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Pink Owl Kitchen » Recipes » Main Courses » Creamy Cajun Mushroom Pasta

Creamy Cajun Mushroom Pasta

Published: Jan 11, 2022 · Modified: Jan 29, 2024 by Ashley Boyd · This post may contain affiliate links

Jump to Recipe Print Recipe

A creamy mushroom sauce flavored with onion, red bell pepper, garlic, and just the right amount of spice coats spaghetti pasta in this delicious, comforting Cajun Mushroom Pasta. Finished with shredded and grated parmesan cheese, this pasta dish is sure to be a family favorite!

angled shot of creamy cajun mushroom pasta on a black plate on wooden surface.

If you've entertained the idea of doing a Meatless Monday or if you're just looking to sneak more vegetarian meals into your diet, this mushroom pasta is the perfect dish to get you going! Baby Bella mushrooms give this pasta a delicious earthy flavor and stand-in for any meat that you would typically use.

The spicy cream sauce plays so well with the mushrooms and keeps this dish from being just another boring pasta meal!

Table of Contents
  • Ingredients You Need to Make This Recipe
  • How to Make This Mushroom Pasta
  • Variations of This Recipe
  • Can I Use Another Type of Mushroom?
  • Make-Ahead and Storing Instructions
  • Recommended Tools for This Recipe
  • Check Out These Other Delicious Cajun Recipes Before You Go!
  • 📖 Recipe
overhead shot of creamy cajun mushroom pasta on a black plate on wooden surface.

Ingredients You Need to Make This Recipe

  • Spaghetti pasta. One pound of dried spaghetti pasta is called for in this recipe. Be sure to not overcook the pasta as it will continue to cook when combined with the sauce.
  • Unsalted butter. We will soften our veggies in two tablespoons of butter. The butter adds great flavor and some fat to the dish.
  • Baby Bella mushrooms. This recipe calls for one 16-ounce package of sliced Baby Bella mushrooms. You can also buy whole Baby Bella mushrooms and slice them by hand if you prefer. Be sure and rinse your mushooms.
  • Yellow onion. One small chopped yellow onion is cooked with the mushrooms and bell pepper for added flavor in this dish.
  • Red bell pepper. One medium red bell pepper adds freshness and a hint of sweetness to this dish. Rinse, seed, and chop the bell pepper.
  • Fresh garlic. This recipe calls for four cloves of fresh minced garlic. The garlic adds delicious flavor to the pasta sauce.
  • Salt, cracked black pepper, garlic powder, onion powder, Italian seasoning, paprika, crushed red pepper, and ground red pepper. These are the spices we use to flavor this pasta dish.
  • Worcestershire sauce. This is an optional ingredient, but I find that it adds some great flavor to the dish and compliments the mushrooms nicely. I recommend Lea & Perrins Worcestershire Sauce!
  • Half and half. This recipe calls for 1 ½ cups of half and half to create our cream sauce.
  • Shredded and grated parmesan cheese. These cheeses are stirred into the pasta after we've combined the spaghetti with the sauce for some added creaminess, nuttiness, and saltiness.
detail shot of creamy cajun mushroom pasta on a black plate on wooden surface.

How to Make This Mushroom Pasta

  • Cook spaghetti pasta until al dente (still firm to the bite) in salted water according to package instructions. Drain the pasta, reserving about a cup of pasta water, and set it aside.
  • Melt butter in a large, deep skillet or Dutch oven over medium-high heat. Add mushrooms, onion, and bell pepper and cook until the vegetables have softened, about 5-7 minutes. Add the garlic and cook for another minute.
overhead shot of veggie’s cooking for mushroom pasta
overhead shot of Softened veggies with garlic for mushroom pasta
  • Season the veggies with salt, pepper, garlic powder, onion powder, Italian seasoning, paprika, and red peppers. Add Worcestershire sauce and give everything a good stir with a wooden spoon to combine all of the ingredients.
  • Add half and half to the mushroom mixture and stir to combine. Reduce heat to medium and simmer the sauce until it thickens slightly, about 5-7 minutes.
overhead shot of Mushroom cream sauce for pasta in a skillet.
  • Add cooked spaghetti to the pan with the sauce and add about ¼ cup of the reserved pasta water. Toss everything with silicone tongs to combine, ensuring all of the spaghetti noodles get coated with the sauce.
  • Simmer pasta while continuing to toss with tongs, until the sauce thickens a bit more, about 2-3 minutes. If the pasta seems a little dry, add more pasta water until a creamy consistency is reached. I ended up adding about ½ cup.
overhead shot of Mushroom sauce combined with pasta in a skillet.
  • Add in grated and shredded parmesan, season with more salt and pepper to taste, and give the pasta one final toss. Serve pasta immediately, topping each serving with more grated parmesan. Enjoy!
angled shot of creamy cajun mushroom pasta on a black plate on wooden surface.

Variations of This Recipe

Feel free to use a different variety of pasta if you prefer such as:

  • Linguini
  • Fettucinni
  • Tagliatelle
  • Pappardelle

You can also try different veggies in this pasta such as:

  • Spinach
  • Broccoli florets
  • Cauliflower florets
  • Diced tomatoes
  • Zucchini

Can I Use Another Type of Mushroom?

I like Baby Bellas for this recipe because they are relatively inexpensive, have a nice, dark color, and they have a rich, earthy flavor.

However, you can also use white mushrooms for this recipe, which are lighter and have a milder flavor. You can also use regular portabella mushrooms if you prefer, which are also dark and earthy. Just be sure and slice them into bite-sized pieces.

Make-Ahead and Storing Instructions

You can prepare the mushroom sauce a day ahead of time and store it in an airtight container in the refrigerator. When ready to serve, just cook the spaghetti as instructed and combine it with the sauce over medium-high heat until hot and creamy.

Leftover mushroom pasta can be stored in an airtight container in the refrigerator for up to three days. This pasta can also be stored in airtight zip-top freezer bags and frozen for up to three months.

detail shot of creamy cajun mushroom pasta on a black plate on wooden surface.

Recommended Tools for This Recipe

Large, deep skillet

Silicone tongs

Wooden spoon

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📖 Recipe

angled shot of creamy cajun mushroom pasta on a black plate on wooden surface.

Creamy Cajun Mushroom Pasta

Ashley Boyd
A creamy mushroom sauce flavored with onion, red bell pepper, garlic, and just the right amount of spice coats spaghetti pasta in this delicious, comforting dish. Finished with shredded and grated parmesan cheese, this pasta dish is sure to be a family favorite!
5 from 13 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American, Cajun
Prevent your screen from going dark
Servings 6 servings
Calories 312 kcal

Ingredients
  

  • 1 lb. dried spaghetti pasta
  • 2 tablespoons unsalted butter
  • 1, 16-ounce package Baby Bella mushrooms - sliced
  • 1 medium yellow onion - chopped
  • 1 medium red bell pepper - rinsed, seeded, and chopped
  • 4 cloves garlic - minced
  • Salt and cracked black pepper - to taste
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • ¼ - ½ teaspoon cayenne pepper
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cups half and half
  • ¼ cup shredded parmesan
  • ¼ cup grated parmesan - plus more for topping

Instructions
 

  • Cook spaghetti pasta until al dente in salted water according to package instructions. Drain the pasta, reserving about a cup of pasta water, and set it aside.
  • Melt butter in a large, deep skillet or Dutch oven over medium-high heat. Add mushrooms, onion, and bell pepper and cook until the vegetables have softened, about 5-7 minutes. Add the garlic and cook for another minute.
  • Season the veggies with salt, pepper, garlic powder, onion powder, Italian seasoning, paprika, cayenne, and crushed red pepper. Add Worcestershire sauce and give everything a good stir with a wooden spoon to combine all of the ingredients.
  • Add half and half to the mushroom mixture and stir to combine. Reduce heat to medium and simmer the sauce until it thickens slightly, about 5-7 minutes.
  • Add cooked spaghetti to the pan with the sauce and add about ¼ cup of the reserved pasta water. Toss everything with silicone tongs to combine, ensuring all of the spaghetti noodles get coated with the sauce.
  • Simmer pasta while continuing to toss with tongs, until the sauce thickens a bit more, about 2-3 minutes. If the pasta seems a little dry, add more pasta water until a creamy consistency is reached. I ended up adding about ½ cup.
  • Add in grated and shredded parmesan, season with more salt and pepper to taste, and give the pasta one final toss. Serve pasta immediately, topping each serving with more grated parmesan. Enjoy!

Notes

  • Leftover mushroom pasta can be stored in an airtight container in the refrigerator for up to three days. This pasta can also be stored in airtight zip-top freezer bags and frozen for up to three months.
  • See blog post for other important tips and suggestions.

Nutrition

Serving: 1serving | Calories: 312kcal | Carbohydrates: 37.1g | Protein: 12g | Fat: 14g | Saturated Fat: 8.1g | Cholesterol: 38mg | Sodium: 339mg | Potassium: 604mg | Fiber: 3.8g | Sugar: 5g | Calcium: 177mg | Iron: 2mg
Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!

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Reader Interactions

Comments

  1. Amber

    May 24, 2022 at 12:19 am

    5 stars
    Just finished eating this and I had to come straight to the comment section to RAVE about this dish!!! Absolutely DELICIOUS! My whole family loved it and went back for seconds. Definitely adding this to our meal rotation. 🥰🥰🥰

    Reply
    • Ashley Boyd

      June 01, 2022 at 2:39 am

      Amber, these are the comments I live for! I am so happy you and your family enjoyed the mushroom pasta! thanks for trying the recipe.

      Reply
  2. Dawn

    April 10, 2022 at 11:37 pm

    Ingredients list does not specify how much Worcestershire sauce to use. This needs an edit. Currently I’m winging that! 🙂

    Reply
    • Ashley Boyd

      April 20, 2022 at 11:44 pm

      This has been corrected. Thank you for the call-out!

      Reply
      • Kassandra

        October 17, 2022 at 3:28 am

        5 stars
        I am 37 years old and have eaten pasta my entire life and I think this is the most delicious way I have had it. You rock! This was delicious. Hit the spot. Drizzled some sriracha on top because I thought .. why not? Tasted great too! Thank you!

        Reply
        • Ashley Boyd

          October 19, 2022 at 11:35 pm

          This comment made my day, Kassandra! I'm so happy you loved the recipe. I'll have to add sriracha next time!

          Reply
  3. Marlon Boyd

    January 25, 2022 at 8:30 pm

    5 stars
    As a fan of mushrooms I had to make this! It was so good and had just enough spice for me!

    Reply
    • Ashley Boyd

      February 10, 2022 at 3:20 pm

      I’m so happy you enjoyed it!

      Reply
5 from 13 votes (10 ratings without comment)

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I’m Ashley, the wife, mama, and heart behind Pink Owl Kitchen. Cooking brings me so much joy, and I love sharing the comforting Southern flavors that shaped my childhood. My hope is that each recipe fills your home with warmth, love, and the sweet presence of Jesus.

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