This vegetarian mushroom pasta is loaded with caramelized crimini mushrooms, sweet peas, freshly grated parmesan cheese and lots of O-Live Organic Olive Oil. 

A bowl of mushroom pasta

This post has been sponsored by O-Live & Co. All thoughts and opinions are my own.

Olive oil and pasta… a match made in heaven! 

It’s no secret that olive oil and pasta go together like bread and butter. And that’s part of why this recipe has always been a no brainer kind of dish in our household. 

Truth be told, I’ve been making this pasta for years but haven’t had the time to put down on paper… until now thanks to my friends at O-Live & Co. 

This vegetarian mushroom pasta takes your standard cream based white sauce and amps it up a level with caramelized mushrooms, peas, arugula, and some lemon juice. It’s a guaranteed crowd pleaser and comes together on your dinner table in under 30 minutes. 

Another reason this dish is a favorite in our kitchen is because of how easy it is to mix up! 

If you don’t have mushrooms or peas you can easily substitute them with whatever veggies you have on hand. Asparagus, broccoli and zucchini are some of my favorites. 

Once your veggies are cooked to your liking (we’re caramelizing the mushrooms and keeping the peas raw but you could roast or air fry too), it’s as easy as folding them into the sauce with your pasta and that’s it! 

A pan with mushrooms

Ingredients 

In case you’re running out to grab the necessary goods to make this vegetarian mushroom pasta tonight, here’s the grocery list:

  • 2 tbsp O-Live Organic Olive Oil 
  • 2 tbsp salted butter
  • 1 cup mushrooms, sliced 
  • 4 cloves garlic, minced 
  • 1 tbsp flour 
  • 1 cup vegetable stock
  • one cup heavy cream 
  • ½ cup parmesan cheese, grated (plus additional parmesan for the garnish)
  • 1 tsp salt
  • 1 tsp pepper 
  • ¼ tsp nutmeg 
  • 1 cup peas 
  • 1 box of pasta (16oz) + water to boil + salt 
  • A handful of arugula or microgreens to garnish
  • 1 lemon to garnish
Ingredients to make pasta

How to Make It

O-Live & Co. Organic Olive Oil

By now I’m hoping you’ve had a chance to check out O-Live & Co. and their Organic Olive Oil (my personal favorite). Their oil is fantastic for cooking with, drizzling raw on top of a crusty slice of bread or over a beautiful bowl of mushroom pasta. 

Not to mention, O-Live has won multiple awards and scored 97/100 points in the Flos Olei rankings, the world’s most prominent olive oil ranking. This is no surprise considering how delicious their oil is to work with. 

It’s been a true honor partnering with this brand over the last year; I hope you take the time to check them out and try out their oils as they have supported this small business in what was a challenging year. 

A bowl of mushroom pasta

Shop O-Live & Co. Olive Oil here!

Here are some of my favorite recipes to use O-Live & Co. Olive Oil in:

Happy cooking!

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A bowl of mushroom pasta

Vegetarian Mushroom Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 34 servings 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: American, Italian
  • Diet: Vegetarian

Ingredients

Scale
  • 2 tbsp O-Live Organic Olive Oil 
  • 2 tbsp salted butter
  • 1 cup mushrooms, sliced 
  • 4 cloves garlic, minced 
  • 1 tbsp flour 
  • 1 cup vegetable stock
  • 1 cup heavy cream 
  • ½ cup parmesan cheese, grated (plus additional parmesan for the garnish)
  • 1 tsp salt
  • 1 tsp pepper 
  • ¼ tsp nutmeg 
  • 1 cup peas 
  • 1 box of pasta (16oz) + water to boil + salt 
  • A handful of arugula or microgreens to garnish
  • 1 lemon to garnish

Instructions

 

  1. In a saucepan melt the butter and O-Live & Co. olive oil over medium high heat. Toss in the sliced mushrooms and caramelize until golden brown on both sides. Set the mushrooms on a plate and save for later.
  2. Get your pasta water and salt boiling in a separate pot over medium high heat. 
  3. Add minced garlic to the pan with the remaining oil and butter. Sprinkle flour in the pan, using whisk to combine the oil and flour. Cook the flour and oil for a minute or two before slowly pouring in the veggie stock and cream, while continuing to whisk. 
  4. Once the sauce has thickened for a few minutes, add in salt, pepper, nutmeg and parmesan cheese, mixing well. At this point, throw your pasta into the water and cook as instructed on the packaging. 
  5. Once the pasta is done, strain (reserving a half a cup of the pasta water) and add pasta to the sauce. Mix the pasta, peas and cooked mushrooms together with the sauce, adding additional pasta water if it feels dry at all. 
  6. Sprinkle with a squeeze of lemon juice, additional parmesan and a light handful of arugula and enjoy!