Garlic Herb Mushroom Pasta

Making this flavorful mushroom pasta is a breeze - sauté mushrooms with a splash of wine & toss them with pasta, garlic, herbs & a little cashew cream.

Creamy mushroom pasta

This mushroom pasta was inspired by our recent trip to Parma, Italy. Mushrooms were in season in the area, and every restaurant we went to seemed to have a mushroom special. In addition to multiple mushroom pasta recipes, we tried mushroom soup, grilled mushrooms, and more. Jack and I happen to love mushrooms, so I was itching to make this mushroom-lovers spaghetti once we got home.

Mushroom pasta recipe ingredients

Mushroom Pasta Recipe Ingredients

This recipe, obviously, starts with the mushrooms. I used sliced cremini mushrooms, but by all means, mix in other varieties such as chanterelle mushrooms or oyster mushrooms if you want to get crazy. The rest of these ingredients – olive oil, garlic, herbs, and a touch of cashew cream with Dijon mustard – seem so simple, but they compliment the mushrooms in such a delicious way. Specifically, if you’ve never tried tarragon before, it has an anise/licorice flavor that you might not love at first sniff, but it REALLY makes the deep savory flavor of the mushrooms pop.

How to make mushroom pasta Mushroom Pasta Recipe

Mushroom Pasta Recipe Variations

Now that the weather is cooling off, this mushroom pasta is our kind of weeknight recipe. It’s quick to toss together, which is the beauty of pasta, but it’s also yummy, satisfying, and very flexible. For example, if you don’t have tarragon and chives, rosemary and/or sage would be delicious. You could also sub in gluten-free pasta if you want to (or even spaghetti squash), and there’s a vegan option (below) to use cashew cream instead of regular cream. Of course, if you’re not vegan, top this with fresh Parmigiano-Reggiano (or pecorino or Parmesan cheese), because this recipe is inspired by Parma after all!

Buon appetito!

Herb & Garlic Mushroom Pasta

If you love this mushroom pasta recipe…

Try my broccoli pasta, roasted veggie pasta, pasta pomodoro, butternut squash pasta, or pesto pasta next!

5.0 from 14 reviews

Garlic Herb Mushroom Pasta

Prep time
Cook time
Total time
This Garlic Herb Mushroom Pasta feels elevated, but it's quick enough to make on a weeknight. If you're not vegan, feel free to use regular cream in place of the cashew cream.
Recipe type: Main dish
Serves: 2 large servings or 3-4 smaller servings.
  • 2 tablespoons extra-virgin olive oil
  • 16 ounces cremini mushrooms, de-stemmed and sliced
  • 8 ounces Spaghetti, plus ⅓ cup reserved pasta water
  • 2 garlic cloves, minced
  • ¼ cup dry white wine (such as chardonnay or pinot grigio)
  • ¼ to ⅓ cup cashew cream (below)
  • ⅓ cup chopped fresh tarragon
  • ⅓ cup chopped fresh chives
  • ⅓ cup shaved Parmigiano Reggiano cheese
  • Sea salt and freshly ground black pepper
savory cashew cream (this makes extra)*
  • ⅓ cup raw cashews + ½ cup water (or skip this mixture and use regular cream)
  • ½ clove garlic (a small one)
  • ½ teaspoon fresh lemon juice
  • ¼ teaspoon dijon mustard
  • ⅛ teaspoon sea salt
  1. Make the cashew cream by blending all ingredients in a high speed blender until smooth. Set aside. (note: it’s not going to be very thick, it should be the consistency of half & half or heavy cream).
  2. In a large pan heat the olive oil oil over medium heat. Add the mushrooms, a few generous pinches of salt and pepper, and cook until soft and wilted, stirring occasionally, about 8 to 12 minutes.
  3. Meanwhile, cook the pasta in salted boiling water 1 minute short of the package directions, until al dente. Reserve ⅓ cup of the starchy pasta water before draining.
  4. To the mushrooms, add the wine. Stir and let it reduce for 1 to 2 minutes.
  5. Stir in the garlic, then the cooked pasta and toss. Add a few splashes of the cashew cream and a few splashes of the pasta water and toss to create a light sauce. Add half of the fresh herbs and season to taste. Serve immediately with remaining fresh herbs and Parmigiano Reggiano cheese on top.
To make this vegan, skip the cheese and and serve with a few drizzles of balsamic vinegar.

Change up the herbs: rosemary and/or sage would be delicious here, but add those heartier herbs to the pan as you add the mushrooms so that they'll cook more than the softer herbs.



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Rate this recipe (after making it):  

  1. Susan

    This sounds absolutely delicious! I have to say that I am delighted to see Italian cooking that does not include tomatoes.

  2. Lexi from

    This pasta is what dreams are made of! Especially on this rainy day here in Boston!

  3. Heather S Christo

    This looks so beautiful! the mushrooms are drool worthy!!

  4. I’m loving ALL the pasta dishes coming out today. I’m a big fan of mushrooms, so this is definitely happening!

  5. One of the best national/world food holidays out there! I will definitely be making this recipe for my husband and I soon. Thanks for sharing!

  6. Erin

    I know what I want for dinner!

  7. gerry speirs

    Thank goodness for pasta because dishes like this make me soooo hungry!!

  8. Maria

    Love this pasta dish!

  9. Bruno

    So simple – and so delicious looking! I am definitely keeping this one for future reference.

  10. Nessie

    This looks like a keeper…I will try it this weekend!

  11. Jenny@dragonflyhomerecipes

    This looks like a great weeknight meal! I love mushrooms and pasta, and have never tried mustard with pasta–will have to give this a try, the sauce sounds delicious!

    • Jeanine Donofrio

      It’s barely a hint of mustard, you don’t really taste it, it just adds a bit of tang! I hope you like the pasta!

  12. Jeni

    Wow! This was amazing. My daughter and I have moved this recipe to the top of our “MUST make again list!” I couldn’t find fresh tarragon at the store, so I used dried. Next time, with fresh tarragon, it will be even better. Thanks for sharing this recipe!

    • Jeanine Donofrio

      Hi Jeni – I’m so glad to hear how much you and your daughter loved it! I’m happy to hear that it worked with dried tarragon – let me know how you like it next time with fresh!

  13. Holly

    This looks delicious, I love Italy and I love mushrooms so I know this is going to be a winner. I will be using gluten free pasta so hopefully it tastes just as yummy as it looks here! Thanks for the recipe!

    Holly from The Art of Being Holly xo

  14. Claire P from

    It looks lovely and delicious! Yummy! Thanks for the recipe 🙂

  15. I love pasta and mushroom. A lot of recipes to cook but this one’s a must try I guess. Will surely cook this one soon.

  16. Cathy

    This was so delicious! I’m not a fan of creamy pastas, but the cashew cream added great depth. I made this as written and wouldn’t change a thing. Will make this over and over again.

  17. Kathy K

    I’d like to make this for company, without the wine. Could you recommend a vegetable broth or other substitute?

    • Jeanine Donofrio

      Hi Kathy – broth would work instead! Maybe finish with a small squeeze of lemon to replace the bit of zing that wine gives it.

  18. Jen


    I was wondering if you need to soak the cashews overnight (or for a couple hours) before making the cream? Fantastic blog, by the way, your content is inspiring.

    • Jeanine Donofrio

      Hi Jen! I don’t soak mine, but I have a vitamix that blends up anything. If you feel like your blender won’t get them creamy enough, you could soak them for a few hours.

      • Jen

        Thanks so much! I will try soaking for a few hours.

  19. Diane

    This pasta is so delicious!!! I used shitake mushrooms and it turned out perfect. I prefer the cashew cream over the whip cream. Thanks for a great recipe that will be on repeat all season long!,

    • Jeanine Donofrio

      Hi Diane – I’m so glad you loved it! It’s one of my all time favorites, happy to hear you’re a fan of the cashew cream 🙂

  20. Gil

    Hi Jeanine, I was skeptical about the tarragon since the only way I’ve ever known it to be used was when growing up my mother added it to our winter stored bottled vinegar. I’m curious by nature and your website and cookbook have contributed a lot to go vegetarian. This dish was a hit[one more ..] tonight. Prepped with Creminis and Chanterelles. Miam ! ps: the cashew cream was just the perfect.
    TX !

  21. Jill

    Made this a couple of nights ago, and it was outstanding! I subbed rosemary for the tarragon (not a big fan), as you suggested. My carnivore boyfriend wolfed it down, and we had a bit of a ‘debate’ over who would get to take the leftovers for lunch the next day. I won on the condition that I make this again in the very near future!

    • Jeanine Donofrio

      Ha ha, I’m glad you both loved it so much. Love the rosemary idea!

  22. Sneha

    This was AMAZING. I didn’t have all of the ingredients on and, so I had to make do with what I did have, and it was still incredibly tasty. I will be making this again in the future for sure. Thanks for a great recipe!

    • Jeanine Donofrio

      Hi Sneha, I’m so glad to hear! I’m happy to hear it was so flexible to work with what you had on hand 🙂

  23. SP from

    I had a mushroom pasta dish at a restaurant last week, and I was craving something similar. This dish was even better! Thanks!

    • Jeanine Donofrio

      Yay, I love hearing that! I’m so glad you enjoyed the recipe.

  24. Ben

    Made this recipe and loved it! It was super easy and everyone in my house loved it! Def adding to the repertoire!

    • Jeanine Donofrio

      Hi Ben, I’m so glad everyone loved it!!

  25. Cheryl carroll

    Can I freeze the leftover cashew cream?

    • Jeanine Donofrio

      Hi Cheryl, it’ll get a little more gritty when it thaws… it’s stored in the fridge for 3-5 days.

  26. Aubrey

    I am not an experienced kitchen user and this turned out to be SO good. I think anyone could make this and have a kickass meal, oh buddy. Oh man. This real good.

  27. TR

    Wow, this was awesome. I have never made cashew cream before but I loved it and can see using it in a lot of dishes. I didn’t have wine so I used good vegetable stock with the juice of half a lemon and the hint of lemon with the mushrooms and Parmesan was really good. I also used fresh thyme and oregano because that’s all I had on hand and they worked great.

    • Jeanine Donofrio

      I’m so glad you loved it!

  28. Arlene Satz

    Don’t know where to start first. Everything sounds amazing

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.