Mushroom Swiss Pasta

filed under: Food + Drink on May 30, 2019
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  • This Mushroom Swiss Pasta is a mouthful, quite literally! It is a light and refreshing version of a traditionally heavy dish that will leave you begging for more! It is based on a Mushroom Swiss Cheeseburger but is a creamy dreamy delicate version that will have you thinking gourmet! Don’t miss my Cheeseburger Pasta if you love this dish!

    Mushroom Swiss Cheeseburger Pasta

    Mushroom Swiss Pasta

    The idea for this Mushroom Swiss Cheeseburger Pasta came from a combination of crazy recipes I was determined to make.  After ordering a Cheeseburger at a local bar I decided that I wanted to make that into a pasta.  I took the basic components of a cheeseburger, created my own unique cheese sauce and presto, I developed a cheeseburger pasta.

    Now, once my family tried it, we decided it was so delicious (it’s AMAZEBALLS), we started to wonder if there were any other burger variations that could potentially be turned into a pasta dish.  The wheels were turning and we discussed Mushroom Swiss Pasta.  After testing out a few variations (we tested this recipe for days!!) on a cheese and mushroom sauce blend, I finally found the perfect combination.

    If you are a mushroom swiss fan, you are going to swoon when you try this recipe!

    How to Make Mushroom Swiss Pasta

    How to Make Mushroom Swiss Cheeseburger Pasta

    For the Hamburger

    • Ground Beef: I like to go with 80/20, but you could use a leaner version if you prefer.
    • Seasonings:  Worchestershire, Lawrys, Salt, Pepper, and McCormick Hamburger Seasoning round out the seasonings for this recipe.  If you don’t have hamburger seasoning, you could mix together onion powder (or toasted onion flakes), black pepper, chili pepper, sugar, and garlic for a similar effect.
    • Yellow Onion:  You could use Red onion too if you wanted, but I like the sweet flavor of the yellow onion.
    • Garlic:  I like to use fresh garlic, but feel free to use the garlic powder too if you are out.
    • Oil:  When cooking burgers, we tend to favor canola oil, but you could also use butter or olive oil.

    In a small bowl mix together the seasoned salt, hamburger seasoning, salt, and pepper. Set Aside.

    Add oil to a non-stick pan and add the onions and garlic. Cook about 1-2 minutes. Add the ground beef to the pan. Break up the meat with a wooden spoon. Add the Worcestershire sauce and sprinkle with seasoning mixture.

    Cook for about 8-10 minutes, or until no pink remains in the meat. Remove from heat. Now prepare the cheese sauce.

    Easy Mushroom Swiss Pasta

    For the Cheese Sauce

    • Butter
    • Mushrooms – I like to use fresh mushrooms
    • Beef Broth
    • Milk
    • Swiss Cheese
    • Salt and Pepper

    In a small saucepan over medium heat, melt butter. Add in the freshly cleaned mushrooms and cook for about 5-10 minutes. Mushrooms should be fragrant.

    Reduce heat and slowly add cheese. This is important! If you add the cheese when the sauce is too hot it may curdle. Whisk constantly until the cheese is completely melted.

    Now you are ready to assemble your mushroom swiss pasta!

    Fresh Mushroom Swiss Pasta Recipe

    Assembling Mushroom Swiss Pasta

    (the easy peasy directions)

    • Prepare noodles and set aside.
    • Make the hamburger, set aside.
    • Prepare the cheese sauce. Add to hamburger.
    • Toss all ingredients together and serve! I sprinkled a little parmesan on top just for fun, it adds a bit a saltiness to the dish.

    Best served immediately, but it also tastes amazing reheated the next day. This is a big dish and can feed up to 12 folks! Perfect for a large family or for people who like to have leftovers for meal planning.

    Gourmet Mushroom Swiss Pasta

    Looking for more great pasta recipes?

    Cheeseburger Pasta (original recipe)

    Chicken Marsala Casserole

    Chicken Alfredo with Brussel Sprouts

    Hamburger Casserole

    1 from 1 vote
    Mushroom Swiss Pasta
    Prep Time
    20 mins
     

    Your mouth will come alive when you taste this unique and delicious recipe!

    Course: Main Course
    Cuisine: American
    Keyword: Mushroom Swiss Cheeseburger Pasta
    Servings: 12
    Calories: 371 kcal
    Author: Amanda Rettke
    Ingredients
    NOODLES
    • 1 box (16 ounces) Cavatappi noodles
    HAMBURGER
    • 1 tablespoon canola oil
    • 1 teaspoon seasoned salt
    • 1 tablespoon McCormick Hamburger seasoning
    • salt and pepper to taste
    • 1/2 cup yellow onion, minced
    • 1 teaspoon garlic, minced
    • 1 1/2 pounds ground beef
    • 1/2 teaspoon Worcestershire sauce
    MUSHROOM SWISS CHEESEBURGER SAUCE
    • 3/4 cup butter
    • 4 cups mushrooms, sliced
    • 3/4 cup beef broth
    • 3/4 cup whole milk
    • 1 1/2 cups swiss cheese, shredded
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper
    Instructions
    NOODLES
    1. In a large pot of salted water, cook noodles according to package directions. Drain and set aside.

    HAMBURGER
    1. In a small bowl, mix together the seasoned salt, hamburger seasoning, salt, and pepper. Set aside.
    2. Add oil to a non-stick pan and add the onions and garlic. Cook about 1-2 minutes. Add the ground beef to the pan. Break up the meat with a wooden spoon. Add the Worcestershire sauce. Sprinkle with seasoning mixture.

    3. Cook for about 8-10 minutes, or until no pink remains in the meat. Remove from heat.
    MUSHROOM AND SWISS CHEESEBURGER SAUCE
    1. In a medium saucepan over medium heat, melt butter.

    2. Add mushrooms and cook for about 5-10 minutes. Add in beef broth and milk, stir.

    3. Reduce heat and slowly add cheese. Whisk constantly until the cheese is completely melted.
    4. Add cooked hamburger and cheese sauce to noodles, and stir to combine.

    ASSEMBLY
    1. Pour the mushroom hamburger mixture over the noodles and toss to coat. (I do this in the pot that I cooked the noodles in.) Transfer to a serving dish (optional) and serve immediately.

    Recipe Video

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    Comments

  • mystie says:

    would not make again. the sauce didnt stick to the pasta.you need a straw to sip up sauce that sits on the bottom of bowl. waste of money and time.

    • Amanda Rettke says:

      Sorry you felt that way! As you can see from the video, the sauce is thin and not supposed to overwhelmingly stick to the pasta like with an alfredo, for instance. (This is not a goulash or hamburger helper recipe.) It is a light sauce, meant to lightly coat and flavor the noodles, meat, and mushrooms. I hope you enjoyed the flavor and because you didn’t mention it I am assuming that it was excellent. 🙂

  • Elliott says:

    We usually enjoy your recipes, but we did not enjoy the flavor or anything else about this recipe. In theory, this should be delish, but it wasn’t and I followed instructions exactly.

    • Amanda Rettke says:

      So sorry you didn’t like it. We tested this recipe for days and brought in quite a few taste testers. All enjoyed it. (a lot) Would you be willing to tell me specifcially what you didn’t like? The texture? Flavor? Process? Detailed feedback would help immensely! I always want to make sure I am putting the best recipes out. Thank you, Elliot!

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