This creamy mushroom pasta is pure comfort food with a gut-friendly twist. Instead of heavy cream, we’re using plain yogurt to keep things light, tangy, and packed with probiotics. It’s the kind of meal that tastes indulgent but won’t leave you feeling sluggish. The mushrooms bring a rich, savory flavor, while fresh herbs and lemon brighten everything up. Perfect for a quick weeknight dinner or when you’re craving something cozy and nourishing.

Everything you’ll need to make it

You only need a few ingredients to make this simple, satisfying pasta:

Pasta – Use whole grain or gluten-free for extra fiber
Mushrooms – Any kind works, but cremini or shiitake add great flavor
Plain yogurt – For creaminess without the heaviness
Garlic – For that savory depth
Olive oil – To sauté the mushrooms
Lemon juice – Adds brightness and helps balance the yogurt
Fresh herbs – Think parsley, chives, or dill
Salt and pepper – Always

Customize this recipe

This pasta is easy to make your own:

Use chickpea or lentil pasta for a protein boost
Swap yogurt for a dairy-free option like cashew cream or coconut yogurt
Add spinach or kale at the end for extra greens
Stir in cooked chicken, tofu, or salmon to make it more filling

How to store

Leftovers make a great lunch the next day:

Fridge: Store in an airtight container for up to 3 days
Reheat gently on the stovetop with a splash of water or broth to loosen the sauce

Can I use Greek yogurt?

Yes, but you may want to thin it slightly with a bit of water or milk so the sauce doesn’t get too thick. Just make sure to stir it in off the heat to prevent curdling.

Creamy Mushroom Pasta with Yogurt & Herbs

A light yet creamy pasta dish featuring earthy mushrooms, fresh herbs, and tangy yogurt instead of heavy cream. Ready in under 30 minutes, it’s a comforting weeknight dinner that feels indulgent but is gentle on digestion.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Course: Main Course

Cuisine: American

Calories: 450

Ingredients

200 g whole wheat pasta
1 tbsp olive oil
1 cup mushrooms sliced
½ cup plain Greek yogurt
2 tbsp chopped fresh parsley
salt and pepper to taste

Instructions

Cook pasta according to package instructions; reserve 1/2 cup pasta water.
Heat olive oil in a skillet, sauté mushrooms and garlic until tender.
Remove skillet from heat and stir in yogurt.
Add pasta and reserved water gradually, tossing to coat.
Season with salt, pepper, and fresh parsley before serving.

Notes

Use any pasta shape you like, including gluten-free varieties. If you prefer a richer flavor, add a sprinkle of parmesan or nutritional yeast before serving. Avoid overheating the yogurt to prevent curdling — always stir it in off the heat.