Pasta With Mushroom Cream Sauce

"This will make a nice meatless dinner for 2 or a side dish for 4. Add a dash of red-pepper flakes for a flavor boost."
photo by paonissen photo by paonissen
photo by paonissen
Ready In:




  • Cook pasta according to pkg directions; drain.
  • In skillet, heat butter over med-hi and saute mushrooms for 2 minutes.
  • Add onions and garlic; cook for 1 minute.
  • Add flour and cook and stir for 1 minute.
  • Add milk, basil, salt and pepper.
  • Cook and stir until sauce is thickened and smooth.
  • Remove from heat; add Parmesan cheese.
  • Toss with drained pasta.
  • Sprinkle with parsley.

Questions & Replies

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  1. Bev I Am
    What a delightful supper I had this evening! Inez's Past with Mushroom Cream Sauce is a treat as a side or as a main dish. I had it as a main dish, as I was dining alone this evening. I used bowtie pasta as Inez suggested and added just a touch more salt and parmesan for my taste. Excellent recipe, Inez!
  2. Mustang Sally 54269
    Tasted fine but alittle too rich for our tastes. I also found that 12 oz is way too much pasta for 2 servings. If I end up trying this again I will cut back the sauce more.
  3. honeey
    An easy dish to make. I added more mushrooms because I like to have the cream thicker and subsitute parmesan for mozzerella. I don't like parmesan. The dish turned out great. Everyone loved it.
  4. Chris R.
    I was in the middle of making the sauce and I thought about adding some left over potroast and I realised afterwards I accidentally made Stroganoff. It was amazing. Totally not according to recipe but now I know if I wants some good stroganoff I'll consult this recipe again.
  5. NutritionGirly
    I made this last night when I ws looking for a quick and easy pasta dish for meatless mondays. It was very good and very easy to make. I usually always have a container of shredded 4-cheese italian blend and so that is what I used instead of the parm. I was unfortunately at the very end of the container so I did not have the amount called for in the recipe and so I think that is why I felt the dish was missing something. I will make this again and will make sure to have enough cheese next time.


  1. Nose5775
    This is pretty good and easy, though perhaps a bit muted for my tastes. I used thyme instead of basil, olive oil instead of butter, added some chopped spinach, and didn't use parsley (only because I didn't have any; I think it would have been good).


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
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