Description
This irresistible mushroom pasta bake is creamy, comforting, and packed with deep, savory mushroom flavor. Made with a rich cream sauce, tender pasta, and a golden mozzarella topping, it’s a family-favorite vegetarian dinner that’s perfect for busy weeknights.
Ingredients
- 6 cups button or cremini mushrooms, halved (about 1 lb)
- 2 tbsp unsalted butter
- 2 tsp minced garlic
- 1 cup heavy cream
- 1 cup milk
- 2 tbsp cornstarch
- 2–3 tbsp fresh lemon juice
- Salt and black pepper, to taste
- 1/2 cup chopped chives or parsley
- 1 lb cooked pasta (penne or rigatoni)
- 1 cup sour cream
- 1 cup grated mozzarella cheese
Instructions
- Preheat oven to 180°C (350°F). Prepare mushrooms, garlic, chives, cream, milk, and sour cream.
- Melt butter in a large skillet over medium-high heat. Add mushrooms in a single layer and cook 3–4 minutes until deeply golden. Stir and cook another 3–4 minutes until tender.
- Add garlic and cook for 30 seconds until fragrant.
- Whisk cornstarch with a few tablespoons of cold milk. Add slurry, remaining milk, and heavy cream to the skillet, stirring constantly.
- Simmer 3–5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in lemon juice.
- Remove from heat and mix in sour cream, chives, salt, and black pepper.
- Fold in cooked pasta until evenly coated.
- Transfer mixture to a baking dish and top with mozzarella cheese.
- Bake for 20 minutes until bubbly and lightly golden. Rest 2–3 minutes before serving.
Notes
- Use a mix of mushrooms (cremini, shiitake, oyster) for deeper flavor.
- Undercook pasta by 2 minutes since it continues cooking in the oven.
- Greek yogurt or cream cheese can replace sour cream.
- Let rest briefly after baking so the sauce sets properly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Pasta
- Method: Bake
- Cuisine: American