will loosen the sauce up into a smooth creamy sauce. Allow sauce to simmer for 1 minute.
  • Add sauteed mushrooms, lemon juice, salt and pepper. Mix thoroughly. Continue to cook on low heat. Taste the sauce and adjust for seasoning.
  • Mix in cooked pasta and fresh parsley. Thoroughly mix the sauce into the pasta, for about 2 minutes. If the sauce needs loosening, mix in some of the reserved pasta cooking water.
  • Optional (but highly recommended): serve with freshly grated parmesan cheese.


Note 1. Lemon juice will add a lemony tang to the pasta and lift the dish up. Without lemon juice here, the pasta will taste quite flat. Just before serving, taste the pasta a little and add more lemon juice if desired.
Note 2. Fresh parsley is a non-negotiable. Stay away from dried parsley for this recipe as we want the parsley to add freshness to the pasta.  
Note 3. Browning the mushrooms will add flavour into the overall dish. The more colour (without burning of course), the mushroom gets from cooking in high heat, the more flavour it'll develop. Tip: do not constantly stir the mushrooms. Only stir every 1 - 2 minutes. Leaving mushrooms undisturbed on a hot pan draws out the moisture which then evaporates and only then browning begins. The more mushrooms there are in a pan, the longer it takes for the browning process to begin. This recipe calls for 400g / 14oz of mushrooms so give time before stirring. 
Note 3. Leftovers this will keep well in the fridge for 3 - 5 days in an airtight container. Up to 2 months in the freezer. 
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!


Calories: 380kcal | Carbohydrates: 48.3g | Protein: 12.3g | Fat: 16.9g | Saturated Fat: 7.6g | Cholesterol: 28mg | Potassium: 214mg | Fiber: 1.4g | Sugar: 5.6g | Calcium: 117mg | Iron: 3mg