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4.67 from 3 votes

Mushroom Pasta

A vegetarian pasta dish with a silky smooth, rich mushroom sauce.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Pasta, Vegan, Vegetarian
Servings: 3 servings
Author: Basil and Bubbly


  • 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 like oyster, cremini, white button, etc
  • 1 Tablespoon of Flour
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 1 ½ teaspoons Fresh Thyme Leaves
  • 2 cups Mushroom Broth chicken broth will do in a pinch, or vegetable broth if you want to keep it vegetarian
  • ½ cup Dry White Wine like Pinot Grigio or Sauvignon Blanc
  • 2 Tablespoons Parsley
  • ¼ cup grated Pecorino Romano cheese plus more for topping ( optional )


  • Start a large pot of water boiling for the pasta.
  • In a large skillet, melt 1 tablespoon of the butter over medium heat. Add roughly two cloves of minced garlic to the pan, along with the mushrooms. Cook for approximately 5 minutes, stirring occasionally, or until the largest pieces of mushrooms are soft. Remove the mushrooms from the pan and set aside.
  • Melt the other tablespoon of butter in the pan. Add the flour and stir to make a paste.
  • Continuing to stir the butter/flour paste ( roux! ), add the remaining minced garlic, salt, and pepper. Stir over medium heat for one minute.
  • Slowly stir in the mushroom broth, ½ a cup at a time. Make sure all of the broth is absorbed into the roux before adding the next ½ cup of broth. Add the wine after all of the broth has been added.
  • (You should multitask here -- now's a good time to add the pasta to the boiling water, and cook according to package directions. My guess is 3 - 5 minutes. )
  • Cook the sauce in the skillet for 5 minutes, until the broth and wine have reduced by ¼. This isn't a science, so don't take out the measuring stick. Just make sure that the sauce has reduced enough to have a thicker, sauce-like consistency instead of a watery consistency. If it gets too thick, you can add some water to the pan to thin it back out!
  • Add the cooked mushrooms, parsley, cheese, and fresh thyme to the pan. Stir to combine.
  • Drain the pasta, and add to the pan with the mushroom sauce. Toss to coat.
  • Serve with a sprinkle of Pecorino Romano cheese on top.


Parmesan Cheese may be substituted for Pecorino Romano Cheese.
Vegan Option:
Omit the cheese entirely.
Substitute the butter for olive oil.