Mushroom & Dill Pasta

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Looking for a simple yet satisfying meal? Look no further than this Mushroom & Dill Pasta recipe! With its rich, creamy sauce and hearty mushrooms, it’s sure to become a favorite in your household. If dill isn’t your thing, feel free to swap it out for fresh parsley or thyme. The best part? It’s incredibly quick to whip up, making it perfect for busy weeknights or whenever you’re craving a comforting meal. Plus, the trick of using a bit of starchy pasta cooking liquid ensures the sauce clings perfectly to the pasta. Just get out your favorite pasta pot and have at it!

Serve it alongside a crisp garden salad and some freshly baked bread for a complete and utterly delicious dinner. And here’s a tip: this sauce is so versatile, it pairs beautifully not only with pasta but also with fish or lamb. So go ahead, give it a try and enjoy a comforting meal that’s as easy to make as it is delicious!

Try this Mushroom & Dill Pasta with homemade crusty Homemade French Baguettes, fresh baked French Bread or some Ciabatta Bread.

To maintain the freshness of both cooked and fresh homemade pasta, it’s best to store them in the refrigerator. This helps to inhibit mold growth and extend their shelf life. Typically, pastas can be safely kept in the fridge for about 3 to 5 days.


Mushroom & Dill Pasta

Mushroom & Dill Pasta

This is one of the QUICKEST meal ever! The dish is rich, creamy and delicious! It’s perfect for a weeknight or any time you want a cozy comfort meal!

  • Author: Sweet Paul Magazine
  • Prep Time: :10
  • Cook Time: :15
  • Total Time: :25
  • Yield: 4 1x
  • Category: Entree
  • Method: Stove Top


Units Scale
  • 1/2 pound of your favorite Mushrooms
  • medium onion
  • 2 garlic cloves
  • olive oil
  • 1/2 cup chicken stock
  • 1 1/2 up heavy cream
  • 2 TB chopped fresh dill
  • 8 oz of your favorite pasta, Farfalle is shown
  • salt & pepper
  • Parmesan for serving


  1. Start the pasta water.
  2. Cut up the mushrooms
  3. Finely chop the onion and garlic cloves
  4. Heat up a pan and saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to golden and the onion is soft.
  5. Add 1/2 cup chicken stock, 1 1/2 cup cream and 2 tablespoons chopped fresh dill.
  6. Let it simmer for 5 minutes and season with salt and pepper.
  7. Cook up enough pasta for 4 people, remember to add salt to the water.
  8. Boil until al dente.
  9. Strain and place in a bowl.
  10. Add the sauce, mix and serve with shaved Parmesan on top.


  • To make this vegetarian, use vegetable stock instead. Conversely, I sometimes add sauteed chicken, beef, or veal to the dish to make it a bit more hearty.
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