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–+ servings
Garlic mushroom pasta in black pan.
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5 from 5 votes

Creamy Garlic Mushroom Pasta

Ready in about 30 minutes, my creamy garlic mushroom pasta is the perfect weeknight meal and couldn't be easier to make!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Author: James Delmage

Ingredients

  • 1 pound pappardelle pasta
  • 3 tablespoons olive oil
  • 10 cloves garlic sliced or chopped
  • 1 pound mushrooms sliced
  • 1 salt and pepper to taste
  • 1 cup Pecorino Romano grated
  • 1 cup heavy cream
  • 2 cups pasta water will most likley not need all of it
  • 1/2 cup minced flat-lead Italian parsley
US Customary - Metric

Instructions

  • Bring a pot of salted water to boil.
  • Heat a large pan to medium heat with the olive oil and add the garlic. Once the garlic turns golden, add the mushrooms to the pan and turn up the heat to medium-high. Cook the mushrooms until they release their water and start to brown. Season the mushrooms with salt and pepper.
  • Meanwhile, cook the pasta until it reaches 1 minute less than al dente. Make sure to reserve at least 2 cups of pasta water.
  • Turn the pan to medium and add the cream and grated pecorino. Bring to a simmer.
  • Add the pasta and 1 cup of pasta water to the sauce pan and mix well to combine. Once the pasta reaches al dente turn off the heat and mix in the parsley. Taste test and adjust salt and pepper as required.  If the sauce is too thick use a little bit more pasta water to thin it out.  Enjoy!

Video

Notes

  • Salt levels. Only 1 teaspoon of kosher salt was used because of the salty Pecorino Romano cheese, but adjust according to personal taste.
  • Pasta water. It's good to have extra pasta water on hand for thinning since cream sauces have a tendency to dry up quickly right before serving.
  • Pasta. Most thick pasta shapes work well for this recipe.  
  • Leftovers.  Creamy garlic mushroom pasta can be saved in the fridge for up to 3 days.  Cream sauces will tend to break when reheated.  For a creamy consistency upon reheating, simply mix in a bit of cream and cheese to re-emulsify.

Nutrition

Calories: 534kcal | Carbohydrates: 66.6g | Protein: 22.3g | Fat: 20.8g | Saturated Fat: 11.8g | Cholesterol: 146mg | Sodium: 1041mg | Potassium: 586mg | Fiber: 1.1g | Sugar: 2g | Calcium: 224mg | Iron: 7mg

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