Creamy Mushroom Sage Pasta. A delicious creamy sauce pasta packed with earthy mushrooms, sage and spinach. I share how to make this vegetarian meal dairy-free as well. A great main dish for dinner or lunch in under 20 minutes!
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My creamy mushroom and sage sauce pasta is simple and very easy to make. It's packed with spinach, sage and mushrooms for all the vegetable lovers out there. This is one of my favourite recipes when I want a cream based pasta with some sage! Sage is a wonderful herb and it can be used in pasta recipes if you do it right! This is also perfect for all the mushroom lovers out there who love those rich flavors!
This is a quick weeknight dinner as it only takes 20 minutes or less! An easy mushroom pasta dish that comes together with several ingredients in one pot. You will be licking the delicious sauce off your plate because it's so good!
Ingredients
You'll need the following simple ingredients for my creamy mushroom pasta recipe. Please scroll down to below recipe card for exact measurements.
- Pasta: fettuccine, linguine or spaghetti pasta work well for this recipe. You can also use fresh pasta.
- Mushrooms: either cremini mushrooms, white mushrooms or baby bellas. The types of mushrooms to avoid using are shiitake mushrooms, seafood mushrooms or enoki mushrooms.
- Fresh sage
- Shallots: or substitute with a small onion
- Frozen spinach: or substitute with fresh baby spinach
- Garlic powder
- Heavy cream: or whole fat coconut milk for a dairy-free version.
- Vegetable stock or vegetable broth that is low sodium
- Reserved hot pasta water
- All purpose flour
- Unsalted Butter: or substitute with vegan butter for dairy-free version or olive oil
- Salt and pepper
- Grated Parmesan cheese: optional for serving
How to make Creamy Mushroom Sage Pasta
- In a large pot of water, bring it to a boil and season with 1 tablespoon of salt. Boil pasta until al dente or according to package instructions. Reserve ¼ cup of hot pasta water and set aside. Strain pasta.
- In a large skillet set on medium heat, add butter. Fry shallots and sage leaves until shallots are translucent. Next add in sliced mushrooms and fry until browned, about 5-7 minutes.
- Then add in frozen spinach and allow it to thaw out in pan. Season with salt, pepper and garlic powder.
- Pour in vegetable stock and heavy cream (or whole fat coconut milk but make sure to give the coconut milk a thorough mix before adding to the pan, so the liquid combines with the fat). Mix well. Add in the reserved pasta water to thicken sauce.
- Evenly sprinkle the all purpose flour across the pan and give it a good mix to further thicken it.
- Once the sauce is thick, toss in the cooked pasta. Combine well. Serve and enjoy!
Storage & Reheating
This pasta dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Expert Tips
- Do not overcook the pasta. Only boil until Al dente or follow your package directions on how to do this.
- Remember to reserve some of the pasta cooking water. This helps your pasta sauce thicken and it helps the pasta to stick to the sauce.
- I highly recommend a longer pasta shape for this pasta dish. I find it tastes better with the cream sauce due to it's texture. However, if you have another type of pasta you really enjoy, feel free to use that as a substitution.
- Allow the mushrooms to brown and for the mushroom water to fully evaporate before adding anything else.
- If you're using coconut milk, make sure to mix the coconut milk well before adding it to the pan so the liquid and fat have combined.
- Evenly sprinkle the all purpose flour across the pan. This prevents any clumps from forming in your mushroom sauce.
Other pasta recipes you may like!
Vegan Creamy Mushroom Pasta
Creamy Chicken Spinach Mushroom Pasta
Sneaky Creamy Tomato Veggie Pasta
📖 Recipe
Quick & Easy Creamy Mushroom Sage Pasta
Ingredients
- 1 lb pasta fettucine, linguine or spaghetti pasta
- 2 cups cremini mushrooms sliced
- 2.5 cups heavy cream or use whole fat coconut milk in the can (make sure to mix this before adding to the pasta)
- 1 ½ cups frozen spinach or sub with baby spinach
- 2 shallots roughly chopped
- ¼ cup vegetable stock low sodium
- ¼ cup reserved hot pasta water
- 4 tablespoon all-purpose flour
- 3 tablespoon butter or vegan butter or olive oil
- 1 tablespoon fresh sage chopped
- 1 teaspoon garlic powder
- 1 tablespoon salt for pasta water
- salt to taste
- black pepper to taste
Instructions
- In a large pot of water, bring it to a boil and season with 1 tablespoon of salt. Boil pasta until al dente or according to package instructions. Reserve ¼ cup of hot pasta water and set aside. Strain pasta.
- In a large pan set on medium heat, add butter. Fry shallots and sage leaves until shallots are translucent. Next add in sliced mushrooms and fry until browned, approx. 5 mins.
- Then add in frozen spinach and allow it to thaw out in pan. Season with salt, pepper and garlic powder.
- Pour in vegetable stock and heavy cream (or whole fat coconut milk but make sure to give the coconut milk a thorough mix before adding to the pan, so the liquid combines with the fat). Mix well. Add in the reserved pasta water to thicken sauce.
- Evenly sprinkle the all purpose flour across the pan and give it a good mix to further thicken it.
- Once the sauce is thick, toss in the cooked pasta. Combine well. Serve and enjoy!
Molly
I loved the sage and mushrooms in this creamy pasta. Pretty easy to make too. Thanks Christie!
Brian
So creamy, delicious and easy to make! I will be making this again.