Creamy Mushroom and Garlic Pasta
Rich and creamy mushroom pasta is perfect for a special date night or cozy comforting dinner! Golden brown roasted mushrooms are cooked together with garlic, shallot, white wine and cream then finished with parmesan cheese, lemon zest, and fresh parsley. The best part? This super-simple pasta is ready in under an hour!
This recipe for creamy mushroom and garlic pasta is warm and comforting but not overly rich! You can use any mushrooms you like for this recipe. I like to use a variety of different types; hen of the woods (aka maitake) are my favorite, shitakes and chanterelles are great and really flavorful, creminis, baby bellas, and button mushrooms all work well too! Looking for something to serve alongside this dish? Check out my go-to Everyday Dinner Salad!
I love this recipe because it looks and tastes super sophisticated but it’s actually very simple to make. Start to finish this recipe is on the table in under an hour!
If you’re like me and obsessed with the creamy-mushroom-white wine-parmesan flavor combo you will definitely want to check out this recipe for Creamy Roasted Mushroom Risotto with Truffle Oil!
Ingredients You’ll Need:
To make this recipe you’ll need dried pasta (any tube-shaped pasta works), mushrooms, garlic, shallot, white wine, butter, parmesan cheese, lemon, and fresh parsley.
- Mushrooms: You can use a wide variety of mushrooms for this recipe such as button, cremini, hen of the woods (my favorite!) shiitakes, or oyster mushrooms.
- White Wine: Use a dry white wine like pinot grigio. If you prefer to not cook with wine you can substitute chicken stock or vegetable stock.
- Dried Pasta: Any tube-shaped pasta will work. I like rigatoni best, penne works too.
Recipe Step by Step
Step 1. Sauté the mushrooms, garlic and Shallot.
In a large pot or high sided sauté pan, heat the olive oil over medium/high heat. Add the mushrooms to the pan. Saute the mushrooms until they are golden brown, about 5 minutes. Next, add the butter, shallot, garlic, and a good pinch of salt. Sauté for another 2-3 minutes, frequently stirring until the shallots are translucent and the garlic is fragrant. Bring a seperate pot of salted water to a boil and cook the pasta until it’s al dente (8-10 minutes) drain and set aside.
Step 2. Deglaze with Wine and Add the Pasta
Next, add the wine. Bring the wine to a simmer and reduce it by about half, stirring frequently and scraping up any caramelized bits from the bottom of the pan. Next, add in the cream and cooked pasta and parmesan cheese, stir together until the pasta is evenly coated in the sauce. Turn off the heat and add the lemon zest and fresh parsley. Taste and season as needed with salt and freshly cracked black pepper.
Step 3. Finish and Serve
Divide the pasta between bowls, top with extra grated parmesan and freshly ground pepper. Serve immediately!
FAQS AND EXPERT TIPS
You can actually. You could substitute coconut milk for cream as well as plant-based butter to make this entire recipe vegan!
Rinse the mushrooms well under cold water to remove any dirt then place them between two kitchen towels and pat dry. Try to absorb as much of the excess water as you can. The drier the better for cooking.
You can use a wide variety of mushrooms for this recipe such as button, cremini, hen of the woods (my favorite!) shiitakes, or oyster mushrooms.
If you prefer to not cook with wine you can substitute chicken stock or vegetable stock instead.
CHECK OUT MORE DELICIOUS RECIPES
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Creamy Mushroom and Garlic Pasta
Ingredients
- 1 lb rigatoni
- 1 tbsp olive oil
- 1 lb assorted mushrooms - sliced in halves or quarters
- 1 large shallot - finely chopped
- 3 cloves garlic - finely chopped or grated
- 1 c dry white wine
- 4 tbsp butter
- 1 c heavy cream
- 1/2 c grated parmesan cheese - , plus more for serving
- 1/4 c chopped flat-leaf parsley
- zest from one lemon
Instructions
- In a large pot or high sided sauté pan, heat the olive oil over medium/high heat. Add the mushrooms to the pan. Saute the mushrooms until they are golden brown, about 5 minutes. Next, add the butter, shallot, garlic, and a good pinch of salt. Sauté for another 2-3 minutes, frequently stirring until the shallots are translucent and the garlic is fragrant. Bring a seperate pot of salted water to a boil and cook the pasta until it's al dente (8-10 minutes) drain and set aside.
- Next, add the wine. Bring the wine to a simmer and reduce it by about half, stirring frequently and scraping up any caramelized bits from the bottom of the pan. Next, add in the cream and cooked pasta and parmesan cheese, stir together until the pasta is evenly coated in the sauce. Turn off the heat and add the lemon zest and fresh parsley. Taste and season as needed with salt and freshly cracked black pepper.
- Divide the pasta between bowls, top with extra grated parmesan and freshly ground pepper. Serve immediately!
