Creamy Mushroom Pasta, gluten-free
This Creamy Mushroom Pasta is filled with chunky mushrooms and is the perfect hearty comfort food when running low on time and you need a quick vegetarian dinner. Not only is it gluten-free, but it's also silky, creamy, can be made dairy-free, and is the perfect pasta dinner. Watch my video below on how easy and quick it is to cook.
Why do I love to pair Pasta and Mushrooms?
Mushrooms are known for their great taste and wonderful health benefits. Not only are they packed with so many vitamins and minerals, they are a delicious addition to any meal, especially as they are a nutritionally dense vegetable.
They're a good source of vitamin D, which is important for bone health and immunity, an excellent source of Zinc, and a rich source of Potassium. But most importantly, Mushrooms have an anti-inflammatory effect on the body which is a huge benefit to most people with gut and auto-immune health issues.
Watch How to Make It
What type of Mushrooms should I use?
Any of your favourite mushrooms can be added to this recipe. I have used portobello, white cup, and chestnut/brown mushrooms. Oyster, shiitake, and king oyster mushrooms are a wonderful addition as well.
It's very important that any mushrooms used are dry and not wet. To clean, use a damp towel to remove any dirt and wipe clean. If you wash them, mushrooms are like a sponge and they absorb the water, creating a texture that, when cooked, you do not want.
Do not slice the mushrooms thin as they will shrivel down to nothing whilst cooking.
Make it DAIRY-FREE!
Both double cream and vegan cream make for a creamy and delicious option.
Please do not cook gluten-free pasta the whole time that is suggested on the packet instructions. Make sure it is cooked only 3/4 (three-quarters) of the way as once the pasta is added to the sauce, it continues to cook.
Storing and Meal Prep
I always make a double batch of this Creamy Mushroom Pasta as we love leftovers and it makes a great meal prep option.
Add any leftovers to an air-tight container and keep it all week, OR
Place lunch-size servings into air-tight containers and heat in the microwave.
Other Pasta Recipes
Creamy Mushroom Pasta, gluten-free
Prep 10 minutes
Cook 15 minutes
500g tagliatelle or fettuccini pasta, gluten-free
800g mixed mushrooms, sliced (portobello, white cup, chestnut/brown)
500ml (2 cups) double cream, dairy-free optional
20g (½ cup) chives, chopped
1 large brown onion, finely diced
4 large garlic cloves, thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Generous amount of sea salt and cracked pepper
Parmesan cheese, finely grated (dairy-free optional)
1. Bring a large pot of salted water to boil, to cook the pasta, and in the meantime slice and chop all the ingredients. Once the water is boiling, place the pasta into the pot and cook until al dente. Do not overcook the pasta as it will continue to cook when placed into the creamy sauce.
2. Place the oil into a wide non-stick pan and sauté the onion until soft, then add the garlic and all three types of mushrooms. Season with sea salt and pepper. Cook for 2 minutes, stirring often, and then pour in the double cream and balsamic vinegar. Bring to a boil.
3. Next add in the pasta and 1/2 cup pasta water. Give that stir and allow to simmer for 3 minutes.
4. Remove from heat, top with the chives and more cracked pepper. Divide between 4 bowls, top with parmesan cheese and serve.
MEAL PREP MEAL
Allow to cool and divide between 4 microwave-safe containers. Optional to top with parmesan cheese. Store in refrigerator for up to a week. To heat, microwave for 2-3 minutes.
Have you tried this recipe?
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