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Creamy Mushroom Pasta (no cream!)

Healthful Creamy Mushroom Tagliatelle without cream. Vegetarian, low-fat, and rich in fall flavors. A tasty blend of gourmet in the perfect Italian fall recipe.
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Creamy Mushroom Pasta (no cream!)
  • Difficulty Easy
  • Prep 15 minutes
  • Cook 10 minutes
  • Servings 4 people

Creamy Mushroom Pasta Without Cream captures the heart and soul of autumn recipes in a plate. It’s a delightful divergence from the traditional creamy mushroom pasta but retains the luxurious richness we all love. Prepared in just a few minutes, this dish is not only easy to whip up but also kinder on the waistline: at the core of its healthier profile is the elimination of cream. Traditional creamy pasta dishes often derive their luxurious texture and mouthfeel from heavy cream, which, while delicious, can contribute a significant amount of saturated fats and calories to the dish. By sidestepping the cream and harnessing the natural creaminess of well-cooked mushrooms and other ingredients, this tagliatelle version offers a lighter, yet equally sumptuous, alternative.

This particular version of the recipe is crafted for everyone. Whether you follow a vegetarian diet, or simply seek a flavorful and low-fat autumn dish, this pasta will hit the spot. While we present a version using frozen mushrooms, feel free to adapt. Whether you have fresh Porcini mushrooms on hand, prefer dried variants, or a mix of different mushrooms, the choice is yours. Once you’ve mastered the art of cleaning and cooking mushrooms, the possibilities are endless.

The absence of cream in this dish doesn’t take away from its creaminess. In fact, these tagliatelle pasta have a unique ability to evoke the quintessential autumn aroma and taste. It’s a hallmark Italian mushroom dish, making it an ideal choice for a cozy dinner or a hearty autumn lunch. With every forkful, you’re transported to a crisp fall day, making it more than just a meal, but an experience.

Embracing the authentic essence of Italian cuisine, our Creamy Mushroom Tagliatelle notably does not rely on a béchamel or Alfredo-style sauce (we don’t use that!). While Alfredo might be popular in other culinary traditions, Italians often avoid such heavy, creamy bases. Instead, the richness in this dish comes from the natural textures and flavors of its ingredients, ensuring that you’re savoring a dish that stays true to its Italian roots.


Copy Ingredients


  1. To prepare Creamy Mushroom Tagliatelle Without Cream put a drizzle of olive oil, a knob of butter, a clove of garlic in a pan and sauté.

  2. Add the frozen mushrooms, stir well, season with salt and pepper, and after a few moments, deglaze with a little white wine. Cook your frozen mushrooms for a few minutes until they are well cooked.

  3. Bake the noodles in plenty of salted water for the time indicated on the package and in the meantime take half of the mushrooms and, with the help of an immersion blender blend them well by adding a little bit of parsley and a few drops of pasta cooking water.

  4. Now pour the cream of mushroom soup into the pan with the other mushrooms, add a generous handful of grated Grana Padano cheese, mix everything well and, once al dente, drain your noodles and pour them directly into the pan with the sauce.

  5. Terminate cooking by mixing everything well and serve your Creamy Mushroom Tagliatelle Without Cream piping hot accompanied by a sprinkling of fresh chopped parsley.

    Ricetta Tagliatelle Funghi Senza Panna


If you like, you can replace the Grana Padano with Parmigiano by adding some pecorino to taste. If you love spicy, you can enrich your sauce with a little fresh chili or a drizzle of chili oil.


For Creamy Mushroom Tagliatelle Without Cream with a unique flavor, we recommend using fresh porcini mushrooms if possible.


Creamy Mushroom Noodles Without Cream once cooked will keep in the refrigerator for 1 day without any problem.