Mushroom Sauce Pasta | FoodByMaria Recipes

Vegetarian

Creamy Mushroom Sauce with Long Fusilli

Last Updated:
Mushroom sauce in a white bowl on pasta

Prep

5 minutes

Cook

25 minutes

Yield

4

This creamy mushroom sauce pasta is so good! It's creamy, it's flavorful, and it's the perfect summer recipe.

I’ve been on a real pasta kick lately and this creamy mushroom sauce is so dang delicious that I don’t even question why I love pasta so much. Whip this up and serve it with a caesar salad and garlic bread for an easy summer meal.

Mushroom sauce in a white bowl on pasta

Why you’ll love this mushroom sauce pasta:

  • Quick: Prep this mushroom sauce in 5-minutes and have it ready in 30
  • Adaptable: Use gluten-free pasta to make this recipe gluten-free, or swap out the dairy ingredients to make this recipe vegan
Ingredients for mushroom sauce on a cutting board

Ingredients:

Mushrooms: I used cremini mushrooms for this mushroom sauce which can easily be swapped for whatever you have on hand or prefer. Mushrooms are rich in antioxidants, fiber, and potassium, and they even have some protein!

Black Garlic: Black garlic is aged garlic that is colored deep brown. It’s made by heating whole bulbs of garlic over the course of multiple weeks, which produces the results of black cloves. The flavor is earthy, and it’s rich, and creamy. It can have a hint of balsamic and a softened core of garlic.

Mushrooms for mushroom sauce in a pan

How to make mushroom sauce:

  1. Melt the garlic herb butter and unsalted butter to a large pan over medium high heat.
  2. Once it begins to bubble, add the white onion, garlic, and black garlic.
  3. Cook for 2 – 3 minutes until fragrant and onion is tender.
  4. Add the cremini mushrooms and cook for 5 – 6 minutes.
  5. Next, add the lemon juice, salt, minced onion, cracked black pepper, and chili flakes, and cook for another 3 – 5 minutes.
  6. Add the heavy cream, stir, and bring the mixture to a light boil.
  7. Add the parmesan cheese and constantly stir to allow even melting.
  8. Allow the sauce to reduce and thicken for 6 – 8 minutes.
  9. Prior to baking the sauce or when the ingredients cook down, prepare the long fusilli according to the instructions on the package in a large pot.
  10. Rinse and strain.
  11. Transfer the pasta into the pan with the sauce, mixing thoroughly to combine.
  12. Garnish each serving of pasta with fresh parsley and enjoy!

Expert Tips & FAQ:

Garlic Butter: If you don’t have any garlic herb butter, you can make your own! Simply mix garlic and fresh (or dried) herbs with softened butter. 

How do I make this vegan? You can substitute ALL of the dairy in this recipe for your favorite vegan options- be sure to use slightly less plant-based milk and add nutritional yeast to bring out some cheesy flavor! 

Pasta: Swap the long fusilli for your preferred pasta shape OR use gluten-free pasta! 

Storage: Store the pasta in the fridge for 5 – 7 days, and reheat to serve!

Other pasta recipes you’ll love:

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Creamy Mushroom Sauce with Long Fusilli

5 from 2 votes
This creamy mushroom sauce pasta is so good! It's creamy, it's flavorful, and it's the perfect summer recipe.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course 30 minute meals, Pasta, Summer Meal, Vegetarian Dinner
Cuisine Vegetarian
Servings 4
Calories 952 kcal

Ingredients
  

  • 3 tbsp. garlic herb butter
  • 3 tbsp. unsalted butter
  • 1 medium white onion diced
  • 8 large garlic cloves minced
  • 2 large black garlic cloves minced
  • 1 ½ lbs cremini mushrooms sliced
  • 1 ½ tbsp. lemon juice
  • 1 ½ tsp. salt
  • 1 tsp. minced onion flakes
  • ½ tsp. cracked black pepper
  • ½ tsp. chili flakes
  • 2/3 cup heavy cream
  • 2/3 cup parmesan cheese grated
  • 3 cups long fusilli pasta
  • 2 tbsp. fresh parsley chopped to garnish

Instructions
 

Instructions

  • Melt the garlic herb butter and unsalted butter to a large pan over medium high heat.
  • Once it begins to bubble, add the white onion, garlic, and black garlic.
  • Cook for 2 – 3 minutes until fragrant and onion is tender.
  • Add the cremini mushrooms and cook for 5 – 6 minutes.
  • Next, add the lemon juice, salt, minced onion, cracked black pepper, and chili flakes, and cook for another 3 – 5 minutes.
  • Add the heavy cream, stir, and bring the mixture to a light boil.
  • Add the parmesan cheese and constantly stir to allow even melting.
  • Allow the sauce to reduce and thicken for 6 – 8 minutes.
  • Prior to baking the sauce or when the ingredients cook down, prepare the long fusilli according to the instructions on the package in a large pot.
  • Rinse and strain.
  • Transfer the pasta into the pan with the sauce, mixing thoroughly to combine.
  • Garnish each serving of pasta with fresh parsley and enjoy!!

Video

Notes

Notes
If you don’t have any garlic herb butter, you can make your own! Simply mix garlic and fresh (or dried) herbs with softened butter. 
You can substitute ALL of the dairy in this recipe for your favorite vegan options- be sure to use slightly less plant-based milk and add nutritional yeast to bring out some cheesy flavor! 
Make this recipe for your family and friends! They’ll LOVE it and so will you! 
Swap the long fusilli for your preferred pasta shape OR use gluten-free pasta! 
Store the pasta in the fridge for 5 – 7 days, and reheat to serve!

Nutrition

Serving: 4 | Calories: 952kcal | Carbohydrates: 177.1g | Protein: 41.3g | Fat: 22.5g | Saturated Fat: 12.8g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 5.7g | Trans Fat: 0.2g | Cholesterol: 55.1mg | Sodium: 1180.2mg | Fiber: 11.1g | Sugar: 10.3g
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