creamy garlic mushroom pasta
Creamy garlic mushroom pasta ready in 20 mins! Silky sauce, golden mushrooms & al dente noodles—the ultimate comfort food. Try it tonight!
Ingredients
The Essentials
- 12 oz 340g pasta – Fettuccine, penne, or rigatoni work best (their nooks cling to that creamy sauce!)
- 2 tbsp olive oil – Or butter for extra richness
- 4 garlic cloves minced – Fresh is key! Use a microplane for ultra-fine texture
- 10 oz 300g mushrooms – Cremini or baby bella for depth, sliced ¼-inch thick
- 1 cup heavy cream – Vegan? Substitute full-fat coconut milk
- ½ cup grated Parmesan – Dairy-free? Use nutritional yeast + pinch of salt
- ½ tsp each salt & black pepper – Season in layers
Flavor Boosters (Optional but game-changing!)
- 1 tsp Italian seasoning – Or fresh thyme/rosemary
- ½ tsp red pepper flakes – For subtle heat
- 1 tbsp lemon juice – Brightens the richness
- ½ cup reserved pasta water – The secret to silkiness
Pro Prep Tips
- Slice mushrooms evenly – Ensures they cook uniformly
- Mince garlic finely – No bitter chunks just sweet aroma
- Bring cream to room temp – Prevents curdling when added to the pan
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil (taste it – it should be as salty as the sea!).
- Add 12 oz pasta and cook 1 minute less than package instructions (al dente is crucial – it’ll finish cooking in the sauce).
- Reserve ½ cup pasta water before draining (this starchy liquid is your sauce’s best friend).
Step 2: Sauté the Mushrooms
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Add 10 oz sliced mushrooms in a single layer (crowding = steaming; we want golden edges!).
- Cook undisturbed for 3-4 minutes until bottoms caramelize, then stir and cook 3 more minutes.
- Pro Tip: Wait until mushrooms release their liquid and it evaporates for maximum flavor.
Step 3: Build the Garlicky Cream Sauce
- Push mushrooms to the skillet’s edges. Melt 1 tablespoon of butter (or drizzle in some oil) into the center
- Add 4 minced garlic cloves and sauté for about 30 seconds, just until aromatic—be careful not to let them brown!
- Pour in 1 cup heavy cream and ½ tsp each salt & pepper, stirring to combine.
- Simmer 2 minutes until slightly thickened (sauce should coat the back of a spoon).
Step 4: Bring It All Together
- Reduce heat to low. Add drained pasta and ½ cup Parmesan, tossing to coat.
- Gradually add reserved pasta water, 2 tbsp at a time, until sauce reaches a silky, clingy consistency.
- Finish with 1 tbsp lemon juice (brightens the richness) and red pepper flakes (optional kick).
Step 5: Serve Immediately
- Top it off with a sprinkle of extra Parmesan, some fresh parsley, and a twist of black pepper.
- Chef’s Secret: Let pasta rest 2 minutes before serving – the sauce thickens perfectly!