This creamy mushroom pasta with parmesan and kale is made with whole wheat penne and single cream for a healthy vegetarian dinner that's super delicious. It also has porcini mushrooms that make every bite extra flavourful.

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I'm always testing vegetarian pasta recipes as some of my favourite ever dishes contain a mix of pasta and veggies. My creamy sweet potato pasta sauce and mushroom Alfredo pasta bake are just two very tasty examples.
This creamy mushroom pasta sauce has a combination of chestnut mushrooms and porcini that takes things to the next level if you're a mushroom lover.
I also use the water in which I rehydrate the dried porcini mushrooms in so you can't say you weren't warned — this is really a pasta recipe for mushroom lovers.
A healthier mushroom pasta sauce
In most cases, creamy mushroom pasta sauces are achieved with the help of a lot of butter and double cream. I'm often guilty of this, but not this time.
This is a rather heathy creamy mushroom pasta for which I use olive oil instead of butter and single cream (half and half) instead of heavy cream.
I also make this recipe with whole wheat pasta, which does indeed have a different texture than regular pasta made from refined flour, but it's also higher in fibre and also sports complex carbs, iron, protein, zinc and magnesium.
How to cook whole wheat pasta?
Whole wheat pasta has a different texture than white pasta, which means that you often have to cook it for longer to achieve that perfect al dente texture.
The rules of cooking whole wheat pasta are basically the same as for regular pasta, but the timings are different.
Bring a pot of water to the boil, salt it, and add your pasta. Most types of whole wheat penne require 12 to 14 minutes of boiling, but you shoul start checking the pasta after about 8 minutes as you on't want to overcook it.
Test the pasta by taking one of the penne out and bite into it. If you can still see a floury circle at the center, the pasta is not ready yet. When that disappears, you can drain the pasta (don't forget to always reserve some pasta water because you may need it for the sauce — if you love pasta like I do, it quickly becomes a reflex).
How do you make this mushroom pasta sauce?
- Heat the olive oil in a large pan over medium heat and fry the onions for 2-3 minutes until they soften.
- Mix in the chopped mushrooms and cook for a couple of minutes. Stir in the porcini mushrooms and cook for another minute or so.
- Add the garlic and cook for 30 seconds until fragrant. Add 200 ml of the water they rehydrated in. Pour the vegetable stock over the mushroom mixture, cook for a few minutes, add the shredded kale, and cook for another 2 minutes.
- Stir in the single cream and simmer for a couple of minutes. Add the drained pasta in the sauce. Leave it to simmer until the sauce thickens. Sprinkle the Parmesan and give it another good stir.
- Season with salt and pepper and serve immediately, with extra Parmesan on top if you like.
Recipe notes & tips
- You can use any other type of mushrooms instead of chestnut mushrooms — this recipe works well with Portobello, Forestiere, or even closed cup mushrooms.
- The porcini mushrooms need to be rehydrated for at least 30 minutes in freshly boiled water.
- If you want to go all in, you can substitute the veggie stock with mushroom stock.
If you liked this mushroom pasta with parmesan and kale recipe, check out some of my other quick pasta recipes:
Easiest Ever Creamy Prawn Linguine (Linguine con Gamberi)
Creamy Roasted Red Pepper Pasta with Walnuts
Creamy Mushroom Alfredo Pasta Bake
Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Creamy Mushroom Pasta with Parmesan and Kale
This creamy mushroom pasta with parmesan and kale is made with whole wheat penne and single cream for a healthy vegetarian dinner that's super delicious. It also has porcini mushrooms that make every bite extra flavourful.
Ingredients
- 350 g (12 oz) whole wheat penne
- 2 tablespoon olive oil
- 2 small onions
- 400 g (14 oz) chestnut mushrooms
- 30 g (1 ounce) porcini mushrooms, rehydrated (save the water)
- 4 garlic cloves
- 200 ml (1 cup) vegetable stock
- Handful of kale, chopped
- 250 ml (1 cup) single cream
- 30 g (1 ounce) grated Parmesan
- Salt and pepper
Instructions
- Boil the pasta two minutes less than recommended by the instructions on the package.
- Meanwhile, heat the olive oil in a large pan over medium heat and fry the onions for 2-3 minutes until they soften.
- Mix in the chopped mushrooms and cook for a couple of minutes. Stir in the porcini mushrooms and cook for another minute or so.
- Add the garlic and cook for 30 seconds until fragrant. Add 200 ml of the water they rehydrated in. Pour the vegetable stock over the mushroom mixture, cook for a few minutes, add the shredded kale, and cook for another 2 minutes.
- Stir in the single cream and simmer for a couple of minutes. Add the drained pasta to the pan. Leave it to simmer until the sauce thickens. Sprinkle the Parmesan and give it another good stir.
- Season with salt and pepper and serve immediately, with extra Parmesan on top if you like.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 490Total Fat: 34gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 79mgSodium: 404mgCarbohydrates: 39gFiber: 5gSugar: 6gProtein: 13g
Nutritional information is an estimate provided by an online nutrition calculator.
Ipsa says
Wow just love this mushroom sauce pasta recipe. This is going to be my lunch tomorrow for sure.
Jesse says
A delicious warm meal perfect for a cold winter night! Thanks!
Mel says
That's 100% my kind of mid-week meal. I love mushrooms and pasta!
Danielle@wenthere8this.com says
I am a true sucker for a creamy pasta. This came out delicious and was so easy to make!
Dorothy's New Vintage Kitchen says
Looks tasty!
koolaidmoms says
Yum! My kids would love this!
Alice says
It’s great for kids, indeed!
Kristie says
Pasta is the best comfort food