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.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 863

Ingredients Method Notes

Ingredients

For the Pasta

400 g pappardelle or fettuccine pasta
8 g salt divided (6g for pasta water, 2g for mushrooms)
240 ml reserved pasta water

For the Mushrooms

500 g mixed mushrooms cremini, shiitake, oyster, sliced
200 g white button mushrooms finely chopped
45 ml extra-virgin olive oil divided
60 g unsalted butter divided

For the Sauce

8 cloves garlic 40g, thinly sliced
15 g fresh thyme leaves
10 g fresh rosemary finely minced
120 ml dry white wine
200 ml heavy cream 35% fat
1/4 teaspoon freshly grated nutmeg
80 g Parmigiano-Reggiano finely grated, plus extra for serving
Zest of 1 lemon
3 g freshly cracked black pepper
20 g fresh Italian parsley roughly chopped

Method

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.