Italian
Creamy Garlic Mushroom Pasta
Rich and creamy pasta dish featuring earthy mushrooms and a garlic-infused white sauce made from scratch.
Watch it madeSip and Feast · 8:37
Ingredients
- Pasta (fettuccine or tagliatelle)200 g
- Mushrooms (cremini or porcini, sliced)250 g
- Olive oil2 tbsp
- Unsalted butter2 tbsp
- Garlic cloves, minced3
- Dry white wine1/4 cup
- Heavy cream3/4 cup
- Parmesan cheese, finely grated1/2 cup
- Fresh parsley, chopped2 tbsp
- Saltto taste
- Black pepperto taste
Method
- Bring a large pot of well-salted water to a boil and cook the pasta until al dente, then reserve about 1/2 cup of the pasta water and drain.
- While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat.
- Add the mushrooms and cook, stirring occasionally, until browned and their liquid has evaporated, about 6 to 8 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant, then pour in the white wine and let it reduce by about half.
- Lower the heat and stir in the cream, then simmer gently for 2 to 3 minutes until slightly thickened.
- Add the drained pasta to the skillet along with the Parmesan and a splash of reserved pasta water, tossing until the sauce coats the pasta smoothly.
- Finish with chopped parsley, salt, and black pepper to taste, then serve immediately.
Common questions
Can I substitute the mushrooms or make this without mushrooms?
Yes. Cremini, button, shiitake, or mixed wild mushrooms all work. For a different version, try zucchini or spinach, but cook off extra moisture first. If skipping mushrooms entirely, add more garlic and a little parmesan for flavor.
How long does this pasta take from start to finish?
About 20 to 25 minutes total. Boil the pasta while the mushrooms cook, so both finish together. The sauce thickens in just a few minutes after the flour and milk go in, so keep the heat moderate.
What are the most common mistakes when making this dish?
The main mistakes are burning the garlic, adding too much flour, or pouring in the milk too fast and getting lumps. Also, don’t skip reserving pasta water; it helps loosen and emulsify the sauce if it gets too thick.
How should I store leftovers, and how long do they keep?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it sits, so add a splash of milk or water when reheating gently on the stove or in the microwave.
What should I serve with creamy garlic mushroom pasta?
It pairs well with a simple green salad, garlic bread, or roasted vegetables. For a fuller meal, add grilled chicken, shrimp, or white beans. Finish with black pepper, parsley, or a little grated cheese if you have it.