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Overhead view of garlic mushroom pasta in a bowl with fresh parsley and parmesan on top.
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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


  • Large skillet
  • Large pot


  • 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


  • 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.


  • 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.


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