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Garlic Mushroom Pasta

A creamy and flavorful pasta dish loaded with earthy mushrooms and aromatic garlic, perfect for a quick weeknight meal or a fancy date night.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz your favorite pasta (spaghetti, fettuccine, or penne)
Sauce Ingredients
  • 2 tablespoons olive oil For sautéing the mushrooms
  • 3 cups mushrooms (sliced; button or cremini work best)
  • 4 cloves garlic (minced)
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese (plus extra for serving)
  • Salt and black pepper (to taste)
Garnish
  • Fresh parsley (chopped, for garnish)

Method
 

Cooking the Pasta
  1. In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Sautéing the Mushrooms
  1. In a large skillet, heat the olive oil over medium heat. Add sliced mushrooms and sauté for about 4-5 minutes, or until they are golden brown. Make sure to stir occasionally.
  2. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Creating the Cream Sauce
  1. Pour in the heavy cream, stirring well to combine. Add the grated Parmesan cheese and stir until melted and the sauce is creamy. Season with salt and black pepper to taste.
Combining with Pasta
  1. Add the cooked pasta to the sauce and toss to combine. If the sauce is too thick, gradually add some reserved pasta water until the desired consistency is achieved.
Serving
  1. Plate the Garlic Mushroom Pasta and sprinkle with additional Parmesan cheese and chopped parsley for garnish.

Notes

For a heartier meal, serve with grilled chicken or sautéed shrimp. If you have leftovers, store them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently with a splash of cream or water.