Name: Creamy Mushroom Pasta on a Budget Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 8 oz (225g) fettuccine or spaghetti; 8 oz (225g) mushrooms (button or cremini), sliced; 4 cloves garlic, minced; 2 Tbsp butter; 2.5 cups vegetable broth; 1/3 cup heavy cream (or milk + 1 tsp flour for roux); 1/4 cup grated Parmesan cheese; Salt and black pepper, to taste; Optional: 1/2 tsp dried thyme or Italian seasoning; Fresh parsley, chopped (for garnish)

This Creamy Mushroom Pasta on a Budget is a comforting, one-pot wonder that delivers rich, garlicky mushroom flavor in a silky sauce without breaking the bank. Using affordable staples like button or cremini mushrooms, dried pasta, a splash of cream or milk alternative, and Parmesan, it comes together quickly for a satisfying vegetarian meal that’s luxurious yet wallet-friendly.

Why You’ll Love This Recipe

You’ll adore this dish because it’s incredibly indulgent-tasting while staying super economical—often costing under $1.50 per serving with everyday ingredients you likely have on hand or can grab cheaply.

The earthy mushrooms pair perfectly with buttery garlic and a velvety sauce that clings to every strand of pasta, creating that cozy, restaurant-quality comfort without fancy extras.

It’s quick enough for busy weeknights (ready in about 30 minutes), requires minimal cleanup (especially if you go one-pot style), and feels special yet simple—perfect for impressing family or treating yourself when you’re craving something creamy and hearty without the guilt or high cost. Plus, it’s vegetarian-friendly and endlessly customizable!

Yield: 4 servings

Creamy Mushroom Pasta on a Budget Recipe

This budget-friendly creamy mushroom pasta is a quick, comforting vegetarian dinner packed with garlicky, earthy flavors and a silky sauce.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

8 oz (225g) fettuccine or spaghetti
8 oz (225g) mushrooms (button or cremini), sliced
4 cloves garlic, minced
2 Tbsp butter
2.5 cups vegetable broth
1/3 cup heavy cream (or milk + 1 tsp flour for roux)
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
Optional: 1/2 tsp dried thyme or Italian seasoning
Fresh parsley, chopped (for garnish)

Instructions

Get everything ready — Slice those mushrooms thinly (they'll cook faster and get nice and golden), mince the garlic, and grate your Parmesan. Boil a large pot of salted water for the pasta—let's make this easy and fun!
Start the pasta — Add your fettuccine to the boiling water and cook according to package directions until al dente (usually 8-10 minutes). Reserve about 1 cup of pasta water before draining—it's liquid gold for the sauce!
Sauté the mushrooms — While pasta cooks, melt 2 Tbsp butter in a large skillet over medium-high heat. Toss in the sliced mushrooms with a pinch of salt and pepper. Let them cook undisturbed for 4-5 minutes until they release moisture and turn beautifully golden-brown—patience here builds amazing flavor!
Add the garlic magic — Stir in the minced garlic (and thyme if using) and cook for 1-2 minutes until fragrant. Your kitchen will smell incredible—don't let the garlic burn!
Build the sauce base — Pour in the vegetable broth and bring it to a gentle simmer. Let it bubble for 3-4 minutes to reduce slightly and concentrate those earthy flavors.
Make it creamy — Lower the heat, stir in the heavy cream (or your milk roux substitute), and let it warm through for 2 minutes. The sauce should start looking velvety and inviting!
Cheese please — Sprinkle in the grated Parmesan gradually, stirring until it melts into a smooth, glossy sauce. Taste and season with more salt/pepper if needed—mushrooms love a good seasoning boost.
Combine everything — Drain the pasta (remember that reserved water!) and add it directly to the skillet. Toss gently to coat every noodle in that luscious sauce. If it's too thick, splash in a bit of reserved pasta water until it's perfect.
Final touches — Give it one last taste—adjust seasoning, maybe a grind of fresh pepper. Garnish with chopped fresh parsley for a pop of color and freshness.
Serve and enjoy — Dish it up hot, maybe with extra Parmesan on top. Grab a fork, twirl those creamy noodles, and savor every comforting bite—you just made restaurant-worthy pasta on a budget!

Notes

This recipe shines brightest when mushrooms are browned properly for depth. It's naturally vegetarian; easily adaptable for vegan/dairy-free. One-pot method saves dishes—cook pasta right in the sauce broth if you want ultimate ease (adjust liquid accordingly).

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 300Total Fat 18gSaturated Fat 11gUnsaturated Fat 7gCholesterol 52mgSodium 817mgCarbohydrates 25gFiber 2gSugar 3gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Slice mushrooms evenly for consistent cooking and better texture—don’t crowd the pan so they brown nicely instead of steaming.
Reserve some pasta cooking water before draining; it helps thin and emulsify the sauce for extra silkiness without adding more cream.
Grate your own Parmesan if possible—pre-grated can be grainy and less flavorful.
For maximum flavor on a budget, use a mix of cheap button mushrooms with a few pricier ones like cremini if available.
Taste and adjust seasoning at the end—mushrooms soak up salt, so add a pinch more if needed.
Keep heat medium-low when adding cream to prevent curdling.

Ingredients Notes

Mushrooms (8 oz / about 225g, preferably baby bella/cremini or white button): These are the star—earthy, meaty, and inexpensive. Cremini offer deeper flavor than plain white, but button work great for budget.
Pasta (8 oz / 225g, like fettuccine, spaghetti, or penne): Affordable dried pasta holds the sauce well; shapes with ridges or flat noodles catch creaminess best.
Garlic (4 cloves): Fresh is key for that aromatic punch—don’t skip or use powder.
Butter (2 Tbsp): Adds richness cheaply; substitute oil for dairy-free.
Heavy cream or half-and-half (1/3 cup): Gives creaminess; for stricter budget, use evaporated milk, whole milk + a bit of flour roux, or even cream cheese thinned with milk.
Parmesan (1/4 cup grated): Brings umami and saltiness—use real Parmigiano if splurging, but any grated hard cheese works.
Vegetable broth (2.5 cups, low-sodium): Builds sauce depth without meat; homemade or cheap carton.
Salt, pepper, optional thyme/Italian seasoning: Basic pantry items that elevate everything.

Variations and Substitutions

Make it dairy-free/vegan: Swap butter for olive oil, use full-fat coconut milk or cashew cream instead of heavy cream, and nutritional yeast or vegan Parmesan for cheesy flavor.
Protein boost: Add cooked chicken strips, crispy bacon bits (if not vegetarian), canned tuna, or chickpeas for heartiness without much extra cost.
Veggie additions: Toss in spinach, frozen peas, or broccoli at the end for color and nutrition—great way to use up odds and ends.
Herb twists: Fresh parsley or thyme stirred in at the end; dried Italian seasoning works in a pinch.
Spicy kick: Red pepper flakes or chili oil for heat.
Gluten-free: Use your favorite GF pasta—works seamlessly.
No cream version: Blend half the cooked mushrooms with broth for natural creaminess, or make a roux with flour and milk.
Extra budget: Use milk + cornstarch slurry instead of cream for thickening.

Storage Options

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce—microwave works too, but stir midway. Avoid freezing, as the creamy sauce may separate, though it’s still edible if you stir well after thawing.