Creamy Mushroom Pasta Recipe with Garlic Butter
Okay, so I have this thing for creamy mushroom pasta. Like, if I had to pick one dish to eat for the rest of my life (and I really hope I never have to), this would be in the top three. It’s just so dang comforting. The mushrooms get all golden and buttery, the garlic does its magic, and the creamy sauce? Forget about it. It’s like a hug in a bowl.
I first made this when I was trying to impress my now-husband back in our dating days. Spoiler: it worked. He still asks for it at least once a week. And honestly, it’s so easy, I don’t even mind. Plus, it’s one of those recipes where you can pretend you’re a fancy chef even though you’re really just stirring stuff in a pan. Win-win.
Recipe Card
Recipe Title: Creamy Mushroom Pasta with Garlic Butter
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 12 oz pasta (I like fettuccine, but any kind works)
- 3 tbsp butter (the real stuff, please)
- 4 cloves garlic, minced (or more, I won’t judge)
- 1 lb mushrooms, sliced (cremini or button are great)
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional, but pretty)
Directions:
- Cook the pasta according to the package instructions. Save about 1/2 cup of the pasta water before draining.
- While the pasta cooks, melt the butter in a big pan over medium heat. Add the garlic and cook for about 30 seconds—just until it smells amazing.
- Toss in the mushrooms and cook until they’re golden and soft, about 5-7 minutes. Don’t rush this part. Let them do their thing.
- Pour in the heavy cream and stir. Let it simmer for a couple minutes until it thickens a little.
- Add the cooked pasta to the pan, along with the parmesan cheese. Toss everything together. If it’s too thick, add a splash of the pasta water to loosen it up.
- Season with salt and pepper. Top with parsley if you’re feeling fancy. Serve immediately and try not to eat the whole pan.
See? Not hard at all. And the best part? You can totally customize this. Don’t have heavy cream? Use half-and-half or even whole milk (it’ll just be a little less creamy). No parmesan? Any cheese will do in a pinch. Cooking should be fun, not stressful.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Butter | Margarine or coconut oil |
| Heavy cream | Half-and-half or whole milk |
| Parmesan | Pecorino or asiago |
Tips
- Don’t skimp on the butter. This is not the time to be healthy. Let the mushrooms soak it all up.
- If your sauce is too thick, pasta water is your best friend. It’s starchy and helps everything cling to the noodles.
- Fresh garlic is key here. The jarred stuff just doesn’t hit the same.
FAQ
Q: Can I make this ahead of time?
A: Yeah, but it’s best fresh. If you do, store it in the fridge and reheat with a splash of milk to bring it back to life.
Q: Can I freeze leftovers?
A: Technically yes, but the texture might be a little weird when it thaws. Creamy sauces don’t always freeze well.
Q: What if I don’t like mushrooms?
A> Uh… maybe try a different recipe? Just kidding. You could swap in spinach or chicken, but then it’s not really mushroom pasta anymore.
That’s it, folks. Super simple, super delicious, and guaranteed to make you feel like a kitchen rockstar. Let me know how it turns out if you try it—I love hearing your cooking adventures (or disasters, because those are fun too). Happy eating!
