Rich, woodsy mushroom pasta that’s vegetarian-friendly and easily made vegan with one simple substitution has become my new favorite weeknight dinner.
My husband is a classic “meat and potatoes” kind of person. He does enjoy vegetables, but he prefers some form of meat at dinner. I’m a meat eater too — I sometimes flirt with vegetarianism, but the thought of giving up a nice steak always brings me back. Still, we can’t eat filet mignon every night, and it’s healthier and more budget-friendly to include a meatless meal each week. So I make a vegetarian dinner once a week, and this Mushroom Pasta recently passed the ultimate test: it won my husband over.
The sauce is silky and rich, tasting almost creamy even though there’s no cream involved. It’s easy to make vegan by swapping the butter for olive oil and omitting the grated cheese, but I usually keep the butter and Pecorino Romano because they add a lovely depth of flavor. Even when made vegan, this dish is deeply satisfying thanks to the concentrated, savory mushroom flavor.
📖 Recipe
Mushroom Pasta
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Ingredients
- 10 ounces Fresh fettuccine pasta
- 3 cloves Garlic minced
- 2 Tablespoons Butter
- 6 ounces Portobello mushrooms sliced
- 5 ounces Shiitake mushrooms sliced
- 5 ounces Mixed mushrooms such as oyster, cremini, or white button
- 1 Tablespoon Flour
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 ½ teaspoons Fresh thyme leaves
- 2 cups Mushroom broth (or chicken or vegetable broth)
- ½ cup Dry white wine such as Pinot Grigio or Sauvignon Blanc
- 2 Tablespoons Parsley
- ¼ cup Grated Pecorino Romano cheese plus extra for serving (optional)
Instructions
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Bring a large pot of salted water to a boil for the pasta.
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In a large skillet, melt 1 tablespoon butter over medium heat. Add about two cloves of minced garlic and the mushrooms. Sauté for roughly 5 minutes, stirring occasionally, until the larger pieces are tender. Remove the mushrooms and set aside.
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Melt the remaining tablespoon of butter in the skillet. Stir in the flour to form a paste (a roux).
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Add the remaining minced garlic, salt, and pepper to the roux and stir over medium heat for about one minute.
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Gradually whisk in the mushroom broth, about ½ cup at a time, allowing the liquid to incorporate before adding more. After all the broth is incorporated, add the white wine.
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At this point, add the pasta to the boiling water and cook according to package directions (fresh fettuccine usually takes 3–5 minutes).
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Simmer the sauce for about 5 minutes, until the broth and wine have reduced and the sauce thickens to a saucy consistency. If it becomes too thick, thin with a little water.
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Return the cooked mushrooms to the pan and stir in the parsley, grated cheese, and fresh thyme.
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Drain the pasta and add it to the skillet with the mushroom sauce. Toss to coat evenly.
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Serve immediately with an extra sprinkle of Pecorino Romano if desired.
Notes
Vegan option: omit the cheese and use olive oil in place of butter.