Harvest Mushroom Pasta with Salted Rosemary Bruschetta

As the leaves start to turn and the evenings get a little cooler, there’s nothing like a comforting bowl of pasta to warm you up. This Harvest Mushroom Pasta, with its earthy mushroom sauce, is one of my go-to recipes for fall. It’s incredibly versatile—you can enjoy it as a creamy pasta dish, or with a few tweaks, transform it into a delicious soup. Paired with salted rosemary bruschetta and a glass of Pinot Noir or an unoaked Chardonnay, this meal is the perfect way to celebrate the season.

Why I Love This Recipe

This dish has been a staple in my kitchen for years. The rich flavors of sautéed mushrooms and onion blend perfectly with Dijon mustard, Italian herbs, and a splash of lemon juice that adds a lovely brightness to the sauce. You can make it as a hearty, creamy pasta dish or blend the sauce a little more, add a bit of extra soy milk, and turn it into a soup for chilly nights. For those who aren’t looking for a vegan option, feel free to add a bit of pancetta or bacon. If you want a cheesier taste, add some nutritional yeast to the sauce—it’s packed with flavor!

Ingredients

• For the Pasta

  • 1 lb mushrooms, roughly chopped (I like white mushrooms, but any variety works)

  • 1 onion, chopped (yellow or white onion works)

  • 1 TBS olive oil (or omit for oil-free and use a splash of water)

  • 1 TBS Dijon mustard

  • 2 TBS Italian seasoning

  • 2 celery stalks, chopped

  • 1 red bell pepper, chopped

  • 1 cup soy milk (or dairy-free milk of your choice; soy makes a creamier sauce)

  • 1 cup water

  • 1 TBS lemon juice (don’t skip this—the lemon brightens the dish!)

  • Salt and pepper to taste

  • Optional: 1 tsp soy sauce for extra depth

  • 1 bag pasta of your choice (I prefer tagliatelle)

  • Optional toppings: Parmesan cheese, fresh rosemary, parsley

• For the Salted Rosemary Bruschetta

  • 1 baguette, sliced

  • Butter (or plant-based alternative)

  • Sea salt

  • Fresh rosemary

Directions

Making the Mushroom Sauce

1. Sauté the Veggies: Start by heating olive oil in a large pan over medium heat. Add the chopped onion, celery, and red pepper, and sauté for about 5 minutes, until the veggies are tender.

2. Cook the Mushrooms: Add the mushrooms and 1 cup of water. Cover the pan and let it cook for another 5-10 minutes until all the vegetables are softened and the mushrooms have released their juices.

3. Blend the Sauce: Transfer the mixture to a blender and puree until smooth. I like to keep a bit of texture in the sauce, but you can blend it completely if you prefer a creamier consistency.

4. Finish the Sauce: Pour the blended sauce back into the pan and stir in the soy milk, Dijon mustard, lemon juice, and a pinch of salt and pepper. Let it simmer on low heat for about 10 minutes.

Cooking the Pasta

While the sauce simmers, cook your pasta according to package instructions. I like to undercook it slightly so it can absorb some of the sauce flavors. Once the pasta is done, drain and add it directly to the sauce, letting it cook for an additional minute or two in the sauce.

Preparing the Salted Rosemary Bruschetta

1. Preheat your broiler.

2. Spread butter on each baguette slice and sprinkle with a pinch of sea salt and fresh rosemary.

3. Broil for about 6 minutes, watching closely to avoid burning. Serve warm alongside the pasta.

Serving Suggestions

For garnish, top the pasta with some grated Parmesan cheese, fresh rosemary, and parsley. Pair this dish with a Pinot Noir to complement the earthy mushrooms, or an unoaked Chardonnay—the brightness of the wine will balance the creaminess of the sauce without overpowering it.

Variations

• Creamier Soup: Add 1 more cup of soy milk and blend the sauce until fully smooth.

• Bacon!: If you’re not looking for a vegan meal, add crispy pancetta or bacon bits.

• Cheesy Flavor: Stir in a tablespoon of nutritional yeast for a boost of umami.

This Harvest Mushroom Pasta with Salted Rosemary Bruschetta is perfect for a cozy night in, a family dinner before trick-or-treating, or any chilly autumn evening. Try it this season and let its warm flavors bring a bit of fall comfort to your table!

Ready to Make It?

Give this recipe a try and tag me in your photos! I’d love to see your version of Harvest Mushroom Pasta. And if you loved it, don’t forget to save this recipe for next time. Happy cooking!

Looking for more fall inspiration? Check out these posts-

Spooky Halloween Lighting Ideas

Magical Plants