Parmesan Mushroom Pasta

In case you haven’t read the first two installments of my Veggie Virgins series, you can find them here and here. I started this series as a way to help people who feel intimated by cooking vegetables for the first time. I know I’ve mentioned this before, but I took a vow at the beginning of the year to eat all my servings of fruits and veggies every day, and I’ve mostly kept that promise so far. If you’re looking to take that same step, then this series is for you.

This week we are tackling mushrooms, which happen to be one of the easiest veggies to cook. You really can’t overcook them, which makes them pretty fool-proof. I like to use mushrooms on nights where I don’t want to be babysitting the oven while I’m cooking, or if I’m feeling kind of lazy.


Although some people probably feel that all the dairy defeats the purpose of eating the healthy vegetable in this recipe, I will say that I tried it with fake parmesan and fake cream cheese and it was still really good, so you can make it dairy-free if you choose to. Plus, if you’re not into large chunks of mushroom, you can easily slice them instead and have the pieces be smaller.

If you’re trying to go low-carb, you can honestly ditch the noodles completely because the mushrooms and sauce stand on their own, and this dish is supposed to be all about the veggie anyways. I only added the pasta because carbs are what get me out of bed in the morning when all I want to do is lay there and watch Keeping Up With The Kardashians.

Basically, it’s a really customizable meal, which makes it perfect for a first-timer.


8 oz. Mushrooms, Chopped

Pasta, By Preference (I used 2 0z)


1 Tbsp Olive Oil

1 Tbsp Minced Garlic

3 0z Cream Cheese, Softened

Dash of Milk (I used Almond Milk)

1 Tbsp Parmesan

Salt, To Taste

Pepper, To Taste


First off, you need to get the noodles started. Add salt to the water to give the noodles some extra flavor. Once the water is warm and the noodles have softened somewhat over medium heat, you can chop the mushrooms and toss them into a skillet with the olive oil and garlic.

Add the cream cheese, milk, and parmesan. Mix until the dairy has become more of a sauce, then add in  the noodles. Mix well, add salt and pepper to taste, and you have yourself a yummy pasta dinner.




As stated above, you can easily make this dish dairy-free or low-carb if that’s what you’re looking for. Plus, it’s a good way to enjoy mushrooms on their own rather than just tossing them onto a pizza or mixing them in with a stir-fry.

Do you have any recipes that emphasize mushrooms? If so, leave a link to them in the comment below and I’ll be sure to check them out.

Until next time, wash your veggies, hug a loved one, and be sure to kick back a little this week.


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