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 4-6 1x
- 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
- 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
Sharmila
I love this recipe. Absolutely delicious and heart-warming!
Jackie @ Life As A Strawberry
Hello Sharmila, great to hear! Thank you!
Jasmine
Can I use a gluten free flour substitute??
Abeda Hossain
I always do as my child is allergic to wheat. Never problem with the taste or thickness of sauce!
Stacy
Awesome!!!
Bernnie Marroquin
So easy to make and my family loved it! This is definitely a keeper!
Jackie @ Life As A Strawberry
Hey Bernnie - woohoo! Great news, so happy it's a keeper!
Mia
Hi,
How many shallots would be required in place of green onions in this recipe?
MichaelL
Love this recipe. I topped with Romano cheese and used half and half instead of milk. Delicious!
K
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!!
Jackie @ Life As A Strawberry
Hey there! Mmmm sounds great, thanks for the info on how you changed it up!
Stacey
Between milk and veggies broth, which makes the sauce taste better?
Jessie
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!
Dora
is this sauce one that can sit over night and heat well next day? (or made in the morning and then reheated a few hours later ?
Jessie
It reheats really well, actually (I love this recipe as leftovers)! The sauce doesn't tend to separate, which I love. The only thing is it may thicken up a bit in the fridge, so you might want to add a splash of milk/broth/water when you reheat to help it thin out to the right consistency. Hope that helps!
Ben Fischer
This is pretty close to my method for a very similar sauce, and list of ingredients, but following your instructions, it came out better, Thanks!!
Jacquie
Made it for supper. Added cut up left-over cooked chicken breasts browned a bit. We all loved everything about this dish.
Going to make a double batch next time that I’m in the mood to do some in-advance cooking, and I’ll split into two half portions for freezing. This will cut the time in half the next time I want to prepare this delicious pasta recipe for supper.. or to take to a friend’s home.
Jessie
I'm so happy you liked it, Jacquie! Thanks for letting me know how it turned out!
Neha
Is there a reason behind adding the mushrooms first and then the garlic and onions? Usually, onions and garlic are softened and then mushrooms are added..like in this recipe of yours:
https://www.lifeasastrawberry.com/creamy-mushroom-pasta/
Jessie
Just mixing it up a bit! You can certainly add them in another order if you like.
Zahra
i tried this recipe twice and tweaked it a bit the 2nd time. it was amazing both times especially for an amateur like me:)
Jessie
I'm so glad you liked it, Zahra!
Bernadette Edward Hanna
Delicious thank you
Thilo
Fabulous
Monique
This is such an easy and yum recipe! One of our go-tos. We find the balance of pasta to mushrooms is a bit off though, so usually add an extra couple handfuls of mushrooms 🙂