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Garlic Mushroom Pasta

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Creamy garlic mushroom pasta tossed in a savory sauce with tender mushrooms and Parmesan — a quick and comforting dinner option.

Ingredients

Units Scale
  • 8 oz pasta (penne, fettuccine, or your choice)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 12 oz mushrooms (cremini or button), sliced
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • 2 tablespoons finely chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes, optional, for heat

Instructions

  1. Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
  2. Meanwhile, heat butter and olive oil in a large skillet over medium-high heat.
  3. Add sliced mushrooms; sauté until golden brown and their juices evaporate, about 6–8 minutes.
  4. Add minced garlic and cook until fragrant, about 1 minute.
  5. If using, pour in white wine to deglaze the pan. Let it reduce by half, about 2–3 minutes.
  6. Reduce heat to medium. Pour in heavy cream and stir to combine.
  7. Stir in Parmesan until melted and smooth.
  8. Add cooked pasta to the skillet; toss to coat. If sauce is too thick, add reserved pasta water a splash at a time until desired consistency.
  9. Season with salt, pepper, and red pepper flakes (if using).
  10. Remove from heat and stir in fresh parsley.
  11. Serve immediately, topped with extra Parmesan and parsley.

Notes

  • For a lighter version, replace heavy cream with half-and-half or whole milk.
  • Add protein like grilled chicken or shrimp for variation.
  • Use gluten-free pasta to make it gluten-free.
  • Swap Parmesan with Pecorino Romano for a sharper flavor.
  • Leftovers keep well in the fridge for 2–3 days—reheat gently, adding a splash of cream or milk.

Nutrition

Find it online: https://easy-tapas-recipes.com/garlic-mushroom-pasta/