Creamy Garlic Mushroom Pasta
A rich, meat-free 15-minute pasta loaded with mushrooms — the kind of weeknight comfort that tastes like it took an hour.
In a nutshell: This authentic italian-american creamy garlic mushroom pasta comes together in just 25 mins using simple whole ingredients. The chef's secret: A hot pan and 3 undisturbed minutes are what give mushrooms their deep, meaty browning —. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
A rich meat-free pasta loaded with garlic mushrooms in a silky cream sauce. On the table in 25 minutes, with pantry ingredients.
Key Equipment
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- Large pot
- Large skillet
- Tongs
- Microplane or grater
Chef's Pro-Tips
- Do not stir the mushrooms at first: A hot pan and 3 undisturbed minutes are what give mushrooms their deep, meaty browning — stirring early just steams them.
- Undercook the pasta on purpose: It finishes cooking in the sauce, and that last minute is when the starch thickens the cream into silk.
- Save the pasta water: Its starch is the difference between a sauce that clings and a sauce that slides off — add it a splash at a time.
Ingredients
4
servings
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12 oz fettuccine or tagliatelle
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1 lb mixed mushrooms, cremini and shiitake, sliced
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3 tbsp butter, divided
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1 tbsp olive oil
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5 cloves garlic, thinly sliced
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1 tsp kosher salt, divided
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½ tsp black pepper
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1 cup heavy cream
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½ cup vegetable broth, low-sodium
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¾ cup grated Parmesan cheese, plus more for serving
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1 tsp fresh thyme leaves
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2 tbsp fresh parsley, chopped
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Step-by-Step Instructions
Boil the Pasta
Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente, about 1 minute less than the package says. Reserve 1 cup of pasta water before draining.
Sear the Mushrooms
Meanwhile, heat 2 tablespoons of butter and the olive oil in a large skillet over high heat. Add the mushrooms in a single layer — do not stir for 3 minutes — so they brown deeply instead of steaming. Season with half the salt and pepper, then cook 3 minutes more.
Bloom the Garlic
Push the mushrooms to the edges, melt the remaining butter in the center, and cook the garlic and thyme for 1 minute until fragrant but not browned.
Build the Sauce
Pour in the cream and broth, scraping up the browned bits. Simmer 2-3 minutes until slightly thickened, then stir in the Parmesan until melted and glossy.
Toss and Serve
Add the drained pasta to the skillet with splashes of reserved pasta water, tossing until every strand is coated in a silky sauce. Shower with parsley and extra Parmesan and serve immediately.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
A mix of cremini and shiitake gives the best flavor and texture, but all cremini works beautifully. Avoid plain white button mushrooms alone — they are milder and release more water.
Yes. Use olive oil instead of butter, full-fat coconut cream instead of heavy cream, and a dairy-free Parmesan-style cheese. The sauce will be slightly thinner but still rich.
Gently, in a skillet over low heat with a splash of cream or milk. Microwaving on high breaks the cream sauce and leaves it grainy.
Absolutely. Sliced grilled chicken, crispy pancetta, or a can of drained white beans all fold in beautifully without changing the sauce.
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