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    Home » Recipes » Easy Meals

    Healthy Easy Mushroom Pasta

    November 4, 2018 By Monika Last Updated April 8, 2021 16 Comments

    Jump to Recipe
    Partial side view of tagliatelle pasta with mushrooms in large pan, with raw pasta nests in background.

    This easy, healthy mushroom pasta recipe comes together in a matter of minutes! It is made using naturally low in fat fromage frais (fromage blanc), which thickens the sauce and adds lots of delicious tanginess to it.

    Side view of tagliatelle pasta with chunky mushroom sauce and 2 forks in large skillet, with raw pasta nests on wooden board in background.

    This healthy mushroom pasta takes minutes to prepare and you’ll have a delicious vegetarian meal, made from scratch ready in about 15 minutes!  Quick, delicious and nutritious, too!

    Healthy mushroom pasta ingredients

    The sauce for this mushroom pasta contains only 4 ingredients!  So it’s very simple and also easy to make.

    In addition to mushrooms and pasta this minimalist recipe contains a handful of pantry ingredients including a little oil for frying the mushrooms, cornstarch to thicken the sauce, and fromage frais (fromage blanc) for creaminess and a bit of tangy flavour.  I made the sauce using pasta water so nothing gets wasted. Season to taste and enjoy!

    What mushrooms to use

    As this is a quick and easy mushroom pasta recipe I recommend using common varieties such as regular closed cup mushroom, baby button or chestnut mushrooms.  Or use a combination.

    If possible avoiding rinsing the mushrooms - it's best to clean them just by wiping them gently with a paper towel.

    Mushroom pasta ingredients in individual dishes.

    How to make mushroom pasta healthy

    When it comes to creating quick healthy sauces (that aren’t tomato based) I love to use fromage frais.  This product is NOT the same as the more popular crème fraiche or sour cream.

    Fromage frais is an ideal ingredient to use in sauces as it adds flavour while also being a great natural thickener. It has a very low fat content (6-8 g per 100g of the product), in comparison to crème fraiche, which can have as much as 45g fat (per 100 g of the product)!  Both ingredients have a similar tangy flavour.

    Step-by-step recipe instructions

    When you've cooked the pasta make the sauce (reserve at least ½ cup of pasta water).

    1. Fry the mushrooms in a little oil on a high heat for about 5-6 minutes until browned, stirring occasionally.

    Chopped mushrooms in large frying pan with black spatula to the right.

    2. Add the flour and stir to combine.  Pour in ½ a cup of the pasta water (it shouldn't be boiling hot) and stir until well combined and the sauce thickens and starts bubbling up. This should take seconds.  Remove from the heat and add the fromage frais.

    Chopped mushrooms with sauce and dollop of fromage frais in large pan.

    3. Stir in the fromage frais thoroughly to create a smooth sauce. Season to taste.

    Chopped mushrooms in creamy sauce inside large pan with red spatula.

    4. Combine with the pasta, heat up again if necessary and serve.

    Tagliatelle pasta with mushroom sauce and 2 forks in large skillet.

    Optional ingredients

    This mushroom pasta is delicious as it is but you can add a different twist to it if you like.  Stir in a knob of butter, teaspoon of dijon mustard, a sprinkle of dried thyme or tarragon or drizzle of soy sauce for more depth of flavour.

    Substitutions

    • Use either regular mushrooms, baby button or chestnut mushrooms.
    • If you can't get or prefer not to use fromage frais substitute sour cream or creme fraiche (both more calorific).
    • Tagliatelle pasta can be replaced by your favourite pasta type (such as fusilli, penne, farfalle or linguine).

    Serving suggestions

    This healthy mushroom sauce can be served with pasta of your choice (I used tagliatelle), a generous amount of black pepper and garnished with fresh parsley.  For a low carb option try serving it over spiralized zucchini.

    Alternatively use a combination of pasta and veggie noodles - less pasta, more veg, healthy and satisfying!

    Mushroom tagliatelle pasta in dark grey bowl with forks and red-and-white checkered cloth.

    Top tips

    • Frying the mushrooms over a high heat until lightly browned really brings out their flavour. I used this method in my vegan creamy mushroom soup recipe, with great results too.  If the mushrooms initially get soggy continue frying until the water evaporates and the mushrooms start browning.
    • 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.
    • Best served immediately.
    • Not suitable for freezing.

    You might also like

    • Roasted Red Pepper Pasta with Tomatoes
    • Roasted Asparagus Pesto Pasta
    • Creamy Asparagus Mushroom Potato Casserole

    Check out also this collection of over 12 healthy vegetarian pasta meals.

    Keep in touch!

    How has your easy mushroom pasta turned out for you? Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Mushroom tagliatelle pasta in dark grey bowl with forks and red-and-white checkered cloth.

    Healthy Easy Mushroom Pasta

    This healthy easy mushroom pasta contains very few ingredients and comes together in a matter of minutes!
    5 from 9 votes
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: vegetarian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 servings
    Calories: 87kcal
    Author: Monika Dabrowski

    Ingredients

    • 6 tagliatelle pasta nests reserve ½ cup of pasta water
    • 12.35 ounces (350 g) mushrooms roughly chopped
    • 1½-2 teaspoons cornstarch/cornflour
    • 2 heaped tablespoons fromage frais fromage blanc, or low fat sour cream
    • 2 tablespoons olive oil
    • fine sea salt and white pepper to taste
    • 1 bay leaf

    Instructions

    • Cook the pasta with the bay leaf in salted water according to the packet instructions. Drain, reserving at least ½ cup of the water.  
    • In the meantime prepare the mushroom sauce. In a large pan heat up the oil, add the chopped mushrooms and fry over a high heat for about 5-6 minutes until golden brown. Stir occasionally.  
    • Add the corn flour and stir in to combine. Pour in about ½ cup of the water from cooking the pasta (the water can still be a little warm but not hot) and stir until the sauce thickens and starts bubbling up.
    • Remove from the heat, stir in the fromage frais to create a creamy smooth sauce and season to taste. Toss in the cooked pasta, adjust the seasoning, heat up again if needed and serve!

    Notes

    • If possible avoiding 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. If the mushrooms initially get soggy continue frying until the water evaporates and the mushrooms start browning.
    • Use either regular mushrooms, baby button or chestnut mushrooms.
    • If you can't get or prefer not to use fromage frais substitute sour cream or creme fraiche (both more calorific).
    • 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.
    • Optional ingredients: dried thyme, tarragon, knob of butter, a teaspoon of mustard or a little soy sauce (added to mushrooms as they cook). Be generous with the pepper!
    • This simple mushroom sauce can be served with pasta of your choice - I used tagliatelle.  For a low carb option try serving it with zucchini noodles.  Alternatively use a combination of pasta and veggie noodles - less pasta, more veg, healthy and satisfying! Garnish with fresh parsley, chives or dill.
    • If the sauce is too thick add a splash of water.

    Nutrition

    Serving: 1serving | Calories: 87kcal | Carbohydrates: 4g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 278mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

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    1. Bryan

      November 14, 2018 at 11:38 pm

      5 stars
      Last week my girlfriend made a mushroom sauce chicken and it was really good! i think she'd love this pasta recipes too. Thank you!

      Reply
      • Monika

        November 15, 2018 at 1:14 pm

        I am so glad, thanks for letting me know and visiting my site!

        Reply
    2. Helen at the Lazy Gastronome

      November 10, 2018 at 1:29 pm

      Those mushrooms look perfect! Thanks for sharing at the What's for Dinner party.

      Reply
      • Monika

        November 10, 2018 at 5:14 pm

        Thanks! My pleasure!

        Reply
    3. Mandy

      November 08, 2018 at 3:29 pm

      5 stars
      I love simple dinners like this. I'm really not a big mushroom fan but it's so inconvenient not liking them that I'm making a conscious effort to try them more often!

      Reply
      • Monika

        November 08, 2018 at 9:11 pm

        I never had you down as a mushroom hater, Mandy! Not everyone in my house is crazy about mushrooms either, but strangely everyone liked this recipe. I think it's because it was creamy, and everyone loves creamy!

        Reply
    4. Jacqui Bellefontaine

      November 08, 2018 at 1:53 pm

      5 stars
      Oh this is so my kind of recipe. Now that the younger of the Belfs (who hates mushrooms strange boy!) is back at uni it can be on our menu .
      Thank you for linking to #CookBlogShare

      Reply
      • Monika

        November 08, 2018 at 9:09 pm

        Thanks Jacqui! It's funny how mushrooms can have that effect on people - you either love them or you hate them!

        Reply
    5. Corina Blum

      November 08, 2018 at 6:29 am

      5 stars
      This looks so deliciously creamy and I love the sound of the healthy fromage frais sauce. I haven't used fromage frais for quite a few years so I'll have to get some again!

      Reply
      • Monika

        November 08, 2018 at 12:35 pm

        Thanks Corina! I love this dairy product, I wonder why it's so underrated.

        Reply
    6. Cliona Keane

      November 06, 2018 at 8:32 pm

      5 stars
      This is making my mouth water! Mushrooms are my favourite vegetable and this pasta is so creamy and delicious. LOVE that it's healthy too!

      Reply
      • Monika

        November 07, 2018 at 7:54 am

        Thank you! I love cooking creamy dishes that are also healthy.

        Reply
    7. Michelle Frank | Flipped-Out Food

      November 05, 2018 at 7:52 pm

      5 stars
      I just love mushroom pastas, but I don't care for the tomato-based variety. Mushroom CREAM sauces are soooo delicious—and soooooo fattening. So I am pumped to find your more figure-friendly recipe!

      Reply
      • Monika

        November 05, 2018 at 8:47 pm

        Thank you Michelle! I like the way you put it - figure friendly - I love that description for my sauce!

        Reply
    8. Sid

      November 04, 2018 at 10:03 pm

      5 stars
      Delicious 😍
      Ciao
      Sid

      Reply
      • Monika

        November 05, 2018 at 8:45 pm

        Thank you!

        Reply

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