Name: Creamy Mushroom Pastina Recipe
Prep time: 15 min
Cook time: 45 min
Total time: PT-489381H58M13S
Cuisine: Italian
Ingredients: 1 lb. cremini or baby bella mushrooms, rinsed, divided (12 oz. finely ground, 4 oz. thinly sliced); 2 Tbsp. extra-virgin olive oil, divided; 2 Tbsp. unsalted butter, divided; 1 large shallot, finely chopped; 8 garlic cloves, finely chopped; 2 1/3 cups (or more) low-sodium vegetable broth; 1 cup heavy cream; 8 oz. acini di pepe or pastina; 2 oz. Pecorino Romano, finely grated (about 1 cup); Kosher salt, to taste

Jump to Recipe· 4.9 from 66 reviews

If you love cozy, comforting dishes that feel like a warm hug, then this Creamy Mushroom Pastina Recipe is absolutely for you. It’s rich, velvety, and packed with earthy mushroom flavor that makes it a favorite in my kitchen on chilly nights. I’m excited to share my tips and tricks so you can make this fan-freaking-tastic meal your family’s new go-to comfort food.

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Why You’ll Love This Recipe

Deep Mushroom Flavor: Using both pureed and sautéed mushrooms gives the dish incredible texture and an intense, earthy taste.
Ultimate Comfort Food: The creamy sauce is silky, indulgent, and just what you want when craving something warm and soothing.
Quick and Easy: This recipe comes together in about an hour, and you’ll have a satisfying meal with minimal fuss.
Perfect for Any Season: It’s cozy enough for fall nights but mild enough to enjoy any time of year.

Two grey bowls are filled with a thick, creamy oatmeal-like dish that has a light beige color with small flecks of darker grains throughout. Each bowl shows several pieces of golden-brown cooked mushroom slices spread on top, adding a rich texture and darker brown contrast to the pale oatmeal. White shredded cheese lightly sprinkles over the top, resting on the surface of the dish and some on the bowls' edges. One bowl has a silver spoon partially dipped into the mixture, placed on the right side within the bowl. To the top left of the image, a pink ribbed glass cup filled with a bubbly sparkling drink sits on a light-colored surface with soft warm beige tones. The background shows a white marbled texture underneath everything. photo taken with an iphone --ar 2:3 --v 7 - Creamy Mushroom Pastina, Mushroom Pastina, Comforting Mushroom Pasta, Easy Mushroom Pasta, Velvety Mushroom Sauce

Ingredients You’ll Need

The magic behind this Creamy Mushroom Pastina Recipe comes from a balance of fresh mushrooms, aromatics, and creamy cheese that melds into a luscious sauce. Choosing good-quality mushrooms and broth really sets the dish apart, so don’t skimp there!

Flat lay of fresh whole cremini mushrooms with some thinly sliced, a small pile of acini di pepe pasta, a whole uncracked brown egg, a small white ceramic bowl of golden extra-virgin olive oil, a small white ceramic bowl of unsalted butter, a small white ceramic bowl of finely chopped shallot, a small white ceramic bowl of finely chopped garlic cloves, a small white ceramic bowl of light golden vegetable broth, a small white ceramic bowl of thick heavy cream, and a small white ceramic bowl filled with finely grated Pecorino Romano cheese, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Creamy Mushroom Pastina, Mushroom Pastina, Comforting Mushroom Pasta, Easy Mushroom Pasta, Velvety Mushroom Sauce

Cremini or Baby Bella Mushrooms: These have a deeper flavor than regular white mushrooms, making your mushroom base richer.
Extra-Virgin Olive Oil: Adds a fruity note and helps with sautéing without overpowering the delicate mushroom taste.
Unsalted Butter: Brings creaminess and helps brown the mushrooms to crispy perfection.
Kosher Salt: Enhances all the flavors without being too harsh.
Shallot: Offers a subtle sweetness and pairs beautifully with garlic.
Garlic: Adds that wonderful aromatic punch; finely chopping helps it meld into the sauce.
Low-Sodium Vegetable Broth: The cooking liquid for the pasta that infuses extra flavor without overpowering.
Acini di Pepe or Pastina Pasta: Tiny, delicate pasta perfect for creamy dishes.
Heavy Cream: Creates the luscious, velvety sauce that makes this dish feel indulgent.
Pecorino Romano Cheese: Sharp and salty, it melts into the cream for an irresistible cheesy finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to mix things up with this Creamy Mushroom Pastina Recipe, depending on what’s in my fridge or my mood. You’ll find it’s super versatile — and I encourage you to play with the flavor and texture to make it your own.

Mushroom Medley: I’ve tried adding shiitake and chanterelles alongside cremini for an even deeper mushroom flavor that my family went crazy for.
Dairy-Free Option: Swap heavy cream for coconut cream and Pecorino Romano for nutritional yeast — the texture stays silky, with a slightly different but equally delicious flavor.
Herbs: Toss in fresh thyme or sage mid-cooking for an earthy herbal note that brightens the dish.
Protein Boost: Stir in cooked diced chicken or crispy pancetta for a heartier meal that still feels light and comforting.

How to Make Creamy Mushroom Pastina Recipe

Step 1: Prep Your Mushrooms

First, grab 12 ounces of your mushrooms and give them a quick pulse in the food processor until they’re finely ground — don’t worry if some pieces are a little chunkier, that adds lovely texture. Slice the remaining 4 ounces thinly. I discovered this dual approach releases more mushroom flavor and gives the dish a killer texture combo of smooth sauce with those little crispy mushroom bites.

Step 2: Sauté the Sliced Mushrooms

Heat half your olive oil and butter in a large skillet over medium-high heat, then add those sliced mushrooms. Keep them moving in the pan and cook until browned and almost crispy—about 8 minutes. Season with kosher salt and then remove them onto a plate. This step is key — those crispy mushroom bits at the end add a wonderful contrast.

Step 3: Cook the Pureed Mushrooms

In the same skillet, heat the remaining oil and butter, then add your pureed mushrooms. Let them cook, stirring occasionally, until they start to brown and most of their moisture evaporates—about 10 minutes. This concentrates the mushroom flavor and prevents your sauce from turning watery.

Step 4: Build the Flavor Base and Cook Pastina

Turn heat down to medium and add finely chopped shallots and garlic with a bit of salt. Stir and cook until the shallots soften, about 5 minutes — this gentle sweat brings out their sweetness. Pour in your veggie broth, scrape the flavorful browned bits off the pan’s bottom, and bring to a simmer. Add the pastina and salt, then reduce heat to medium-low. Stir frequently, adding more broth if needed to keep things creamy and prevent sticking, until the pasta is al dente, roughly 12 minutes.

Step 5: Finish with Cream, Cheese, and Mushrooms

Stir in heavy cream and Pecorino Romano cheese, cooking and stirring until the cheese melts and the sauce turns luxuriously creamy — about 2 to 3 minutes. Finally, fold back in those caramelized sliced mushrooms just before serving so they keep their crispy magic.

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Pro Tips for Making Creamy Mushroom Pastina Recipe

Don’t Skip Browning Mushrooms: That caramelization adds nuttiness and a chewy contrast that makes every bite interesting.
Watch Your Liquid: Add broth gradually — you want creamy sauce but not soupy, so keep it just on the thick side of saucy.
Use Fresh Pecorino Romano: Freshly grated cheese melts so much better than pre-shredded, giving you the best texture and flavor.
Stir Frequently: This pastina is tiny and can stick fast, so regular stirring and scraping ensure the perfect creamy consistency without burning.

How to Serve Creamy Mushroom Pastina Recipe

A close-up of a creamy mushroom risotto on a white plate. The dish has a thick, creamy texture with small round grains coated in a light beige sauce mixed with tiny brown bits. On top, several sautéed mushroom slices with a rich reddish-brown color are scattered, adding texture and depth. There are white shavings of cheese sprinkled over the dish, creating a slight contrast. A silver spoon rests on the right side of the plate, partially immersed in the risotto. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Mushroom Pastina, Mushroom Pastina, Comforting Mushroom Pasta, Easy Mushroom Pasta, Velvety Mushroom Sauce

Garnishes

I love finishing this dish with a sprinkle of fresh parsley or a little extra Pecorino Romano for a pop of color and sharpness. Sometimes, a drizzle of truffle oil takes it to next-level decadence if you’re feeling fancy, but it’s just as amazing without it.

Side Dishes

This creamy pastina pairs beautifully with crisp green salads dressed with lemon vinaigrette, roasted vegetables like asparagus or brussels sprouts, or even a simple side of crusty bread to soak up every last drop of sauce.

Creative Ways to Present

For special dinners, I like to serve it in beautiful shallow bowls topped with a little fresh thyme and some crispy fried shallots for crunch. It makes the dish feel elegant, like something you’d find at a cozy fine-dining restaurant.

Make Ahead and Storage

Storing Leftovers

Leftover creamy mushroom pastina keeps well in an airtight container in the fridge for up to 3 days. I find the pasta soaks up the sauce after resting, so it’s a little thicker when you reheat it.

Freezing

I’ve tried freezing this dish, but the texture changes slightly because of the cream and pasta. If you want to freeze it, leave the cream out when freezing and add it fresh when reheating for the best results.

Reheating

Reheat gently on the stove over low heat with a splash of broth or cream to loosen it back up. Microwave works in a pinch, but the stovetop method helps you maintain the silky sauce and prevents the pasta from drying out.

FAQs

Can I use other types of mushrooms in this Creamy Mushroom Pastina Recipe?

Yes! While cremini or baby bella are great for their deep flavor, you can experiment with varieties like shiitake, portobello, or oyster mushrooms. Just be sure to adjust cooking time as some mushrooms release more moisture than others.
What can I substitute for acini di pepe or pastina pasta?

If you can’t find acini di pepe or pastina, tiny pasta shapes like orzo, small ditalini, or even tiny elbow macaroni work well in this recipe, maintaining the creamy texture and bite-sized feel.
Is this recipe suitable for vegetarians?

Absolutely! It’s a hearty vegetarian dish as long as you use vegetable broth. To keep it vegan, swap out the cream and cheese for plant-based alternatives.
How do I avoid the pastina sticking to the pan?

Frequent stirring is the key here. Since pastina is tiny, it can stick quickly. Also, keep an eye on your liquid and add broth as needed to keep a loose sauce.

Final Thoughts

This Creamy Mushroom Pastina Recipe has become such a comfort staple in my house — perfect for nights when you want something warm and satisfying without too much fuss. I absolutely love how the textures come together, and I hope when you make it, you’ll feel the same cozy joy. Give it a try for your next cozy night in, and trust me, your kitchen will smell amazing and your family will thank you!