Name: Simple Mushroom Pasta without Cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8.82 ounces dried pasta (pappardelle, tagliatelle, linguine); 1 pound mushrooms; 1 garlic clove (crushed); 1 cup water (cold, you can use pasta water); 1⅓ tablespoons all-purpose/plain flour; 3 tablespoons cream cheese; 1 teaspoon soy sauce; ¼ teaspoon fine sea salt and onion granules (each, plus pepper to taste); 1 tablespoon olive oil

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This mushroom pasta without cream is a delicious, healthy and simple vegetarian meal idea. Despite being low in fat and calories it is still rich and creamy. Ready in as little as 20 minutes!

Top down view of mushroom pasta without cream in shallow pan.

This mushroom pasta without cream is a cosy vegetarian meal that's packed with mushrooms cooked in a light, creamy sauce. Instead of traditional heavy cream/double cream I used a combination of water, flour and a moderate amount of cream cheese, which reduced the calories but still produced delicious flavour!

Making mushroom pasta with no cream involves browning the mushrooms then adding pasta water and a little flour to thicken the sauce. Then simply stir some cream cheese into the sauce and serve with your favourite pasta!

Mushroom pasta without cream: ingredients and substitutions

Mushrooms:

Use ordinary white or chestnut mushrooms as well as button mushrooms.

Pasta:

I used pappardelle pasta, but tagliatelle or linguine are also suitable. Good alternatives include fusilli and penne. Reserve pasta water to make the sauce (or just use cold water).

Cream cheese:

You can also use sour cream (see mushroom sauce with sour cream) or fromage frais/fromage blanc (this ingredient is almost fat free and will produce a slightly less creamy sauce). Ricotta cheese, naturally low in fat, can also be used instead (see creamy pasta with broccoli). You can also use creme fraiche (a lot more calorific than the other dairy alternatives).

Garlic: add towards the end of cooking for a more intense flavour (see Instructions).
Water: use either pasta water (cooled) or cold water. Alternatively use vegetable stock and omit the salt.
Flour: thickens the sauce.
Soy sauce: adds richness of flavour.
Olive oil.

Ingredients for making mushroom pasta without cream in individual dishes. — Mushroom pasta without cream ingredients.

How to prepare the mushrooms

Clean the mushrooms by wiping them gently with a paper towel to remove any grit or soil. Do NOT rinse the mushrooms. For this healthy mushroom pasta I recommend cutting the mushrooms into approx. 3 mm thick slices and chopping some of the larger ones into smaller pieces. If using baby button mushrooms either cut them in half or into 3 slices each.

TIP: When shopping for mushrooms make sure they are firm and do not have blemishes or yellow, soft patches (which could be a sign of mould).

Step-by-step recipe instructions

1.Boil pasta: Boil the pasta in salted water (optionally with a bay leaf for more flavour) a little al dente (firm) so it doesn't get soggy when you combine it with the sauce. Reserve the pasta water.

2. Brown mushrooms: In a large non-stick pan heat 1 tablespoon of oil, add the mushrooms and cook over a fairly high heat for about 6-8 minutes until the moisture has evaporated and the mushrooms start browning, stirring occasionally. Towards the end of cooking stir in the crushed garlic, salt, pepper, onion granules and soy sauce.

Top down view of sliced and chopped mushroom in large pan.

Chopped, lightly browned mushrooms in large pan.

3. Add flour: Add the flour and stir until no longer visible. Pour in the water (you can use pasta water) and cook for a minute stirring until the sauce thickens.

Chopped mushrooms in sauce with black spatula in pan.

4. Add cream cheese: Remove from the heat and stir in the cream cheese. Adjust the seasoning if required.

Mushrooms in creamy sauce for pasta in pan with spoon.

4. Add pasta: Combine the mushroom sauce with the pasta and serve.

TIP: If the pasta has cooled heat it in the microwave (or place in a strainer and pour hot water over it) before combining with the sauce.

Close-up view of pasta with mushroom sauce in pan.

Serving suggestions

This no cream mushroom pasta is delicious as it is but you can also serve it with the following:

sprinkle of dried thyme or Italian herbs
grated (vegetarian) parmesan or gruyere (which is exceptionally delicious with mushroom dishes including chicken mushroom casserole)
freshly chopped parsley for garnish

Top tips

Frying the mushrooms over a high heat until lightly browned really brings out their flavour (I also used this method in creamy mushroom soup and mushroom sour cream sauce). The mushrooms will initially release lots of moisture but it is important to continue cooking them until the water evaporates and the mushrooms start browning.
Cook the pasta a little al dente (firm) so it doesn't become soggy once you combine it with the mushroom sauce.
I often like to cook pasta with a bay leaf. It’s an easy trick to add more flavour to a dish, especially one with few ingredients in it.
This mushroom pasta without cream is best served immediately.
Not suitable for freezing.

Make ahead

You can boil the pasta as well as prepare the sauce ahead and once cooled cover and refrigerate overnight. Reheat both in the microwave before serving.

I do not recommend assembling this dish ahead as the pasta will absorb the mushroom sauce and become soggy.

More healthy creamy pasta dishes to try next

See also these other easy vegetarian dinners including pasta meals.

Recipe

Simple Mushroom Pasta without Cream

This mushroom pasta without cream is a delicious, healthy and simple vegetarian meal idea. Despite being low in fat and calories it is still rich and creamy. Ready in as little as 20 minutes!

4.86 from 7 votes

Print Pin Rate

Course: Dinner

Cuisine: vegetarian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 296kcal

Author: Monika Dabrowski

Ingredients

▢ 8.82 ounces (250 g) dried pasta pappardelle, tagliatelle, linguine
▢ 1 pound (450 g) mushrooms
▢ 1 garlic clove crushed
▢ 1 cup (240 ml) water cold, you can use pasta water
▢ 1⅓ tablespoons all-purpose/plain flour
▢ 3 tablespoons cream cheese
▢ 1 teaspoon soy sauce
▢ ¼ teaspoon fine sea salt and onion granules each, plus pepper to taste
▢ 1 tablespoon olive oil

Instructions

Boil pasta: Boil the pasta in salted water (optionally with a bay leaf for more flavour) a little al dente (firm) so it doesn't get soggy when you combine it with the sauce. Reserve the pasta water.
Brown mushrooms: In a large non-stick pan heat the oil, add the mushrooms and cook over a fairly high heat for about 6-8 minutes until the moisture has evaporated and the mushrooms start browning, stirring occasionally. Towards the end of cooking stir in the crushed garlic, salt, pepper, onion granules and soy sauce.
Add flour: Add the flour and stir until no longer visible. Pour in the water (you can use pasta water once cooled) and cook for a minute stirring until the sauce thickens.
Add cream cheese: Remove from the heat and stir in the cream cheese. Adjust the seasoning if required.
Add pasta: Combine the mushroom sauce with the pasta and serve.
TIP: If the pasta has cooled heat it in the microwave (or place in a strainer and pour hot water over it) before combining with the sauce.

Notes

Avoid rinsing the mushrooms - it's best to clean them just by wiping them gently with a paper towel.
Frying the mushrooms over a high heat until lightly browned really brings out their flavour. The mushrooms will initially release lots of moisture but continue frying until the water evaporates and the mushrooms start browning.
Use either regular mushrooms, baby button or chestnut mushrooms.
I often like to cook pasta with a bay leaf. It’s an easy trick to add more flavour to a dish, especially one with few ingredients in it.
Cook the pasta a little al dente (firm) so it doesn't become soggy once you combine it with the mushroom sauce.
Best served immediately.
Not suitable for freezing.

Nutrition

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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If you make this healthy pasta with mushroom sauce I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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