garlic mushroom pasta

This garlic mushroom pasta makes a delicious weeknight dinner and comes together in 15 minutes. This is a real last-minute treat for spaghetti and mushroom lovers, guaranteed to please the entire family.Note: the post has been updated with new pictures and nutritional values, but the recipe is still the same.

15 MINUTE GARLIC MUSHROOM PASTA

lb (450 grams) Mushrooms (portobello, cremini...)

oz (280 grams) spaghetti or other pasta shapes

garlic cloves, minced

tsp chili flakes,

Tbsp olive oil, plus extra for drizzling

Tbsp fresh parsley, chopped

Slightly rinse the mushrooms with cold water to remove any dirt or debris and pat dry with paper towels (do not soak them).&nbsp;Slice the mushrooms, mince or finely slice the garlic, chop the parsley.

Cook spaghetti in a large pot of boiling salted water according to package instructions. Cook until al dente.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add garlic and chilli flakes and cook gently, until golden, about 2 minutes.

Add the mushrooms into the skillet and season with salt and pepper. Cook, stirring and tossing frequently until the mushrooms are sizzling and brown, about 7 minutes. (If you use cremini mushrooms, they might give off a lot of water during cooking, you have to wait for that liquid to boil off before the mushrooms begin to brown).

When the pasta is ready, reserve 1/2 cup of the cooking water, then drain the pasta. Add the pasta, parsley, grated cheese and reserved cooking water to the skillet (better if you add cooking water gradually, as much as you need it to combine everything nicely). Toss over medium heat for 2 minutes, until the mushrooms and the sauce coat the pasta.

Check the seasoning, adding salt and pepper if necessary. Remove the&nbsp;skillet from the heat, drizzle with extra olive oil and chilli flakes if you like.&nbsp;

Serve immediately, sprinkled with extra grated parmesan and chili flakes. Enjoy.

Easy lemon garlic mushroom pasta is perfect for busy weeknights or when you just need to curl up on the couch with a bowl of creamy pasta.&nbsp;

Easy creamy lemon garlic mushroom pasta

olive oil

mushrooms

garlic (finely chopped)

cream (250 milliliters)

lemon (zested)

lemon juice

parsley (finely chopped)

Parmesan cheese (grated)

salt (to taste)

pepper (to taste)

500 g pasta (cooked (reserve some of the cooking water))

Heat the olive oil in a large pan then fry the mushrooms until golden brown.&nbsp;

Add the garlic and fry for another minute before pouring in the cream.&nbsp;

Allow to simmer for 5 minutes then add the lemon zest and juice and simmer for another minute or two until slightly thickened. Season to taste.&nbsp;

Add the parsley and Parmesan and allow the cheese to melt before adding the pasta (reserve some of the pasta cooking water to add to the sauce).&nbsp;

Toss the pasta in the sauce, adding reserved pasta cooking water as needed. You want the pasta to be coated in the sauce and for the sauce to not be too thick.&nbsp;

Sprinkle with more Parmesan and parsley and serve.&nbsp;

https://www.youtube.com/watch?v=5fT_i4bYWO0

Easy lemon garlic mushroom pasta is perfect for busy weeknights or when you just need to curl up on the couch with a bowl of creamy pasta. 

Recipe:  http://simply-delicious-food.com/easy-creamy-lemon-garlic-mushroom-pasta/

Creamy lemon-garlic mushroom pasta

This garlic mushroom pasta recipe is easy to make and incredibly delicious! The garlic butter parmesan sauce is freshened up with a touch of lemon and parsley.

Garlic Mushroom Pasta

pasta

butter (divided)

onion

cremini mushrooms (sliced)

garlic (minced)

Dijon mustard

chicken broth

lemon juice lemon

parmesan cheese

parsley (chopped)

Salt & pepper (to taste)

Boil a salted pot of water and cook the pasta al dente according to package directions.

Meanwhile, prep your ingredients.

Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the onions and mushrooms. Sauté, stirring occasionally, until the water has been released from the mushrooms &amp; cooked off and everything gets a good sear and is browned/caramelized (this gives a ton of flavor). It&#039;ll take 8-10 minutes or possibly a bit longer.

Stir in the rest of the butter, plus the garlic and Dijon mustard. Cook for about a minute.

Add in the broth and lemon juice + zest, and let it bubble for about a minute or so.

Take the pan off the heat and stir in the parmesan cheese and parsley. Add a splash of the hot pasta water prior to draining the pasta (a couple tablespoons) and then toss the pasta with the sauce. Season with salt &amp; pepper as needed and serve immediately.

Creamy mushroom pasta is packed with buttery garlicky mushrooms swimming in a delicious creamy Parmesan sauce. Quick and easy make in 20 minutes.

Creamy Mushroom Pasta

dry pasta, spaghetti, fettuccine, or linguine

+ 1/2 lb. brown mushrooms, halved

salt

black pepper

butter

garlic,

all-purpose flour

heavy cream (or half and half cream)

Parmesan cheese, grated

cup fresh parsley, finely chopped

Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente (fully cooked but still firm), or according to package directions, about 10 minutes. Drain well and set aside in the pot. Drizzle a little olive oil and toss together to keep the pasta from sticking together.

In a large skillet, heat olive oil over medium-high heat for 2 minutes until the hot oil sizzles. Add mushrooms and season with salt and pepper. Sauté for 5-7 minutes until nicely browned on all sides.

Add butter, garlic and flour. Stir well for 1 minute until fragrant and well-combined

Add heavy cream, parsley and Parmesan cheese, and parsley. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to a desired consistency.

Add cooked spaghetti into creamy mushroom sauce and toss well to combine. Sprinkle with extra Parmesan and fresh parsley on top, and serve immediately.

Quick and easy creamy mushroom pasta recipe made with portobello mushrooms, spaghetti pasta and delicious creamy sauce. One of the best creamy pasta recipes that whole family will love! Everything comes together in 15 minutes and super delicious!

15-minute Mushroom Pasta

150 gram Spaghetti (Linguine, tagliatelle, penne,

Portobello mushroom (White button mushroom

½ Onion (Finely chopped)

Double cream (Or heavy cream)

Unsalted butter

Olive oil

tbsp Grated parmesan (Or choice of grated hard cheese)

½ tsp Black pepper (or

Parsley (Finely chopped)

parmesan

parsley

Bring the water to boil in a large pot. Season the water with a good amount of salt. Cook the spaghetti in the boiling water by the packet instructions. Reserve 1 cup of pasta cooking water for later use. Then drain the water out. Meanwhile, the spaghetti is cooking you can prepare mushroom and creamy sauce.

Cook Pasta

In a large pan, heat the butter and olive oil over medium heat. Add chopped onions and saute for a few seconds.

Add the mushroom slices and saute for 3-4 minutes until brown. Season with salt and pepper to taste. Follow with chopped garlic and stir for a few seconds until fragrant.

Pour in pasta water and double cream and bring it to simmer. Once the sauce starts to get thicken add the cooked spaghetti, and grated cheese. Finish with chopped parsley and combine everything well.

Transfer to serving plate and garnish with parsley and grated parmesan. Serve immediately.

Prepare mushroom and sauce

Creamy garlic mushroom pasta is the perfect weeknight meal.&nbsp; Under 30 minutes to make this ultra comforting pasta recipe.

Creamy Garlic Mushroom Pasta

white button mushrooms (sliced)

pappardelle pasta

Pecorino Romano (grated)

heavy cream

pasta water

garlic (sliced

tsp kosher salt

tsp black pepper

parsley (minced)

Bring salted water (2 tablespoons kosher salt per gallon of water) to boil and cook pasta to 1 minute less than package instructions.

In large pan saute garlic in 2 tablespoons of olive oil for 1 minute on medium heat.  Add the mushrooms to the pan and turn heat to medium-high.  Let mushrooms release their water and continue to saute to brown.

Before draining the pasta reserve 2 cups of the pasta water.&nbsp; Add 1 cup of the pasta water, 1 tsp salt, and 1 tsp of pepper to the browned mushrooms and cook for 1 minute.&nbsp; &nbsp;

Turn heat to low and add 1 cup of cream and 1 cup of cheese.  Mix thoroughly to make the sauce.  

Add the pasta to the sauce pan and let it all cook to coat for 1-2 minutes while stirring.  Taste test and adjust salt and pepper if required.  Finally, add the parsley, mix it all together and serve with more grated Pecorino Romano cheese.  If the sauce is too thick use a little bit more pasta water to thin it out.  Enjoy!

Another absolutely DELICIOUS recipe! I made it for the first time tonight although it’s been on my radar for awhile. I added about 1.5 teaspoons of Cascade Mushroom Mix (from World Spice Market) along with the heavy cream, only because I have it in my cupboard, and I think it lifted this dish to another level. I’ll be adding this to my recipes on my Google Drive (only the tastiest recipes get saved here!)

Thanks, James, for the heads up about my using this delicious creamy garlic mushroom sauce with homemade gnocchi.  Also, thanks for the extra tip on how to prepare the mushrooms for this sauce using only the olive oil remaining after the garlic is sautéed, as well as your reminder about the Precorino Romano being on the salty side, thus requiring moderation when adding salt not only to the sauce, but also to the homemade gnocchi recipe because the gnocchi is additionally cooked in salted water.  I plan to make this dish for a small group of friends after an initial "test run" for just myself, and am sure that it will be a "crowd-pleaser".  Thanks again!!

Jim and Tara, Outstanding!! I loved this recipe!  It got me thinking about a truly wonderful, very tasty gnocchi dish with a mushroom sauce that I was served at a Sonoma Valley restaurant a number of years ago.  I have never been able to quite duplicate that flavorful sauce myself;  however, after making your Creamy Garlic Mushroom Pasta recipe, I think that your sauce for it comes the closest that I have ever tasted.  I'm thinking of combining your sauce with homemade potato gnocchi also made from your recipe, and serving the dish with the sauce poured over the gnocchi. What do you think?

Fast &amp; yummy.  Thank you.  Great recipe

Ez to make and delicious. This site is quickly becoming my favorite!
Thanks Jim

Hi Jim. Love your recipes. Every recipe I’ve tried is great but I don’t know what I did wrong with this one. I added the cheese and cream and I got clumps of cheesy cream in the middle of watery sauce. What did I do wrong?

I love watch you cook. You cook like my grandmother 
I love your videos

https://www.youtube.com/watch?v=YIJEam3SNWU

Who doesn't love garlic and mushrooms?  This creamy garlic mushroom pasta is a super easy and quick recipe to make for a delicious weeknight meal. Lots of sliced garlic and mushrooms flavor the Pecorino Romano cream sauce to make the ultimate comforting pasta dish.  Any substantial pasta like fettuccine, pappardelle, or rigatoni can be used.  I hope you enjoy this garlic mushroom cream sauce pasta recipe!

MORE QUICK PASTA RECIPES:
https://www.youtube.com/playlist?list=PL0QyikC1o6v0XnkRTHroEMJApyHOBWimP

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FULL PRINT RECIPE HERE:
https://www.sipandfeast.com/garlic-mushroom-pasta/

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Creamy Garlic Mushroom Pasta | EASIEST METHOD!

This Mushroom Pesto Pasta is about to become your new healthy comfort food obsession. Learn how to transform a humble bowl of pasta into a family-friendly, nutrient-packed delight that&#039;s easy to whip up. 

Easy Mushroom Pesto Pasta Recipe

(280 grams) pasta

(170 grams) cremini mushrooms

garlic

thyme

oregano

red pepper flakes

sea salt

pesto

sundried tomatoes

Parmigiano Reggiano

Italian parsley

Boil

Add a tablespoon of salt to a large pot of water and bring it to a boil.

Add 10 ounces (280 grams) pasta to the boiling water.

Cook

Cook al dente (for about 10 to 12 minutes depending on the type of pasta).

Drain

Reserve ½ cup of pasta water. Drain the pasta.

Cover

Bring the pasta back to the pot and keep it covered for 5 minutes.

Boil pasta

Make

You can either make your own pesto or use store-bought one.

Options

There are a few options if you decide to make your own pesto:

Click

Pesto-1

Pesto-2

Roasted garlic pesto with mint and cashews

Pesto-3

Pesto-4

Make pesto

Slice

Slice 6 ounces (170 grams) cremini mushrooms and mince 5 cloves garlic.

Heat

Heat 2 teaspoons olive oil in a large skillet. Add sliced mushrooms and sauté. Stir on medium heat until they start to brown.

Add minced garlic, ¼ teaspoon dried thyme, ¼ teaspoon dried oregano, ½ teaspoon red pepper flakes, ½ teaspoon black pepper and ½ teaspoon sea salt.

Simmer

Add the reserved pasta water. Simmer until most of the moisture evaporates.

Finish

Finish with 2 teaspoons fresh lemon juice and remove from heat.

Cook garlic mushrooms

Toss

Add ½ cup pesto to boiled pasta and toss.

Add garlic mushrooms, ¼ cup sundried tomatoes, 2 tablespoons Parmigiano Reggiano (grated) and 2 tablespoons chopped Italian parsley to the pesto pasta.

Combine

Mix pasta with pesto sauce and mushrooms

https://mediavine-res.cloudinary.com/video/upload/t_original/v1715145585/hwbmbcduu09tmrnngwqp.mp4

Craving a restaurant-worthy meal at home?  This Easy Mushroom Pesto Pasta with Sundried Tomatoes is your new weeknight BFF!

Juicy mushrooms, creamy pesto, and pops of flavorful sundried tomatoes, are tossed with perfectly cooked pasta to create this delicious dinner. 

It's ready in under 30 minutes and packed with taste – perfect for families who love healthy-ish food (because flavor is life!)

Easy Mushroom Pesto Pasta with Sundried Tomatoes

Cozy, comforting vegan mushroom pasta (with leeks) in around 25 minutes - perfect for a hearty yet healthy lunch or dinner. This pasta recipe is dairy-free, plant-based, and can be made gluten-free, too!

Vegan Leek and Mushroom Pasta

oz pasta (of choice (reserve 1/4 cup of the pasta water))

leek

oz white button mushrooms (sliced)

Salt, black pepper, and chili flakes (to taste)

Tbsp chopped fresh tarragon (or parsley)

dry white wine (or vegetable broth)

tsp tamari (or coconut aminos)

Dairy-free cream

Vegan Parmesan cheese (to sprinkle)

You can watch the short video in the post for visual instructions.Cook your favorite pasta (I used Pappardelle) in salted boiling water according to its package directions. Reserve 1/4 cup of the pasta water before draining.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks and mushrooms, and cook for about 8-10 minutes, stirring occasionally. Add the garlic and cook for a further 1-2 minutes.

Stir in salt, black pepper, chili flakes (if using), and fresh tarragon (or parsley). Also, pour in the wine (or vegetable broth), tamari, and reserved pasta water. You can also add some dairy-free cream if you prefer a creamy mushroom sauce.

Then add the cooked pasta and toss to combine. Serve in bowls, drizzle with fresh lemon juice and sprinkle with vegan Parmesan cheese. Enjoy!

Made this last night with a little vegan bechamel sauce added.  Sooooo wonderful.  My husband asked if we could incorporate this dish into our "rotation" Thanks for sharing your gifts with us!

Enjoyed this recipe very much.  Thank you for all you do for us.

Made this tonight--was absolutely fantastic! My son said this one was "for the books" which was in reference to the family recipe book we compile of our favorites only.  Absolutely delicious!  Thank you so much.  We made your strawberry Gelato with frozen raspberries swirled throughout . Looking forward to trying it tomorrow.  :)

https://content.jwplatform.com/videos/K6y3HaXr.mp4

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