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This easy single serving mushroom pasta is made with sautéed mushrooms, garlic, and Parmesan tossed with pasta in a light, flavorful sauce. It’s a simple, satisfying meal that comes together in about 20 minutes.
Why You’ll Love This Recipe
- Plenty of mushrooms: A flavorful pasta dish with mushrooms in every bite.
- No cream needed: Starchy pasta water gives the sauce a light, creamy texture.
- Quick to make: Ready in 20 minutes with just a few basic ingredients.
- Great for one or two: The recipe doubles easily if you’d like to make a little extra.
I’ve made this mushroom pasta more times than I can count. It’s one of those recipes I turn to when I want something warm and satisfying without spending a lot of time in the kitchen. It’s simple, comforting, and always delivers—just the kind of meal I love sharing with you.
Serve with any of these side dishes:
Ingredients
If you have any ingredients leftover from this easy mushroom pasta recipe, check out our Leftover Ingredients Recipe Finder.
- Pasta: Use 2 ounces (about 3/4 cup) of uncooked medium-shaped pasta. I use campanelle because the ridges hold the sauce and cheese well, but any pasta works. For a gluten-free option, use gluten-free pasta. Use leftover pasta in Chicken Paprika, Pesto Pasta, or Shrimp and Prosciutto Pasta.
- Butter: Use salted butter. For a vegan version, use olive oil or plant-based butter.
- Onions and Garlic: These build flavor in the sauce, so don’t skip them.
- Mushrooms: Use any type you like—baby bella (cremini), white, or chopped portabella mushrooms all work well. Leftovers can be used in Chicken Marsala, Mushroom Casserole, or Coq au Vin.
Pro Tip: To clean mushrooms, avoid soaking them in water—they’ll absorb too much moisture and won’t brown well. Instead, give them a quick rinse in a colander and pat dry with paper towels.
- Olive Oil: I use extra virgin olive oil for its rich flavor and higher quality. You can use a lighter olive oil if preferred.
- Seasonings: Use kosher salt, black pepper, and dried rosemary. I use 1/4 teaspoon kosher salt. If using table salt, start with 1/8 teaspoon and adjust to taste.
- Tomato Paste: Just a small amount adds depth. Look for tomato paste in a tube—it keeps longer in the fridge. Freeze leftovers in ice cube trays for future use in Lasagna Soup or Chili Mac.
- Red Wine: Use a dry red wine like Cabernet Sauvignon, Merlot, Pinot Noir, or Malbec. For a non-alcoholic option, use broth.
- Parmesan Cheese: Freshly shredded Parmesan adds the best flavor. Avoid pre-shredded or bottled cheese if possible.
Recipe Variations
This mushroom pasta is easy to customize. Here are a few ways to change it up:
- Add Spinach: Stir in a small handful of fresh spinach just before adding the cooked pasta. The heat will wilt it quickly and add freshness.
- Make It Creamy: Stir in 1 ounce of soft goat cheese at the end for a richer, creamier sauce.
- Add Chicken: Mix in sliced cooked chicken for extra protein and a hearty twist.
- Add Shrimp: Toss in cooked shrimp for a seafood version.
- Vegan Version: Use plant-based butter and vegan Parmesan or nutritional yeast to keep it dairy-free.
How To Make Mushroom Pasta
These photos and instructions help you visualize how to make this single serving pasta recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Pasta: Boil the pasta in salted water until al dente, about 5-7 minutes. Reserve at least 1/2 cup of the pasta water before draining.
Pro Tip: Al dente means the pasta is tender but still firm to the bite. I usually cook it one minute less than the package suggests.
- Sauté Onions and Garlic: In a 10-inch skillet over medium heat, melt the butter. Add chopped onions and garlic and cook for 1 minute, stirring frequently.
- Cook the Mushrooms: Add olive oil, then stir in the mushrooms. Season with salt, pepper, and rosemary. Cook for 5-8 minutes, stirring occasionally, until tender.
- Add Tomato Paste: Stir in the tomato paste and cook for 30 seconds, stirring constantly.
- Deglaze the Pan: Add wine and a few tablespoons of pasta water (I use 4 tablespoons). Cook for 1-2 minutes, stirring occasionally.
Note: The starch in pasta water helps thicken the sauce and helps it cling to the pasta.
- Add the Pasta: Stir in the cooked pasta and more pasta water (I use another 4 tablespoons).
- Finish with Cheese: Add shredded Parmesan and stir until melted and the sauce is smooth.
Expert Tips
- Prep Ahead: This dish comes together fast, so read the full recipe and gather your ingredients before you start cooking.
- Don’t Crowd the Mushrooms: Use a 10-inch skillet to give mushrooms enough space to brown instead of steam.
- Save the Pasta Water: The starchy water helps thicken the sauce and makes it cling to the pasta.
Frequently Asked Questions
You can use vegetable or chicken broth in place of the wine.
Store any leftover pasta in an airtight container in the refrigerator. It will keep well for up to 3 days. Reheat in a skillet over low heat with a splash of water to loosen the sauce.
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!
Mushroom Pasta For One
Equipment
Ingredients
- 2 ounces dry pasta (3/4 cup uncooked pasta) – I use campanelle pasta, a medium-shaped pasta.
- ¼ teaspoon kosher salt plus a hefty pinch more for salting the pasta water.
- 1 tablespoon salted butter
- ¼ cup chopped onions
- 1 clove garlic -minced
- 1 tablespoon olive oil
- 4 ounces sliced mushrooms (1 cup)
- ¼ teaspoon dried rosemary
- ⅛ teaspoon coarsely ground black pepper
- ½ tablespoon tomato paste
- 2 tablespoons dry red wine
- ¼ cup shredded Parmesan cheese
Instructions
- Cook the Pasta: Boil the pasta in salted water until al dente, about 5-7 minutes. Reserve at least ½ cup of the pasta water before draining.
- Sauté Onions and Garlic: In a 10-inch skillet over medium heat, melt the butter. Add chopped onions and garlic and cook for 1 minute, stirring frequently.
- Cook the Mushrooms: Add olive oil, then stir in the mushrooms. Season with ¼ teaspoon of kosher salt, pepper, and rosemary. Cook for 5-8 minutes, stirring occasionally, until tender.
- Add Tomato Paste: Stir in the tomato paste and cook for 30 seconds, stirring constantly.
- Deglaze the Pan: Add wine and a few tablespoons of pasta water (I use 4 tablespoons). Cook for 1-2 minutes, stirring occasionally.
- Add the Pasta: Stir in the cooked pasta and more pasta water (I use another 4 tablespoons).
- Finish with Cheese: Add shredded Parmesan and stir until melted and the sauce is smooth.
Notes
Nutrition
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.
This was wonderful! I love the use of rosemary, and I love the suggestion to add goat cheese. I did, and the tang made the dish for me. Thank you for recipes that are easy, delicious, and don’t require higher mathematics.
So happy to hear you enjoyed the recipe! I’m all for keeping things easy and flavorful—thanks so much for taking the time to share!
I felt a little skeptical as I was making it. But the cheese at the end did its magic and the sauce turned thick and coated the pasta nicely. I followed the recipe as closely as possible. I had some hearty campanelle which was truly perfect for this dish, and my cheese was a mixture of Parmesan, Romano and Asiago, delicious. I wasn’t sure about the rosemary which is not my favorite but it was perfect in this dish. Very satisfying meal. Thank you!
I’m so glad you enjoyed it! Love that the cheese pulled it all together—and campanelle sounds like a great choice for this one. Thanks for giving the recipe a try!
Hi Joanie! Would a long pasta like fettuccine work for this dish?
Thanks!
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.
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!
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.
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.
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.
Will make again really enjoyed.
Great recipe.