This creamy mushroom pasta is one of those recipes I make when I want something that feels a little special but takes almost no effort. Rich, warm, with that deep mushroom flavor and little bits of bacon through every bite. It is the kind of pasta that makes you forget it is gluten free.
I use a mix of white and brown mushrooms because I love how the flavors come together, but any mushrooms you have at home will work. The brown ones add a slightly earthier taste, and I think it makes the sauce feel more complex without doing anything extra.
One thing I always do is grate/slice the cheese myself instead of buying pre-grated. It melts so much better into the sauce, and you get that smooth, creamy texture that makes this mushroom pasta recipe really good.
Key Features
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Difficulty: Easy
- Dietary: Gluten Free
- Servings: 2
What You’ll Need
Just a large pot for the pasta and a pan for the sauce. That’s it, nothing fancy.
Why You’ll Love This
- Ready in 35 minutes, great for busy days
- Rich and creamy sauce with no complicated steps
- Made with gluten free pasta and everyday ingredients you probably already have
- Easy to adapt, works with different mushrooms, cheese or pasta shapes
- A proper bacon and mushroom creamy pasta that happens to be gluten free
Ingredients
Simple ingredients, big flavor. Here is everything you need for this bacon and mushroom pasta.
For the pasta:
- 200g (7 oz) gluten free pasta
- Water for boiling
- Salt
For the creamy mushroom sauce:
- 100g (3.5 oz) bacon
- 300g (10.5 oz) mushrooms (white and brown mix)
- 1 small red onion
- 1 garlic clove
- 200ml (3/4 cup) cooking cream
- 50g (1/2 cup) Gouda cheese
- 1 tsp tomato paste
- 1 tbsp olive oil
- 1 tsp salt
- Black pepper to taste
- 2-3 tsp paprika
- 1 tsp dried oregano
How to Make This Creamy Mushroom Pasta
Step 1 – Prep everything first
Finely chop the bacon, red onion, and garlic. Slice the mushrooms. Grate or slice the cheese and set everything aside before you start cooking. It goes fast once you turn on the heat.
Step 2 – Cook the pasta
Cook the pasta according to the package instructions. Every gluten free pasta brand is a little different, so follow what it says on the bag and taste it a minute before the suggested time. Gluten free pasta goes from perfect to mushy quickly, so keep an eye on it.
Step 3 – Cook the onion and bacon
While the pasta is cooking, heat 1 tbsp olive oil in a large pan over medium heat. First, add the chopped onion, and then the bacon, and cook for a few minutes until it starts to brown and the fat renders out a little.
Step 4 – Add the mushrooms
Add the sliced mushrooms to the pan along with salt, black pepper, and paprika. Stir and keep cooking. The mushrooms will release a lot of liquid at first, just keep stirring so nothing sticks. Once the liquid evaporates, let everything cook for a few more minutes to get some color. This whole step takes about 10 minutes, and it is where most of the flavor builds.
Pro tip: Don’t rush this step. Letting the mushrooms cook down properly is what makes the mushroom pasta sauce taste deep and rich, not watery.
Step 5 – Add garlic and tomato paste
Add the chopped garlic to the pan. If it looks dry, add a tiny bit more olive oil. Cook for another couple of minutes, then stir in the tomato paste. It adds a subtle depth to the sauce without making it taste like tomato at all.
Step 6 – Add the cream
Reduce the heat and pour in the cooking cream. Stir continuously for about 5 minutes so the sauce stays smooth and doesn’t stick to the pan. Taste and add more salt if needed, then add the dried oregano.
Step 7 – Melt the cheese
Add the Gouda and stir until it melts completely into the sauce. The sauce should be smooth, creamy, and thick enough to coat the pasta well.
Step 8 – Serve
Drain the pasta and serve with the sauce on top, or mix everything in the pan before plating. Both ways work great, it just depends on how saucy you like it.
Creamy Mushroom Pasta – Gluten Free
Ingredients
Equipment
Method
- Finely chop the bacon, red onion, garlic and mushrooms. Grate/slice the cheese and set aside.
- Cook the gluten free pasta according to the package instructions. While the pasta cooks, start the sauce.
- Heat 1 tbsp olive oil in a large pan over medium heat. First, add the chopped onion, and then the bacon, and cook for a few minutes until it starts to brown and the fat renders out a little.
- Add the mushrooms, salt, black pepper and paprika. Stir and cook until the mushrooms release their liquid.
- Once the liquid evaporates, add the garlic.
- Cook for another few minutes, adding a little more oil if needed, until everything gets some color. This takes about 10 minutes total.
- Add the tomato paste and stir to combine.
- Reduce the heat and pour in the cooking cream. Stir continuously for about 5 minutes so the sauce doesn’t stick.
- Taste and add salt if needed. Add the dried oregano.
- Add the grated Gouda and stir until melted and the sauce is smooth.
- Serve the pasta with the sauce on top, or mix everything in the pan before serving.
Notes
Substitutions and Variations
This recipe is very easy to adapt to what you have at home.
| Instead of | Try this |
|---|---|
| Corn pasta | Any gluten free pasta shape |
| Gouda | Any melting cheese you like |
| Bacon | Pancetta or skip it for vegetarian |
| White and brown mushrooms | Any mushrooms you have |
| Cooking cream | Full fat coconut cream for dairy free |
These are just a few mushroom pasta ideas to get you started, but feel free to mix and match. You can also make a cold pasta salad that’s just as good, and perfect for hot summer days.
Storage and Reheating
- Fridge: store in an airtight container for up to 3 days
- Freezer: not recommended, cream sauces tend to separate when frozen
- Reheating: warm in a pan over low heat and add a splash of water or cream to loosen the sauce. Microwave works too, just stir halfway through.
This bacon and mushroom pasta keeps well and reheats nicely the next day.
FAQ
Yes, just skip it and start with the mushrooms. The sauce is still rich and flavorful. You can add a little extra cheese or a pinch of smoked paprika to get some of that depth back. It is one of those mushroom pasta ideas that works just as well without meat.
Any shape works. I use corn pasta, but rice pasta, chickpea pasta, or a blend all work fine. Just follow the package instructions because cooking times vary a lot between brands.
You can. Soak them in warm water for about 20 minutes first, then drain and use them the same way. The soaking water is full of flavor, so you can add a splash of it to the sauce too.
Made this creamy mushroom pasta? Leave a rating or drop a comment below, I would love to hear how it turned out for you!
There are 2 comments on this post
Love this recipe!
So glad you do, thanks!