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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This pasta with garlic sauce is sooooo yummy.
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.
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.
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?
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A quick and easy mushroom pasta with garlic sauce.
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
- Cook pasta in very salty water according to recipe or package directions. Make the sauce while the pasta cooks.
- In a large saucepan, heat olive oil over medium heat.
- 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.
- 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.
- Add flour to saucepan and stir to incorporate all ingredients. Let cook for 30 seconds or so.
- 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.
- Bring sauce to a simmer and cook until milk has thickened, about 5 minutes.
- 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.
- 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
A very delicious recipe except for cooking the spaghetti in very salty water, guess I’m not used to using so much salt. Thanks for sharing
★★★★★
Excellent recipe. Quick and easy to make and very delicious
★★★★★
Hi Marian, thank you!
I normally make the sauce out of Greek yogurt or sour cream + butter (if you’re in EU those products are easy to get at any Grocery’s shop).
Also, I’m not personally a fan of parsley and pasta combo so I usually use finely chopped spring onions and cilantro.
★★★★
Wow!!! Yum yum yummy 😋
★★★★★
Hey Evie, thank you!
Really tasty and easy to make 😃
★★★★★
We really enjoyed this recipe. We did not have any fresh herbs on hand, so instead, I added a splash of fresh squeezed lemon juice to help brighten it up, which was good, but the parsley would have been better. I also tossed in some leftover roasted chicken for my carnivorous husband, but it did not need it with the meaty portabellas. Thanks so much for sharing this recipe, we will be certain to make it again!
★★★★★
Hi Mindy, sounds great!
Great recipe, i found that it was quite rich even with lite milk and added more garlic for flavour. I accidentally made the sauce too thick so used some pasta water i saved to improve the texture.
★★★
I love this recipe. Absolutely delicious and heart-warming!
★★★★★
Hello Sharmila, great to hear! Thank you!
Can I use a gluten free flour substitute??
I always do as my child is allergic to wheat. Never problem with the taste or thickness of sauce!
Awesome!!!
So easy to make and my family loved it! This is definitely a keeper!
★★★★★
Hey Bernnie – woohoo! Great news, so happy it’s a keeper!
Hi,
How many shallots would be required in place of green onions in this recipe?
Love this recipe. I topped with Romano cheese and used half and half instead of milk. Delicious!
★★★★★
Fantastic recipe!
I used white onion instead of green, almond milk instead of regular mil, BBQ’d the chicken and double the mushrooms. And it was all to die for!!
★★★★★
Hey there! Mmmm sounds great, thanks for the info on how you changed it up!
Between milk and veggies broth, which makes the sauce taste better?
I like them both! If I’m in the mood for something lighter, I’ll use veggie broth, but I generally reach for milk or a mix of both depending on what I have on hand. Hope that helps!