Creamy Shiitake Mushroom Pasta
Creamy shiitake mushroom pasta that is rich, garlicky, with deep umami mushrooms, and topped with rosemary walnut breadcrumbs (a modern take on traditional pangrattato)- all without heavy cream. A simple béchamel-style sauce creates that creamy texture, letting the umami mushroom flavor really soak in. It's the kind of cozy dinner that feels restaurant-worthy, but comes together easily at home.
Jump to:
- Why You'll Love This Shiitake Mushroom Pasta
- What Is a Béchamel Sauce?
- About the Rosemary Walnut Breadcrumbs
- Ingredients
- How to Make Creamy Shiitake Mushroom Pasta
- Tips for the Best Pasta with Shiitake Mushrooms
- Variations
- FAQs
- What to serve with Shiitake Mushroom Pasta
- More Vegetarian Pasta Recipes
- Vegan Pasta Recipes
- 📖 Recipe
- ⭐ Reviews
Why You'll Love This Shiitake Mushroom Pasta
- A vegetarian creamy pasta made without heavy cream.
- Rich, umami flavor from shiitake mushrooms.
- A simple béchamel sauce that feels light but gourmet.
- Ready in just 30 minutes.
- Topped with crispy rosemary walnut pangrattato for texture.
What Is a Béchamel Sauce?
A béchamel is a classic French white sauce made from butter, flour, and milk. This sauce creates a creamy, velvety base without heavy cream, making the pasta feel rich without being too heavy. I have used this white sauce in pastas for years because heavy cream or half-and-half was not always a staple in my household. Now, I think Béchamel is such an underrated sauce! This lighter take on heavy cream is perfect if you're looking for a creamy pasta without cream.
About the Rosemary Walnut Breadcrumbs
The rosemary walnut breadcrumbs are inspired by traditional pangrattato, an Italian-style crispy breadcrumb topping often called "poor man's parmesan." It's made by toasting breadcrumbs in olive oil, sometimes with garlic or herbs, until golden and crunchy. In this recipe, I use a modern version of pangrattato with panko breadcrumbs and walnuts to add crispness and nutritional yeast to give it a cheese-like flavor.
Ingredients
For the Shiitake Mushroom Sauce:
- Olive oil. To saute the mushrooms.
- Shiitake mushrooms. sliced or quartered. I like to slice mine.
- Pasta. I used lumaconi in this recipe, but fettuccine, rigatoni, penne, or pasta shells work great!
- Butter. Unsalted butter is best.
- Flour. I used all-purpose flour to thicken the sauce.
- Milk (whole or 2%). I usually have 2% on hand to keep the dish lighter in saturated fat. But if you have whole, you will get a creamier dish!
- Garlic. Because it just tastes better with garlic.
- Parmesan cheese. To add more creaminess and flavor.
- Black pepper + salt. For adding flavor.
For the Rosemary Walnut Breadcrumbs:
- Walnuts. Walnuts are high in omega-3 fatty acids, which help lower cholesterol and benefit heart health. If you have a nut allergy, you can use sunflower seeds or pumpkin seeds.
- Panko Breadcrumbs. I will now only make crispy toppings with breadcrumbs, which gives the BEST crunch.
- Rosemary. I used dried rosemary to keep it shelf-stable.
- Aleppo pepper. I recently discovered the Spice Affair's Aleppo Pepper, and it has seriously become my new favorite. Originally from Syria, this pepper has fruity undertones, a hint of tang, and a slight cumin flavor. You can also substitute red pepper flakes or paprika.
- Garlic Powder. I use powder instead of fresh garlic, so it remains shelf-stable.
- Fresh Black Pepper. This adds a perfect balance of spice to the topping.
- Nutritional Yeast. Did you know nutritional yeast is great for vegans, as it has B12, which many vegans don't consume due to the lack of animal products? I love adding it to many of my dishes, especially tofu.
- Olive Oil. Since you cook this walnut topping at low heat, olive oil is perfect for achieving a crunchy texture.
How to Make Creamy Shiitake Mushroom Pasta
- Make the rosemary breadcrumbs. Pulse the walnuts in the food processor until crumbly, taking care not to get them pasty-you don't want walnut butter! If you want them to be larger pieces, you can hand-chop them. At a low to medium-low heat, add the oil and let it heat. Add the rosemary and let it simmer for about 10-15 seconds. Then add the toasted walnuts to a pan, being careful not to burn them (about 4 minutes). Add the sea salt, garlic powder, nutritional yeast, black pepper, Aleppo pepper, and bread crumbs. The bread crumbs cook quickly, so keep stirring well and turn off the heat once you start to see them turn a light golden brown. Remove from the heat and set aside to cool.
- Cook the Pasta. Cook the pasta according to the instructions (salt the pasta water generously!). Reserve 1 cup of pasta water and drain the pasta.
- Cooking Shiitake Mushrooms. While the pasta is cooking, heat olive oil in a large skillet. Add shiitake mushrooms and garlic, plus a pinch of salt. Cook until golden, about 5-6 minutes. Season lightly.
- Make the Béchamel Sauce. Lower the heat and move the mushrooms to one side of the pan. Add the butter and let it melt. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly. Slowly add the milk while whisking continuously until smooth. Combine with the mushrooms and simmer until thickened.
- Combine. Stir in the Parmesan cheese, then add the pasta and toss to coat. Use reserved pasta water to loosen the sauce as needed. Keep in mind that the sauce thickens as it cools.
- Finish and Serve. Top with rosemary pangrattato and extra parmesan before serving.
Tips for the Best Pasta with Shiitake Mushrooms
- Let the mushrooms brown until golden for the best flavor.
- Freshly grated Parmesan melts more smoothly into the sauce.
- Use reserved pasta water to create a silkier sauce.
- If you want a spicier pasta, add more garlic or add another teaspoon of Aleppo pepper to your rosemary breadcrumbs.
Variations
- We also love to make this shiitake mushroom pasta with gnocchi
- Add spinach, peas, or broccoli to increase your fiber and servings of vegetables.
- Add chili flakes to add spice.
- Use whole wheat pasta to add more fiber.
FAQs
Of course! However, shiitake mushrooms a unique umami flavor. I have had luck finding a big package of shiitake mushrooms at Costco.
This pasta without heavy cream is already lighter in calories. However, if you're looking to lighten it more, you can reduce the butter slightly and omit the parmesan.
You can! I recommend undercooking the pasta by 1-2 minutes and adding a splash of milk when reheating, as it will thicken once refrigerated.
Yes, shiitake mushrooms have a wide variety of benefits. They can help boost your immunity, heart health, are high in vitamin D, and some studies have shown an anticancer effect.
What to serve with Shiitake Mushroom Pasta
More Vegetarian Pasta Recipes
Vegan Pasta Recipes
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📖 Recipe
Creamy Shiitake Mushroom Pasta
Ingredients
For the Pasta
- 6-8 ounces pasta, I used lumaconi, but shells, rigatoni, or fettuccini work great
- 8 ounces shiitake mushrooms, sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups milk, whole or 2% milk
- ½ cup grated parmesan cheese, plus more for serving
- ½ teaspoon black pepper, or to taste
- ½ teaspoon kosher salt + more to taste and to cook pasta
- ½ cup reserved pasta water
- ¼ cup water, to deglaze pan if needed
Rosemary Breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 cup raw walnuts
- ½ cup panko bread crumbs
- ½ teaspoon coarse sea salt
- 1 teaspoon Aleppo pepper
- 1 teaspoon garlic powder
- 1 tablespoon nutritional yeast
- ¼ teaspoon freshly cracked black pepper
Instructions
Make the rosemary breadcrumbs.
- Pulse the walnuts in the food processor until crumbly, you don't want walnut butter!
- Heat a medium pan to a low to medium-low heat, add the oil.
- Once the oil is heated, add the rosemary and let it simmer for about 10-15 seconds. Then add the toasted walnuts and stir constantly, being careful not to burn them (about 4-5 minutes).
- Add the sea salt, garlic powder, nutritional yeast, black pepper, Aleppo pepper, and bread crumbs.
- The bread crumbs cook quickly, so keep stirring well and turn off the heat once you start to see them turn a light golden brown. Remove from the heat and set aside to cool.
Cook the Pasta.
- Bring a large pot of water to a boil and salt generously (think sea water salty!).
- Cook the pasta according to the instructions. Reserve 1 cup of pasta water and drain the pasta.
Cook the Mushrooms and Béchamel Sauce
- While the pasta is cooking, heat olive oil in a large skillet on medium-high heat.
- Add shiitake mushrooms and garlic, plus a pinch of salt.
- Cook until golden, about 5-6 minutes.
- Lower the heat to medium-low and move the mushrooms to one side of the pan. On the empty side of the pan, add the butter and let it melt. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly.
- Slowly add the milk while whisking continuously until smooth.
- Stir together the mushrooms, then simmer, stirring occasionally, until the sauce thickens (about 5 minutes).
Combine.
- Stir in the Parmesan cheese, then add the pasta and toss to coat. Use reserved pasta water to loosen the sauce as needed. Keep in mind that the sauce thickens as it cools.
Finish and Serve.
- Top with rosemary walnut breadcrumbs and serve warm!
Notes
- Let the mushrooms brown until golden for the best flavor.
- Freshly grated Parmesan melts more smoothly into the sauce.
- Use reserved pasta water to create a silkier sauce.
- If you want a spicier pasta, add more garlic or add another teaspoon of Aleppo pepper to your rosemary breadcrumbs.
Nutrition Info
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