This Creamy Mushroom Pasta speaks for itself. This easy mushroom pasta with garlic sauce is sure to be a hit. Creamy garlic parmesan sauce and sautéed mushrooms make this a filling and delicious weeknight recipe. A slippery tangle of pasta bathed in a creamy parmesan sauce loaded with buttery garlic mushrooms, it’s simple, quick, and utterly luxurious!

PROCESS:

• First, let’s cook our pasta. In a large pot, boil water and cook pasta according to package instructions until al dente. Make sure to reserve some pasta water for later.

• In a pan or skillet, melt butter and sauté mushrooms in aromatics, follow up with adding cream, seasonings and boiled pasta.

• Next, add freshly shredded cheese and garnish with fresh parsley.

Here’s what you are going to need to make it:

Mushrooms: These add a lovely earthy flavor to your dish. You can use any kind you like, such as button or cremini mushrooms.

Garlic cloves: Garlic adds aromatic and bold taste.

Onion: Onions add sweetness to our dish.

Butter: This adds richness and a smooth texture. It’s great for sautéing your veggies!

Cream: Cream makes the sauce nice and creamy, giving it a luxurious feel.

Pasta water: This starchy water helps to bind the sauce to the pasta. Save some before draining!

Pasta: Choose your favorite type! Pasta is the base of the dish and will soak up all the delicious flavors.

Parmesan: This cheesy goodness adds a savory kick. Grate it fresh for the best flavor!

Paprika: A mild spice that gives a warm color and a slight smoky taste. It’s not too spicy!

Salt: Enhances all the flavors. Just a little goes a long way!

Black pepper: Adds a hint of heat and complexity to the dish.

Sugar: A tiny bit of sugar balances the flavors, especially if your sauce is a bit acidic.

Fresh parsley or basil: These herbs add freshness and brightness to your dish. They’re great for garnish too!

INGREDIENTS:

• Mushrooms-250 grams

• Garlic cloves-6-10

• Onion-(1 medium sized)

• Butter-1 tbsp

• Cream-1/2 Cup

• Pasta water 1/4 cup

• Pasta- 180 to 200 grams

• Parmesan-1/2 cup

• Paprika-1 tsp

• Salt-1/2 tsp

• Black pepper -1/2 tsp

• Sugar-1/4 tsp

• Fresh parsley or basil

INSTRUCTIONS:

Step 1: Boil your Pasta

• Start by filling a large pot with water, adding a generous amount of salt, and bringing it to a boil. Once the water is boiling, add your linguine and cook it according to the package instructions.

• Cut up all your vegetables and keep aside.

Step 2: Sauté Aromatics

• In a pan add butter, then add onions and cook on medium heat for a minute then add in the garlic and lower the heat and cook for 30- 40 seconds.

Step 3: Sauté mushrooms in butter

• Next add in the mushrooms and sauté for 3-4 minutes or until golden brown & tender.

• Now add cream and mix. Keep the flame low and gently mix everything together.

Step 4: Add seasonings

• Add the seasonings mix everything in the sauce. Add a pinch of sugar to balance the spice. Add pasta water if required and mix. Next add cooked pasta and cheese. Give it a good mix and let it simmer on low heat for a minute. (Keep an eye on it and stir every few seconds)

Step 5: Toss in pasta and cheese

• Add in cooled pasta and freshly shredded cheese and mix gently. Let the pasta simmer on low heat. Adjust the consistency of the sauce by adding pasta water according to your preference.

Step 6: Final touch and garnish

• Turn off the heat and garnish with fresh parsley or coriander and enjoy!

Tips and Notes:

• While linguine is great, you can use other types of pasta like fettuccine, spaghetti, or penne. Just adjust the cooking time according to the package instructions.

• Experiment with different mushrooms! Shiitake, portobello, or even a mix can add unique flavors and textures.

• If you love garlic, feel free to add more! Roasted garlic can also be a great option for a milder, sweeter flavor.

• Add other vegetables like spinach, zucchini, or bell peppers for extra nutrition and color.

• For a lighter dish, you can substitute half of the cream with low-fat milk or vegetable broth. Just note that it may be less rich.

• Store any leftovers in an airtight container in the fridge. It’s best eaten within 2-3 days. Reheat gently on the stove with a splash of water or cream to bring back the creaminess.

• This dish is not ideal for freezing due to the cream, which can change texture. However, you can freeze the sautéed mushroom mixture (without the pasta) for a quick meal later.

• In addition to parsley or basil, you can also sprinkle some extra Parmesan on top or add a squeeze of lemon juice for brightness.

• If you want more depth, consider adding a splash of white wine after sautéing the mushrooms. Let it cool off for a minute before adding the cream.

• Always taste your dish before serving! Adjust the seasoning by adding more salt, pepper, or cheese based on your preference.