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Mushroom Pasta

Pasta Night

By: Pam Smith, RDN

My virtual Flavor Kitchen is filled with countless delicious and nutritious mushroom dishes you can make in your own kitchen. (Go to my Instagram profile to find more mushroom recipes and dish inspiration).

Want to get the flavors that make this meal magical? They’re all available at!

Mushroom Pasta


  • 12 ounce box whole grain reganetti, penne or fusilli

  • 2 tablespoons extra virgin olive oil

  • 1/4 cup red onion or shallot, minced

  • 1/2 pound shiitake and/or crimini mushrooms, sliced

  • 2 tablespoons minced garlic

  • 1/4 cup white wine, chicken or vegetable stock

  • 1 tablespoon P.S. Flavor!™ Porcini Pepper, or kosher salt and black pepper, to taste

  • P.S. Flavor!™ Creole Kitchen or kosher salt and freshly ground black pepper, to taste

  • 1/2 cup grape tomatoes, halved

  • 1/2 cup grated Parmigiano Reggiano, plus extra for garnish

  • 2 tablespoons chopped herbs (basil, parsley, or thyme), plus extra for garnish


  1. Bring a large pot of well-salted water to a boil. Cook the pasta according to the directions. Drain, toss with a teaspoon olive oil and set aside.

  2. Heat a large skillet, add the remaining olive oil and onion, saute over medium heat until beginning to soften and turn translucent.

  3. Add the mushrooms and increase the heat to high. Cook until lightly browned, approximately 5 minutes. Add the garlic and seasonings and saute another 30 seconds, until fragrant. Add the wine or stock and tomatoes and toss to coat.

  4. Add the cooked pasta and combine with mushrooms in skillet.

  5. Remove the skillet from the heat, then add the cheese and herbs, stir to combine.

  6. Serve in pasta bowls, garnished with additional cheese and fresh herbs, if desired.


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