Why You’ll Love This Recipe
- Quick and easy to make in under 30 minutes
- Uses simple, pantry-friendly ingredients
- Versatile—can be made creamy or kept light with olive oil
- Perfect for vegetarians and easily customizable
- Pairs well with a variety of proteins like chicken or shrimp
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (spaghetti, fettuccine, or penne)
- Mushrooms (button, cremini, or portobello)
- Garlic, minced
- Olive oil or butter
- Heavy cream or vegetable broth (optional for sauce)
- Parmesan cheese (or nutritional yeast for a vegan option)
- Fresh parsley, chopped
- Red pepper flakes (optional for spice)
- Salt and black pepper to taste
Directions
- Cook the pasta according to package instructions until al dente. Reserve some pasta water before draining.
- In a large skillet, heat olive oil or butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes.
- Pour in heavy cream or vegetable broth (if using) and stir to combine. Let it simmer for a couple of minutes.
- Toss in the cooked pasta, adding reserved pasta water as needed to loosen the sauce.
- Sprinkle with Parmesan cheese and season with salt, black pepper, and red pepper flakes.
- Garnish with fresh parsley and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Creamy Version: Use heavy cream or cream cheese for a richer sauce.
- Vegan Option: Use dairy-free butter, vegetable broth instead of cream, and nutritional yeast instead of Parmesan.
- Protein Add-Ins: Add grilled chicken, shrimp, or tofu for extra protein.
- Spicy Kick: Increase the red pepper flakes or add a dash of hot sauce.
- Herb Twist: Try adding fresh basil or thyme for more depth of flavor.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave in short intervals, stirring in between.
- Freezing: Not recommended for creamy versions, but olive oil-based versions can be frozen for up to 2 months.
FAQs
How can I prevent my mushrooms from becoming soggy?
Cook them on medium-high heat without overcrowding the pan to allow proper browning.
Can I use a different type of pasta?
Yes, any pasta shape works, but long noodles like fettuccine or spaghetti are ideal for absorbing the sauce.
What mushrooms work best for this dish?
Cremini, button, or portobello mushrooms are great choices for their rich, earthy flavor.
How do I make it more filling?
Add protein like chicken, shrimp, or chickpeas, or serve with a side of garlic bread.
Can I make this ahead of time?
Yes, but for the best texture, cook the pasta fresh and store the sauce separately.
Is this recipe gluten-free?
Use gluten-free pasta to make it suitable for a gluten-free diet.
Can I add wine for extra flavor?
Yes, deglaze the pan with a splash of white wine before adding the mushrooms for a deeper taste.
What can I use instead of Parmesan cheese?
Try nutritional yeast or dairy-free Parmesan for a vegan alternative.
How do I make this dish oil-free?
Sauté mushrooms with vegetable broth instead of oil or butter.
Can I serve this as a side dish?
Yes, it pairs well with grilled meats, roasted vegetables, or a fresh salad.
Conclusion
Garlic Mushroom Pasta is a delicious, easy-to-make meal that’s packed with flavor and perfect for any occasion. Whether you prefer a creamy or lighter version, this dish is highly versatile and customizable. Give it a try and enjoy a restaurant-quality meal at home.
Garlic Mushroom Pasta
A rich and creamy garlic mushroom pasta recipe that’s packed with flavor. Made with sautéed mushrooms, garlic, and a creamy sauce, this quick and easy dish is perfect for busy weeknights or a cozy dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 oz (340g) pasta (spaghetti, fettuccine, or your choice)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 8 oz (225g) mushrooms (cremini, button, or shiitake), sliced
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- ½ cup heavy cream (or half-and-half for a lighter version)
- ½ cup grated Parmesan cheese
- ¼ cup pasta water (reserved)
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon juice (optional, for brightness)
Instructions
- Cook the Pasta – Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve ¼ cup of pasta water before draining.
- Sauté the Mushrooms – In a large skillet, heat olive oil and 2 tbsp butter over medium heat. Add mushrooms and cook until golden brown, about 5-7 minutes.
- Add Garlic & Seasoning – Add minced garlic, salt, black pepper, and red pepper flakes. Stir for 1-2 minutes until fragrant.
- Make the Sauce – Lower the heat, pour in the heavy cream, and stir in Parmesan cheese. Let it simmer for 2 minutes until slightly thickened. Add reserved pasta water if needed for a smooth sauce.
- Combine Pasta – Toss in the cooked pasta, stirring well to coat with the creamy garlic mushroom sauce. Add remaining butter and lemon juice if using.
- Garnish & Serve – Sprinkle with fresh parsley and extra Parmesan. Serve immediately.
Notes
- Use any type of mushrooms like portobello or wild mushrooms for a richer flavor.
- Substitute heavy cream with coconut milk for a dairy-free option.
- For added protein, toss in grilled chicken or shrimp.
- Store leftovers in an airtight container for up to 3 days.