A classic Italian recipe, this creamy pasta with mushrooms is simple to make and delicious. It's good as the main entrée or a side dish. Fresh mushrooms are used in the recipe, although frozen mushrooms can also be used.
Perfect for a busy weeknight dinner. This recipe pairs perfectly with Garlic Bread and Caesar salad or Garden Salad. It serves about 6-8 people.
How to Make Creamy Pasta
Note: The full instructions are provided in the recipe card below.
Bring a large pot of water to a boil. Add one tablespoon of salt, drizzle a little bit of extra virgin olive oil and the pasta, and cook according to the directions on the package. Set aside 1-½ cups of the cooking water before draining the pasta.
Meanwhile, heat 2 tablespoons of extra olive oil in a large wide pot over high heat. Add the mushrooms, toss well, and saute for about 5 minutes over high heat, then turn down to medium heat as the mushrooms develop some color and the water evaporates. Remove the mushrooms from the pan.
Heat the remaining 2 tablespoons of olive oil. Add the onions to the pan and toss well. Saute another 10 minutes until the onions are golden brown. Add the garlic and cook for another minute.
Add the mushrooms to the pan and stir in the paprika, chicken bouillon, and ground black pepper. Reduce the heat to medium. Add the pasta, ¾ cup cooking water, sour cream, and vinegar to the mushroom-onion mixture.
Toss until the pasta is well coated and slightly saucy, gradually adding the remaining cooking water.
Add half the cilantro, green onion, and shredded Parmesan cheese to the pasta and toss; taste and season with salt and pepper, if necessary.
Divide among bowls and top with the remaining cilantro, green onion, and shredded Parmesan. Enjoy our Delicious Creamy Pasta with Mushrooms and Caramelized Onions. Enjoy!
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- Tuna Pasta Casserole
- Beef Braciole with Buttered Pasta
- Baked Pasta
- Creamy Fettucine
- Greek Spaghetti with Garlic Bread
- Baked Ziti
📖 Recipe
Easy Creamy Pasta
Tools
Ingredients
- 4 tablespoons extra-virgin olive oil
- 2 8- ounce containers of sliced mushrooms (white, cremini, or a mix)
- 1 large onion , halved and thinly sliced
- 4 garlic cloves , minced
- 1 tablespoon paprika
- ¼ teaspoon ground pepper
- 2 teaspoons knorr chicken-flavored bouillon
- 12 ounces whole-wheat spaghetti
- ⅓ cup full-fat sour cream
- 2 teaspoons red wine vinegar
- ½ cup fresh cilantro or Italian parsley , chopped
- ½ small bunch green onion , thinly sliced
- ½ cup fresh shredded Parmesan
Instructions
- Bring a large pot of water to a boil. Add one tablespoon of salt, drizzle a little bit of extra virgin olive oil and the pasta and cook according to the directions on the package. Set aside 1-½ cups of the pasta cooking water before you drain the pasta.
- Meanwhile, heat 2 tablespoons of extra olive oil in a large wide pot over high heat. Add the mushrooms, toss well and saute for about 5 minutes over high heat, then turn down to medium heat as the mushrooms begin to develop some color and the water from them evaporates. Remove the mushrooms from the pan. Heat the remaining 2 tablespoons of olive oil. Add the onions to the pan and toss well. Saute another 10 minutes until the onions are golden brown. Add the garlic and cook for another minute.
- Add the mushrooms to the pan and stir in the paprika, chicken bouillon, and ground black pepper. Reduce the heat to medium. Add the pasta, ¾ cup cooking water, sour cream, and vinegar to the mushroom-onion mixture. Toss until the pasta is well coated and slightly saucy, gradually adding the remaining cooking water as needed.
- Add about half each of the cilantro, green onion, and shredded Parmesan cheese to the pasta and toss; taste and season with salt and pepper, if necessary. Divide among bowls and top with the remaining cilantro, green onion, and shredded Parmesan. Enjoy our Delicious Creamy Pasta with Mushrooms and Caramelized Onions. Enjoy!
Notes
- To store: Allow any leftovers to cool completely before transferring them to an airtight container. Place the container in the refrigerator for 3-4 days.
- To reheat: Warm it on the stovetop or use a microwave when reheating. If using the stovetop, add a splash of water or broth to a pan and gently heat the pasta over medium heat, stirring occasionally until heated.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
