There’s something undeniably luxurious about a bowl of garlic mushroom pasta. Tender pasta tossed with golden, buttery mushrooms, fragrant garlic, and a velvety Parmesan sauce creates a dish that’s both comforting and elegant.
Perfect for weeknight dinners or impressing guests, this recipe balances rich flavors with simple techniques.
Follow this step-by-step guide to whip up a creamy, umami-packed pasta that rivals your favorite Italian bistro.
Ingredients You’ll Need
- 12 oz. pasta (fettuccine, tagliatelle, or linguine work best)
- 3 tablespoons olive oil (divided)
- 4 tablespoons unsalted butter (divided)
- 1 lb. cremini or button mushrooms, sliced
- 6 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (plus extra for garnish)
- ½ cup pasta water (reserved from cooking)
- 1 lemon (zest only, for brightness)
- ¼ cup fresh parsley, chopped
- 1 teaspoon kosher salt (plus more for pasta water)
- ½ teaspoon black pepper
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions (usually 8–10 minutes). Before draining, reserve ½ cup of pasta water to help thicken the sauce later. Drain the pasta, drizzle with 1 tablespoon olive oil to prevent sticking, and set aside.
2. Sauté the Mushrooms
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons butter. Once the butter melts, add the sliced mushrooms in a single layer. Let them cook undisturbed for 3–4 minutes to develop a golden-brown sear.
Stir and continue cooking for another 5–6 minutes until the mushrooms are tender and caramelized. Transfer them to a plate and set aside.
3. Toast the Garlic and Red Pepper Flakes
Reduce the heat to medium and add the remaining 1 tablespoon olive oil and 2 tablespoons butter to the skillet. Stir in the minced garlic and red pepper flakes (if using). Sauté for 1–2 minutes until the garlic is fragrant and lightly golden. Avoid burning the garlic, as it can turn bitter.
4. Build the Cream Sauce
Pour the heavy cream into the skillet and bring it to a gentle simmer. Let it cook for 2–3 minutes to thicken slightly. Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. Add the lemon zest, kosher salt, and black pepper, adjusting seasoning to taste.
5. Combine Pasta, Mushrooms, and Sauce
Add the cooked pasta and sautéed mushrooms to the skillet. Toss everything together, coating the pasta evenly in the sauce. If the sauce feels too thick, gradually mix in the reserved pasta water, 2 tablespoons at a time, until you reach your desired consistency.
6. Finish with Fresh Herbs
Remove the skillet from the heat and stir in the chopped parsley. Taste and adjust salt or pepper as needed.
7. Serve Immediately
Divide the pasta into bowls. Garnish with extra Parmesan, a sprinkle of red pepper flakes, and a lemon wedge for serving.
Tips for Perfect Garlic Mushroom Pasta
- Don’t Crowd the Mushrooms: Cook them in batches if your skillet is small. Overcrowding steams them instead of searing.
- Use Freshly Grated Parmesan: Pre-shredded cheese contains additives that can make the sauce grainy.
- Boost Umami: Add a splash of soy sauce or a teaspoon of truffle oil for extra depth.
- Keep It Vegetarian: Use vegetable broth instead of pasta water for a richer flavor.
- Add Protein: Toss in cooked shrimp, chicken, or crispy pancetta for a heartier meal.
Why This Recipe Works
This dish hinges on layering flavors. Searing the mushrooms unlocks their earthy umami, while toasting the garlic and red pepper flakes infuses the oil with aromatic heat. The creamy Parmesan sauce clings to the pasta, and a touch of lemon zest cuts through the richness. Fresh parsley adds a final pop of color and freshness, making every bite balanced and irresistible.
Serving Suggestions
Pair this pasta with:
- Garlic Bread: Perfect for soaking up leftover sauce.
- Arugula Salad: Tossed with lemon vinaigrette to balance the creaminess.
- White Wine: A crisp Chardonnay or Sauvignon Blanc complements the garlic and Parmesan.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat with a splash of milk or broth to restore creaminess. Avoid microwaving, as it can separate the sauce.
Frequently Asked Questions
Can I use other mushrooms?
Yes! Shiitake, portobello, or oyster mushrooms add unique textures and flavors.
How do I make this vegan?
Substitute butter with vegan butter, heavy cream with coconut cream, and Parmesan with nutritional yeast.
Can I freeze this pasta?
Freezing is not recommended — the creamy sauce may separate upon thawing.
Is this dish gluten-free?
Use gluten-free pasta and ensure all other ingredients (like soy sauce) are gluten-free.
