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Quick Creamy Garlic Mushroom Pasta

Close-up of creamy fettuccine mushroom pasta topped with sautéed mushrooms and fresh parsley.
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Make this simple, comforting pasta dish featuring sautéed mushrooms in a rich garlic cream sauce. Ready in under 30 minutes.

Ingredients

Scale
  • 12 oz pasta (fettuccine or penne)
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 lb cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream
  • 1/2 cup vegetable broth
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
  2. While the pasta cooks, melt the butter and olive oil in a large skillet over medium-high heat.
  3. Add the sliced mushrooms to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
  4. Add the minced garlic, salt, and pepper to the skillet. Cook for 1 minute until the garlic smells fragrant.
  5. Pour in the heavy cream and vegetable broth. Bring the mixture to a gentle simmer. Reduce the heat to low.
  6. Stir in the grated Parmesan cheese until the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  7. Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is fully coated.
  8. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a richer flavor, substitute half of the heavy cream with half-and-half.
  • If you want to add spinach, stir in 2 cups of fresh spinach during the last minute of cooking until it wilts.
  • Use any firm pasta shape that holds sauce well, such as rigatoni or rotini.

Nutrition

Find it online: https://eatableempress.com/creamy-garlic-mushroom-pasta-recipe/