Mushroom Pasta
Mushroom Pasta is a pasta recipe ready in 30 min. It makes 4 servings, each 650 kcal with 22 g protein. Beginner level, 13 ingredients.
Recipe by @essen_paradies, adapted and measured by Cookpath.
- 30 mintotal
- Beginnerlevel
- 650kcal a serving
- 22 gprotein
What is Mushroom Pasta
Tagliatelle cooked in one pan with golden mushrooms, garlic, onion, white wine and vegetable stock, finished with mascarpone and parmesan.
- Pasta · Vegetarian
- Sautéing & stir-fry
- Boiling
How to make Mushroom Pasta
Tips from the cook
- Do not stir the mushrooms too early, so they brown and turn golden instead of releasing water.
- Use a wide, deep pan and stir often as the pasta cooks, so it does not stick.
- Add the mascarpone at the end, off the boil, so the sauce stays smooth.
- No white wine? A splash more stock with a little lemon juice works.
Step by step with timers, in your shopping list in one tap.
Goes well with
Sides from Cookpath that balance this dish, the same picks the app suggests.
Meal prep and storage
Keeps 2 days in the fridge, and reheats with a splash of water to loosen the sauce.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Mushroom Pasta substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Tagliatelle1 option
- Gluten-free pasta (corn/rice or corn-rice blend) 1:1 by weight; cook per packet, slightly al dente
Soups (goes soft fast) and long simmers.
Mushrooms3 options
- Zucchini (courgette), salted and drained 1:1 by weight
Soft and watery.
- Caramelised onions 1:1 by weight
Sweeter.
- Extra-firm tofu 1:1 by weight
Breaks down in long cooking.
Still contains soy.
Butter2 options
- Vegan/dairy-free butter block 1:1 by weight
Soft tub margarine fails in pastry and cheesecake base.
- Olive oil use about 3/4 as much by volume
Not for creaming or pastry; base goes oily.
Onion2 options
- Leek, white and light-green part 1:1 by volume
Still an allium; raw dishes.
- Fennel bulb, finely diced 1:1 by volume
Sweet aniseed note; raw dishes.
White wine1 option
- Stock + 1 tsp lemon juice or mild vinegar per 100 ml 1:1 by volume
Less complexity.
Still contains celery.
Vegetable stock2 options
- Celery-free vegetable stock (check label) 1:1 by volume
- Water + salt + pinch of herbs 1:1
Less depth.
Mascarpone2 options
- Full-fat cream cheese loosened with a splash of milk or cream 1:1 by weight
Slightly tangier.
Still contains dairy.
- Plant-based cream cheese (check label) 1:1
Many are nut- or soy-based; can split when boiled.
Still contains soy and tree nuts.
Parmesan2 options
- Vegetarian hard Italian-style cheese (made with microbial rennet) 1:1 by weight
Grana Padano contains egg lysozyme.
Still contains dairy.
- Nutritional yeast (fortified flakes) 1:1 by volume, add a pinch of salt
No melt; less sharp.
Chilli flakes2 options
- Leave out (optional heat, 1/4 tsp) leave out (optional heat only)
- Sweet paprika for colour same amount
No heat.
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