Creamy Garlic Mushroom Pasta
Earthy mushrooms sautéed with garlic and finished with cream and fresh pasta. Ready in under 25 minutes for a weeknight dinner that tastes restaurant-quality.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 18g
Ingredients
- 8 oz pappardelle or fettuccine pasta
- 12 oz mushrooms (cremini, baby bella, or button), sliced
- 3 cloves garlic, minced
- ¾ cup heavy cream
- ½ cup parmesan cheese, grated
- 2 tbsp fresh thyme or parsley, chopped
- 2 tbsp olive oil
Instructions
- 1
Boil salted water in a large pot. Add pasta and cook until al dente, stirring occasionally.
- 2
While pasta cooks, heat oil in a large skillet over medium-high heat until shimmering.
- 3
Add mushrooms to the skillet. Cook without stirring for 2 minutes until edges brown.
- 4
Stir mushrooms and cook 3 more minutes until they release liquid and edges darken.
- 5
Add minced garlic and cook for 30 seconds until fragrant—don't let it burn.
- 6
Pour in cream and bring to a gentle simmer. Let bubble for 2 minutes until slightly thickened.
- 7
Stir in parmesan until melted and smooth. Taste and adjust salt and black pepper.
- 8
Drain pasta, reserving 1/4 cup pasta water. Add pasta to the skillet and toss.
- 9
If sauce is too thick, add pasta water 1 tbsp at a time until silky. Top with fresh herbs.
- 10
Divide between bowls and serve immediately.
Tools you’ll need
- large pot
- large skillet or sauté pan
- wooden spoon
- colander
- box grater or microplane
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