Garlic Mushroom Pasta
A quick, creamy garlic mushroom pasta that’s rich, flavorful, and ready in under 30 minutes. Packed with mushrooms, Pecorino Romano, and a luscious cream sauce, it’s satisfying, protein-rich, and perfect for an easy weeknight dinner or meal prep.
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.
