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.
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?
Creamy Mushroom Pasta with Garlic Sauce
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Pasta
- Cuisine: Italian-American
Description
A quick and easy mushroom pasta with garlic sauce.
Ingredients
- ¾ 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
- ⅔ cup shredded parmesan cheese
- ¼ 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 ½ 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 ¾ 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.
Give this sauce a healthy twist by swapping our favorite Magic Cauliflower Cream for the flour and milk in this recipe!
Nutrition
- Calories: 416
Keywords: pasta, alfredo, comfort food
Rhea Contractor
I have been making this dish over the years. It always turns out amazing and it’s so freakin’ easy!
★★★★★
Team Life As A Strawberry
YIPPEE! We're so glad this pasta has become a favorite!
Penelope
I put some cauliflower florets in too yum
Team Life As A Strawberry
WAHOO! We love the addition of cauliflower!
Kang Kia
Simple yet delicious! Highly recommended for beginners like me. The sauce does not taste too heavy due substituting heavy cream with milk, which is awesome!
Will definitely cook this again next time.
★★★★★
Team Life As A Strawberry
YIPPEE! We're so happy you enjoyed it!
Alana
Super easy to make and was delicious! will definitely be making this again!
★★★★★
Viv
Amazing recipe—worked very well with oat milk!
★★★★★
Mary Prokop
Very delicious! Definitely will become part of my go to dishes. Do you have it in grams/ml. too? I live in Vienna, Austria...
★★★★★
D Lee
This recipe worked great! It’s just too bad it coagulated sort of quickly. I would stick with 3/4 or even 1/2lb of pasta for this recipe. I also added some extra dried assorted mushrooms (porcini, black trumpet, etc) to bump up the shroom flavor. Thank you!
★★★★★
Nomfundo
Comes out perfect every time. Love it.
★★★★★
gabby
I always mess up my sauces, this was so easy to follow and had an amazing tasty result. I subbed with white onion and added broccoli as per the notes, it was just the right amount of rich.
Thanks for sharing!! Made for a great at home pasta.
★★★★★
JoshG
Wow!
That's the first time my wife actually liked my cooking!!
Thank you!!
★★★★★
Kathy Wheatley
Hi Jessie, my daughter daughter, (also named Jessie) doesn't like onions of any kind. Can I use onion powder instead? Will it be as good and what amount would I put in? Thanks for you help!
Sannah Iqbal
Thanks for the recipe 🙂 the video was good and it turned out lovely. So simple too, I will definitely be making it again
★★★★★
Jackie @ Life As A Strawberry
Thank you Sannah!
Toby Horton
That has to be a type. 4 large onions, per person? 12 large onions? Chopping a sack of onions, for a meal for 3 people?
Omar
Green onions, or spring onions/scallions or whatever you know them by
Kristine
Just made this for lunch - I did half pasta and half zucchini noodles to lighten it up. Also switched up the mushrooms with half button half shiitake. It was SUPER easy and very delicious. Also was a hit with my 4 and 2 year old nephews.
★★★★★
Barbara Beese
I like the recepie very much Can I prepare and freeze?
Ayalal
Hello, I tried this recipe and it was so good, only thing I did not have milk and I just substanced it for Creme La fraiche and I added some yoghurt. Also did not have onion but it turned out so so so yummy. I try experimenting a lot but definitely the juices from the mushroom and the cream sauce was good.