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–+ servings
Garlic mushroom pasta in a red pan.
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5 from 10 votes

Creamy Garlic Mushroom Pasta

Get ready to fall in love with this creamy garlic mushroom pasta! It's a simple, comforting dish packed with juicy mushrooms and a garlicky cream sauce that's just divine!
Course Pasta
Cuisine British
Prep Time 6 minutes
Cook Time 10 minutes
Total Time 16 minutes
Servings 2
Calories 863kcal
Author Beth Sachs

Equipment

  • Chopping Board
  • Knife
  • Cheese Grater
  • Large Saucepan
  • Colander
  • Shallow Casserole
  • Wooden Spoon

Ingredients

Metric - US Customary
  • 200 g Pasta I used farfalle but any shape will work.
  • 1 tablespoon Olive Oil
  • 3 Garlic Cloves peeled and finely chopped
  • 250 g Chestnut Mushrooms cleaned of dirt and sliced
  • 1 teaspoon Thyme
  • 60 ml White Wine
  • 150 ml Double Cream
  • ½ teaspoon Dijon Mustard optional
  • 50 g Parmesan grated
  • 2 tablespoon Parsley finely chopped
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper

Instructions

  • Bring a pan of salted water to the boil and cook the pasta to al dente. Reserve a cup of pasta cooking water, drain, and set aside.
    200 g Pasta
  • Heat the olive oil in a shallow casserole and fry the chopped garlic, sliced mushrooms, and thyme on a high heat for 3 minutes until the mushrooms are tender.
    1 tablespoon Olive Oil, 3 Garlic Cloves, 250 g Chestnut Mushrooms, 1 teaspoon Thyme
  •  Pour in the wine to deglaze the pan, then add the double cream, dijon mustard if using, grated parmesan, chopped parsley, salt, and pepper. Simmer the creamy garlic mushroom sauce for a couple of minutes.
    60 ml White Wine, 150 ml Double Cream, ½ teaspoon Dijon Mustard, 50 g Parmesan, 2 tablespoon Parsley, ½ teaspoon Salt, ¼ teaspoon Black Pepper
  • Add the pasta back into the pan and as much pasta cooking water as you need to make a glossy sauce.
  • Warm through and serve the pasta with more grated Parmesan and chopped parsley.

Notes

Expert Tips:
  • Don't forget to reserve a cup of pasta cooking water to add to the sauce. The starch from the pasta water will help thicken and emulsify it.
  • Try not to overcrowd the mushrooms in the pan. Use a large skillet or frying pan and cook them on a high heat so that they cook evenly and don't steam and become slimy.
 
Variations:
  • Make garlic mushroom chicken pasta and add leftover cooked chicken for the last few minutes of cooking.
  • Add the zest of half a lemon.
  • Sprinkle over toasted pine nuts for crunch and texture.
  • Up the veggies and add a handful of baby spinach at the end of cooking. The residual heat will help wilt the spinach leaves.
  • Use creme fraiche instead of double cream for a lighter sauce.
  • Skip the wine if you don't have any.
 
Storage:
Store - Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat - Microwave on high until piping hot.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Creamy Garlic Mushroom Pasta
Amount per Serving
Calories
863
% Daily Value*
Fat
 
45
g
69
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
15
g
Cholesterol
 
186
mg
62
%
Sodium
 
1049
mg
46
%
Potassium
 
972
mg
28
%
Carbohydrates
 
83
g
28
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
29
g
58
%
Vitamin A
 
1753
IU
35
%
Vitamin C
 
9
mg
11
%
Calcium
 
426
mg
43
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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