Pasta with Mushrooms
This Pasta with Mushrooms is a simple yet rich and flavorful dish, perfect for any night of the week. The earthy, umami-packed mushrooms are sauteed with garlic, olive oil, and herbs, then tossed with perfectly cooked pasta and finished with Parmesan cheese. It’s creamy, comforting, and comes together in under 30 minutes!
Ingredients
(Serves 4)
For the Pasta:
12 oz (340g) pasta (spaghetti, fettuccine, penne, or tagliatelle)
1 tablespoon salt (for boiling water)
For the Mushroom Sauce:
2 tablespoons olive oil (or butter for extra richness)
3 cloves garlic, minced
10 oz (280g) mushrooms, sliced (cremini, button, or a mix)
1 teaspoon dried thyme (or 1 tablespoon fresh)
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, for a bit of heat)
1/2 cup heavy cream (or half-and-half for a lighter option) (optional for a creamy version)
1/2 cup grated Parmesan cheese (plus more for garnish)
1/4 cup fresh parsley, chopped (for garnish)
1 tablespoon lemon juice (optional, for brightness)
Instructions
Step 1: Cook the Pasta
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
2. Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set aside.
Step 2: Saute the Mushrooms
1. In a large skillet, heat olive oil (or butter) over medium heat.
2. Add the minced garlic and saute for 30 seconds until fragrant.
3. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their juices and turn golden brown.
4. Season with thyme, salt, black pepper, and red pepper flakes (if using). Stir well.
Step 3: Create the Sauce
1. If making a creamy version, reduce heat to low and stir in the heavy cream. Let it simmer for 2 minutes.
2. Add the cooked pasta to the skillet, tossing to combine. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
3. Stir in the grated Parmesan cheese and lemon juice (if using). Mix until well combined.
Step 4: Serve
1. Remove from heat and sprinkle with fresh parsley.
2. Serve immediately, garnished with extra Parmesan cheese.
Nutritional Information
(Per Serving – Without Cream Option)
Calories: 380
Protein: 14g
Carbohydrates: 50g
Fat: 15g
Fiber: 3g
Sodium: 400mg
Sugars: 3g
(Values may vary based on ingredient choices.)
Notes & Tips
Best Mushrooms to Use: Cremini, shiitake, portobello, or a mix of wild mushrooms for deeper flavor.
Make It Vegan: Use dairy-free Parmesan or nutritional yeast and replace cream with coconut milk or cashew cream.
Add Protein: Toss in grilled chicken, shrimp, or tofu for a protein boost.
Extra Umami: A splash of soy sauce or balsamic vinegar enhances the mushroom flavor.
Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat with a splash of water or cream to refresh the sauce.
Cook Time:
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 20-25 minutes
This Pasta with Mushrooms is a satisfying, easy-to-make dish bursting with rich, earthy flavors. Whether you keep it simple or make it creamy, it’s a perfect go-to meal for any occasion. Enjoy!