A creamy mushroom pasta sauce that is super simple and quick to make.
This easy mushroom pasta sauce tastes great with angel hair pasta or fettucini. It pairs well with tender grilled chicken breast, shrimp, or steak and comes together in a matter of minutes.
Craving Italian Restaurant Pasta? Then you must try this recipe!
If there is one recipe of mine you make, be sure it’s this! Okay okay and a few others, but I must say this is a favorite.
- Ingredients
- Instructions
- Pair it with…
- Substitutions
- How to make vegan mushroom pasta
- Variations
- Top Tips
- FAQ
- 📖 Recipe
- How this Creamy Mushroom Pasta recipe came about
- 💬 Community
Ingredients
- pasta - try angel hair or fettucini
- heavy whipping cream - substitute with milk or a vegan cream instead
- bouillon powder or cubes - this ingredient is preferred over broth/stock
- garlic
- fresh mushrooms - give cremini, bella, or white button mushrooms a try
- parmesan cheese - for a topping and to add in the sauce for extra flavor
- butter
- salt - quantity depends on the type of bouillon cubes used
- cooking oil - optional
- extra virgin olive oil - as a topping
Instructions
Start by cooking the pasta per packaged directions or to your texture liking.
While the pasta cooks, in a small saucepan heat some butter and cook the mushrooms and garlic until translucent. Add a dash of water if needed.
Add the bouillon to the pan and mix it well. If using bouillon, you can break it up before adding or smash it after adding cream.
Gently pour in the cream and simmer until it reaches a boil. Turn off the heat and add black pepper and shredded parmesan cheese.
Mix the sauce until creamy and thick. Then, combine the pasta with the creamy mushroom sauce.
Add extra parmesan cheese on top as well as red chili flakes and serve.
Pair it with…
- A glass of full-bodied red wine such as zinfandel, cabernet, or merlot.
- Seared steak or chicken
- Brussels Sprouts
- Salad with Buttermilk Ranch Dressing
Substitutions
Cream- Can substitute with milk or vegan cream, but try to let the sauce thicken for creamy pasta.
Pasta - Try this recipe with al-dente zucchini or yellow squash noodles.
Mushrooms - Substitute with your favorite vegetable or protein.
Bouillon - Use a vegetable stock paste (better than bouillon), or use vegetable stock for a less potent taste.
How to make vegan mushroom pasta
Using the same mushroom pastarecipe, replace the cream with vegan cream of choice. Be sure to use ingredients that match your dietary restrictions.
Variations
Vegan - use a vegan cream of choice instead of cream or milk.
Gluten-Free - mushroom pasta can be made gluten-free with zucchini noodles or squash noodles. My favorite substitute includes brown rice fettucini.
this dish was made with red lentil pasta
Top Tips
- Make extra mushroom sauce! It’s perfect for dipping bread or just to have in the pasta
- Slice the mushrooms very thin.
- Add a pinch of thyme during the cooking process.
- Mix in chopped spinach for extra vegetables
- Bouillon cubes will give you a thicker sauce with condensed flavors versus broth.
- Pair this recipe with ribeye steak. It’s my family’s favorite combo!
Love Easy Pasta Recipes? Be sure to check out my simple macaroni and cheese recipe here.
A concentrated flavor that includes dried vegetables, spices, herbs, and/or meat.
If you can not find Bouillon cubes, you can also use bouillon powder/seasoning or Better Than Bouillon which is a concentrated flavor in a liquid paste.
You sure can! Use a vegetarian version of bouillon and substitute cream/milk for vegan milk. It will taste great either way!
I highly recommend angel hair pasta for this creamy mushroom pasta recipe or fettucini to mimic fettucini mushroom alfredo. The thin pasta goes well with this sauce.
More fan favorite pasta recipes…
- Creamy Tahini Pasta
- Easy Pasta Sauce for Butternut Squash Ravioli
- Pasta with Broccoli and Garlic Parmesan Sauce
- The Best Spaghetti and Meatball Marinara Recipe
📖 Recipe
Creamy Mushroom Pasta
Ingredients1x2x3x
- ▢ 16 oz package of pasta (angel hair preferred or fettucini)
- ▢ 1 cup heavy whipping cream (or milk)
- ▢ 2 bouillon cubes (add extra for more flavor)
- ▢ 6-8 cloves minced, garlic
- ▢ 8 count thinly sliced, fresh mushrooms (cremini, bella, or white button)
- ▢ ½ cup grated, parmesan cheese (+ more as a topping)
- ▢ 4 tablespoon butter
- ▢ salt (quantity depends on the type of bouillon cubes used)
- ▢ cooking oil (optional)
- ▢ extra virgin olive oil (as a topping)
Instructions
- Cook the pasta and reserve about 8 oz of the pasta water and set it aside. The water can be used later, just incase you want a thinner pasta sauce.
- In a large skillet heat the butter and some cooking oil (optional) and cook the mushrooms until soft.
- Move the mushrooms over to one side of the pan and now cook the garlic on the other side of the pan. Feel free to add some oil to the garlic if it begins to stick to the pan.
- Once the garlic cooks out the raw flavor, then add the bouillon cubes and heavy whipping cream/milk.
- Let the mixture boil for a few minutes or until the bouillon have completely dissolved. You may need to mix and press firmly on the cube to speed up the cooking process.
- TIP: I don’t presoak the bouillon cubes before cooking. The time it takes for them to dissolve seems to be perfect timing for the heavy whipping cream to thicken as well.
- Once the cubes have dissolved and the sauce has thickened, add some fresh ground pepper and grated parmesan cheese.
- Quickly mix and add the pasta.
- Keeping the heat on medium-high, toss the pasta with the sauce really well. At this point, you can add some reserved pasta water if you would like the sauce to be thinner.
- Taste and add salt accordingly.
- Serve with an additional serving of grated parmesan cheese on top and a drizzle of your favorite extra virgin olive oil.
- ENJOY!
Video
Notes
Nutrition
How this Creamy Mushroom Pasta recipe came about
My husband loves to eat steak. I would call him a steak connoisseur if I could. I, on the other hand, can not eat much steak. For that reason, I decided to make a pasta dish that would complement steak and be eaten on its own. That is when this creamy mushroom pasta recipe was born.
Creamy Mushroom Pasta
Ingredients
- 16 oz package of pasta (angel hair preferred or fettucini)
- 1 cup heavy whipping cream (or milk)
- 2 bouillon cubes (add extra for more flavor)
- 6-8 cloves minced, garlic
- 8 count thinly sliced, fresh mushrooms (cremini, bella, or white button)
- ½ cup grated, parmesan cheese (+ more as a topping)
- 4 tablespoon butter
- salt (quantity depends on the type of bouillon cubes used)
- cooking oil (optional)
- extra virgin olive oil (as a topping)
Instructions
- Cook the pasta and reserve about 8 oz of the pasta water and set it aside. The water can be used later, just incase you want a thinner pasta sauce.
- In a large skillet heat the butter and some cooking oil (optional) and cook the mushrooms until soft.
- Move the mushrooms over to one side of the pan and now cook the garlic on the other side of the pan. Feel free to add some oil to the garlic if it begins to stick to the pan.
- Once the garlic cooks out the raw flavor, then add the bouillon cubes and heavy whipping cream/milk.
- Let the mixture boil for a few minutes or until the bouillon have completely dissolved. You may need to mix and press firmly on the cube to speed up the cooking process.
- TIP: I don’t presoak the bouillon cubes before cooking. The time it takes for them to dissolve seems to be perfect timing for the heavy whipping cream to thicken as well.
- Once the cubes have dissolved and the sauce has thickened, add some fresh ground pepper and grated parmesan cheese.
- Quickly mix and add the pasta.
- Keeping the heat on medium-high, toss the pasta with the sauce really well. At this point, you can add some reserved pasta water if you would like the sauce to be thinner.
- Taste and add salt accordingly.
- Serve with an additional serving of grated parmesan cheese on top and a drizzle of your favorite extra virgin olive oil.
- ENJOY!
Video
Notes
Nutrition
Recipe Courtesy of The Curry Mommy
Hariyali Jeera Chicken - a quick 10 minute Indian rotisserie chicken recipe
If you love easy recipes, then you’ve come to the right place. This Indian-inspired rotisserie chicken recipe is easy, delicious, and healthy! Pair it with quinoa, white rice , or wrap it inside of a tortilla.
My Dad gets credit for this Indian chicken recipe! In the early 1970’s, he was an immigrant who smelled rotisserie chicken at grocery stores and decided to make something with it. It pairs well with potato salad , vegan coleslaw , or basmati rice.
- Ingredients
- Substitutions
- Instructions
- Pair it with…
- Expert Tips
- Recipe FAQ
- Homemade Copycat Trader Joe’s Zhoug Sauce
- Top 10 chicken recipes I think you need to know about
- 📖 Recipe
- 💬 Community
Ingredients
- Trader Joe’s Zhoug Sauce - A recipe to substitute this has been added below in the recipe card.
- pulled rotisserie chicken - Pre-cooked chicken is recommended for this recipe. However, if you do not have any on hand then you can use your favorite kind of chicken with no skin.
- cumin seeds - I recommend using whole cumin seeds and grinding them yourself for this cumin chicken recipe.
- turmeric powder - Feel free to use fresh grated turmeric instead for more flavor
See the recipe card for additional ingredients and quantities
Substitutions
- Chicken - substitute roasted cauliflower or paneer
- Zhoug Sauce - make a homemade version using ginger, garlic, salt, lemon juice, cilantro, and chili peppers.
Instructions
Make a homemade zhoug sauce or purchase at Trader Joe’s. Grind whole cumin seeds in a coffee grinder. Set it aside
Cook the zhoug sauce and cumin seeds in hot oil for about a minute.
Add in the turmeric powder, extra spice, salt, and the cooked rotisserie chicken.
Cook until heated through and enjoy with your choice of salad mix, rice, quinoa, or as a wrap.
Advice: Add water if you prefer the consistency of a gravy chicken that pairs well with naan.
Pair it with…
- white rice
- brown rice
- quinoa (flavored or unflavored)
- quick Instant Pot masala rice
- salad
- condiments: papad, onion salad, and fresh lemon
- raita
Expert Tips
- Add the least amount of water necessary to keep the chicken dry. It pairs well inside of tacos, burritos, and khati rolls.
- I recommend using a rotisserie chicken or pre-cooked chicken.
- Add vegetables such as bell peppers, zucchini, squash, onions, etc
Hariyali simply means green. In which case, a Hariyali Chicken Recipe would mean Green Chicken Recipe.
A seed used in various different cuisines that generally ranges from the Middle East to India, but has been adapted by all cuisines throughout the years.
Yes, they sell cumin powder but they do not sell cumin seeds which is what is needed for this recipe.
Homemade Copycat Trader Joe’s Zhoug Sauce
- 1 bunch of fresh cilantro
- 3 serrano chili peppers
- 7 cloves garlic
- 1 tablespoon ginger
- 5 tablespoon oil
- salt
- fresh lemon/lime juice
- 3-4 curry leaves (optional)
- red chili flakes (optional)
- ⅛ teaspoon cardamom powder (optional)
Blend all of the ingredients together
Make it a Wrap
A fan favorite! The recipe uses leftover/meal prepped Indian rotisserie jeera chicken as a stuffing in addition to these ingredients…
- warm tortilla (try siete for healthier version)
- hariyali jeera chicken
- crushed roasted papad
- onion raita
- lettuce
- garlic chutney
- raita
Other chicken recipes you might enjoy
- Chinese Salt and Pepper Chicken
- Chicken Keema Tacos
- Desi Gravy Chicken Recipe - Tapelu Chicken
- Air Fried Frozen Chicken Nuggets
Top 10 chicken recipes I think you need to know about
- Butter Chicken
- Jeera Chicken
- Chicken Kheema
- Bell Pepper Chicken Curry
- Chicken Curry
- Dhaba Chicken Curry
- Chicken Kebabs
- Tandoori Chicken
- Chicken Tikka Masala (Clean Eating)
- Chicken Shakshuka
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider leaving a comment as well. I would greatly appreciate it!
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📖 Recipe
10 Minute Hariyali Jeera Chicken
Ingredients1x2x3x
- ▢ 8 oz Trader Joe’s zhoug sauce (or recipe above)
- ▢ 1 rotisserie chicken, deboned and skinned and chopped to desired size
- ▢ ¼ cup grinded jeera/cumin seeds (powder not recommended)
- ▢ ½ cup water (more or less depending on your consistency preference)
- ▢ pinch turmeric (optional)
- ▢ 1 tablespoon dry coriander powder (optional)
- ▢ red chili powder (optional for extra spice)
- ▢ oil
- ▢ salt
- ▢ lemon wedge (garnishment)
- ▢ cilantro (garnishment)
Instructions
- Heat a pan with a generous amount of oil.
- Add the jeera seeds and zhoug sauce to the pan.
- Cook until the raw flavor is out. Takes about 30 seconds to a minute with constant stirring.
- Add the chopped chicken, turmeric powder, coriander powder, red chili powder, salt, and water.
- Mix well and heat through.
- Serve with a lemon wedge and onion salad.
- ENJOY! <3
