This creamy mushroom pasta with an addition of sweet corn and a twist of tomato base is an absolutely easy and delicious recipe that’s also a favourite for my kids. Imagine cooked, tender pasta wrapped in a velvety homemade sauce, with mushrooms and sweet corn adding texture and taste in every bite. It’s so tempting.
This easy creamy mushroom pasta has no cream added to it but has a very rich and velvety texture to it. The blend of creamy goodness and tangy tomato that creates a sauce so irresistible, you’ll be reaching for seconds before you know it.
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Just like the pumpkin sauce pasta, and the garlic parmesan spaghetti , this rich and creamy corn mushroom pasta is also a simple recipe that even beginners can make with ease. This mushroom pasta is perfect for those cozy nights in, family dinners, or when you want to impress your friends.
This best creamy mushroom pasta recipe is designed to be simple and straightforward, guiding you to create a restaurant-quality meal right in your own kitchen.
Why you’ll love this easy and creamy mushroom pasta recipe?
The combination of mushrooms, sweet corn, and tangy tomatoes creates a great combination of flavours in every bite.
The homemade cream sauce adds a rich texture that coats each pasta piece perfectly.
You can easily adjust the spice level or add more vegetables to suit your taste preferences.
Whether it’s a weeknight dinner or a special gathering, this cream of mushroom pasta is sure to impress.
How to make a quick and delicious Mushroom Sauce Pasta?
First, lets cook the pasta. Heat 4 cups of water along with ½ teaspoon salt, ½ teaspoon oil till it comes to a boil. Once the water boils, add the pasta to it. Cook the pasta till it reaches the desired consistency. You can keep it al dente or cook it a little more. Strain and set aside.
Puree the tomato in a mixie jar, strain it to get a smooth puree and keep it aside.
In a large pan, melt butter over medium heat. Add chopped garlic and onion, sautéing until the onion becomes translucent. Add salt, and chilli powder, stirring for about 30 seconds to release their flavours.
Pour in the tomato puree. Add salt, and chilli powder, stirring for about 30 seconds to release their flavours. Simmer and cook until the sauce thickens slightly. Add chopped mushrooms and sweet corn. Cook for another 5 minutes until the mushrooms are tender. Switch off.
In a separate saucepan, prepare the cream sauce. Melt the butter, add the flour, and whisk for 1-2 minutes to cook out the raw flour taste.
Gradually add milk, whisking constantly to prevent lumps. Cook until the sauce thickens.
Add the tomato mushroom mixture to the cream sauce and stir well. Add the cooked pasta to the sauce.
Toss to coat evenly. Add more milk or water to make it more saucy if needed. Add dried herbs if desired.
Adjust salt if needed. Simmer for 2-3 minutes to allow the flavours to blend well. Serve hot, garnished with basil and chilli flakes if desired.
Tips for Perfect Creamy Homemade Mushroom Pasta
Al Dente Pasta: Cook the pasta just until al dente, as it will continue to cook slightly when added to the hot sauce.
Fresh Ingredients: Use fresh mushrooms and ripe tomatoes for the best flavour.
Sauce Consistency: If the sauce is too thick, add a little pasta cooking water to thin it out. If it’s too thin, simmer for a few extra minutes.
Seasoning: Adjust seasoning at the end according to your taste and preferences. You can add red chilli flakes, fresh herbs, or pepper powder.
Mushroom Variety: Experiment with different mushroom types like shiitake or portobello for varied flavours and textures.
Cheese Option: For an extra indulgent touch, sprinkle some grated Parmesan cheese over the pasta before serving.
Serving Suggestions
Garlic Bread: Serve with a side of crispy garlic bread to soak up the delicious sauce.
Green Salad: Balance the richness of this white mushroom corn pasta with a light, crisp green salad dressed with vinaigrette.
Grilled Vegetables: Add some grilled zucchini, paneer or bell peppers on the side of this creamy mushroom sauce pasta for extra nutrition and flavour.
Frequently asked questions
Any medium-sized pasta shape works well, such as fusilli, rotini, or farfalle.
Absolutely! Apart from the sweet corn, bell pepper, and boiled or Frozen green peas make excellent additions to this pasta.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk if needed to loosen the sauce.
Yes, you can prepare the sauce in advance. Reheat gently and toss with freshly cooked pasta when ready to serve.
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Easy and Creamy Mushroom Pasta
Ingredients
- 2 tablespoon Butter
- 4 Garlic Cloves finely chopped
- 1 Onion small size , finely chopped
- ½ teaspoon Red Chilli Powder
- 2 large Tomatoes pureed
- 250 grams Mushroom chopped
- ½ cup Sweet Corn frozen / boiled
- Salt to taste
- ½ teaspoon Dried Herbs
- 200 grams Pasta
- 4 cups Water to cook pasta
- ½ teaspoon Oil
For the Cream Sauce
- 2 tablespoon Butter
- 1 & ½ tablespoon All Purpose Flour / Maida
- 2 cups Milk
Instructions
Cook the Pasta
- Heat 4 cups of water along with ½ teaspoon salt, ½ teaspoon oil till it comes to a boil. Once the water boils, add the pasta to it. Cook the pasta till it reaches the desired consistency. You can keep it al dente or cook it a little more. Strain and set aside.
Make the Tomato Pasta Sauce
- Puree the tomato in a mixie jar, strain it to get a smooth puree and keep it aside.
- In a large pan, melt butter over medium heat. Add chopped garlic and onion, sautéing until the onion becomes translucent.
- Pour in the tomato puree. Add salt, and chilli powder, stirring for about 30 seconds to release their flavours. Simmer and cook until the sauce thickens slightly.
- Add chopped mushrooms and sweet corn. Cook for another 5 minutes until the mushrooms are tender. Switch off.
Make the Creamy Sauce
- In a separate saucepan, prepare the cream sauce. Melt the butter, add the flour, and whisk for 1-2 minutes to cook out the raw flour taste.
- Gradually add milk, whisking constantly to prevent lumps. Cook until the sauce thickens.
Make the final Mushroom pasta dish
- Add the tomato mushroom mixture to the cream sauce and stir well. Add the cooked pasta to the sauce. Toss to coat evenly.
- Add more milk or water to make it more saucy if needed. Add dried herbs if desired.
- Adjust salt if needed. Simmer for 2-3 minutes to allow the flavours to blend well. Serve hot, garnished with basil and chilli flakes if desired.
Made this for dinner tonight, very easy to put together and tasted so good! I used slightly less milk than stated and it turned out perfect. even my picky husband said it was scrumptious
Thanks for trying and sharing your feedback. Glad you liked it 🙂