Creamy Mushroom Pasta with Garlic and Parmesan Recipe
Introduction
This mushroom pasta recipe combines tender mushrooms with a buttery, garlicky sauce that clings perfectly to your choice of pasta. It’s a simple yet flavorful dish that comes together quickly, making it ideal for a satisfying weeknight meal.
Ingredients
- 200g / 7 oz short pasta like orecchiette, penne, or macaroni
- 160g / 6 oz long pasta like spaghetti or fettucine
- 400g / 14 oz mushrooms, sliced about 1/2 cm thick
- 50g / 3 tbsp unsalted butter, separated
- 1 tbsp olive oil
- 2 garlic cloves, finely minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup freshly grated parmesan cheese (or 1/4 cup store-bought grated)
- Fresh parsley, finely chopped
- Extra parmesan cheese, grated, for garnish
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the pasta when you start cooking the mushrooms.
- Step 2: Cook the pasta according to the packet instructions, but remove it from the water 1 minute earlier than suggested. Reserve about one mugful of pasta cooking water, then drain the pasta.
- Step 3: In a large skillet, melt half the butter with the olive oil over medium heat.
- Step 4: Add the sliced mushrooms and cook until their water releases and evaporates, and the edges start to turn golden—this should take around 5 minutes. Halfway through, season with salt and pepper.
- Step 5: Stir in the minced garlic and the remaining butter. Cook for another 2 minutes until the mushrooms and garlic are golden.
- Step 6: Add the drained pasta, about 3/4 cup of the reserved pasta water, and the parmesan cheese. Toss gently until the water reduces and forms a saucy glaze that coats the pasta. Add more pasta water if the mixture dries out.
- Step 7: Taste and adjust seasoning with additional salt and pepper if needed.
- Step 8: Remove from heat, then serve immediately, garnished with fresh parsley and extra parmesan cheese.
Tips & Variations
- Use a mix of mushroom varieties like cremini, shiitake, or button mushrooms for richer flavor.
- Swap butter for olive oil for a lighter version, or add a splash of white wine when cooking mushrooms for extra depth.
- For a creamier sauce, stir in a splash of heavy cream or crème fraîche at the end.
- If you prefer a vegetarian version, ensure the parmesan is free from animal rennet.
Storage
Store any leftover mushroom pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in a microwave, adding a little pasta water or olive oil to loosen the sauce and keep it creamy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried mushrooms instead of fresh ones?
It’s best to use fresh mushrooms for texture and flavor, but if using dried mushrooms, rehydrate them in warm water first and reduce the salt added to the dish, as dried mushrooms can be more concentrated in flavor.
What pasta works best with this mushroom sauce?
Both short pasta like penne and long pasta like spaghetti or fettucine work well. Choose your favorite shape; just ensure it holds the sauce well and cooks evenly.
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Creamy Mushroom Pasta with Garlic and Parmesan Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful mushroom pasta recipe featuring sautéed mushrooms in butter and olive oil, combined with al dente pasta and finished with parmesan cheese and fresh parsley. This dish is quick to prepare and perfect for a comforting weeknight meal.
Ingredients
Pastas
- 200g (7 oz) short pasta like orecchiette, penne, or macaroni
- 160g (6 oz) long pasta such as spaghetti or fettucine
Mushrooms and Sauce
- 400g (14 oz) mushrooms, sliced 1/2 cm (1/5″) thick
- 50g (3 tbsp) unsalted butter, divided
- 1 tbsp olive oil
- 2 garlic cloves, finely minced
- 1/2 tsp salt
- 1/2 tsp black pepper
Finishing
- 1/2 cup freshly grated parmesan cheese (or 1/4 cup store-bought grated parmesan)
- Fresh parsley, finely chopped
- Additional parmesan cheese for garnish
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the pasta to the boiling water as you begin cooking the mushrooms. Cook the pasta according to package instructions minus one minute to keep it slightly firm.
- Reserve Pasta Water and Drain: Before draining, reserve one mugful of pasta cooking liquid to use later for the sauce. Then drain the pasta thoroughly.
- Cook Mushrooms: In a large skillet, melt half of the butter together with the olive oil over medium heat. Add the sliced mushrooms and cook until their moisture is released and evaporated, and they start to turn golden around the edges, about 5 minutes. Halfway through, season with salt and pepper.
- Add Garlic and Butter: Stir in the minced garlic and the remaining butter. Continue cooking for 2 minutes until the mushrooms and garlic achieve a golden color and fragrant aroma.
- Combine Pasta and Sauce: Add the drained pasta to the mushroom mixture along with about 3/4 cup of the reserved pasta water and the freshly grated parmesan cheese. Toss gently until the liquid reduces and thickens into a creamy glaze coating the pasta evenly. If needed, add more pasta water to maintain the sauce consistency.
- Adjust Seasoning and Serve: Taste the dish and add more salt and pepper if necessary. Remove from heat and serve immediately, garnished generously with fresh parsley and additional parmesan cheese.
Notes
- Use a mixture of short and long pasta or choose your favorite shape for varied texture.
- Fresh mushrooms work best; you can use cremini, button, or a mix for depth of flavor.
- Reserve pasta water is essential for creating a silky sauce that clings well to the pasta.
- Adjust seasoning at the end to tailor the dish to your taste preference.
- This recipe is best served immediately to enjoy the creamy texture and fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: mushroom pasta, vegetarian pasta recipe, creamy mushroom pasta, easy dinner recipe, Italian pasta dish
