A creamy mushroom sauce with angel hair pasta that is simple, quick, and a family favorite.
This creamy mushroom pasta sauce with angel hair pasta recipe will be one you will crave over and over again. It pairs well with tender grilled chicken breast, shrimp, or steak and comes together in a matter of minutes-really. The perfect weeknight family-friendly recipe that can be turned vegetarian or into a creamy vegan mushroom pasta delight.
Creamy Mushroom Pasta
If there is one recipe of mine you make, be sure it’s this! Okay okay and a few others, but I must say this is a favorite. A quick sauce made with simple flavors that will take you back to your favorite Italian restaurant and make you question every single dollar you’ve ever spent. Why? Because this recipe is not only D-E-L-I-C-I-O-U-S but it is also very cost friendly!
How this Creamy Mushroom Pasta recipe came about
My husband loves to eat steak. I would call him a steak connoisseur if I could. With his passion comes a lot of steak eating in our home and I am not a big fan of steak. For that reason, I started making a sauce that I can dip my steak into (he does not approve of any sauce with steak). Then one day, I decided to make a pasta dish that would compliment steak and since then this mushroom pasta recipe was born.
It’s so good that my husband loves eating this Creamy Mushroom Pasta dish as a side with steak now! It tastes great on its own or paired with a nice Prime Rib Eye that is preferably from a great butcher shop and a deep bold glass of red wine.
The pasta you will crave over and over again is officially being shared by yours truly! It’s simple to put together, tastes divine, and can be made to fit your lifestyle.
What is Bouillon?
A concentrated flavor which includes vegetables, spices, and a meat (if you choose). My favorite brand for optimal taste is Knorr Brand. If you are looking for a healthier brand that has great flavor and is a tried and true favorite of mine, then give Rapunzel Brand a shot. It can be purchased at Whole Foods or your local health food store.
What can I use instead of Bouillon?
I really don’t recommend substituting this ingredient. In fact, skip making the dish all together because it is MUCH needed. If you can not find Bouillon cubes, you can also use bouillon powder/seasoning or Better Than Bouillon which is a concentrated flavor in a liquid paste. It tastes great in this recipe as well.
Can I make this recipe vegan?
You sure can! Use a vegetarian version of bouillon and substitute cream/milk for a vegan milk. It will taste great either way!
What pasta pairs with this dish?
I highly recommend angel hair pasta for this creamy mushroom pasta recipe. The thin pasta goes well with this sauce. However, don’t let it stop you from making this dish if all you have is macaroni or penne. You will still get the flavor! I am perhaps a sucker for angel hair pasta with mushroom sauce.
This creamy garlic pasta sauce can be made with or without mushrooms, tastes great as is, with chicken, steak, added vegetables, etc.
A few tips
- Slice mushrooms really thin so you can get a piece with every bite.
- Bouillon cubes will give you a thicker sauce with condensed flavors versus broth. I use vegetable variation ones, but you can use any flavor. This ingredient is a must for this dish, to say the least.
- Feel free to use a pasta of your choice. I personally love cappellini, thin spaghetti, or angel hair for this sauce but penne, macaroni, or even fusilli will taste good. Brown Rice pasta is my favorite gluten free option. I’ve recently discovered a mix of brown rice and red lentil pasta which has a bit of an al-dente texture even when cooked for an hour versus 15 minutes, but tastes great when eaten immediately after cooked.
- Make it a complete meal by adding a ribeye steak on top (it’s our favorite combo), chicken, shrimp, etc.
- Mix in some chopped spinach for an extra serving of greens.
Love Pasta? Be sure to check out my simple macaroni and cheese recipe here.
Creamy Mushroom Pasta with Angel Hair Recipe
- 16 oz package of pasta (angel hair preferred)
- 1 cup heavy whipping cream (or milk)
- 2 bouillon cubes (add extra for more flavor)
- 6-8 cloves minced, garlic
- 8 count thinly sliced, fresh mushrooms (cremini, bella, or white button)
- ½ cup grated, parmesan cheese (+ more as a topping)
- 4 tbsp butter
- salt (quantity depends on the type of bouillon cubes used)
- cooking oil (optional)
- extra virgin olive oil (as a topping)
- Cook the pasta and reserve about 8 oz of the pasta water and set it aside. The water can be used later, just incase you want a thinner pasta sauce.
- In a large skillet heat the butter and some cooking oil (optional) and cook the mushrooms until soft.
- Move the mushrooms over to one side of the pan and now cook the garlic on the other side of the pan. Feel free to add some oil to the garlic if it begins to stick to the pan.
- Once the garlic cooks out the raw flavor, then add the bouillon cubes and heavy whipping cream/milk.
- Let the mixture boil for a few minutes or until the bouillon have completely dissolved. You may need to mix and press firmly on the cube to speed up the cooking process.
- TIP: I don't presoak the bouillon cubes before cooking. The time it takes for them to dissolve seems to be perfect timing for the heavy whipping cream to thicken as well.
- Once the cubes have dissolved and the sauce has thickened, add some fresh ground pepper and grated parmesan cheese.
- Quickly mix and add the pasta.
- Keeping the heat on medium-high, toss the pasta with the sauce really well. At this point, you can add some reserved pasta water if you would like the sauce to be thinner.
- Taste and add salt accordingly.
- Serve with an additional serving of grated parmesan cheese on top and a drizzle of your favorite extra virgin olive oil.