No Cream Wild Mushroom Pasta Sauce
Transform your weeknight pasta dinners with this luxuriously flavorful No Cream Wild Mushroom Pasta Sauce. Bursting with the earthy richness of cremini, shiitake, and oyster mushrooms, this recipe delivers a decadent, creamy texture without relying on heavy cream. A delicate infusion of dry white wine, fresh thyme, and umami-packed nutritional yeast (optional but recommended) elevates the sauce, while vegetable or chicken stock enhances its depth. Sautéed garlic and onion create a fragrant base, and glossy olive oil pairs with a touch of butter for a silky finish. Tossed with your favorite pasta and garnished with chopped parsley, this hearty dish is both comforting and elegant—perfect for a quick dinner or an impressive meal. Keywords: wild mushroom pasta sauce, no cream pasta sauce, healthy pasta recipes, easy mushroom recipes.
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Recipe Information
Ingredients
- 300 grams wild mushrooms (e.g., cremini, shiitake, oyster)
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 units garlic cloves, minced
- 1 medium unit yellow onion, finely chopped
- 250 milliliters vegetable stock (or chicken stock)
- 100 milliliters dry white wine
- 1 teaspoon fresh thyme leaves
- 2 tablespoons nutritional yeast (optional, for added creaminess)
- to taste salt
- to taste black pepper, freshly ground
- 400 grams whole wheat or regular pasta
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Clean all the wild mushrooms with a damp paper towel to remove any dirt. Do not wash them under water as mushrooms absorb moisture. Slice them thinly, ensuring even sizes for cooking.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining. Set the cooked pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the butter and allow it to melt.
Once the butter is melted, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the skillet, spreading them out into an even layer. Let them cook without stirring for about 3-4 minutes to allow browning. Then stir and cook for another 3 minutes until the mushrooms are golden and tender.
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer until the wine is reduced by half, about 2 minutes.
Add the vegetable stock and thyme leaves to the skillet. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
If using nutritional yeast, stir it in now for an added creamy texture and umami flavor.
Season the sauce with salt and freshly ground black pepper to taste. Adjust seasoning as necessary.
Add the cooked pasta to the skillet and toss to coat in the mushroom sauce. If the sauce seems too thick, stir in some reserved pasta cooking water, 1 tablespoon at a time, until the desired consistency is reached.
Once the pasta is well-coated and warmed through, remove from heat. Serve immediately, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 12.6 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 144 mg | 11% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1617 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
