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?
Description
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.
Give this sauce a healthy twist by swapping our favorite Magic Cauliflower Cream for the flour and milk in this recipe!
Nutrition
- Calories: 416
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?
Green onions, or spring onions/scallions or whatever you know them by
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.
★★★★★
I like the recepie very much Can I prepare and freeze?
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.
This was delicious!
★★★★★
Thanks Anthony!
Simple and delicious! I served this with a mozzarella smoked chicken ravioli. Thanks for a great recipe!
★★★★★
Hi Lola – thank you!
I made this recipe following instructions to a T and even adding more milk. However it was bland and has the texture of school glue. Horrible. It was nearly impossible to fix.. Won’t try it again.
★
I found this was thick as well… but I easily fixed it by adding 1/2 cup of the pasta water… it was perfecto!
Can this freeze well?
The sauces freezes quite well! I would recommend freezing the sauce on its own and reheating in a skillet over medium-low heat. You may need to add a dash of milk or cream to help it loosen up after freezing, but it holds its flavor in the freezer for 3-4 months! Hope that helps!