Creamy Garlic Mushroom Pasta

Creamy garlic mushroom pasta served with herbs
Creamy garlic mushroom pasta served with herbs

A silky mushroom pasta with garlic, thyme and pasta water for a creamy sauce without complicated steps.

Prep: 10 minutes   Cook: 20 minutes   Total: 30 minutes   Yield: 4 servings

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Ingredients

  • 300 g pasta
  • 250 g mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 150 ml cooking cream or unsweetened plant-based alternative
  • 1/3 cup grated Parmesan, optional
  • 2 tablespoons chopped parsley
  • Salt and black pepper

Instructions

  1. Cook pasta in salted water according to the package directions; reserve a cup of pasta water.
  2. Sauté mushrooms in olive oil until browned and their moisture has evaporated.
  3. Add garlic and cook for 30 seconds, then stir in cream and simmer gently for 2–3 minutes.
  4. Add drained pasta and Parmesan if using; toss with a splash of pasta water until glossy.
  5. Season, finish with parsley and serve immediately.

Check ingredient labels for allergens. Follow safe food-handling practices and verify meat or seafood is safely cooked before serving.

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Creamy Garlic Mushroom Pasta — AnitaCooks

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Prep: 10 min

Cook: 20 min

Total: 30 min

Yield: 4 servings

Ingredients

  • 320 g dried fettuccine or tagliatelle
  • 1 tablespoon olive oil
  • 25 g unsalted butter
  • 400 g brown mushrooms, sliced
  • 4 cloves garlic, finely chopped
  • 1 tablespoon fresh or 1 teaspoon dried thyme
  • 150 ml double cream
  • 50 g finely grated vegetarian hard cheese, plus extra to serve
  • 1 teaspoon lemon juice, or to taste
  • to taste salt and black pepper
  • 2 tablespoons, optional chopped parsley

Instructions

  1. Bring a large pot of salted water to the boil. Cook pasta until just al dente. Before draining, reserve about 250 ml pasta water.
  2. Heat olive oil and butter in a wide pan over medium-high heat. Add mushrooms in a single layer where possible and cook 6–8 minutes until browned and their liquid mostly evaporates.
  3. Lower heat to medium. Add garlic and thyme and cook 30–45 seconds without burning the garlic.
  4. Pour in cream and gently simmer for 2 minutes. Stir in the cheese until melted.
  5. Add drained pasta and toss. Add reserved pasta water a little at a time until the sauce coats the pasta. Season with pepper, salt if needed and lemon juice.
  6. Serve immediately with parsley and extra cheese if desired.