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Vegetarian
Italian · Comfort
Creamy Garlic Mushroom Pasta
Silky pasta tangled with garlicky mushrooms in a Parmesan cream sauce. Twenty-five minutes, one pan, and a Friday-night-quality plate of food.
Pantry Match
4 of 8 on hand
4 ingredients missing. Add the missing ones to your shopping list.
Ingredients
For 2 servings
Pasta (fettuccine or linguine)
200 g
Mixed mushrooms, sliced missing
300 g
Garlic, thinly sliced
5 cloves
Unsalted butter
3 tbsp
Heavy cream missing
180 ml
Parmesan, finely grated missing
60 g
Flat-leaf parsley, chopped missing
2 tbsp
Salt, pepper, chili flakes
to taste
Instructions
5 steps
1
Boil the pasta
Bring a large pot of well-salted water to a boil. Cook pasta until just shy of al dente (1 min less than the package says). Reserve 1 cup of pasta water before draining.
9 min · pasta
2
Sear the mushrooms
Melt 2 tbsp butter in a wide skillet over medium-high. Add mushrooms in a single layer and leave them undisturbed for 3 minutes — that's what builds the golden crust. Then toss and cook 3 more minutes.
6 min · sear
3
Bloom the garlic
Push mushrooms to the side, add the last tbsp of butter and the sliced garlic. Cook 60 seconds until just blond — no further or it turns bitter.
1 min · garlic
4
Build the sauce
Pour in the cream and ½ cup of the reserved pasta water. Simmer 2 minutes, then add Parmesan in two batches, stirring until glossy.
3 min · sauce
5
Toss & finish
Add the drained pasta, toss for 60 seconds so it drinks in the sauce, loosening with more pasta water if needed. Finish with parsley, black pepper, and chili flakes.
2 min · finish
Chef's tip
Don't crowd the mushrooms in the pan — they'll steam instead of brown. Cook in two batches if you have to. Browning is where 80% of the flavor lives.
Nutrition
per serving · estimate
620
calories
21g
protein
68g
carbs
30g
fat
Macros are approximate and depend on the exact brands and quantities you use.
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Alex Johnson
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