Creamy Mushroom Pasta with Vegetables
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Need dinner on the table in 20 minutes? This Creamy Mushroom Pasta with Vegetables will do the trick! Combine a luxurious béchamel sauce with sautéed mushrooms, this pasta is incredibly easy to prepare! It’s a perfect vegetarian dinner any mushroom and white sauce pasta lover!
Creamy Mushroom Pasta with Vegetables
When you think of mushrooms what adjective comes to your mind? For me it’s delicious creaminess!
Oh my, I’m on a roll here with the mushroom recipes! I hope you’re enjoying them! We have Cheesy Sautéed Mushrooms on Toast, Creamy Breakfast Mushroom Omelette, and now this Creamy Mushroom Pasta with Vegetables! By the way, up next I’ve actually got Mushroom Matar, an Indian mushrooms and peas curry! So you won’t want to miss that! Be sure to subscribe to my newsletter so you don’t miss this recipe and more exciting recipes to come! Partly the case for there being so many mushrooms is that I’m always left with extras, so I just need to keep making more mushroom dishes! It’s a vicious cycle, kind of like what’s going on with beef broth when I make poutine! At the time of writing this, yes, that’s still in the works too! But I hope it will be well worth the wait and all the experimentation!
With that being said, yes, mushrooms add so much creaminess to any dish! I just love some nice sautéed mushrooms with onions and cheese! Mushrooms are awesome in vegetarian dishes because I find that they add so much body! Now add the fragrance of garlic and YUM! I can’t resist the wonderful aroma and flavour!
Let me tell you a little bit of history behind this dish. This is the first white sauce pasta I’ve ever had at home. My family didn’t eat much pasta at home because it was seen as “fast food” or very fancy from Italian restaurants. I think this was actually the only pasta dish my mom ever made. This was also the first white sauce pasta dish I made when I moved to Canada, and it was a go-to for me when I needed a quick dinner. Actually, I don’t think until over a year after settling in Canada I actually made other pasta dishes - yep, this was the one!
This pasta dish uses minimal ingredients. We’re infusing a classic béchamel sauce with our sautéed mushrooms and veggies. Yes, this creamy mushroom pasta actually has NO CREAM! Our béchamel sauce is nice and creamy as it is, but to get this pasta ultra creamy, what we’ll be doing is adding in some mozzarella cheese! And that’s all you need for a wonderfully exquisite dinner!
All you need is 20 minutes! So let’s get to it!
Ingredients for Creamy mushroom pasta
We’ll be making our sauce before the pasta. Check out How to Make Amazing Béchamel Sauce if you want more details on this classic sauce! It’s so versatile and can be used in other white sauce dishes such as the Ultimate Creamy Mac and Cheese, and other mac and cheese varieties such as Ultimate Butter Chicken Mac and Cheese or Creamy Lobster Mac and Cheese with Chili Garlic Butter!
For the Béchamel sauce
Butter. Used to sauté the flour.
All purpose flour. With butter and cold milk, they create the rue.
Cold milk. Cold milk is crucial to get a perfectly smooth sauce! Cold milk will help ensure that there are no lumps in your sauce.
Ground nutmeg. Optional, but adds a wonderful nuttiness to our sauce. A little bit of freshly ground nutmeg goes a long way! For me it’s an essential ingredient!
Salt and pepper. To taste.
For the pasta
Oil or butter. Used to sauté our veggies.
Mushrooms. You can use your favourite mushroom! Here I’m using white button mushrooms because that’s what I had on hand. I’ve also used cremini or brown mushrooms and those work well too! Use whatever, the results will be similar. Go experiment what works best for you!
Carrots. Cut into strips.
Garlic: Finely chopped. This will add lots of flavour to our veggies and mushrooms.
Onions. Thinly sliced. I like these strips of onions because they add tremendous flavour and that seeps into the awesome white sauce!
Mozzarella. Used to thicken the sauce and make it nice and gooey!
Parmesan. For garnish.
Pasta shape. I’m using penne rigate here because that’s just what I’ve always used. Personally, I can’t imagine this dish with another pasta shape! BUT if you don’t have penne rigate on hand, the penne lisce will work just fine, or you can use rigatoni or ziti. I would recommend any large tube-shaped pasta so you get all that nice creamy sauce and the veggies meld together into your pasta!
How to Make Creamy Mushroom Pasta with Vegetables
For the Béchamel Sauce
Heat a pan on medium heat and add butter. Once the butter melts, mix in the flour and whisk for 2-3 mins until the rawness of the flour is cooked out. The rue will begin to smell nutty, which is a good indicator
Pour in your milk, little bit at a time while whisking to work out any lumps. Once all your milk is mixed in, wait until your sauce starts to come up to a simmer.
As soon as the sauce comes to a simmer, it will begin to thicken. Once the béchamel is thick enough to evenly coat the back of a spoon, season with nutmeg, salt and pepper.
For the Pasta
Bring water up to a boil and season with salt once boiling. Add pasta and cook until al dente.
Reserve about 1/2 cup of pasta water to adjust consistency of sauce as required.
In the meanwhile, heat up a pan on medium heat and add butter/olive oil.
Once the oil is hot, add onions and carrots with a pinch of salt and saute until the veggies start to soften.
Add mushrooms, mix well and cook until mushrooms have lost most of their water content, reduced by about half in volume.
Season to taste and add salt and pepper as needed. Set veggies mixture aside and heat up the bechamel sauce.
Add pasta and veggies to the sauce and mix well. Simmer for 1-2 minutes and add the mozzarella.
Turn off the heat and mix well. Serve hot with parmesan cheese, fresh pepper a side of garlic bread.
Tips for Making an Excellent Creamy Mushroom PastA
When making the béchamel sauce, use COLD milk to ensure you have a smooth sauce
Cook the carrots with the onions so that your carrots soften up. In my opinion, there’s nothing worse than having crunchy hard carrots in a hot dish!
To adjust the consistency of the pasta sauce, use the reserved pasta water for additional flavour
If you’re using mozzarella cheese, turn off the heat after adding the cheese so that the mixture stays gooey and you get nice cheesy pulls!
Serving Suggestions
This pasta is quite incredible on its own, but if you want to enjoy this dish with a side then by all means go for it! For a lighter side, you may like a simple salad of arugula and cherry tomatoes.
However, if you want this meal to feel like a feast, then go have some garlic bread! I quickly whipped up some garlic bread by heating a small piece of Portuguese bun onto my tawa with butter, minced garlic, and a dash of oregano. Of course add some cheese on top if you want cheesy garlic bread! That took two minutes and was delicious! I like having garlic bread with my pasta to scoop up all the yummy leftover sauce when the pasta is finished!
Watch How to Make Creamy Mushroom Pasta with Vegetables Here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
Creamy Mushroom Pasta with Veggies
Ingredients
- 1 x Béchamel Sauce
- 1 Tbsp olive oil/butter
- 12 button mushrooms, sliced
- 1/2 onion, thinly sliced
- 2 dozen baby carrots, quartered
- 2 garlic cloves, finely chopped
- 1/2 Cup mozzarella cheese, shredded
- parmesan to taste
- 8 oz Penne/Rigatoni
- 1 1/2 Tbsp butter
- 1 1/2 Tbsp all purpose flour
- 1 1/2 Cup cold milk
- 1/4 tsp ground nutmeg (optional)
- salt and pepper to taste
Instructions
- Heat a pan on medium heat and add butter. Once the butter melts, mix in the flour and whisk for 2-3 mins until the rawness of the flour is cooked out. The rue will begin to smell nutty, which is a good indicator
- Pour in your milk, little bit at a time while whisking to work out any lumps. Once all your milk is mixed in, wait until your sauce starts to come up to a simmer.
- As soon as the sauce comes to a simmer, it will begin to thicken. Once the béchamel is thick enough to evenly coat the back of a spoon, season with nutmeg, salt and pepper.
- Bring water up to a boil and season with salt once boiling. Add pasta and cook until al dente.
- Reserve about 1/2 cup of pasta water to adjust consistency of sauce as required.
- In the meanwhile, heat up a pan on medium heat and add butter/olive oil.
- Once the oil is hot, add onions and carrots with a pinch of salt and saute until the veggies start to soften.
- Add mushrooms, mix well and cook until mushrooms have lost most of their water content, reduced by about half in volume.
- Season to taste and add salt and pepper as needed. Set veggies mixture aside and heat up the bechamel sauce.
- Add pasta and veggies to the sauce and mix well. Simmer for 1-2 minutes and add the mozzarella.
- Turn off the heat and mix well. Serve hot with parmesan cheese, fresh pepper a side of garlic bread.
Nutrition Facts
Calories
522.73Fat (grams)
20.81Sat. Fat (grams)
12.13Carbs (grams)
61.66Fiber (grams)
6.01Net carbs
55.65Sugar (grams)
6.66Protein (grams)
23.31Sodium (milligrams)
580.49Cholesterol (grams)
61.52Nutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
