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Creamy Mushroom Pasta

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 people 1x
  • Category: Main Course
  • Cuisine: Italian


Easy and delicious creamy mushroom pasta made using homemade velvety white sauce (inspired by béchamel sauce) mastering the art of the perfect roux of flour and butter.


  • 2 cups Pasta (measured before boiling)
  • 1 1/2 cup Milk
  • 5 tsp Butter
  • 4 tbsp Flour
  • 1/2 tsp Garlic essence
  • 200 grams Mushrooms (sliced)
  • chopped Parsley (for sprinkling)
  • Salt & Pepper


  1. Boil the pasta as per package instructions.
  2. In a pan, heat 1 tbsp butter and add sliced mushrooms. Let cook on medium high for about 4-5 minutes. Keep aside.
  3. In the same pan, add the remaining butter and let it melt completely on low flame. Now add flour and whisk for about 50-60 seconds until the mixture turns light brown in colour. A paste like consistency must have achieved at this step.
  4. Add the milk, cream, garlic essence, salt and pepper and let this come to a boil. As the sauce thickens, add in the boiled pasta and mushrooms. Let this cook for just about one or two more minutes before you turn off the flame at this step.
  5. Mix well and sprinkle some parsley before serving hot.

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