Description
A creamy and flavorful Garlic Mushroom Pasta recipe featuring tender mushrooms sautéed in garlic, combined with a rich Parmesan cream sauce, and tossed with perfectly cooked pasta. Ready in just 25 minutes, this comforting dish is perfect for a quick weeknight dinner or a cozy meal any day of the week.
Ingredients
Scale
Ingredients
- 8 oz pasta (such as fettuccine or linguine)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 oz cremini or white mushrooms, sliced
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Cook the pasta according to the package instructions until al dente. Drain well and set aside to be added later.
- Heat Oil and Butter: In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and the mixture is hot.
- Sauté Mushrooms: Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they turn golden brown and release their moisture, about 5 to 7 minutes.
- Add Garlic: Stir in the minced garlic and cook for another 1 to 2 minutes until the garlic becomes fragrant but not burnt.
- Add Cream: Reduce the heat to medium and pour in the heavy cream. Allow it to simmer gently for 2 to 3 minutes until it thickens slightly.
- Add Parmesan: Stir in the grated Parmesan cheese until it’s fully melted and combined into the sauce. Season with salt and freshly ground black pepper to your taste.
- Toss Pasta: Add the cooked pasta to the skillet and toss thoroughly to coat the noodles evenly with the creamy mushroom sauce.
- Serve: Serve the pasta immediately, garnished with chopped fresh parsley for a pop of color and freshness.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- Use gluten-free pasta to make this dish gluten-free.
- Fresh parsley adds a nice fresh finish but can be omitted if unavailable.
- Cook pasta just until al dente as it will continue to cook slightly when tossed with the sauce.
- For a vegan version, replace butter with olive oil, use plant-based cream and vegan cheese alternatives.
