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Mushroom Pasta without Cream

  • Author: Maxine Dubois
  • Total Time: 50 minutes
  • Yield: 3 people 1x


This Mushroom Pasta without Cream is made with dried porcini mushrooms, butter, white wine, pasta and topped with parmesan cheese. 


  • 1 ounces of dried porcini mushrooms
  • 1 cup baby bella mushroom, sliced
  • 2 tablespoons of butter
  • 1/4 cup of reserved pasta water
  • 1/4 cup of white wine
  • 1 pound of your preferred pasta


  1. Cook pasta according to package instructions. Reserve pasta water!
  2. Put the dried porcini mushrooms into a bowl and pour warm water until the mushrooms are covered with hot water. Let them sit in for 15 minutes. Filter with a strainer and a paper towel for maximum straining. Keep the filtered mushroom water. Chop the hydrated porcini mushrooms. 
  3. In a medium skillet, add butter until it melts. Add the baby Bella mushrooms and cook for 5 minutes. Add the porcini mushrooms, wine, and the filtered water and cook on high until the liquid is almost evaporated. Remove from heat and add the reserved pasta water as well as the pasta. Top with parmesan cheese if you wish. 
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Italian


  • Serving Size: 1
  • Calories: 278.0
  • Sugar: 0.7 g
  • Sodium: 180.6 mg
  • Fat: 8.3 g
  • Saturated Fat: 4.0 g
  • Unsaturated Fat: 0.4 g
  • Carbohydrates: 32.7 g
  • Fiber: 1.9 g
  • Protein: 14.4 g
  • Cholesterol: 21.9 mg