This creamy mushroom pasta dish is easy to make, ready in only 15 minutes and brings a creamy mushroom taste.
Mushrooms are now back in season and lately some of you have asked for more mushroom inspiration. I hope you’ll like this easy 15 minute Italian recipe underneath. Bon appetit!
This 15 minute pasta is so easy to make and you easily use leftover ingredients or other favorite seasonal vegetables. I love to make these very quick and easy pasta recipes for weekdays. Very often I also make this Creamy Pasta Penne recipe with pesto.
The recipe is finish after only 15 minutes – which makes this a perfect weeknight dish. In this Rigatoni Pasta I used portobello mushrooms of this season because they taste great right now. I also added lentils and fresh parsley. Feel free to add other good leftover ingredients and vegetables.
Last but not least – I want to thank you very much for all your inquiries and interest in my food recipes specially on Instagram. It means incredible much that you like the recipes and share you photos with me!
Mushroom pasta recipe – Updated version ↺
This recipe is actually an updated version of an earlier post – you might have seen before. I just made this pasta dish the other day with seasonal mushrooms and had some small changes to the ingredient list. I really hope you’ll like it!
Portobello Mushroom Pasta:
Creamy mushroom pasta – 15 minute recipe. Only vegan ingredients. Recipe made with Rigatoni pasta, portobello mushrooms and parsley. A very simple and quick pasta dish.
Ingredients
- Portobello mushrooms, 200-250g
- Pasta rigatoni or other large pasta tubes
- 2 tablespoon of olive oil
- 1 clove of garlic
- 1 small onion
- 1 cup of soy cream
- 1 can of lentils
- Juice from 1 organic lemon
- Handfuld of parsley
- Salt and peber
Instructions
Chop your onion (and garlic) and place in a pan with a good drizzle of olive oil, cook in a minute over a medium heat until soft. Wash and chop the mushrooms in smaller slices.
Add the mushroom slices and give it all a good stir with the juice of lemon. Not too overcooked, but just caramelized and golden. Leave to cook low for another 5-6 minutes until soft while making the pasta.
Meanwhile start cooking your pasta 7-8 minutes over medium-high heat until soft.
Add soy cream, salt and pepper to the mushroom mix while the pasta is cooking. Warm this 'mushroom cream’ until you’ll have a thick and creamy texture.
Remove the water from the pasta and add the mushroom cream in it. Stir it all together carefully so it’s well mixed and creamy. Remove the water from the lentils and wash you parsley.
Serve the pasta on a plate decorated with fresh parsley, lentils on top and a squeeze of lemon, salt and pepper.
Mushroom pasta ingredients:
Some of the ingredients you’ll need for this recipe is of cause big portobello mushrooms. I find them in season and use them in various different dishes all the time. They are incredible in pasta recipes because of the umami taste. The combination of fresh, warm and soft pastas are just delicious.
I had a leftover of some big rigatoni pastas that I bought in Italy a month ago. I found this cute little shop with so many different italian pasta types. Have never seen so many variations! Actually wanted to buy them all but my suitcase didn’t fit my pasta dreams.. Lately I found these big rigatoni pastas in a big supermarket here in Copenhagen. So maybe you can find these (or someone similar) at your local market.
In addition, I also added lentils, lemon and fresh parsley.. The lemon is a game changer for this meal. Because the pastas, soy cream and mushrooms tend to get quite thick and heavy.
The squeezes of lemon juice brings a good balance to the dish and makes the taste even more light, round and fresh. You can definitely use lime too, if you don’t have any lemons in the kitchen. It’s just importante to add something ‘sour’.
I really hope you could be inspired of this creamy pasta recipe. Let me know in a comment below if you have any questions making it!
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