Mushroom Pasta

Healthy Mushroom Pasta Recipe

This healthy mushroom pasta recipe is plant-based, filling and quick to pull together–a perfect weeknight meal–while also delicious and impressive enough to serve at a dinner party. Using wildCREAMERY’s plant-based European Style Butter also provides a nice tang to the sauce. Feel free to use any mushrooms that are available and appeal to you, and toss in a handful of your favorite herbs to add additional flavor and color. Easily adaptable, this dish could be made vegan without the parmesan, or transform into a hefty main course with protein such as lemony sautéed shrimp or seared chicken breast.


8 oz. dry pasta (pappardelle)
2 Tbsp. salt
2 Tbsp. olive oil
8 oz. fresh mushrooms, roughly chopped (Cremini, Baby Bella, or any other fresh mushrooms)
1/2 small onion, diced
2 cloves garlic, minced
1/4 tsp. chili flakes
1/2 c. dry white wine
1/2 c. wildCREAMERY Butter
1/2 c. grated parmesan
1/2 Tbsp. lemon zest (or zest of one lemon)
1 Tbsp. lemon juice (or juice of half lemon)
2 Tbsp. fresh parsley, chives and/or thyme, chopped
Salt & pepper, to taste


30 minutes


1. In a large pot, bring water to a boil (enough to boil the pasta, about 3-4 c.). Once boiling, add 2 Tbsp. salt and the pasta. Cook until al denté (still firm to the bite). Once cooked, reserve at least 1/2 c. of the pasta water and drain. Set aside.

2. While the pasta is cooking, in large sauté pan, heat olive oil on medium low heat. Add the onions and sauté until they become clear and translucent. Add the mushrooms and turn the heat up to medium. Season with salt and pepper. Sauté until slightly wilted. Add the garlic and chili flakes. Sauté on medium heat until the garlic is softened and the mushrooms have started to brown.

3. Pour the white wine into the pan. Burn off the alcohol and reduce the wine by at least half. Once complete, turn the heat to low. Drain the pasta if you have not already done so, and add the pasta, reserved 1/2 c. of pasta water, wildCREAMERY Butter, lemon zest, lemon juice, parmesan cheese, and chopped chives, parsley, and assorted fresh herbs. Toss to combine and warm through. Season with salt and pepper to taste.

4. Once the pasta is thoroughly coated and mixed with all the ingredients, turn the burner off. Plate as desired and garnish with any additional parmesan cheese and chopped herbs. Serve immediately. Enjoy!

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