This delicious mushroom pasta dish is great for a quick weeknight meal! Whole wheat pasta and baby bella mushrooms are perfect for a hearty, vegetarian main dish!

I have to admit, I’m not someone who loves mushrooms. This may come as a surprise, since it seems that most vegetarians do enjoy mushrooms, but they’ve never been my favorite. That said, I’ve come to appreciate the umami flavor they can add to a dish and I’ve found ways to enjoy them in dishes like my penne rosa or farro risotto.

Ingredients & Substitutions

  • Pasta– I prefer using a small shape like rotini or bow tie pasta. I used whole wheat pasta to give this dish a boost of protein and make it extra filling.
  • Butter– This adds richness and flavor to the dish, contributing to the overall taste and texture of the sauce.
  • Shallots– Shallots bring a mild, sweet onion flavor to the recipe, enhancing the savory profile of the dish. You could substitute it with a small yellow onion if you prefer.
  • Garlic– This helps add flavor to the sauce. I used fresh garlic, but you can substitute with one teaspoon of garlic powder, if necessary.
  • Mushrooms– I prefer the flavor and texture of baby bella mushrooms, which are young portobello mushrooms.
  • Thyme– I’ve tested this recipe with, fresh and dried thyme and both work well.
  • Broth– This helps build the sauce and add flavor.
  • Cream– You can use heavy cream or cashew cream if you want a vegan option. You could substitute with whole milk, but it won’t be quite as creamy.
  • Lemon juice– Lemon juice brightens the dish, providing acidity that balances the richness of the cream and enhances the overall flavor profile.
  • Parmesan cheese– Parmesan cheese adds a salty and umami flavor. I recommend using real Parmesan cheese for the best flavor.

What are Baby Bella Mushrooms

Baby bella mushrooms are also known as cremini mushrooms. The are harvested after white button mushrooms, but before reaching the full maturity of portobello mushrooms. They have a light to dark brown cap, a firm texture, and a robust, earthy flavor. I think they have the best flavor and texture for this pasta recipe.

How to Clean Baby Bella Mushrooms

To clean the mushrooms, gently wipe them with a damp cloth or paper towel to remove dirt and debris. Use a soft brush or knife to address any stubborn spots, and trim the stems if necessary. Avoid soaking the mushrooms in water to prevent them from absorbing excess moisture. Once cleaned, use the mushrooms immediately or store them in a breathable container such as a basket, in the refrigerator.

How to Make Mushroom Pasta

How to Reheat Leftover Pasta

To reheat leftovers, add a splash of water to the pasta, then microwave at 50% power in one-minute intervals, stirring after each interval until heated through. The pasta tends to dry out a bit when reheating, so adding a splash of water can help with the consistency. You could add a bit more cream or even a splash of milk for the creamiest leftovers. If you plan to reheat leftovers frequently, reserve additional pasta water and add a splash of the pasta water to the pasta before heating.

What to Serve with Mushroom Pasta

Pair this tasty pasta with this vegan chopped salad, panko-crusted asparagus, or a bowl of Mediterranean lentil soup! Need more ideas? I have a list of the best side dishes to serve with pasta!

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Mushroom Pasta

Easy Mushrooms Pasta

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


This delicious mushroom pasta dish is great for a quick weeknight meal! Whole wheat pasta and baby bella mushrooms are the perfect combination for a hearty, vegetarian main dish!


Units Scale
  • 12oz rotini, bow tie, or other short pasta (I used whole wheat pasta)
  • 2 tablespoon butter
  • 2 shallots, chopped
  • 3 cloves garlic, minced
  • 12oz baby bella mushrooms, stems discarded, caps wiped clean, and sliced 1/4 inch thick
  • 2 teaspoons minced fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 cup low-sodium vegetable broth
  • 1/4 cup heavy cream or cashew cream
  • 1 tablespoon lemon juice
  • 1 oz grated Parmesan cheese


  1. Bring a large pot of water to a boil. Cook the pasta according to package directions, reserving 1/2 cup of pasta water before draining.
  2. In a skillet, add the butter and cook over medium heat until it melts.
  3. Add the shallots and cook about 4 minutes, stirring occasionally.
  4. Add the garlic and sauté until it becomes fragrant, around 30 seconds.
  5. Add the mushrooms and cook, stirring occasionally, until the mushrooms have released most of their moisture, about 8 minutes.
  6. Stir in the thyme and cook for an additional 30 seconds. Add the broth and bring it to a boil.
  7. Remove the skillet from heat and stir in cream, lemon juice, and salt.
  8. Add the pasta and toss with the mushroom sauce.

  9. Sprinkle with Parmesan and stir until combined. Season with salt to taste.