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    Home » Recipes » Pasta

    Creamy Mushroom Pasta with Garlic Sauce

    Published: Apr 20, 2017 · Last Updated: Sep 23, 2022

    Jump to Recipe

    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. 

    Pasta with mushroom sauce on a small white plate. this recipe

    This pasta with garlic sauce is sooooo yummy.

    Spaghetti noodles and mushroom sauce in a dark skillet next to a window.

    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.

    Hand sprinkling fresh parsley over spaghetti in a dark skillet.

    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 view of spaghetti on two small white plates, sitting on a grey surface next to a dark blue napkin.

    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?

    Spaghetti with white sauce and mushrooms in a dark grey skillet, topped with chopped parsley.

    Print
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    Spaghetti on a small white plate, topped with fresh parsley.

    Creamy Mushroom Pasta with Garlic Sauce

    ★★★★★ 4.7 from 39 reviews
    • Author: Jessie
    • Prep Time: 15 mins
    • Cook Time: 20 mins
    • Total Time: 35 minutes
    • Yield: Serves 4-6 1x
    • Category: Pasta
    • Cuisine: Italian-American
    Print Recipe
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    Description

    A quick and easy mushroom pasta with garlic sauce.


    Ingredients

    Scale
    • 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

    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 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.
    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 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

    • Serving Size: 6 servings
    • Calories: 420
    • Sugar: 7.4 g
    • Sodium: 201.7 mg
    • Fat: 8.5 g
    • Carbohydrates: 68.3 g
    • Protein: 18.1 g
    • Cholesterol: 7.6 mg

    Keywords: pasta, alfredo, comfort food

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

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    More Pasta Recipes

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

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    Reader Interactions

    Discussion

    1. 14

      November 04, 2022 at 2:22 pm

      I had some mushrooms and cooked spaghetti, and decided to fry the mushrooms and then add the pasta. Then I remembered I saw that pasta is sometimes cooked with cream so I decided to put milk in it, and it became almost the same as this recipe.

      Reply
    2. Rhea Contractor

      May 08, 2022 at 1:15 am

      I have been making this dish over the years. It always turns out amazing and it’s so freakin’ easy!

      ★★★★★

      Reply
      • Team Life As A Strawberry

        May 08, 2022 at 12:22 pm

        YIPPEE! We're so glad this pasta has become a favorite!

        Reply
    3. Penelope

      May 20, 2021 at 2:35 pm

      I put some cauliflower florets in too yum

      Reply
      • Team Life As A Strawberry

        May 22, 2021 at 11:32 am

        WAHOO! We love the addition of cauliflower!

        Reply
    4. Kang Kia

      May 20, 2021 at 9:04 am

      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.

      ★★★★★

      Reply
      • Team Life As A Strawberry

        May 21, 2021 at 9:56 am

        YIPPEE! We're so happy you enjoyed it!

        Reply
    5. Alana

      June 14, 2020 at 4:43 am

      Super easy to make and was delicious! will definitely be making this again!

      ★★★★★

      Reply
    6. Viv

      May 14, 2020 at 7:43 pm

      Amazing recipe—worked very well with oat milk!

      ★★★★★

      Reply
    7. Mary Prokop

      April 25, 2020 at 10:46 am

      Very delicious! Definitely will become part of my go to dishes. Do you have it in grams/ml. too? I live in Vienna, Austria...

      ★★★★★

      Reply
    8. D Lee

      April 21, 2020 at 4:07 pm

      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!

      ★★★★★

      Reply
    9. Nomfundo

      April 04, 2020 at 1:47 pm

      Comes out perfect every time. Love it.

      ★★★★★

      Reply
    10. gabby

      March 30, 2020 at 10:06 pm

      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.

      ★★★★★

      Reply
    11. JoshG

      March 26, 2020 at 11:16 pm

      Wow!
      That's the first time my wife actually liked my cooking!!
      Thank you!!

      ★★★★★

      Reply
    12. Kathy Wheatley

      February 14, 2020 at 12:48 pm

      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!

      Reply
    13. Sannah Iqbal

      December 14, 2019 at 1:15 pm

      Thanks for the recipe 🙂 the video was good and it turned out lovely. So simple too, I will definitely be making it again

      ★★★★★

      Reply
      • Jackie @ Life As A Strawberry

        January 27, 2020 at 3:46 pm

        Thank you Sannah!

        Reply
    14. Toby Horton

      October 10, 2019 at 2:39 pm

      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?

      Reply
      • Omar

        October 16, 2019 at 12:17 pm

        Green onions, or spring onions/scallions or whatever you know them by

        Reply
    15. Kristine

      October 01, 2019 at 10:11 pm

      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.

      ★★★★★

      Reply
    16. Barbara Beese

      August 23, 2019 at 5:13 am

      I like the recepie very much Can I prepare and freeze?

      Reply
      • Ayalal

        October 10, 2019 at 4:21 pm

        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.

        Reply
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