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.
Servings: 4 servings
Equipment
- 1 Sharp Knife
- 1 Large Skillet
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
- 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
- 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 .
- Stir to combine.
Add pasta water
- Scoop out 1 cup of the starchy pasta water and add ½ cup of the water to the sauce.
- 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
- Grate on some lemon rind and some Parmigiano Reggiano (or pecorino).
Serve
- 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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