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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. 

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Creamy Mushroom Pasta With Garlic Sauce - This easy garlic mushroom sauce is perfect for busy weeknights. Creamy garlic parmesan alfredo sauce and sautéed mushrooms make this a filling and delicious recipe.

This sauce is sooooo yummy.

Creamy Mushroom Pasta With Garlic Sauce - This easy garlic mushroom sauce is perfect for busy weeknights.

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.

Creamy Mushroom Pasta With Garlic Sauce.

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.

Creamy Mushroom Pasta With Garlic Sauce - This easy mushroom sauce is quick and easy. Creamy garlic parmesan alfredo sauce and sautéed mushrooms make this a filling and delicious recipe.

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?

Creamy Mushroom Pasta With Garlic Sauce

 

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Creamy Mushroom and Garlic Sauce

Creamy Mushroom Garlic Sauce

★★★★★

4.5 from 2 reviews

A quick and easy mushroom garlic sauce.

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

Ingredients

  • 1 lb. spaghetti
  • 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

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. Vegetarian.
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. Vegetarian.

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Comments

  3. 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

  4. 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

    • 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

    • 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

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

      Reply

    • 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

  9. 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

    • 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

  11. 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

        • 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

      • 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

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

    Reply

    • 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

  17. 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

  18. 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

  19. 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

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

    Reply

    • 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

      • 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

  21. 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

  23. 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