A creamy mushroom sauce seasoned with onion, red bell pepper, garlic, and a touch of Cajun spice coats spaghetti in this comforting Cajun Mushroom Pasta. Finished with shredded and grated Parmesan, this dish is simple, satisfying, and sure to become a family favorite.
This mushroom pasta is perfect for Meatless Monday or whenever you want a hearty vegetarian meal. Baby Bella mushrooms bring an earthy depth that stands in nicely for meat, while the spicy, creamy sauce keeps the dish lively and far from ordinary.
Ingredients You Need to Make This Recipe
- Spaghetti pasta: 1 lb dried spaghetti. Cook to al dente since it will finish cooking in the sauce.
- Unsalted butter: 2 tablespoons to soften the vegetables and add richness.
- Baby Bella mushrooms: 1 (16-ounce) package, sliced. Rinse and slice if using whole mushrooms.
- Yellow onion: 1 medium, chopped for flavor.
- Red bell pepper: 1 medium, rinsed, seeded, and chopped to add sweetness and color.
- Garlic: 4 cloves, minced.
- Seasonings: Salt, cracked black pepper, garlic powder (1 tbsp), onion powder (1 tbsp), Italian seasoning (2 tsp), paprika (1 tsp), crushed red pepper (1/4 tsp), and cayenne (1/4–1/2 tsp) to taste.
- Worcestershire sauce: 1 tablespoon (optional) to deepen the savory flavor.
- Half and half: 1 1/2 cups to create the creamy sauce.
- Parmesan: 1/4 cup shredded and 1/4 cup grated (plus extra for topping) to finish the dish with nutty, salty richness.
How to Make This Mushroom Pasta
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain, reserving about 1 cup of the pasta water, and set the pasta aside.
- In a large deep skillet or Dutch oven, melt the butter over medium-high heat. Add the sliced mushrooms, chopped onion, and red bell pepper. Sauté until the vegetables have softened, about 5–7 minutes. Stir in the minced garlic and cook 1 minute more.
- Season the vegetables with salt, cracked black pepper, garlic powder, onion powder, Italian seasoning, paprika, cayenne, and crushed red pepper. Add the Worcestershire sauce if using, and stir to combine.
- Pour in the half and half, reduce the heat to medium, and simmer until the sauce thickens slightly, about 5–7 minutes.
- Add the cooked spaghetti to the skillet and pour in about 1/4 cup of the reserved pasta water. Toss with tongs so the noodles are fully coated in the sauce.
- Continue to simmer and toss for 2–3 minutes until the sauce clings to the pasta. If the mixture looks dry, add more reserved pasta water a few tablespoons at a time until the sauce reaches a creamy consistency (about 1/2 cup total, if needed).
- Stir in the shredded and grated Parmesan. Taste and adjust salt and pepper. Give the pasta one final toss and serve immediately, topping each serving with extra grated Parmesan.
Variations of This Recipe
Swap the spaghetti for other pasta shapes if you prefer:
- Linguini
- Fettuccine
- Tagliatelle
- Pappardelle
Add or swap vegetables to change texture and flavor:
- Baby spinach
- Broccoli florets
- Cauliflower florets
- Diced tomatoes
- Zucchini
Can I Use Another Type of Mushroom?
Baby Bellas are recommended for their rich, earthy flavor and good color, but white button mushrooms or portabellas will also work well. Just slice larger mushrooms into bite-sized pieces so they cook evenly.
Make-Ahead and Storing Instructions
The mushroom sauce can be made a day ahead and stored in an airtight container in the refrigerator. To serve, cook the pasta and combine it with the warmed sauce over medium heat until hot and creamy. Leftovers keep in the refrigerator for up to three days. You can also freeze the pasta or sauce in airtight freezer bags for up to three months—thaw in the refrigerator before reheating.
Recommended Tools for This Recipe
- Large, deep skillet or Dutch oven
- Silicone tongs
- Wooden spoon
📖 Recipe
Creamy Cajun Mushroom Pasta
Ingredients
- 1 lb dried spaghetti pasta
- 2 tablespoons unsalted butter
- 1 (16-ounce) package Baby Bella mushrooms, sliced
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, rinsed, seeded, and chopped
- 4 cloves garlic, minced
- Salt and cracked black pepper, to taste
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1/4–1/2 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon crushed red pepper
- 1 tablespoon Worcestershire sauce (optional)
- 1 1/2 cups half and half
- 1/4 cup shredded Parmesan
- 1/4 cup grated Parmesan, plus more for topping
Instructions
- Cook spaghetti in salted water until al dente. Drain, reserve ~1 cup pasta water, and set aside.
- Melt butter in a large skillet over medium-high heat. Add mushrooms, onion, and bell pepper; cook 5–7 minutes until softened. Add garlic and cook 1 minute.
- Season with salt, pepper, garlic powder, onion powder, Italian seasoning, paprika, cayenne, and crushed red pepper. Stir in Worcestershire sauce if using.
- Add half and half and simmer over medium heat until the sauce thickens slightly, about 5–7 minutes.
- Toss in the cooked spaghetti with about 1/4 cup reserved pasta water, coating the noodles. Simmer and toss 2–3 minutes more; add extra pasta water if needed to reach a creamy consistency.
- Stir in shredded and grated Parmesan, adjust seasoning, and serve immediately with extra Parmesan on top.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in airtight bags for up to 3 months.
- Use this recipe as a base to add protein or extra vegetables as desired.