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?
📖 Recipe
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
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.
Anthony
This was delicious!
Jackie @ Life As A Strawberry
Thanks Anthony!
Lola
Simple and delicious! I served this with a mozzarella smoked chicken ravioli. Thanks for a great recipe!
Jackie @ Life As A Strawberry
Hi Lola - thank you!
Viviane
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.
Vivienne
I found this was thick as well... but I easily fixed it by adding 1/2 cup of the pasta water... it was perfecto!
Maryanne
Can this freeze well?
Jessie @ Life As A Strawberry
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!
Lucy
My picky 4 year old loved this recipe! It’s a keeper 🙂
Jackie @ Life As A Strawberry
Yes! Thank you Lucy!
Aaron
Lovely recipe. Couldn't get porabelo mushrooms so used chestnut instead. Then when I got home I realized I forgot the parmazan. So substituted with mature cheddar. Served with home made pasta.
Kavya
Tried this recipe with chicken and mushrooms! I didn't have green onions so substituted it with some onion. Great flavors and taste! Was a bit underwhelming because I personally like a little bit of spice but I always remedy that with some chili flakes garnish!
Jackie @ Life As A Strawberry
Thank you Kavya.
sameer
It is delicious!!
Jackie @ Life As A Strawberry
Thank you Sameer!
Julia
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
Marian
Excellent recipe. Quick and easy to make and very delicious
Jackie @ Life As A Strawberry
Hi Marian, thank you!
Derek
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.
Yvette ‘evie’
Wow!!! Yum yum yummy 😋
Jackie @ Life As A Strawberry
Hey Evie, thank you!
Clair
Really tasty and easy to make 😃
MN_Mindy
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!
Jackie @ Life As A Strawberry
Hi Mindy, sounds great!
Paz
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.