How do you take pasta from simply satisfying to groan-inducingly good? With an extra powerful hit of umami flavor in the form of earthy mushrooms.

By F&W Editors
Updated June 30, 2017
Credit: © Con Poulos

From porcini-studded pappardelle to spaghetti with vegetarian Bolognese, here are seven ways to add more umami to your mushroom pasta dishes.

1. Pappardelle with Porcini and Pistachios

Roasted pistachios add sweet nuttiness to this terrific mushroom pasta.

2. Penne with Roasted Marsala Mushrooms

This pasta is fast and simple but packed with dark, rich flavors.

RELATED: Classic Chicken Marsala

3. Fettuccine with Mushrooms, Tarragon and Goat-Cheese Sauce

Make an easy, no-cook sauce for this mushroom-filled pasta by combining goat cheese, Parmesan, milk and some of the still-hot pasta-cooking water.

4. Creamy Buckwheat Pasta with Wild Mushrooms


F&W Best New Chef 2014 Matthew Accarrino tosses earthy buckwheat pasta with creamy mascarpone, silky mushrooms and runny eggs.

5. Spaghetti with Mushroom Bolognese

Credit: © Con Poulos

Three kinds of mushrooms plus eggplant and carrots come together in this satisfying vegetarian Bolognese.

6. Potato Gnocchi with Wild Mushroom Ragù and Hazelnuts

This versatile mushroom-and-herb ragù is also delicious on rigatoni or cheese ravioli.

Credit: © Eva Kolenko

7. Pasta with Mushrooms and Mascarpone

Star chef Barbara Lynch likes to make this bread crumb-topped dish with campanelle—a festive pasta shaped like bellflowers.