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Home » Main Dishes » Garlic Mushroom Pasta

Garlic Mushroom Pasta

Published: Feb 12, 2020 · Modified: Jun 16, 2022 by Justin Coit

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A simple but delicious dish, this Garlic Mushroom Pasta recipe is a satisfying meal bursting with flavor. It comes together in only a few easy steps, making it perfect for quickly getting dinner on the table on a busy weeknight. All you need are a handful of ingredients, and you’ll have this fresh and luscious pasta recipe ready in no time.

A bowl of garlic mushroom pasta with fresh parsley and grated parmesan on top.
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Pinterest graphic of a fork lifting up noodles and mushrooms from a bowl of garlic mushroom pasta.
Pinterest graphic of a close up view of garlic mushroom pasta with freshly chopped parsley and parmesan on top.
Pinterest graphic of a bowl of garlic mushroom pasta with parmesan and parsley on top.

You won’t believe how rich and luscious this garlic mushroom pasta recipe is. The mushrooms and pasta are coated in a mouthwatering buttery sauce made without any cream! Even better, it’s so easy to make, so it’s perfect for a weeknight dinner but is also fancy enough for serving company. 

Don’t let the short ingredient list fool you, this pasta dish makes for a filling meal. The mushrooms are the star of the recipe as they make the dish more hearty and add a ton of savory, umami flavor, so make sure to choose some good ones! Got extra? Make my mushroom rice recipe or creamy mushroom and leek chicken recipe after! 

Key Ingredients You Need

Ingredient needed to make garlic mushroom pasta.
  • Pasta — Feel free to use any pasta you have on hand. I use spaghetti noodles, but pappardelle, linguine, angel hair, and other shapes go wonderfully in this garlic and mushroom pasta. 
  • Butter — You can use salted or unsalted butter, just make sure to adjust your added salt accordingly. 
  • Mushrooms — I use baby Bella mushrooms, but you can use any type of mushrooms, just make sure to thoroughly brown them for the best flavor. You can even buy pre-sliced mushrooms to save prep time. 
  • Garlic — Freshly minced garlic is preferred over pre-minced garlic as it tastes more fresh and flavorful. 
  • Parmesan — The addition of the cheese helps thicken the pan sauce, so it perfectly coats your pasta noodles.  

How to Make Garlic Mushroom Pasta

Set of two photos showing noodles cooked in a pot and oil added to a skillet.

Step 1: Cook pasta until al dente, according to package instructions. Optional to add a little salt to the water for cooking.

Step 2: While the pasta is cooking, heat half of the butter and the olive oil in a pan over medium heat. Add in mushrooms and sauté for approximately 5 minutes until tender. 

Set of two photos showing garlic and butter added to mushrooms.

Step 3: Add the garlic to the skillet.

Step 4: Add the remaining butter and sauté for about a minute longer.

Set of two photos showing noodles, parmesan, and parsley added to the skillet of mushrooms.

Step 5: Drain the pasta but reserve about a ¼ cup of the pasta water to cook with. Add the drained pasta along with the pasta water into the pan with the mushrooms.

Step 6: Add grated cheese and parsley into the pan and stir well until cheese is melted and the pasta sauce thickens. Add in salt and pepper to taste. Garnish the garlic mushroom pasta with more grated parmesan cheese and chopped parsley.

A fork wth garlic mushroom pasta twirled on it, lifted from a bowl of pasta.

Tips For This Recipe

  • Always double-check the pasta’s package instructions as different shapes require different cooking times. 
  • Try not to slice the mushrooms too thinly, so they hold up well. Mushrooms shrink as they cook, so they may shrivel up and not have a hearty texture if sliced too thinly. 
  • If the mushrooms are dirty, wipe them clean with a damp towel. Soaking mushrooms to clean will lead to the mushrooms taking on water and making them feel squeaky when you bite into them. 
  • Make sure you are using a large enough skillet to avoid overcrowding the pan. The mushrooms will steam if overcrowded. 
  • The starchy pasta water is a must as it acts as a thickener and creates a silky sauce for this garlic and mushroom pasta. Regular water will not yield the same results, so make sure to reserve some pasta water when you drain the pasta.
Close up of garlic mushroom pasta with freshly grated parmesan and parsley.

Frequently Asked Questions

Can I make this pasta creamier?

You can add a splash of heavy cream or half and half along with the pasta water to make the mushroom garlic pasta creamier and thicker. 

Can I add a protein or more vegetables?

For sure! Some chicken or shrimp will make for a great addition to the pasta. You can also add other vegetables such as spinach, kale, or onions as well. You can also add fresh herbs if you have any on hand.

Can I make this vegan?

To make this garlic mushroom pasta vegan, you can swap the butter for vegan butter and parmesan cheese for nutritional yeast. 

How do I store leftovers?

If you have pasta leftover, you can store it in an airtight container for up to 4 days. 

How do I reheat leftovers?

I recommend reheating the pasta on the stovetop. You can add a splash of broth or water to loosen up the pasta noodles. You can reheat the pasta in the microwave as well. 

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If you’ve tried this Garlic Mushroom Pasta Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!

Overhead view of garlic mushroom pasta in a bowl with fresh parsley and parmesan on top.
Print Recipe
5 from 2 votes

Garlic Mushroom Pasta

A simple but delicious dish, this Garlic Mushroom Pasta recipe is a satisfying meal bursting with flavor. It comes together in only a few easy steps, making it perfect for quickly getting dinner on the table on a busy weeknight. All you need are a handful of ingredients, and you’ll have this fresh and luscious pasta recipe ready in no time.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Italian
Servings: 4 servings
Calories: 382kcal
Author: Justin Coit

Ingredients

  • 8 ounces of pasta
  • 3 tbsp butter divided
  • 1 tbsp olive oil
  • 8 oz baby bella mushrooms sliced
  • 3 cloves garlic minced
  • salt and pepper to taste
  • ½ cup fresh grated parmesan cheese
  • 2 tbsp fresh chopped parsley

Instructions

  • Cook pasta until al dente, according to package instructions. Optional to add a little salt to the water for cooking.
  • While the pasta is cooking, heat half of the butter (1.5 tbsp) and the 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 reserve about a ¼ cup of the pasta water to cook with. Add in the drained pasta along with the 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, about 1-2 minutes. Add in salt and pepper to taste.
  • Garnish with more grated parmesan cheese and chopped parsley.

Notes

  • Always double-check the pasta’s package instructions as different shapes require different cooking times. 
  • Try not to slice the mushrooms too thinly, so they hold up well. Mushrooms shrink as they cook, so they may shrivel up and not have a hearty texture if sliced too thinly. 
  • If the mushrooms are dirty, wipe them clean with a damp towel. Soaking mushrooms to clean will lead to the mushrooms taking on water and making them feel squeaky when you bite into them. 
  • Make sure you are using a large enough skillet to avoid overcrowding the pan. The mushrooms will steam if overcrowded. 
  • The starchy pasta water is a must as it acts as a thickener and creates a silky sauce for this garlic and mushroom pasta. Regular water will not yield the same results, so make sure to reserve some pasta water when you drain the pasta.

Nutrition

Calories: 382kcal | Carbohydrates: 46g | Protein: 14g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 791mg | Potassium: 415mg | Fiber: 2g | Sugar: 3g | Vitamin A: 529IU | Vitamin C: 3mg | Calcium: 180mg | Iron: 1mg
*Nutrition Disclaimer
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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

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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.

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