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Easy Mushroom Pasta

Cook Time 15 mins
Total Time 15 mins
Cuisine Italian
Servings 6 people
Calories 382.42 kcal


  • 1 tsp canola oil
  • 1 package mushrooms sliced
  • ½ tsp salt
  • ½ tsp pepper
  • 1 clove garlic diced
  • ½ tsp red pepper flakes
  • ¼ cup dry white wine optional
  • 1 lb pasta I used rigatoni
  • 2 tbsp wild mushroom & sage infused olive oil
  • 2 tbsp extra virgin olive oil
  • fresh basil
  • grated parmesan


  • Heat a large pot of salted water on high. While water is coming to a boil, heat canola oil on medium in a pan. After a minute, add mushrooms.
  • Let mushrooms cook for a minute, then add salt, pepper, garlic, and red pepper flakes. Stir well. If you're cooking with wine, add it and stir.
  • Let mushrooms cook until wine is reduced or until they are cooked throughout, about 5 minutes. Set mushrooms aside.
  • When your water is at a rolling boil, cook your pasta until it's al dente (or to your liking).
  • When the pasta is done, strain and add to a large bowl. Add your mushrooms and extra virgin olive oil and stir.
  • Finally, drizzle the wild mushroom and sage infused olive oil over the pasta. If you like big time flavor, you can add more of it! Top with fresh basil and parmesan and serve.