This Creamy Mushroom Pasta combines mushrooms, dry white wine, and Parmesan cheese with linguine for a light and flavorful meal! And the best part? This one dish meal is super quick and has very little clean-up!Jump to Recipe
We’ve had such a great summer and I’m still in disbelief that it’s coming to an end. Schools around here start TOMORROW….what?! Ahh i just can’t believe it. Where in the world did the whole summer go?
Our summer has been packed with all the things…. we visited friends in Wisconsin, checked out the beach in Destin, Florida, visited my brother-in-law in Mississippi before his deployment and made numerous trips to see family. It’s been a lot of driving and flying and I’ve loved every minute of it!
And McKinley has been a TROOPER! She’s been great little traveler and I’m SO thankful for that. Here are a few photos from our summer….makes me smile thinking back on all the fun we had!
All that time with family and friends…that’s what summer’s all about, right?! I love summer. But, I’m not gonna lie, I’m looking forward to sweater weather, booties, football, and pumpkin everything… I know, I know, #basic.
With fall comes busy nights (especially if you have school age kids, I’m sure!) and that calls for easy meals. I created this recipe one night when I was in a hurry. And then I made it the next night too, because it was just SO GOOD.
So, time to finally share my Creamy Mushroom Pasta with you! It’s quick to make, has soooo much flavor, and has just one pan to clean. (AMEN!) I hope you love it as much as we do!!!
Can I use a different pasta shape?
Using a different pasta shape (shells, rotini, penne, etc) will not change the flavor. However, it may take more or less time to cook, depending on the thickness of the shape. I’d recommend checking the doneness of the pasta a every couple minutes, especially once most of the liquid has been soaked up.
Can I make Creamy Mushroom Pasta gluten and/or dairy free?
Absolutely! Several brands make delicious gluten free pastas and they’d work great in this recipe. If you have an allergy to dairy, it’s pretty easy to make this recipe dairy free too! Simply use soy milk instead of regular milk and either skip the Parmesan or use a dairy free replacement. (Honestly, there’s plenty of flavor even before the Parmesan is added!)
How should I store leftovers?
If you’re lucky enough to have leftovers, you’ll be antsy for lunch to roll around the next day so you can heat this up! As with any hot meal, I recommend cooling it down as quickly as possible. Scoop the leftovers into a shallow Tupperware and let cool on the counter for 15 minutes. Then, put it in the fridge and cover once it’s cool.
Creamy Mushroom Pasta
- large skillet with lid
- 1 tbsp vegetable oil
- 1/2 c diced onion
- 2 cloves garlic minced
- 8 oz sliced fresh mushrooms
- 2 c chicken broth
- 1/4 c dry white wine*
- 1/2 c milk
- 1/2 tsp black pepper
- 8 oz dry linguine noodles
- 2 c fresh baby spinach leaves
- 2 tbsp grated Parmesan cheese
- additional Parmesan cheese optional
- In a large skillet over medium heat, add the vegetable oil and diced onion. Let the onion cook until soft.
- Add the garlic and sliced mushrooms and stir to combine. Let the mixture cook for 1-2 minutes.
- Add the chicken broth, wine, milk and black pepper. Stir to combine, cover, and bring the mixture to a boil.
- Break the linguine in half (so they fit better in the pan), stir into the skillet, and cover with a lid. Keeping the skillet covered, cook the noodles until they are soft, stirring every couple minutes so the noodles do not stick together. This will take about 15 minutes (majority of the moisture will have been soaked up by the noodles). If the mixture is out of liquid before the time is up, add a couple more tablespoons of broth.
- Remove the lid and stir in the spinach. Let cook for 2 minutes to soften the spinach. Stir in the grated Parmesan and serve warm.
- Serve with additional Parmesan, if desired.