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- Pasta options: You can use fettuccine, linguine, or any pasta you like. I enjoy fettuccine for its wide, flat shape that holds sauce well. - Types of mushrooms: Button mushrooms are common, but cremini or a mix adds great flavor. Each type brings its unique taste and texture. - Garlic: Garlic is key in this dish. It adds a rich, warm flavor that enhances the mushrooms and cream. - Heavy cream: Heavy cream makes the sauce rich and smooth. It creates that creamy texture we all love. - Grated Parmesan cheese: This cheese enhances the flavor. It adds a salty tang that balances the creaminess. - Vegetable broth: The broth deepens the taste. It brings a savory note that rounds out the sauce. - Recommended herbs: Thyme and parsley are great choices. Thyme adds earthiness, while parsley gives a fresh touch. - Salt and pepper: These basic seasonings are crucial. They bring out the flavors in the dish. Always taste and adjust to your liking. For a detailed guide on how to prepare this dish, check the Full Recipe. To boil pasta, start with a big pot of salted water. Bring the water to a rapid boil. Add the pasta and stir it gently. Cook the pasta as the package directs, usually around 8-10 minutes. You want it al dente, which means it should be firm, not mushy. To check, taste a piece a minute or two before the time is up. Once ready, save about 1 cup of the pasta water. Then, drain the pasta and set it aside. To get golden mushrooms, heat olive oil and butter in a large skillet over medium heat. Once hot, add the sliced mushrooms. Stir them often for about 5-7 minutes. You want them to release their moisture and turn golden brown. For the garlic, add it after the mushrooms are golden. Cook the garlic for only 1-2 minutes. Keep an eye on it so it doesn’t burn. Burnt garlic can ruin the dish. Start by pouring vegetable broth into the skillet with the mushrooms and garlic. Bring it to a simmer. This helps to reduce the broth, enhancing the flavor. Let it simmer for 2-3 minutes. After that, lower the heat and add heavy cream and grated Parmesan cheese. Stir well until the cheese melts and the sauce turns creamy. If the sauce seems too thick, add some of that reserved pasta water. This will help you get the perfect creamy finish. For the full recipe, check the earlier sections. To make your sauce just right, you can adjust the thickness with pasta water. After cooking your pasta, save about 1 cup of the starchy water. If your sauce feels too thick, add a little pasta water. Keep mixing until it reaches the right creamy texture. The starch in the water helps bind the sauce to the pasta. If you don’t have heavy cream, you can substitute it with half-and-half or a mix of milk and butter. This will give you a lighter sauce but still keep some creaminess. Just remember, using less cream will change the flavor a bit. To make your creamy garlic mushroom pasta even better, think about adding more herbs or spices. Dried oregano or fresh basil can add a nice touch. A pinch of red pepper flakes can bring a bit of heat if you like spice. You can also pair this dish with grilled chicken, shrimp, or roasted vegetables. These options add protein and make your meal more filling. If you want to save time, you can pre-cook the pasta earlier in the day. Just follow the same cooking steps, but do not mix it with the sauce yet. Store it in an airtight container. For leftovers, store the pasta and sauce separately. This keeps the pasta from getting mushy. You can keep them in the fridge for up to three days. When you’re ready to eat, just heat the sauce and mix it with the pasta. For the full recipe, check out the Creamy Garlic Mushroom Pasta 🧄. {{image_2}} Want to make your creamy garlic mushroom pasta heartier? You can add protein! Chicken, shrimp, or tofu all work well. - Chicken: Dice and cook it in the skillet before adding mushrooms. This takes an extra 5-7 minutes. - Shrimp: Add peeled shrimp after cooking the mushrooms. Cook for about 3-4 minutes until pink. - Tofu: Cube and sauté tofu until golden. This takes about 8-10 minutes. Adjust the cooking time based on what you choose. Ensure everything is cooked through for a tasty meal. For a vegetarian or vegan twist, you can swap out a few ingredients. - Cheese and cream: Use cashew cream or coconut cream instead of heavy cream. Nutritional yeast can replace cheese for that savory taste. - More veggies: Add spinach, bell peppers, or zucchini. These boost nutrition and flavor. These changes keep your dish creamy while catering to different diets. You can give your creamy garlic mushroom pasta a new taste with simple changes. - Mushroom varieties: Try shiitake, portobello, or oyster mushrooms. Each brings a unique flavor. - Lemon juice or zest: A squeeze of lemon or a bit of zest brightens the dish. This adds freshness that balances the creaminess. Experiment with these ideas to find a flavor you love! For the full recipe, check out the details above. To keep your creamy garlic mushroom pasta fresh, store it in airtight containers. This method helps prevent moisture loss and keeps flavors intact. Let the pasta cool to room temperature before packing. This step avoids condensation inside the container. Keep the leftovers in the fridge for up to three days. If you plan to eat it later, consider separating the pasta and sauce. This way, each part stays fresh longer. When reheating, the goal is to keep the texture creamy. The stovetop is best for this dish. Heat a little olive oil in a pan and add the pasta. Stir gently to warm it up. If the pasta seems dry, add a splash of vegetable broth or pasta water. The microwave can work, but it may make the sauce less creamy. If using the microwave, heat in short bursts. Stir in between to ensure even warming. You can freeze creamy garlic mushroom pasta, but it's best to freeze the sauce and pasta separately. To freeze, let the sauce cool completely. Pour it into freezer-safe bags or containers. Label with the date for easy tracking. For pasta, cook it just until al dente before freezing. When ready to eat, thaw in the fridge overnight. Reheat on the stovetop for the best taste and texture. Add a little broth to bring back the creaminess after thawing. This dish is quick and easy. You can make creamy garlic mushroom pasta in just 30 minutes. It takes about 10 minutes to prep the ingredients. Cooking the pasta and sauce takes around 20 minutes. This makes it a great option for a busy weeknight meal. Yes, you can use gluten-free pasta! Look for options made from rice or chickpeas. These types cook well and hold up nicely in the sauce. Just follow the package instructions for best results. You can enjoy this dish while sticking to your gluten-free diet. For creamy garlic mushroom pasta, button and cremini mushrooms are great choices. Button mushrooms are mild and tender. Cremini mushrooms have a richer flavor. You can also mix different types for more taste. Try using shiitake or portobello for a unique twist. Each type will add its own special touch to your meal. In this post, we explored how to make creamy garlic mushroom pasta. We covered key ingredients, from pasta types to the role of garlic. You learned the steps for cooking pasta and sautéing mushrooms. I've shared tips for a creamy sauce and variations for protein and dietary needs. Remember, you can store and reheat this dish for later. Enjoy experimenting with flavors and ingredients. Making this pasta will impress and satisfy your taste buds!

Creamy Garlic Mushroom Pasta

Indulge in a bowl of Creamy Garlic Mushroom Pasta, the perfect quick and delicious meal for any weeknight! This dish combines tender pasta, savory mushrooms, and rich garlic for an unforgettable flavor. Learn how to elevate your cooking with simple tips and variations, including vegetarian and protein options. Ready to impress your family or guests? Click through for the full recipe and take your dinner to the next level!
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Ingredients
  

250g pasta of choice (fettuccine or linguine works great)

300g mushrooms (button, cremini, or a mix), sliced

4 cloves garlic, minced

1 cup heavy cream

1/2 cup vegetable broth

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

1 tablespoon butter

Salt and pepper to taste

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.

    Sauté the Mushrooms: In a large skillet over medium heat, add the olive oil and butter. Once melted, add the sliced mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture.

      Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic.

        Make the Sauce: Pour in the vegetable broth and bring to a simmer. Allow it to reduce slightly for 2-3 minutes. Then, lower the heat and stir in the heavy cream, grated Parmesan cheese, and thyme. Mix well until the cheese has melted and the sauce is creamy.

          Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy mushroom sauce. If the sauce is too thick, gradually stir in the reserved pasta water until reaching your desired consistency.

            Season and Serve: Season with salt and pepper to taste, mixing everything well to ensure the pasta is coated in the sauce. Garnish with fresh parsley before serving.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2-3