This creamy garlic mushroom pasta is a weeknight game-changer—rich, comforting, and ready in under 30 minutes.
Packed with plant-based protein from mushrooms, heart-healthy fats from olive oil, and fiber to keep you full, it’s both nourishing and indulgent.
Easy to make and deeply satisfying, this pasta is perfect for quick dinners, meal prep, or a cozy, wholesome treat.
Garlic Mushroom Pasta
Equipment
- 1 large pot (for pasta)
- 1 large skillet or sauté pan
- 1 Cutting board
- 1 Knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 1 pound white button mushrooms sliced
- 1 pound pappardelle pasta
- 1 cup Pecorino Romano cheese grated
- 1 cup heavy cream
- 2 cups reserved pasta water
- 10 cloves garlic sliced or chopped
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 cup parsley minced
Instructions
- Boil the Pasta Perfectly: Fill a large pot with water and add 2 tablespoons of kosher salt per gallon. Bring the water to a rolling boil over high heat. Add the pappardelle pasta and cook until it is just one minute shy of the package’s recommended cooking time. This ensures the pasta remains perfectly al dente once it mixes with the creamy sauce. Reserve 2 cups of the starchy pasta water before draining, as it will help achieve the ideal sauce consistency.
- Sauté Aromatics for Flavor: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add the sliced or chopped garlic and gently cook for about 1 minute until it becomes fragrant. Be careful not to burn the garlic, as it will turn bitter. Stir continuously to evenly release its aromatic oils, forming the flavor foundation of your sauce.
- Cook Mushrooms to Golden Perfection: Add the sliced mushrooms to the skillet with the garlic and increase the heat to medium-high. Let the mushrooms cook undisturbed for 2–3 minutes to allow them to release their natural water and begin browning. Then, stir occasionally until all the liquid evaporates and the mushrooms turn golden brown. This deepens their umami flavor, creating a rich and savory base for the sauce.
- Build the Creamy Sauce Base: Once the mushrooms are browned, pour in 1 cup of the reserved pasta water. Sprinkle in 1 teaspoon of salt and 1 teaspoon of black pepper, stirring well to combine. Allow this mixture to simmer for 1 minute, letting the flavors meld together and the sauce slightly thicken from the starchy pasta water.
- Incorporate Cream and Cheese: Turn the heat down to low and pour in 1 cup of heavy cream, followed by 1 cup of grated Pecorino Romano cheese. Gently stir until the cream and cheese melt together, forming a luscious, velvety sauce that coats every mushroom slice. Taste the sauce and adjust the seasoning if necessary, keeping in mind the Pecorino adds a natural salty tang.
- Combine Pasta with Sauce: Add the drained pappardelle pasta directly into the skillet with the sauce. Toss thoroughly using tongs or a spatula, making sure every strand is coated with the creamy mushroom mixture. Let the pasta cook for an additional 1–2 minutes over low heat so it absorbs the flavors of the sauce. If the sauce seems too thick, gradually add a little more reserved pasta water until it reaches your desired consistency.
- Finish with Fresh Herbs and Cheese: Sprinkle 1/2 cup of minced parsley over the pasta and gently toss to incorporate. The parsley adds a fresh, vibrant flavor that balances the richness of the cream and cheese. Serve immediately in warmed bowls, optionally garnishing with extra grated Pecorino Romano for an added punch of flavor and texture.
- Serve and Enjoy: Plate the creamy garlic mushroom pasta while hot for the best taste and texture. The sauce should be silky, clinging beautifully to the pasta, with perfectly browned mushrooms and aromatic garlic in every bite. Enjoy this comforting, protein-rich, and fiber-packed meal as a satisfying weeknight dinner or a delightful lunch option.
Notes
- Only 1 teaspoon of kosher salt is added initially because Pecorino Romano cheese is naturally salty—adjust seasoning to taste.
- Always reserve extra pasta water; it’s essential for thinning the sauce and achieving a silky, creamy texture.
- Thick pasta shapes like pappardelle, fettuccine, or tagliatelle work best to hold the creamy sauce.
- Mix different mushrooms, such as cremini or shiitake, for added depth of flavor and umami richness.
- Cook garlic gently on medium heat to prevent bitterness and allow mushrooms to brown fully for maximum flavor.
- Add cream and cheese on low heat while stirring continuously to prevent curdling and create a smooth sauce.
- Fresh parsley brightens the flavors and adds a subtle herbal freshness—don’t skip it.
- The sauce consistency can be adjusted easily with a little extra pasta water if it thickens too quickly.
- This pasta is ideal for weeknight meals, meal prep, or cozy, indulgent dinners without much effort.
Chef’s Secrets To Perfect Pasta
The key to this pasta’s indulgent texture is balancing heat and timing.
Sauté the garlic gently on medium heat to avoid bitterness, then allow the mushrooms to brown fully on medium-high without crowding the pan—this intensifies their natural umami flavor.
Always reserve pasta water before draining; its starch is your best tool for achieving a silky, clingy sauce.
When adding cream and cheese, lower the heat to prevent curdling, and stir continuously to form a smooth, luxurious sauce.
Finally, fresh parsley isn’t just a garnish—it brightens the flavors and adds a subtle herbal freshness that cuts through the richness.
Serving Suggestions And Flavor Pairings
This pasta is delicious on its own but can be elevated with simple accompaniments.
Serve with a crisp green salad dressed lightly in lemon vinaigrette to balance the richness.
Garlic bread or a warm baguette pairs wonderfully for dipping into the creamy sauce.
For protein boosters, consider topping with grilled chicken, shrimp, or sautéed tofu.
A sprinkle of toasted pine nuts or a drizzle of truffle oil can add an extra gourmet touch.
Serve immediately while warm to enjoy the sauce at its creamiest and most flavorful.
Storage Tips And Make-Ahead Advice
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm in a skillet over low heat, adding a splash of reserved pasta water or milk to restore the sauce’s creaminess.
Avoid microwaving at high heat, as it can cause the cream to separate.
While the pasta freezes well for up to 1 month, it is best reheated slowly on the stovetop to maintain texture and flavor.
Parsley can be added fresh after reheating to refresh the dish.
Frequently Asked Questions
1. Can I use different pasta types?
Yes! While pappardelle works beautifully because of its wide noodles, fettuccine, linguine, or tagliatelle are excellent alternatives.
Thicker pastas hold creamy sauces better, while thinner pasta shapes may require slightly less sauce or additional cream to coat evenly.
2. How do I make this recipe vegan?
To create a vegan version, replace heavy cream with coconut cream or cashew cream and swap Pecorino Romano with a plant-based Parmesan alternative.
Olive oil can remain for sautéing, and the mushrooms still provide the hearty umami flavor.
3. Can I prepare this pasta ahead of time?
Yes, you can prep ingredients in advance. Slice mushrooms and garlic, and grate cheese the day before.
Cook pasta and sauce separately and combine just before serving to maintain the perfect creamy texture.
4. How do I prevent the sauce from breaking?
Keep heat moderate when adding cream and cheese, stirring constantly. Avoid boiling after the dairy is added, as high heat can cause separation.
Adding reserved pasta water gradually helps maintain a smooth, cohesive sauce.
5. Can I add extra vegetables or protein?
Absolutely! Spinach, peas, or roasted bell peppers blend well, adding color and nutrients.
Grilled chicken, shrimp, or even tofu can be added to turn this dish into a complete, protein-rich meal without compromising flavor.
