Garlic Mushroom Pasta

I make this Garlic Mushroom Pasta when I want a simple yet deeply flavorful meal that feels comforting and satisfying. Tender mushrooms are sautéed with plenty of garlic and tossed with pasta in a light, savory sauce.

Why You’ll Love This Recipe

I love how this dish transforms humble ingredients into something rich and delicious. The mushrooms become golden and flavorful, while the garlic adds depth and aroma. It’s quick enough for a weeknight dinner, yet elegant enough to serve to guests. I also appreciate how easily I can adjust it by adding herbs, cheese, or a splash of cream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 ounces pasta (spaghetti, fettuccine, or penne)

• 2 tablespoons olive oil

• 2 tablespoons butter

• 3 cups sliced mushrooms

• 4 cloves garlic, minced

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon red pepper flakes (optional)

• 1/2 cup grated Parmesan cheese

• 1/4 cup chopped fresh parsley

• 1/4 cup reserved pasta water

Directions

1. I cook the pasta according to package instructions until al dente, reserving about 1/4 cup of pasta water before draining.

2. While the pasta cooks, I heat olive oil and butter in a large skillet over medium heat.

3. I add the sliced mushrooms and cook for 6–8 minutes until they release their moisture and turn golden brown.

4. I stir in the minced garlic and cook for about 30 seconds until fragrant.

5. I season with salt, black pepper, and red pepper flakes if I want a little heat.

6. I add the drained pasta to the skillet and toss everything together.

7. I pour in a splash of reserved pasta water to loosen the sauce and help coat the noodles evenly.

8. I stir in grated Parmesan cheese and fresh parsley before serving.

Servings and timing

This recipe serves about 4 people.

I usually spend around 10–15 minutes preparing the ingredients and about 15 minutes cooking. In total, I have this dish ready in approximately 30 minutes.

Variations

I sometimes add a splash of heavy cream for a richer sauce. If I want extra protein, I stir in grilled chicken or shrimp. I also enjoy adding spinach or sun-dried tomatoes for additional flavor and color.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm the pasta gently in a skillet over medium heat, adding a splash of water or broth to refresh the sauce. I can also microwave individual portions, stirring halfway through for even heating.

FAQs

What type of mushrooms work best?

I often use cremini or white button mushrooms, but portobello or shiitake also add great flavor.

How do I keep the mushrooms from becoming soggy?

I cook them in a single layer and avoid overcrowding the pan so they brown properly.

Can I make this recipe vegan?

Yes, I omit the butter and Parmesan or use plant-based alternatives.

Can I prepare this ahead of time?

Yes, I can cook it in advance and reheat gently before serving.

What can I serve with this pasta?

I enjoy pairing it with a simple green salad or garlic bread.

Conclusion

I love how this Garlic Mushroom Pasta delivers rich, savory flavor with minimal effort. It’s comforting, versatile, and one of my favorite quick meals when I want something simple yet satisfying.