Creamy Mushroom Pasta Recipe – Easy Fusilli Delight

Last Updated on 3 months by Neha Deshmukh

Creamy Mushroom Pasta Recipe – Easy Fusilli Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, delicious meal that doesn’t take forever to make. This creamy mushroom pasta is exactly that! I first made this when I was craving something cozy on a rainy evening, and it’s been a family favorite ever since. It’s seriously so easy, even on a busy weeknight. Let’s get cooking!

Why You’ll Love This Recipe

This creamy mushroom pasta is the perfect blend of comfort and flavor. It’s quick, easy, and uses ingredients you probably already have in your pantry. Plus, who can resist a creamy, cheesy pasta dish? It’s a guaranteed crowd-pleaser, and honestly, it feels like a warm hug in a bowl.

Ingredients

Here’s what you’ll need to whip up this delightful pasta:

• 1 ½ cup fusilli pasta
• 1 tablespoon butter
• ½ cup mushroom, sliced
• ½ cup onions, chopped
• ½ cup capsicum (bell pepper), chopped
• ½ teaspoon oregano
• ½ teaspoon chilli flakes (optional)
• ½ cup grated cheese
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Fusilli Pasta: I love using fusilli – those little spirals really hold onto the creamy sauce! But feel free to use penne, rotini, or your favorite pasta shape. About 200-250g of pasta works perfectly.
• Butter Quality: Good quality butter really shines in this recipe. It adds so much flavor to the sauce. I prefer using unsalted butter so I can control the saltiness.
• Mushroom Varieties: Button mushrooms are classic, but don’t be afraid to experiment! Cremini, shiitake, or even a mix of wild mushrooms would be amazing. Around 75-100g of mushrooms is ideal.
• Oregano’s Role: Oregano is a staple in Italian cooking, and it adds a lovely herbaceous note to the sauce. Dried oregano works great, but if you have fresh, even better! About 2-3 fresh oregano leaves, chopped, can be used instead of the dried.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, bring a pot of water to a boil with a little oil and salt. Add the fusilli pasta and cook until it’s al dente – that means it’s cooked through but still has a bit of a bite. Drain the pasta and set it aside.
2. Now, in a pan, melt the butter over medium heat. Add the chopped onions and sauté until they’re golden brown and fragrant. Then, add the sliced mushrooms and capsicum and cook for about 3 minutes, until they’re softened.
3. Sprinkle in the flour and sauté for another minute, stirring constantly. This helps thicken the sauce. Gradually pour in the milk while stirring continuously – you want to avoid any lumps! Keep stirring until the sauce thickens to your liking.
4. Time for the flavor boost! Mix in the oregano, cooked pasta, and a pinch of pepper powder. Toss everything well to make sure the pasta is coated in that creamy, dreamy sauce.
5. Finally, serve hot with a generous sprinkle of grated cheese. Seriously, don’t skimp on the cheese!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the pasta! Al dente is key for the best texture.
• Stir the sauce constantly while adding the milk to prevent lumps.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for olive oil and use plant-based milk and cheese. It’s just as delicious! My friend, Priya, swears by cashew cream for extra richness.
• Gluten-Free Adaptation: Simply use gluten-free pasta! There are tons of great options available now.
• Spice Level Adjustment: If you like a little heat, add more chilli flakes! Or, for a milder flavor, leave them out altogether.
• Quick Weeknight Version: Use pre-sliced mushrooms and pre-chopped onions and capsicum to save time.

Serving Suggestions

This pasta is fantastic on its own, but it also pairs well with:

• A simple green salad
• Garlic bread (a must, in my opinion!)
• Roasted vegetables

Storage Instructions

Leftovers? Yes, please! Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What type of pasta works best in this recipe?

Fusilli is my go-to, but penne, rotini, or any short pasta shape will work beautifully.

Can I use different mushrooms?

Absolutely! Feel free to experiment with different varieties like cremini, shiitake, or oyster mushrooms.

How can I make the sauce richer?

Add a splash of cream cheese or a tablespoon of heavy cream to the sauce.

Can this pasta be made ahead of time?

You can prepare the sauce ahead of time and store it in the refrigerator. Just cook the pasta when you’re ready to serve.

What is the best way to store leftover creamy mushroom pasta?

Store it in an airtight container in the refrigerator for up to 3 days.