15 Minute Pasta with Mushrooms – full of flavor from fresh mushrooms, parmesan and lemon; You only need 6 ingredients to make this quick and easy pasta dish!

15 Minute Pasta with Mushrooms - full of flavor from fresh mushrooms, parmesan and lemon; You only need 6 ingredients to make this quick and easy pasta dish!

This is one of those recipes that is almost too easy to call a recipe. But sometimes those are the best recipes, right?

I love this pasta because it’s super quick to make and requires minimal ingredients. Easily modified to your liking, it’s perfect for a busy weeknight when you don’t feel like making something too complicated.

15 Minute Pasta with Mushrooms - full of flavor from fresh mushrooms, parmesan and lemon; You only need 6 ingredients to make this quick and easy pasta dish!

  • extra virgin olive oil As a key ingredient in any Italian recipe, I always make sure to use a high quality olive oil for the best flavor.
  • Sliced ​​Mushrooms- I like to buy cremini mushroom caps and cut them myself because they taste fresher than pre-cut mushrooms. However, it saves you time buying them already sliced, so that’s entirely up to you.
  • Garlic- Another key ingredient, freshly chopped garlic is essential.
  • parmesan cheese This may seem like a sin in Italian culture, but I use Violife’s Vegan Parmesan Wedge to keep this recipe vegan/dairy-free. If you haven’t tried it yet, it’s pretty amazing! Together with the starch in the collected cooking water, a creamy parmesan sauce is created that is simply heavenly delicious.
  • lemon juice A squeeze of fresh lemon juice brightens the pasta and helps your body absorb the iron.
  • Pasta- Speaking of iron, whole wheat or legume-based pasta are your best bets for getting the maximum amount of protein and iron. I love this red lentil pasta, especially because it packs 22g of protein per serving.
  • green Adding a few handfuls of spinach or kale to the pan before adding the parmesan would be a great way to get some greens in!
  • artificial chicken I love to serve a sliced ​​chicken cutlet on top for even more plant-based protein.
  • Peas- Thawing frozen peas and tossing them in with the pasta would be an easy way to incorporate more veggies.

This recipe divides 6 ounces of pasta into two servings, which is slightly over the recommended serving size.

To reduce total calories, you can Reduce the amount of pasta to 4 ounces and or Reduce Parmesan cheese to 1/4 cup. The sauce will be a little less cheesy, but still flavorful enough.

How to make 15 minute pasta with mushrooms

  1. Cook noodles according to directions. Reserve 1/2 cup of the cooking water.
  2. Sauté mushrooms and garlic.
  3. Add the parmesan and cooking water to the pan with the mushrooms.
  4. Add pasta and lemon juice. Stir to combine. Serve warm and enjoy!

I added fresh parsley as a garnish for the photos, but honestly it’s just as good without if you don’t have any on hand.

Looking for simpler dinner ideas?

15 Minute Pasta with Mushrooms

Full flavor of fresh mushrooms, parmesan and lemon; You only need 6 ingredients to make this quick and easy pasta dish!

Servings: 2 People

  • 2 tablespoon Extra virgin olive oil
  • 16 ounces sliced ​​cremini mushrooms
  • 3 Garlic cloves, chopped (about 1 tablespoon)
  • 6 ounces pasta, like spaghetti; Reserve ½ cup cooking water
  • ½ Cup grated parmesan, plus more for serving; I like Violife to make this recipe dairy free/vegan
  • 1-2 tablespoon freshly squeezed lemon juice
  • salt pepper, taste

  • Bring a large pot of salted water to a boil. Cook noodles according to directions. Drain pasta and reserve ½ cup of cooking water in a measuring cup. Put aside.

  • Meanwhile, heat the oil in a large skillet or saucepan over medium-low heat. Add the mushrooms and cook until liquid begins to separate, about 5-7 minutes. Add the garlic and continue to cook for a few minutes until fragrant.

  • Once the pasta is cooked, add the ½ cup grated parmesan and reserved cooking water to the pan with the mushrooms and garlic. Stir until a creamy sauce forms.

  • Add the pasta to the pan along with the lemon juice and stir. Serve warm garnished with parmesan and enjoy!

Nutritional information is a rough estimate and includes values ​​for red lentil spaghetti and vegan parmesan cheese. If you want to lighten the meal, reduce the pasta to 4 ounces and the parmesan to 1/4 cup.

Calories: 572kcal, Carbohydrates: 67G, Protein: 31G, Fat: 23G, Saturated Fatty Acids: 6G, Polyunsaturated fat: 2G, Monounsaturated fatty acids: 12G, Cholesterol: 22mg, Sodium: 457mg, Potassium: 1688mg, Fiber: 6G, Vitamin A: 217ie, Vitamin C: 4mg, Calcium: 288mg, Iron: 6mg

Have you tried this recipe? Please let me know how it turned out by commenting below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!