Rotini with creamy mushroom sauce

I love making pasta and this Rotini with creamy mushroom sauce is wonderful. Super simple and taste. If you don’t like mushroom you can substitute it with a different veggie.


I simply love pasta. If I could have pasta every day I would. I love my carbs and pasta is a perfect way to get my carbs, the whole wheat pasta kind though.

Who ever said that carbs are bad doesn’t have a clue what they are talking about. Carbs get a bad wrap for been the culprit on weight gain, obesity and diabetes but the truth is that a bad diet is the culprit of it all. A combination of fake, processed food, which includes fake ingredients, salt, fat, and sugar is the cause. Even diabetics need to have carbs, just having the good kind is the key.

Anyhow, this rotini with creamy mushroom sauce can be done in a flash, it is simple and extremely flavorful. From start to finish, however long the pasta takes to boil, you can be done with this sensational and satisfying dish. I would say 20 minutes tops! Also, you can use Penne pasta if you like instead of the Rotini, either one would be good.

The rotini with creamy mushroom sauce recipe comes from my friend at Honey What’s Cooking. She has step by step pictures on the dish so go on over and take a look. She has other really good recipes as well so make sure you look around. There is a Jalapeno Popper Cream Cheese Sandwich that I also want to try very very soon :-)

By the way, has anyone on the East coast heard about the CICADAS infestation we are facing in about 2 weeks or so? All the way from NC to CT. I think they have already surfaced in NC. We will have about millions of them per square mile. Yuck!! I am glad I am going to Spain in the middle of June because I really hate any insect that flies. Can’t stand bugs!

Well, I will leave you with this amazing and simple tasty dish that is sure to satisfy any hungry kid.

By the way next week I will be posting a great recipe with a great giveaway so stay tuned!

Stay safe and enjoy!


Here you can see the mushrooms before and after getting cooked. A very quick process so make sure you stick around and watch them. After the mushrooms get cooked adding the Mascarpone and Parmesan cheese would be the next step.


I used fresh parsley but I think this dish will also be good with fresh basil or any fresh herb of your choice.



Rotini with creamy mushroom sauce

Yield: 6 servings

Total Time: 20 minutes


  • 1 lb Whole Wheat Rotini Pasta
  • 2 Tbsp Extra Virgin Olive Oil
  • 20 oz sliced fresh portobello mushrooms, any other kind would work
  • 1 cup white wine, Pinot Grigio
  • 1/2 cup Parmesan cheese
  • 8 oz package Mascarpone cheese
  • 2 shallots, chopped
  • 4 garlic cloves, chopped
  • Fresh parsley, chopped
  • 1 tsp Celtic salt, or to taste
  • Pepper flakes, optional


Cook pasta according to package instructions.

In a large sauce pan, over medium to high heat, add the oil, chopped garlic and shallots. If using the pepper flakes add at this stage. Cook for about 2 minutes until the shallots and garlic are slightly golden.

Add the mushrooms and cook for about 3-5 minutes until soften, like in the pictures. Add the wine and reduce by half, this should take about 3-4 minutes. Add the Marscarpone and stir until it has been combined. Add the Parmesan cheese, salt and combine.

Add the cooked pasta and fresh parley and sprinkle some extra Parmesan cheese if you like. Serve while still warm.

Adapted from Honey What's Cooking

Screen Shot 2013-05-10 at 6.06.31 PM

Nutrition facts calculated based on the recipe giving 6 servings.

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  1. These look amazing! I’ve made my own falafel, but have yet to try black bean burgers! These look divine!

  2. Oh boy, that is actually what I have in my to do list, baked falafels!! I need to make that next and turn them into a burger :-) Thanks so much for visiting!

  3. Beans in burgers?! I didn’t even know that this was a thing. I so wished I liked beans. These are so healthy! They look great, too. :)

    I’m happy you had a few weeks off! But I’m also happy you’re back. :D

  4. How do you feel about substituting Vegenaise for the mayo?

  5. I have never heard of that but if it has a mayo consistency to it I think it should be perfectly fine!! Let me know how it turns out. Thanks for visiting :-)

  6. Made these tonight but they needed to bake longer which made me wonder about 2 cans of black beans. Tasted great.

  7. I made this recipe for Meatless Monday and they were THE BEST black bean burgers I have ever eaten. Even my children and hubby loved them. Thank you so much for sharing!

  8. Hi miryam. I wanted to make the burgers today but didn’t east mushrooms what can I replace them with? Also I don’t have siracha what can I replace that with? Thank you!!!

  9. Sorry I don’t eat mushrooms :-)

  10. Wondering if these can be frozen to be used later. How many does this recipe make?

  11. These look great! Just wondering if you would freeze them before cooking or after?

  12. If they are forzen first could they be made on the grill? I’m thinking freezing them first would help hold them together?

    • I am not sure, I don’t want to say yes and then they fall apart. I guess you will have to experiment with one of it first I guess. Sorry I couldn’t be of more help.

  13. Can these be made vegan?

  14. If you don’t eat mushrooms just omit and use soy sauce,onion powder,nutritional yeast and kosher salt.I mixed mine in blender really well.I did not use oats since we did not have any!
    I used two eggs in mine And fried them sort of like pancakes in fry pan.
    My boys thought they tasted like grilled burgers!
    Yummy!They were kinda crumbly so next time I might freeze them first or use oats like your recipe says to!
    Read this after I had already made mine!
    Praise Yahshua for good ideas!!

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