This Garlic Mushroom Pasta fits the bill. It’s garlicky, earthy, and silky tender pasta coated in a buttery, parmesan-kissed mushroom sauce with a bright squeeze of lemon. The mushrooms add meatiness without heaviness, and the garlic gives it a warm, homey punch.
Why You’ll Love This Recipe
- Ready in about 20–25 minutes
- Made with simple pantry ingredients
- Comforting, family-friendly meal
- Easy to tweak for dietary needs
Ingredients of Garlic Mushroom Pasta
For the pasta and sauce:
- 8 oz spaghetti or fettuccine
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 8 oz mushrooms, sliced (cremini or button)
- 4 cloves garlic, minced
- 1/4 cup freshly grated Parmesan cheese, plus extra for serving
- 1 tbsp lemon juice, fresh
- 1/4 cup reserved pasta cooking water (as needed)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Optional add-ins:
- Red pepper flakes, a pinch (for heat)
- 1/4 cup heavy cream (for extra richness)
Step-by-Step Instructions of Garlic Mushroom Pasta
- Cook the pasta according to package directions in well-salted water until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
- Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat.
- Sauté the sliced mushrooms until they brown and release their juices, about 6–8 minutes. Season lightly with salt.
- Add the minced garlic and cook 30–45 seconds until fragrant, stirring so the garlic does not burn.
- Stir in the lemon juice and the remaining 1 tbsp butter. Let the butter melt and the pan deglaze, scraping up any browned bits.
- Add the drained pasta to the skillet. Sprinkle in the grated Parmesan and toss, adding reserved pasta water a little at a time until the sauce is glossy and coats the noodles.
- Taste and adjust with salt and pepper. Toss in chopped parsley and serve with extra Parmesan and a crack of black pepper.
Tips for Success
- Use high heat to brown mushrooms well browning builds flavor.
- Reserve pasta water; its starch helps make a silky sauce without cream.
- Don’t overcook the garlic add it last so it stays bright and fragrant.
- Grate Parmesan fresh for the best texture and flavor.
Substitutions & Variations of Garlic Mushroom Pasta
To Make It Vegan/Gluten-Free:
- Use gluten-free pasta and swap butter for vegan butter or extra olive oil. Use a vegan Parmesan or nutritional yeast for cheesiness.
Variations:
- Add baby spinach or a handful of arugula at the end for greens.
- Stir in a splash of white wine when deglazing for extra depth.
- Mix in cooked chicken or crispy pancetta for added protein.
- For a creamier version, stir in 1/4 cup heavy cream or creme fraiche at the end.
Try a similar creamy twist like a creamy mushroom pasta with spinach if you want more greens and a richer sauce.
Storage Instructions of Garlic Mushroom Pasta
Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
Freezer: Cooked pasta with cream or cheese can change texture when frozen. If you must freeze, store the mushroom mixture (without pasta) in a freezer-safe container for up to 2 months and add freshly cooked pasta when ready to eat.
Make-Ahead: Slice mushrooms and mince the garlic up to a day ahead. Cook the pasta and store separately; toss everything together and warm on the stove when ready.
Frequently Asked Questions (FAQ) of Garlic Mushroom Pasta
Can I use any type of mushroom?
Yes cremini, shiitake, oyster, or button mushrooms work. Mix types for a richer flavor.
How do I keep mushrooms from getting soggy?
Cook them over medium-high heat without crowding the pan so they brown instead of steam. Work in batches if needed.
Can I make this dairy-free while keeping the same texture?
Yes. Use vegan butter and nutritional yeast or a vegan Parmesan alternative. Add a little reserved pasta water to build a silky texture.
Final Thoughts
Garlic Mushroom Pasta is an easy, comforting dish that comes together fast and tastes like you fussed over it all evening. It’s perfect for busy weeknights, small dinners, or when you want something simple and satisfying. Try it, leave a comment, and give it a star rating I’d love to hear how yours turned out!
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Weeknight Garlic Mushroom Pasta
A cozy dinner ready in about 20 minutes with garlic, mushrooms, and a silky parmesan sauce.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 8 oz spaghetti or fettuccine
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 8 oz mushrooms, sliced (cremini or button)
- 4 cloves garlic, minced
- 1/4 cup freshly grated Parmesan cheese, plus extra for serving
- 1 tbsp fresh lemon juice
- 1/4 cup reserved pasta cooking water (as needed)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package directions in well-salted water until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
- Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat.
- Sauté the sliced mushrooms until they brown and release their juices, about 6–8 minutes. Season lightly with salt.
- Add the minced garlic and cook 30–45 seconds until fragrant, stirring so the garlic does not burn.
- Stir in the lemon juice and the remaining 1 tbsp butter. Let the butter melt and deglaze the pan, scraping up any browned bits.
- Add the drained pasta to the skillet. Sprinkle in the grated Parmesan and toss, adding reserved pasta water until the sauce is glossy and coats the noodles.
- Taste and adjust with salt and pepper. Toss in chopped parsley and serve with extra Parmesan and a crack of black pepper.
Notes
Use high heat to brown mushrooms well and reserve pasta water for a silky sauce. Don’t overcook the garlic.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian