Description
This creamy Garlic Mushroom Pasta recipe combines tender mushrooms sautéed in garlic and butter with a luscious Parmesan cream sauce, tossed with perfectly cooked fettuccine or linguine. Ready in just 25 minutes, it makes for a comforting yet elegant vegetarian meal perfect for weeknights or casual dinners.
Ingredients
Scale
Pasta
- 8 oz pasta (such as fettuccine or linguine)
Sauce
- 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
Garnish
- Fresh parsley, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain well and set aside.
- Heat the fats: In a large skillet over medium-high heat, warm the olive oil and butter until melted and shimmering.
- Sauté mushrooms: Add the sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.
- Add garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant but not browned, stirring frequently to avoid burning.
- Simmer cream: Lower the heat to medium. Pour in the heavy cream, stirring well. Allow the mixture to simmer gently for 2-3 minutes until slightly thickened.
- Incorporate cheese and season: Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
- Toss pasta with sauce: Add the cooked pasta to the skillet and toss thoroughly to coat each strand evenly with the creamy mushroom sauce.
- Serve and garnish: Plate the pasta while hot and sprinkle with chopped fresh parsley for a burst of color and fresh flavor. Serve immediately.
Notes
- Use freshly grated Parmesan cheese for best melting and flavor.
- Cremini mushrooms add a deeper earthiness compared to white button mushrooms.
- You can substitute heavy cream with half-and-half for a lighter sauce but it may be less rich.
- Reserve a cup of pasta water to loosen the sauce if needed.
- Add crushed red pepper flakes for a spicy kick.
- For a vegan version, swap butter with olive oil, heavy cream with coconut cream, and Parmesan with nutritional yeast.
