Easy Mushroom Pasta (No Cream)

This easy mushroom pasta no cream recipe is light, flavorful, and made with simple ingredients. A quick Italian pasta dish with mushrooms, garlic, and olive oil that comes together in under 15 minutes.

If you like this recipe, then you’ll love Creamy Garlic Pasta or my Creamy Saffron Pasta Sauce.

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Hi! I really can’t wait for you to try this one. It’s one of those pasta recipes I make when I want something cozy but still light, and honestly… you won’t miss the cream at all.

The mushrooms cook down with garlic and olive oil into this rich, almost silky sauce, and with a splash of pasta water, it all comes together beautifully. It reminds me a lot of how traditional Italian cooking works, simple ingredients, but done right.

Why You’ll Love This Recipe

• Light but still rich thanks to mushrooms and olive oil
• Ready in under 30 minutes perfect for busy weeknights
• Uses simple pantry ingredients you already have
• Naturally vegetarian and easy to make vegan
• A classic Italian style pasta without heavy cream sauces

Ingredients

• Pasta (rigatoni, tagliatelle, or spaghetti)
• Mushrooms (cremini or button)
• Extra virgin olive oil
• Unsalted butter, optional (but adds a creaminess you'll love!)
• Shallot (or any sort of onion)
• White wine (be sure to use one you actually drink, not a cooking wine)
• Pasta cooking water (reserved)
• Sea Salt
• Freshly ground black pepper
• Fresh sage or fresh parsley
• Grated Parmigiano Reggiano or Pecorino

Step by Step Instructions

Gather your ingredients.

Before starting the mushroom sauce: Bring a large pot of salted water to a boil and cook your pasta until al dente.

• Step 1: In a large pan, heat the olive oil over medium heat. Add the shallots and cook for about 30 seconds until fragrant.
• Step 2: Add the mushrooms and a pinch of salt and some freshly ground black pepper. Let them cook undisturbed for a few minutes so they brown properly, then stir. Cook for about 8–10 minutes until soft and golden.
• Step 3:  Add the wine or broth if you're not using wine (about 3-5 minutes). Stir to combine.
• Step 4: Add the fresh lemon juice.  Stir to combine.
• Step 5: Add the butter. Stir and combine. Drain the pasta, reserving more pasta water, and add it directly to the pan.
• Step 6: Add a splash of pasta water to the mushrooms and let it simmer. This creates a light, glossy sauce without cream (a very classic Italian technique ).
• Step 7: Toss everything together, adding more pasta water if needed until the sauce coats the pasta.
• Step 8: Finish with grated lemon rind, grated Parmigiano Reggiano (if using) fresh sage (or Italian parsley), black pepper. ENJOY!

📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!

Recipe Substitutions and Variations

• Add a splash of white wine when cooking the mushrooms for more depth
• Use garlic oil instead of fresh garlic for a milder flavor
• Add spinach or zucchini for extra vegetables
• Stir in a spoon of ricotta if you want it slightly creamy
• Add chili flakes for a little heat

Pro Tips

• Finish cooking the pasta in the pan for best texture
• Don’t overcrowd the mushrooms or they will steam instead of brown
• Use a white wine you like to drink. I never suggest to use cooking wine.
• Salt the pasta water well, it should taste like the sea
• Always reserve pasta water, it’s the key to a silky sauce

Freezing and Storing

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: I don’t recommend freezing this pasta once combined, but you can freeze the cooked mushroom mixture separately and then toss it with fresh pasta later.

FAQ'S

More Pasta Recipes to Try

• Italian Tuna Pasta
• Roasted Tomato Pasta
• Creamy Italian Sausage Rigatoni
• Creamy Saffron Pasta

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5 from 11 votes

Easy Mushroom Pasta (No Cream)

This easy mushroom pasta no cream recipe is light, flavorful, and made with simple ingredients. A quick Italian pasta dish with mushrooms, garlic, and olive oil that comes together in under 15 minutes.

Prep Time5 minutes mins

Cook Time12 minutes mins

Total Time17 minutes mins

Course: dinner, lunch

Cuisine: Italian

Keyword: quick and easy

Servings: 4 servings

Equipment

• 1 Cutting Board
• 1 Sharp Knife
• 1 Large Pot
• 1 Large Skillet
• 1 Collander

Ingredients

• 1 lb of pasta I used spaghetti but even penne or rigatoni is fine
• 2 Tablespoons extra-virgin olive oil
• 1 shallot chopped or small white, or red onion
• 10 oz baby Bella mushrooms sliced or white button
• 1 teaspoon sea salt or to taste
• 1 teaspoon freshly ground pepper or to taste
• ¼ cup dry white wine or you could use vegetable broth
• 2 Tablespoons unsalted butter
• 1 large lemon juice and rind
• 2 Tablespoons unsalted butter
• ½ cup pasta water reserved
• 1 large lemon juice and rind

Instructions

Cook the sauce

1. Heat olive oil in a large skillet over medium heat. Add shallots (or onion) and season with salt and pepper. Cook, stirring occasionally, until the shallots have become translucent and have totally softened, 5 to 8 minutes. Add in the mushrooms and stir for a minute (they'll cook very fast!).

Add liquids

1. Add the wine or broth if you're not using wine 9about 3-5 minutes). Stir to combine. Add the fresh lemon juice and the butter .
2. Stir to combine.

Add pasta water

1. Scoop out 1 cup of the starchy pasta water and add ½ cup of the water to the sauce.
2. Drain the pasta and combine: Drain the pasta well and immediately add the pasta to the pan with mushroom sauce. On medium heat, give it a nice stir to combine it all together. If it's too thick, loosen it with a little bit of the reserved pasta water and stir it all together. Add in some fresh sage (or Italian parsley)and stir to combine.

Add lemon rind and cheese

1. Grate on some lemon rind and some Parmigiano Reggiano (or pecorino).

Serve

1. Plate up your pasta and serve more grated Parmigiano, if you like. Enjoy!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• No cream needed: The combination of olive oil, butter, and starchy pasta water creates a naturally silky sauce that coats the pasta beautifully without heaviness.
• Don’t rush the mushrooms: Let them sit in the pan for a minute before stirring so they can develop a golden, slightly crispy edge. That’s where the flavor builds.
• Salt your pasta water well: It should taste like the sea. This is your only chance to season the pasta itself, and it makes a big difference.
• Reserve enough pasta water: Start with about 120 ml, then add more as needed. This helps emulsify the sauce and keeps everything glossy, not dry.
• Wine vs. broth: Dry white wine adds depth and slight acidity. If you use vegetable broth, go for a good-quality one so it doesn’t fall flat.
• Balance with lemon: Since I use also the lemon rind, I like to use organic lemon. Add the lemon juice at the end to keep it fresh and bright. Taste and adjust so it doesn’t overpower the mushrooms.
• Use real Parmigiano Reggiano: It melts better and gives a richer, nuttier flavor. Pre-grated cheese won’t give you the same result. I never use Parmesan cheese. 
• Herb swap: Fresh sage adds a cozy, earthy flavor. Parsley keeps it lighter and more classic. Both work, just depends on your mood.
• Serve immediately: This pasta is best right off the stove when the sauce is silky and the noodles are perfectly coated.
• Optional add-ins: You can add sautéed spinach, peas, or even a little crispy pancetta if you want to elevate it without complicating the recipe.

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