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Treat yourself to our easy and flavorful single serving Mushroom Pasta, perfect for anyone cooking for one. This comforting dish, prepared in just one pan, combines the rich, earthy taste of mushrooms with the hearty satisfaction of pasta. It’s quick to make and ready in only 20 minutes, making it an ideal choice for a sophisticated yet simple meal. Enjoy the convenience and deliciousness of a gourmet pasta dish without the fuss.

Serve your creamy Mushroom Pasta with delicious single serving side dishes like fluffy Garlic Buttermilk Biscuits, vibrant Sautéed Green Beans, savory Broiled Tomatoes, or sweet Roasted Carrots.

Why You’ll Love This Mushroom Pasta Recipe

  • Packed with mushrooms: Use your favorite variety, from simple button mushrooms to gourmet types.
  • Dairy-free but still creamy: Starchy pasta water creates a rich, delicious sauce without any cream.
  • Ready in a flash: Enjoy incredible flavor in just minutes.
  • Easy to double: The recipe doubles well making it perfect for serving two people, or for having leftovers.
  • Basic ingredients: No need for a specialty store – your local supermarket has it all.
  • Simple to make: Clear instructions make this recipe perfect for cooks of any skill level.
  • Dietary flexibility: Easily adapt it to be vegetarian or gluten-free.
a fork filled with pasta and mushrooms over a big bowl on a silver tray.

Ingredients

mushroom pasta ingredients on a kitchen counter.

If you have any ingredients leftover from this mushroom pasta recipe, check out our Leftover Ingredients Recipe Finder.

  • Pasta: Use 2 ounces (3/4-cup) of uncooked small-shaped pasta. I’m using campanelle pasta. I like using pasta with textured ridges so that it holds onto the sauce and cheese better but any kind of pasta you have on hand will work. To make gluten-free pasta with mushroom sauce, use gluten-free pasta. Consider using leftover pasta in Chicken Paprika, Pesto Pasta, or Shrimp and Prosciutto Pasta.
  • Butter: Use salted butter. For a vegan option, use olive oil or a plant-based butter.
  • Onions and garlic: Chopped onions and garlic add so much flavor to this mushroom pasta dish. Definitely don’t leave them out.
  • Mushrooms: Use your favorite type of mushrooms; baby bella mushrooms (cremini), white mushrooms, or chopped portabella mushrooms are all great choices. Use leftover mushrooms in Chicken Marsala, Mushroom Casserole, or Coq au Vin.
  • Olive oil: I use extra virgin olive oil in this garlic mushroom pasta recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
  • Seasonings: Use kosher salt, black pepper, and dried rosemary. I use 1/4 teaspoon of kosher salt. If you want to use regular table salt instead, use 1/8 teaspoon and add additional salt if you feel it’s necessary.
  • Tomato paste: A small amount adds a tremendous amount of flavor. Look for tomato paste that comes in a tube. You can find it in the same section of your grocery store where cans are found. A tube stays good in the refrigerator for much longer than canned. You can also freeze the leftover paste in ice cube trays. When frozen, pop the cubes out of the tray and store them in a zip-top bag in the freezer. Leftover tomato paste can be added to Lasagna Soup or Chili Mac.
  • Red wine: I recommend using a dry red wine like Cabernet Sauvignon, Merlot, Pinot Noir, or Malbec. If you would prefer to not use red wine, use broth instead.
  • Parmesan cheese: I recommend freshly shredded Parmesan cheese instead of bottled or bagged cheese for the best flavor.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

Recipe Variations

Mushroom pasta is a versatile dish, and these variations allow you to customize it to your taste or dietary preferences:

  • Add Fresh Spinach: Toss in a small handful of fresh spinach right before adding the cooked pasta to the pan. The pan’s heat will wilt the spinach, adding a delightful freshness to the dish.
  • Enhance Creaminess: If you desire a richer sauce, consider stirring in an ounce of soft goat cheese (chevre) at the end of the recipe. It adds an extra layer of creaminess.
  • Chicken and Mushroom Pasta: For a meaty twist, add sliced cooked chicken to the pasta, perfectly pairing with the mushroom’s earthy flavors.
  • Shrimp Mushroom Pasta: Elevate the dish with seafood by stirring in baked shrimp or garlicky shrimp scampi to the pasta. It adds a unique and elegant touch.
  • Vegan Mushroom Pasta: For a plant-based option, simply replace regular butter and cheese with vegan alternatives. Enjoy the same delicious flavors, now 100% vegan-friendly.

How To Cook Mushrooms

Cooking mushrooms doesn’t have to be complicated. Here’s a simple guide to prepare them perfectly every time:

  • Clean the Mushrooms: Avoid soaking them, as they can become soggy. Instead, place them in a colander and rinse quickly under running water to remove any dirt. This “quick shower” method ensures they are clean without absorbing excess moisture.
  • Dry the Mushrooms: After rinsing, gently pat them dry with paper towels. This step is essential to achieve a nice sear when cooking.
  • Sauté the Mushrooms: The ideal way to cook mushrooms is to sauté them in a mixture of butter and olive oil. Ensuring that the mushrooms are roughly the same size helps with even cooking.
  • Season to Perfection: Start with a pinch of salt to draw moisture out, enhancing the sautéing process. Finish with black pepper and dried rosemary to amplify the flavors.
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How To Make Mushroom Pasta For One

These step-by-step photos and instructions help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Cook the pasta: Follow the pasta package instructions to cook the pasta to al dente in boiling salted water. This process takes me about 5-7 minutes. Before you drain the pasta, make sure to reserve at least 1/2 cup of the pasta cooking water for later use.

Pro Tip: To cook pasta “al dente”, means to cook it until the pasta is tender but still firm to the bite. I cook my pasta a minute under the suggested boiling time.

pasta water in a measuring cup over a stove.
  1. Make the mushroom sauce: In a 10-inch skillet over medium heat, melt the butter. Add the chopped onions and garlic and cook, stirring frequently for 1 minute.
chopped onions and garlic cooking in butter in a skillet.
  1. Add olive oil to the pan and stir in the mushrooms. Season with salt, pepper, and dried rosemary. Cook the mushrooms until tender, about 5-8 minutes, stirring occasionally.
sliced mushrooms cooking in a pan with olive oil, garlic, and onions.
  1. Add tomato paste to the pan and cook, stirring constantly for 30 seconds.
sliced mushrooms cooking in tomato paste in a small skillet.
  1. Stir in the wine and some of the pasta water (I used 4 tablespoons). Cook over medium heat, stirring occasionally for 1-2 minutes.

Pro Tip: Pasta cooking water is the key to making a luxurious mushroom sauce. The starch in the water will emulsify (thicken) with the butter and oil in the mushrooms which creates a sauce that will cling to the pasta noodles.

mushroom sauce simmering in a saucepan.
  1. Add the pasta: Stir in the cooked pasta and additional pasta water (I used another 4 tablespoons).
pasta cooking in mushroom sauce in a small skillet.
  1. Add freshly shredded Parmesan cheese.
parmesan cheese stirred into pasta with mushroom sauce in a skillet.
  1. Stir until the cheese has melted into the sauce.
mushroom pasta in a small skillet.

Expert Tips

  • Prepare Ahead: Since this healthy mushroom pasta comes together quickly, make sure to read through the entire recipe, including the Ingredient Notes, and gather all your ingredients before beginning. This way, you’ll be organized and ready to cook.
  • Avoid Overcrowding Mushrooms: A 10-inch skillet is an ideal choice for cooking the mushrooms. With sufficient surface area, the mushrooms will release their moisture and brown beautifully instead of steaming. The right pan size ensures they’re cooked evenly.
  • Utilize Pasta Water: Don’t forget to reserve some pasta water during cooking. This starchy liquid is key to helping thicken the sauce, adding both texture and flavor to the final dish.
a bowl of creamy mushroom pasta next to a bowl of fresh mushrooms and fresh parsley.

Frequently Asked Questions

What kinds of mushrooms are best for this recipe?

You have lots of options! White button mushrooms, cremini, baby bellas, or a mix of wild mushrooms all work beautifully. Choose your favorite or what’s easily available.

Can I make mushroom pasta ahead of time?

It’s best to cook the pasta fresh, but the mushroom sauce can be made a day ahead and reheated gently before tossing with the cooked pasta.

Do I have to use wine in this recipe?

This recipe calls for a small amount of red wine, but it’s mainly for adding depth of flavor. Feel free to substitute the wine with an equal splash of vegetable or chicken broth for a delicious alcohol-free alternative. You can even use a splash of red wine vinegar for a touch of acidity.

How should I store leftover mushroom pasta?

While this dish is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth or milk to keep the sauce creamy.

Can I make mushroom pasta for two people?

Absolutely! This recipe is easily doubled. Just increase all the ingredients by two and use a larger pan to ensure the mushrooms have enough space to cook evenly.

What can I serve mushroom pasta with?

A simple green salad with a light vinaigrette is the perfect side. Add some crusty bread for dipping in the delicious sauce and you have a complete meal!

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

If you’ve tried this single serve mushroom pasta without cream or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Your Cooking For One Source
Because you’re worth it

Mushroom Pasta For One

5 from 7 votes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 1 serving
Enjoy a quick and savory Mushroom Pasta made in one pan, perfect for solo dining. Ready in 20 minutes, it's an ideal, flavorful comfort meal.

Ingredients 
 

  • 2 ounces dry pasta (3/4 cup uncooked pasta – I used campanelle pasta)
  • kosher salt
  • 1 tablespoon salted butter
  • ¼ cup chopped onions
  • 1 clove garlic -minced
  • 1 tablespoon olive oil
  • 4 ounces sliced mushrooms (1 cup), cleaned (see notes)
  • ¼ teaspoon dried rosemary
  • teaspoon coarsely ground black pepper
  • ½ tablespoon tomato paste
  • 2 tablespoons dry red wine
  • ¼ cup shredded Parmesan cheese
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Instructions 

  • Follow the pasta package instructions to cook the pasta to al dente in boiling salted water. This process takes me about 5-7 minutes. Before you drain the pasta, make sure to reserve at least ½ cup of the pasta cooking water for later use.
  • In a 10-inch skillet over medium heat, melt the butter. Add the chopped onions and garlic and cook, stirring frequently for 1 minute.
  • Add olive oil to the pan and stir in the mushrooms. Season with 1/4 teaspoon of kosher salt, dried rosemary, and pepper. Cook the mushrooms until tender, about 5-8 minutes, stirring occasionally.
  • Add tomato paste to the pan and cook, stirring constantly for 30 seconds.
  • Stir in the wine and 4 tablespoons of the pasta water. Cook over medium heat, stirring occasionally for 1-2 minutes.
  • Stir in the cooked pasta and 4 tablespoons of the pasta water.
  • Add freshly shredded Parmesan cheese and stir until the cheese has melted into the sauce.
  • Transfer to a bowl and enjoy immediately.

Notes

Expert Tips
  • Read through the entire recipe before beginning. This healthy mushroom pasta comes together quickly. Be sure to read through the recipe and the Ingredient Notes and gather your ingredients before starting.
  • When cooking the mushrooms, don’t overcrowd the pan: I find that a 10-inch skillet works beautifully here. You want to cook the mushrooms in a pan with a good amount of surface area. This way the mushrooms release some of the water they are holding so they brown nicely.
Cleaning Mushrooms:
  • To clean mushrooms: It’s best not to soak mushrooms in water. Instead, give them a quick shower in running water to release the dirt. I do this by placing the mushrooms in a colander and spraying them with water until the dirt washes away.
  • Make sure the mushrooms are dry: Gently pat the mushrooms dry with paper towels.

Nutrition

Serving: 1serving, Calories: 469kcal, Carbohydrates: 31g, Protein: 15g, Fat: 33g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Trans Fat: 0.5g, Cholesterol: 52mg, Sodium: 599mg, Potassium: 586mg, Fiber: 2g, Sugar: 5g, Vitamin A: 629IU, Vitamin C: 8mg, Calcium: 245mg, Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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8 Comments

  1. Stephen says:

    Hi Joanie! Would a long pasta like fettuccine work for this dish?
    Thanks!

    1. Joanie Zisk says:

      Absolutely, fettuccine is a great choice. I suggest using roughly 2 ounces of fettuccine. If it’s more convenient, feel free to break the noodles in half before cooking them. To give you an idea, 2 ounces of fettuccine typically measures around 2 1/8 inches in circumference and yields about 1 cup of cooked fettuccine.

  2. Sal says:

    Hi, this was a great and easy recipe for busy weeknights. Will definitely go into the rotation with any vegetables or protein I have on hand. Thanks for sharing!

  3. Basia P says:

    Such a great, easy recipe. It was so good that I made it 2 days in a row. I love all of your recipes, thanks for sharing.

  4. Leona says:

    I’ll make this again. I learned many, many years ago that you should have all ingredients ready before starting actual preparation; this recipe is proof of that. It goes from start to finish very quickly.

  5. Raymond Wode says:

    I thought this recipe was easy to put together and very tasty. I would say it helps to have everything ready as this goes quickly from stove to table.

  6. M Fraser says:

    Will make again really enjoyed.

  7. J. Hegyi says:

    Great recipe.