One-pot Cream Of Mushroom Pasta Sauce seasoned with ground black pepper and cilantro, made in less than 30 minutes. The pasta sauce is delicious and flavorful, and not only that, but it can be customized to your individual preference.
For the last few years, we have frequently made pasta for dinner. This cream of mushroom pasta sauce has become our favorite.
This cream of mushroom pasta sauce is a lighter version of the regular cream of mushroom recipe(try these hot marinara sauce and Sweet potato pasta sauce). You can add Parmesan cheese if you desire.
Adopting a classic, traditional recipe and customizing it to your preference is the most exciting achievement(special mention: coconut milk alfredo sauce).
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Why You'll Love This Recipe
⭐️Simple ingredients and quick preparation.
⭐️Vegetarian and family-friendly.
⭐️This recipe is highly customizable and adaptable.
Ingredients
- Mushrooms: Feel free to use button mushrooms; they have a great texture and a mild flavor.
- Garlic: Freshly minced garlic adds robust flavors.
- All-Purpose Flour: It gives texture and body to the sauce; swap it with tapioca flour or cornstarch.
- Almond Milk: Use your favorite milk, such as soy or dairy.
- Pasta: Choose pasta shapes that hold the sauce well, like penne, fusilli, bowtie, and more.
- Ground black pepper: Adjust to your preference.
- Cilantro: An optional ingredient; you can skip it if you prefer.
How To Make Cream Of Mushroom Pasta Sauce
- Heat olive oil in a pan, add sliced mushrooms and minced garlic. Sauté until mushrooms are well cooked. Add all-purpose flour, sauté until it crumbles and changes color.
- Slowly add milk, stirring continuously. Cook until the sauce thickens.
- Add cooked pasta and salt, cook for 2 minutes.
- Finish with ground black pepper and chopped cilantro. Serve immediately.
♨️How To Adjust The Heat Level
This cream of mushroom pasta sauce tastes delicious with a mild kick of heat from the ground black pepper.
You can adjust the ground black pepper to your heat tolerance.
To enhance the heat, sprinkle crushed red peppers or diced jalapeno peppers.
The Leftovers
You can use the leftover pasta sauce as pizza sauce, toss your favorite veggies to turn it into creamy mushroom soup, or enjoy the pasta again another day.
- Refrigerator: Store the leftovers in the fridge for about three days.
- Freezer: You can freeze it for up to two months.
- Thawing: Place the frozen sauce in the refrigerator overnight or use the defrost setting in the microwave.
- Reheating: To reheat, add a splash of water or olive oil.
Pro Tips For Best Results
- Stir in nutritional yeast for cheesy flavors.
- Add grated parmesan cheese or mozzarella cheese before serving.
FAQ
Serve with a refreshing salad, like spicy broccoli salad; pair with spicy sweet potatoes or roasted mini peppers; or enjoy with stuffed peppers.
You can use any variety of mushrooms; however, I recommend cremini, button, and Shiitake mushrooms, as they have a mild flavor and good texture that work well in this cream of mushroom pasta sauce recipe.
You can also use other non-dairy options, such as soy, oat, or coconut milk. However, these options may alter the flavor slightly.
Gradually add the almond milk while stirring to prevent lumps and attain a smooth texture. Cooking the flour until it slightly browns helps develop flavor and ensures the sauce thickens appropriately.
More Pasta Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Cream Of Mushroom Pasta Sauce
Ingredients
- 2 tablespoon olive oil
- ½ cup mushroom sliced
- 1 tablespoon garlic minced
- 2 tablespoon all-purpose flour
- 1 cup almond milk
- 1 cup pasta cooked
- ½ teaspoon salt or as required
- ½ teaspoon ground black pepper
- 2 tablespoon cilantro chopped
Instructions
- In a pan add olive oil, sliced mushroom and minced garlic.
- Saute until mushroom gets cooked well.
- Add all-purpose flour.
- Saute until flour crumbles and changes it color.
- Add milk slowly by stirring continously.
- Cook until the sauce thickens.
- Add cooked pasta and salt.
- Cook it further for 2 minutes.
- Add ground black pepper and chopped cilantro.
- Serve immediately.
Notes
- You can customize the sauce by swapping all-purpose flour with tapioca flour or cornstarch and using your preferred milk, such as soy, oat, or dairy. Parmesan or mozzarella can be added for extra richness.
- You can adjust the spice level by increasing or decreasing the ground black pepper. For extra heat, sprinkle crushed red peppers or add diced jalapenos.
- Leftover sauce can be repurposed as pizza sauce, mixed with veggies for a creamy soup, or used for another pasta dish the next day.
- Leftovers can be stored in the refrigerator for up to three days or frozen for up to two months. Thaw in the fridge overnight or use the microwave’s defrost setting.
- Reheat by adding a splash of water or olive oil to return the sauce’s creamy texture.
Jim says
It looks good, quick and easy. I can't wait to try it. Can you give us some guidance on how much milk to use?
Sujatha Muralidhar says
Glad you liked this skinny version. And Thanks for pointing me out Jim, 1 cup milk is required to make this recipe.
Stephen says
I don't usually like creamy sauces for pasta as I have a preference for tomato-based sauce, but I thought I would try your recipe and it was delicious.
I will definitely check out the rest of your recipes - curry is my favourite food 🙂
Thanks -
Stephen, England.
Sujatha Muralidhar says
Thank you, Stephen! I'm thrilled you enjoyed the pasta. Hope you find more recipes you love!