• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to content

Cooking With Coit logo

  • Recipes
    • Appetizers
    • Main Dishes
    • Sides
    • Air Fryer
    • Salads
    • Instant Pot
    • Breakfast
    • Drinks
    • Desserts
    • Gluten Free
  • About Me
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Recipes
    • Appetizers
    • Main Dishes
    • Sides
    • Air Fryer
    • Salads
    • Instant Pot
    • Breakfast
    • Drinks
    • Desserts
    • Gluten Free
  • About Me
  • Contact
×

Home » Main Dishes » Mushroom and Garlic Pasta

Mushroom and Garlic Pasta

Published: Feb 12, 2020 · Modified: Apr 8, 2020 by Justin Coit

This post may contain affiliate links. Please read our disclosure policy.

  • Facebook
  • Reddit

This is the ultimate weeknight pasta! This dish is so simple: pasta, mushrooms, garlic, parsley, butter, and parmesan cheese. It's very easy to make and is incredibly flavorful. In just 15 mins you can have this amazing meal on the table. Make sure you pour yourself a nice glass of red wine to go with it.

Mushroom Garlic Pasta in a black bowl on wooden surface
Jump to Recipe Print Recipe

If I do not like mushrooms, can I substitute them with anything else?

I can't really think of a great substitute for the mushrooms as they are a central ingredient to this recipe. However, tofu can act as a texture substitute even though you wouldn't really be adding anything from a flavor perspective. You could always just remove them and the dish would end up tasting more like a simple garlic and butter pasta, which isn't a bad thing at all!

What other toppings should I put on this pasta?

If you are like me and want a little kick of spice in your Italian dishes, add some chili flakes at the very end to this mushroom and garlic pasta. I don't typically add a lot of chili flakes but adding a little gives the dish just a bit of spice to liven things up.

Mushroom Garlic Pasta Ingredients

What do I do if I can not eat dairy?

If you cannot eat dairy then there are two things in this recipe you will need to substitute: the butter and the parmesan cheese. For the butter, you can find non-dairy butter products that are great. My favorite is Earth Balance, it's a vegan butter. For the cheese, you can substitute the parmesan for a fantastic sheep cheese like Pecorino. I even prefer Pecorino to parmesan at times.

If you like this recipe check out these other great pasta recipes on my blog:

  • Summer Pesto Pasta
  • Tuscan Spaghetti with Scallops
  • Easy Turkey Mac N Cheese

Recipe Video:

Mushroom Garlic Pasta
Print Recipe
5 from 1 vote

Mushroom and Garlic Pasta

Prep Time5 mins
Cook Time10 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 608kcal
Author: Justin Coit

Ingredients

  • 1 lb farfalle pasta I use gluten-free
  • 3 tbsp unsalted butter divided
  • 1 tbsp extra virgin olive oil
  • 1 lb baby bella mushrooms sliced
  • 5-6 garlic cloves minced
  • ½ cup parmigiano reggiano grated
  • 2 tbsp parsely chopped
  • salt & black pepper to taste

Instructions

  • Cook pasta (al dente) according to package instructions. Optional to add a little salt and olive oil to the water for cooking.
  • While the pasta is cooking, heat 1.5 tbsp (half) butter and extra virgin olive oil in a pan over medium heat. Add in mushrooms and sauté for approx. 5 minutes until tender. Then add in the garlic and remaining butter and sauté for about a minute longer.
  • Drain the pasta but save about a half cup of the pasta water to cook with. Then add in the drained pasta, half cup pasta water into the pan with the mushrooms.
  • Add in grated cheese and parsley into pan and stir well until cheese is melted and pasta sauce thickens (approx 1-2 minutes). Add in salt and pepper to taste.
  • Garnish with some more cheese and chopped parsley.

Nutrition

Calories: 608kcal | Carbohydrates: 91g | Protein: 22g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 216mg | Potassium: 787mg | Fiber: 4g | Sugar: 5g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 202mg | Iron: 2mg
*Nutrition Disclaimer
Have you Tried this Recipe? Tag me Today!Mention @cookingwithcoit and tag #cookingwithcoit!
« Kale & Wild Mushroom Pizza
Bragg Apple Cider Vinegar Gummies »

Reader Interactions

Comments

  1. Nicole Waltersdorf says

    September 23, 2021 at 3:55 pm

    5 stars
    I make this all the time it’s delicious and and easy go to meal for the week for my family!

    Reply
    • Justin Coit says

      September 24, 2021 at 9:57 am

      Nothing makes me happier than hearing that the whole family loves it 🙂 Thank you for letting me know!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I’m Justin. By day I'm a commercial director and photographer but in my free time, I make deliciously clean comfort food for my family and friends.

Learn More About Me

Follow Us On

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Popular Recipes

  • Avocado Grilled Cheese
  • Mango Popsicles
  • Salmon Tacos
  • Air Fryer Coconut Shrimp
  • Air Fryer Goat Cheese Balls
  • Thai Chicken Lettuce Wraps
  • Salad Rolls
  • Baked Tofu
  • Falafel Recipe
  • Vegan Lasagna

Cooking with Coit Newsletter

Sign up to receive recipes, recommendations and tips straight to your inbox!

    Footer

    back to top

    About

    • Privacy Policy
    • Disclaimer

    Recipes

    • Air Fryer
    • Appetizers
    • Breakfast
    • Desserts
    • Drinks
    • Gluten Free
    • Instant Pot
    • Main Dishes
    • Salads
    • Sides
    • Snacks
    • Soup
    • Uncategorized

    Contact

    • Contact

    COPYRIGHT © 2021 COOKING WITH COIT | PRIVACY POLICY