Creamy Mushroom Garlic Pasta
Indulge in this luxuriously creamy mushroom garlic pasta where caramelized mixed mushrooms meet a velvety Parmesan cream sauce infused with fresh herbs. Each strand of pasta is coated in rich, umami-packed goodness that transforms simple ingredients into an restaurant-worthy meal ready in just 35 minutes.
Prep Time : 15 min
Cook Time : 20 min
Servings : 4
15 min
250 min
4
Ingredients
For the Pasta
• 400g pappardelle or fettuccine pasta — this one on Amazon
• 8g salt, divided (6g for pasta water, 2g for mushrooms)
• 240ml reserved pasta water
For the Mushrooms
• 500g mixed mushrooms (cremini, shiitake, oyster), sliced
• 200g white button mushrooms, finely chopped
• 45ml extra-virgin olive oil, divided
• 60g unsalted butter, divided
For the Sauce
• 8 cloves garlic (40g), thinly sliced
• 15g fresh thyme leaves
• 10g fresh rosemary, finely minced
• 120ml dry white wine
• 200ml heavy cream (35% fat)
• 1/4 teaspoon freshly grated nutmeg
• 80g Parmigiano-Reggiano, finely grated, plus extra for serving — this one on Amazon
• Zest of 1 lemon
• 3g freshly cracked black pepper
• 20g fresh Italian parsley, roughly chopped
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Directions
- Cook the Pasta to Underdone
Bring a large pot of water to boil with 6g salt. Cook 400g pasta until 2 minutes shy of al dente according to package directions. Reserve 240ml pasta water before draining. Do not rinse the pasta as the starch helps create a silky sauce. - Caramelize the Mixed Mushrooms
Heat a large, deep skillet over medium-high heat. Add 30ml olive oil and half of the 500g sliced mushrooms in a single layer. Cook without stirring for 3-4 minutes until deeply golden brown on one side, then toss and cook another 2 minutes. Transfer to a plate. Repeat with remaining 15ml olive oil and sliced mushrooms. Set aside. - Build the Umami Mushroom Base
Reduce heat to medium. In the same skillet, melt 40g butter. Add 200g finely chopped white mushrooms and remaining 2g salt. Cook, stirring frequently, for 8-10 minutes until mushrooms release their liquid, it evaporates, and they turn golden and paste-like. Add 40g sliced garlic, 15g thyme, and 10g rosemary. Cook, stirring constantly, for 90 seconds until garlic is fragrant and just beginning to turn golden at the edges. - Create the Cream Sauce
Pour in 120ml white wine, scraping up any browned bits from the pan bottom. Let simmer vigorously for 2 minutes until reduced by half. Reduce heat to medium-low and stir in 200ml heavy cream and nutmeg. Simmer gently for 3 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon. - Finish Cooking Pasta in the Sauce
Add the undercooked pasta directly to the sauce along with 180ml reserved pasta water. Increase heat to medium. Toss continuously for 2-3 minutes, allowing pasta to finish cooking in the sauce and absorb the creamy liquid. The starch will thicken the sauce further. - Emulsify and Serve
Remove from heat. Add remaining 20g butter, 80g Parmigiano-Reggiano, and lemon zest. Toss vigorously until cheese melts and sauce becomes glossy and emulsified. If sauce seems thick, add remaining pasta water 30ml at a time. Fold in the reserved caramelized mushrooms and 3g black pepper. Taste and adjust salt if needed. Divide among four warm bowls and garnish with 20g chopped parsley and additional Parmigiano-Reggiano. Serve immediately.
*Notes :
- The finely chopped white mushrooms create a concentrated umami base that makes the sauce taste richer and more complex. Don’t skip this step as it’s the secret to restaurant-quality depth of flavor.
- Finishing the pasta in the sauce rather than just tossing cooked pasta with sauce allows the starch to properly emulsify with the cream, creating that signature glossy, clingy texture that coats every strand.
- Use a mix of mushroom varieties for the best flavor and texture. Shiitake and oyster mushrooms add an earthy complexity that button mushrooms alone cannot achieve.
Nutrition Facts
( per serving )
Calories
~863 kcal
Protein
28 g
Fat
50 g
Carbs
81 g
Calories
~863 kcal
Protein
28 g
Fat
50 g
Carbs
81 g
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Creamy Mushroom Garlic Pasta
Ingredients
Method
- Bring a large pot of water to boil with 6g salt. Cook 400g pasta until 2 minutes shy of al dente according to package directions. Reserve 240ml pasta water before draining. Do not rinse the pasta as the starch helps create a silky sauce.
- Heat a large, deep skillet over medium-high heat. Add 30ml olive oil and half of the 500g sliced mushrooms in a single layer. Cook without stirring for 3-4 minutes until deeply golden brown on one side, then toss and cook another 2 minutes. Transfer to a plate. Repeat with remaining 15ml olive oil and sliced mushrooms. Set aside.
- Reduce heat to medium. In the same skillet, melt 40g butter. Add 200g finely chopped white mushrooms and remaining 2g salt. Cook, stirring frequently, for 8-10 minutes until mushrooms release their liquid, it evaporates, and they turn golden and paste-like. Add 40g sliced garlic, 15g thyme, and 10g rosemary. Cook, stirring constantly, for 90 seconds until garlic is fragrant and just beginning to turn golden at the edges.
- Pour in 120ml white wine, scraping up any browned bits from the pan bottom. Let simmer vigorously for 2 minutes until reduced by half. Reduce heat to medium-low and stir in 200ml heavy cream and nutmeg. Simmer gently for 3 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
- Add the undercooked pasta directly to the sauce along with 180ml reserved pasta water. Increase heat to medium. Toss continuously for 2-3 minutes, allowing pasta to finish cooking in the sauce and absorb the creamy liquid. The starch will thicken the sauce further.
- Remove from heat. Add remaining 20g butter, 80g Parmigiano-Reggiano, and lemon zest. Toss vigorously until cheese melts and sauce becomes glossy and emulsified. If sauce seems thick, add remaining pasta water 30ml at a time. Fold in the reserved caramelized mushrooms and 3g black pepper. Taste and adjust salt if needed. Divide among four warm bowls and garnish with 20g chopped parsley and additional Parmigiano-Reggiano. Serve immediately.