Garlic Mushroom Pasta
This Garlic Mushroom Pasta is a quick and flavorful dish that combines sautéed garlic and mushrooms with a creamy pasta sauce. Perfect for a weeknight dinner, it is comforting and satisfying.
Equipment
- 1 Large pot
- 1 Colander
- 1 Skillet
- 1 Measuring cups and spoons
- 1 Cutting board
Ingredients
- 12 oz pasta (spaghetti or fettuccine)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander.
- In a skillet over medium heat, add the olive oil. Once heated, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, until they are browned and softened.
- Pour in the heavy cream and stir well to combine. Allow it to simmer for 2-3 minutes until slightly thickened.
- Add the cooked pasta to the skillet, tossing to coat it with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Stir in the grated Parmesan cheese, salt, and black pepper. Mix well until the cheese is melted and the pasta is fully coated.
- Serve hot, garnished with fresh parsley.
Notes
For added flavor, consider adding a pinch of red pepper flakes for spice or a squeeze of lemon juice for brightness.
This dish can be made vegetarian; simply omit any meat additions.
Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce.