Life As A Strawberry

Let's Talk About Food.

  • Start Here
    • About
    • Work With Me
    • FAQ
  • Blog
  • Recipes
  • Cooking 101
  • Resources
    • Sustainability Resources
    • Start a Food blog
    • Food Photography
    • Monetizing Your Blog
    • Publicizing Your Blog
  • Contact
  • MEAL PLANNING
  • Podcast

April 20, 2017

Creamy Mushroom Pasta with Garlic Sauce

This easy mushroom pasta with garlic sauce is sure to be a hit. Creamy garlic parmesan sauce and sautéed mushrooms make this a filling and delicious weeknight recipe. 

In a hurry? Click here to jump straight to the recipe!

Side photograph of spaghetti in white sauce topped with chopped parsley on a small white plate with a light background.

This pasta with garlic sauce is sooooo yummy.

Close-up photograph of spaghetti pasta in a skillet with white sauce and mushrooms

Longtime Life As A Strawberry readers (hiiiiii, I heart you!) might actually recognize this as one of the OG LAAS recipes from back in the day.

This easy mushroom pasta with garlic sauce was first posted just five months into the life of this website, back when I had no idea what I was doing (still don’t, let’s be real) and no inkling that this delightful little corner of the internet would someday be a major piece of my full-time self-employed life.

Ahhhhh, memories.

Side photograph of a hand in front of a white background dropping chopped parsley into a skillet full of spaghetti and mushrooms.

I’m bringing this sauce back today because 1) it is BONKERS EASY and 2) it is BONKERS DELICIOUS and 3) the old pictures were BONKERS TERRIBLE so I gave them a lil’ facelift.

Overhead photo of two small white plates with spaghetti in white sauce topped with chopped parsley on a light grey background with a dark blue napkin in the corner.

I serve this creamy mushroom garlic sauce over a pile of spaghetti, but it’s also tasty with chicken, pizza, or any other place you might use a simple white sauce.

It’s also FAST, which means YAY, because we all have better things to do than stand over the stove all day, right?

Close up side photograph of spaghetti with white sauce and mushrooms in a dark grey skillet, topped with chopped parsley

 

Print

Creamy Mushroom Pasta with Garlic Sauce

Side photograph of spaghetti on a white plate topped with chopped parsley on a light background

★★★★★

4.6 from 10 reviews

A quick and easy mushroom pasta with garlic sauce.

  • Author: Jessie
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: Serves 6

Ingredients

  • 3/4 lb. – 1 lb. spaghetti (see recipe notes)
  • 2 Tbsp. extra virgin olive oil
  • 8 oz. baby portobello mushrooms, sliced
  • 2 cloves garlic, minced
  • 4 large green onions, chopped
  • salt and pepper to taste
  • 2 Tbsp. flour
  • 1.5 cups milk
  • 2/3 cup shredded parmesan cheese
  • 1/4 cup fresh parsley, chopped, plus extra for garnish

Instructions

  1. Cook pasta in very salty water according to recipe or package directions. Make the sauce while the pasta cooks.
  2. In a large saucepan, heat olive oil over medium heat.
  3. Add mushrooms to oil and sauté until mushrooms have reduced in size, about 4 minutes. If the mushrooms soak up all the olive oil, add another teaspoon.
  4. Add garlic, green onions, salt and pepper to mushrooms and stir to combine. Cook until garlic is fragrant and mushrooms have released some additional liquid, about one minute.
  5. Add flour to saucepan and stir to incorporate all ingredients. Let cook for 30 seconds or so.
  6. Add 1/2 cup of the milk and stir to break up any lumps of the mushroom and flour mixture. The milk will thicken fairly quickly; that’s okay. Add the remainder of the milk and stir to incorporate all ingredients.
  7. Bring sauce to a simmer and cook until milk has thickened, about 5 minutes.
  8. Remove sauce from heat and stir in parmesan cheese. If you can, shred your own cheese – pre-shredded cheese has additives in it that make it more difficult for the cheese to melt smoothly. Stir in the chopped parsley.
  9. Garnish with extra parsley and serve immediately.

Notes

If you’re serving this recipe over pasta, use 3/4 lb. pasta if you like things a little saucier, or use up to 1 lb. pasta for a lighter coating of sauce. You can also lighten the pasta version of this dish up by using zucchini noodles in place of pasta!

If you are a strict vegetarian (or if you’re cooking for one!) make this dish vegetarian by using a vegetarian (rennet-free) parmesan cheese.

Use shallots or white onions in place of the green onions for a stronger taste.

Add chicken, shrimp, salmon, or sausage to this pasta for additional protein.

Add any veggies you have on hand to make this a little heartier! I like peas, broccoli, asparagus, bell peppers, spinach, and arugula as mix-ins.

I serve this sauce over pasta, but it’s also good as pizza sauce or atop grilled chicken.

Nutrition

  • Calories: 416
Creamy Mushroom Pasta With Garlic Sauce - This easy weeknight garlic mushroom sauce recipe is sure to be a hit. Creamy garlic parmesan sauce and sautéed mushrooms make this a filling and delicious weeknight recipe.
Creamy Mushroom Pasta With Garlic Sauce - This easy garlic mushroom sauce is sure to be a hit. Creamy garlic parmesan alfredo sauce and sautéed mushrooms make this a filling and delicious weeknight recipe.

SaveSave

SaveSave

SaveSave

I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Parmesan Spinach Mac and Cheese
Hoisin Glazed Fish Sandwiches

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Comments

  1. Jacquie says

    April 5, 2018 at 6:47 PM

    Made it for supper. Added cut up left-over cooked chicken breasts browned a bit. We all loved everything about this dish.

    Going to make a double batch next time that I’m in the mood to do some in-advance cooking, and I’ll split into two half portions for freezing. This will cut the time in half the next time I want to prepare this delicious pasta recipe for supper.. or to take to a friend’s home.

    ★★★★★

    Reply
    • Jessie says

      April 11, 2018 at 2:27 PM

      I’m so happy you liked it, Jacquie! Thanks for letting me know how it turned out!

      Reply
  2. Neha says

    March 30, 2018 at 5:46 AM

    Is there a reason behind adding the mushrooms first and then the garlic and onions? Usually, onions and garlic are softened and then mushrooms are added..like in this recipe of yours:

    http://www.lifeasastrawberry.com/creamy-mushroom-pasta/

    Reply
    • Jessie says

      April 1, 2018 at 3:30 PM

      Just mixing it up a bit! You can certainly add them in another order if you like.

      Reply
  3. Zahra says

    March 20, 2018 at 11:11 AM

    i tried this recipe twice and tweaked it a bit the 2nd time. it was amazing both times especially for an amateur like me:)

    Reply
    • Jessie says

      March 20, 2018 at 2:34 PM

      I’m so glad you liked it, Zahra!

      Reply
  4. Bernadette Edward Hanna says

    March 13, 2018 at 8:57 PM

    Delicious thank you

    ★★★★★

    Reply
  5. Thilo says

    February 22, 2018 at 9:30 AM

    Fabulous

    ★★★★★

    Reply
  6. Monique says

    February 21, 2018 at 10:04 PM

    This is such an easy and yum recipe! One of our go-tos. We find the balance of pasta to mushrooms is a bit off though, so usually add an extra couple handfuls of mushrooms 🙂

    ★★★★

    Reply
  7. Simmi says

    February 14, 2018 at 2:48 AM

    Thanks Jessie.

    Thank you so much for sharing this recipe. We are vegan so I replaced milk with almond milk and skipped the cheese part. Also, used wholewheat flour instead of plain flour. Turned out really nice. My 5 year old loved it.

    Reply
    • Jessie says

      February 21, 2018 at 1:26 PM

      I’m so happy you liked it, Simmi! Thanks for letting me know how it turned out!

      Reply
  8. Anne says

    January 23, 2018 at 10:32 PM

    So easy and yummy. Love the mushrooms and parsley together. I used shallots and sautéed it all in butter and olive oil and used Hal & half instead of milk. Served it on top of farfalle (bow tie) pasta. Thank you.

    ★★★

    Reply
    • Anne says

      January 23, 2018 at 10:36 PM

      I was trying to give you five stars now the review above! Must have messed up as only three are showing up. Loved that recipe. XO

      ★★★★★

      Reply
      • Jessie says

        January 27, 2018 at 12:44 PM

        Thanks, Anne! 🙂

        Reply
    • Jessie says

      January 27, 2018 at 12:43 PM

      So happy you liked it, Anne! Thanks for letting me know how it turned out!

      Reply
  9. Angie says

    January 22, 2018 at 2:06 PM

    Do you think heavy cream would be good instead of milk?

    Reply
    • Jessie says

      January 27, 2018 at 12:32 PM

      Heavy cream will make the sauce considerably richer, and it will also thicken a bit more (but you can adjust the flour to counteract this). If that’s your style, go for it!

      Reply
  10. Alex says

    January 20, 2018 at 2:20 PM

    Sounds good. Can I make the sauce ahead of time, and reheat to put over pasta? Or does it curdle?

    Reply
    • Jessie says

      January 27, 2018 at 12:26 PM

      You can definitely make it ahead of time – it doesn’t separate too much on reheating (if it starts to come apart at all, just stir in a splash of milk to bring it back together).

      Reply
  11. Ammu says

    January 13, 2018 at 11:33 AM

    Superb…i made it…thankyou jessie…

    ★★★★★

    Reply
  12. Pat says

    November 10, 2017 at 2:36 AM

    Made this for dinner tonight. The whole family loved it. I added
    spinach and sweet onion along with the green onion and also
    added chicken. Added more milk so that it would go farther as
    all were very hungry. It was delicious and will be making it again.
    Thank you for sharing.

    Reply
    • Jessie says

      November 17, 2017 at 9:32 PM

      I’m so happy you liked it, Pat! I LOVE the spinach and onion additions. Thanks for letting me know how it turned out!

      Reply
  13. Mav says

    November 5, 2017 at 1:36 PM

    We love it. Thank you.

    ★★★★★

    Reply
  14. Christine says

    September 12, 2017 at 4:13 PM

    This looks delicious!
    Does the carb count include the pasta?

    Reply
    • Jessie says

      September 15, 2017 at 2:19 PM

      It does!

      Reply
  15. NONAME says

    September 2, 2017 at 6:48 PM

    Used cheddar instead of parm and it still came out rlly rlly good

    Reply
    • Jessie says

      September 6, 2017 at 11:32 AM

      I’m so glad you liked it!

      Reply
  16. Adam says

    August 27, 2017 at 2:35 PM

    Just cooked this for the family loved every bite.
    Only thing i would change its a little more milk to thin the sauce but otherwise spot on thanx 👍🏻

    ★★★★

    Reply
    • Jessie says

      August 29, 2017 at 10:47 AM

      So happy you liked it, Adam!

      Reply
  17. Brittney T. says

    June 23, 2017 at 9:36 PM

    Two thumbs up from the whole family, including my 4 year old! I did substitute penne pasta as my kiddos love to get spaghetti everywhere. Also added real butter & topped w fresh leeks from our garden. This was amazing & I plan on checking out more of your recipes soon!

    ★★★★★

    Reply
    • Jessie says

      June 28, 2017 at 9:36 AM

      I’m so happy you guys liked it! I love the idea of adding leeks – yum. Thanks for letting me know how it turned out!

      Reply
  18. Iulia says

    June 12, 2017 at 12:20 PM

    Hi,

    Question: if you use this sauce for pizza, what other thing you put on it?

    Thanks

    Reply
    • Jessie says

      June 12, 2017 at 6:40 PM

      If I use this sauce as a base for pizza, I usually use toppings like mozzarella cheese, spinach or arugula, maybe some grilled chicken or sausage, and any veggies I have on hand. Hope that helps!

      Reply
  19. Kristen says

    May 25, 2017 at 7:08 PM

    Made this tonight for dinner! It was delicious!!! Thanks so much!

    Reply
    • Jessie says

      May 30, 2017 at 1:31 PM

      I’m so happy you liked it, Kristen! Thanks for letting me know how it turned out!

      Reply
  20. Kacey says

    May 13, 2017 at 5:32 AM

    Parmesan cheese isn’t vegiterian! it has rennet in it.

    Reply
    • Jessie says

      May 22, 2017 at 5:07 PM

      EU parmigiano reggiano does include rennet, yes. Strict vegetarians can opt for non-imported options like this one from BelGioioso. Hope that helps!

      Reply
  21. Valerie says

    August 6, 2016 at 10:52 PM

    Is there any difference if change the milk to heavy cream?

    Reply
    • Jessie says

      August 8, 2016 at 10:24 AM

      The sauce will be much thicker and richer if you use heavy cream, so you may have to make other adjustments to the recipe (like less roux, a shorter cook time, or additional liquid) if you choose to make that substitution in order to achieve the same consistency.

      Reply
  22. AT says

    March 16, 2016 at 1:39 AM

    Great recipe! This will be added to the dinner rotation. We added some leftover rotisserie chicken at the end and subbed in some shredded “tasty” cheese for the parmesan.

    Reply
    • Jessie says

      March 16, 2016 at 2:44 PM

      I’m so glad you liked it! Thanks for letting me know how it turned out! 🙂

      Reply
  23. Macs says

    December 12, 2015 at 5:57 PM

    The Recipe does not list mushrooms as an ingredient… how many do you use?

    Reply
    • Jessie says

      December 16, 2015 at 4:48 PM

      It’s showing up fine for me but I’ll reload the recipe on my end and see if that fixes it for you! I use 8oz. of mushrooms in the sauce. Happy cooking!

      Reply
  24. Sharon Hoffman says

    July 23, 2015 at 6:25 PM

    I search the internet for a recipe for mushrooms/pasta and ran across this. I made it today and it was delish! I used minced garlic from a jar and used Kraft parmesan cheese since I didn’t have any fresh cheese and it worked! Thank you for this recipe.

    Reply
    • Jessie says

      July 27, 2015 at 11:47 AM

      I’m so glad you liked it – thanks for letting me know how it turned out!

      Reply
      • Amanda Barnard says

        September 16, 2015 at 2:53 PM

        Why is there no actual list of ingredients. It lists a pound of pasta twice, but what about the milk, flour, etcetera?

        Reply
        • Jessie says

          September 16, 2015 at 7:44 PM

          It looks like there was a glitch in the recipe card (I use a third party service to format the recipes on the site) – I reloaded it from my end and it should be back to normal now! Thanks for letting me know it wasn’t behaving!

          Reply
      • ANNE says

        May 1, 2016 at 1:11 PM

        YOU CAN USE THE SALTED PASTA WATER INSTEAD OF MILK AND FLOUR
        JUST TAKE SEVERAL SCOOPS FROM THE COOKING PASTA AND LET IT COOK WITH THE GARLIC AND MUSHROOMS IT WILL BE CREAMY ON PASTA YOU CAN
        ADD AS MUCH OR LITTLE WATER FOR CREAMYNESS -SAVES CALORIES TOO
        I USE THIS METHOD WHEN MAKING PASTA ALOI

        Reply
  25. Nicole says

    June 1, 2015 at 5:48 PM

    Did this recipe change? I’ve made it a few times, and thought it used dill (the pic still shows dill).

    Reply
    • Jessie says

      July 13, 2015 at 7:29 PM

      Nope, it’s always called for parsley! That’s actually parsley in the photo, too – I just chopped it up finely so it looks a bit smaller than normal 🙂 Dill would be great in this recipe, though!

      Reply
      • mickey says

        July 17, 2015 at 8:25 AM

        So Would tarragon…

        Reply
        • Jessie says

          July 18, 2015 at 4:20 PM

          Absolutely!

          Reply
          • Ana says

            October 3, 2016 at 12:36 AM

            Hi i would like to if i can use shredded chiken breast becauase my grand father likes pasta but cant eat the pieces of it if i dont shred the chiken

          • Jessie says

            October 6, 2016 at 3:27 PM

            You can certainly add shredded chicken to this recipe!

  26. JackieMc says

    May 29, 2015 at 4:03 PM

    Just made this today, “YUM YUM”

    Reply
    • Jessie says

      July 13, 2015 at 7:24 PM

      I’m so glad you liked it! Thanks for letting me know!

      Reply
  27. mike j says

    January 28, 2015 at 3:24 PM

    Awesome and simple with even better flavour thanks

    Reply
  28. Niki says

    July 4, 2014 at 6:50 PM

    I made this dish – was so amazing!! 🙂 I’m drooling looking at the pics again, lol.
    http://dinneroftheday.tumblr.com/post/90801396446/easy-creamy-mushroom-spaghetti-recipe-i-love-a

    Reply
    • Jessie says

      July 16, 2014 at 11:31 AM

      I’m so happy you liked it! Thanks for letting me know and for sharing the pics (and double thanks for putting the recipe in your own words when sharing – you’d be surprised how many people just flat-out steal blog content! I appreciate the adaptation and the credit in your post!)

      Reply
  29. Katrina says

    February 9, 2014 at 1:57 PM

    Yum

    Reply
  30. PAS says

    January 8, 2014 at 11:58 AM

    This is amazing AND kid friendly! Even my picky 3 year old ate it. I made a few modifications as I had guests coming over, I used just a little bit of butter and a little half and half for extra creaminess.

    Thanks for sharing!

    Reply
    • Jessie says

      February 8, 2014 at 11:28 AM

      I’m glad you liked it! Thanks for letting me know!

      Reply
  31. Caribbean Chica says

    January 5, 2014 at 10:22 AM

    I was a bit skeptical with regard to the amount of onions! lol! but it’s amazing how cheese makes everything tastes great! 🙂

    Thanks for the recipe 🙂

    Reply
    • Jessie says

      January 7, 2014 at 11:13 PM

      I’m glad you liked it! Thanks!

      Reply
  32. Elzbieta says

    October 9, 2013 at 2:02 PM

    Thank you very much for this recipe.

    I was mainly interested what to do with my left over beef roast, but wanted to try something different. It turned out really tasty (with mashed potatoes on the side to boot. And it looked appetising. Who knew?!)
    :-

    Reply
    • Jessie says

      October 16, 2013 at 8:43 PM

      I’m glad you liked it! I haven’t had this sauce with beef roast yet – I’ll have to give it a try!

      Reply
  33. Mukti says

    September 18, 2013 at 8:06 AM

    Hi there. Do you think this sauce would freeze/refrigerate well. I want to use up some mushrooms and milk I have. Thanks.

    Reply
    • Jessie says

      September 23, 2013 at 7:57 AM

      Definitely! I freeze sauce like this all the time. The trick is to reheat it in a saucepan over low heat rather than blasting it in the microwave so that the sauce doesn’t separate.

      Reply
      • Britney says

        June 15, 2015 at 10:02 AM

        Have you tried freezing it already mixed in with pasta, like a casserole? I’m thinking about making this with some chicken and doing doubles to freeze.

        Reply
        • Jessie says

          July 13, 2015 at 7:41 PM

          I’ve frozen chicken lasagna with this sauce and it turned out great!

          Reply
  34. Darina says

    July 31, 2013 at 5:22 AM

    Thank you for this recipe. I made it, it was amazing. I just used white onion instead of green onion. I’ve never cooked such yummy mushroom sauce. I’m glad that I found your blog! I’ll repeat this sauce many times!

    Reply
    • Jessie says

      August 2, 2013 at 1:35 PM

      I’m glad you enjoyed it! Thanks for letting me know!

      Reply
  35. Daniel says

    July 2, 2013 at 1:15 PM

    Hmmmm… gonna give this sauce a go for my steak, no cream in the house!

    Reply
    • Daniel says

      July 2, 2013 at 1:59 PM

      Turned out pretty good, definitely adding it to my list of things I can cook. Nice blog!

      Reply
      • Jessie says

        July 7, 2013 at 1:01 AM

        I’m glad you liked it! Thanks for letting me know how it turned out 🙂

        Reply
  36. Peeko says

    April 28, 2013 at 5:55 AM

    It’s so nice making it with the flour & milk instead of cream – doesn’t sit as heavy. I put about 1/2 glass of white wine in there too and it was great – thanks

    Reply
    • Jessie says

      April 28, 2013 at 5:28 PM

      Thanks for letting me know how it turned out! I love love love adding wine to this sauce 🙂

      Reply
  37. Jessie says

    February 22, 2013 at 6:14 PM

    LOVE your recipes! So excited to try them!

    Reply
  38. Laura Dembowski (@piesandplots) says

    January 1, 2013 at 10:39 AM

    That pasta looks wonderful! Garlic and mushrooms are two of my favorite foods. It’s great your dad is supportive. I feel the same way about mine. It’s so important to have a great dad, and tell them they are great 🙂

    Reply
    • Jessie says

      January 7, 2013 at 9:54 PM

      I agree! Great dads are the greatest.

      Reply

NICE TO MEET YOU!

I'm Jessie, and I like to talk about food. Read More…

 
Life As A StrawberryJoin my email list for subscriber-only
access to my FREE Resource Library
full of worksheets, e-books, and more!
 
CLICK HERE TO JOIN!
 

My Latest Videos



The Sustainable Seafood Blog Project
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright Ⓒ 2012-2018 · LIFE AS A STRAWBERRY

  • At The Table Podcast
  • Work With Me
  • About
  • FAQ
  • Privacy Policy
  • Blog
  • Giving