This creamy mushroom garlic butter pasta is rich and comforting. With tender mushrooms and garlic in a silky sauce, each bite feels like a warm hug!
You know what’s great? It’s super quick to whip up for a cozy dinner. I love pairing it with a side salad for a tasty meal—feel free to sprinkle on some cheese too! 🧀
Key Ingredients & Substitutions
Pasta: I recommend fettuccine or linguine for their ability to hold onto the sauce, but penne or any pasta you have will work too! If you’re gluten-free, use gluten-free pasta alternatives.
Butter: Unsalted butter is best because it allows you to control the salt content. If you’re dairy-free, consider using olive oil or a plant-based butter instead.
Mushrooms: Cremini mushrooms add a lovely depth of flavor, but white button mushrooms are just fine too. You can mix in shiitake or portobello for a different taste. If mushrooms aren’t your thing, zucchini or spinach can be a nice substitute.
Heavy Cream: For a lighter option, half-and-half or whole milk works. If you want a non-dairy version, look for coconut cream or cashew cream. Just keep in mind that the flavor will change!
How Do I Make Sure My Mushrooms Are Perfectly Cooked?
Cooking mushrooms well is key for this dish! Start by making sure your skillet is hot; this helps them brown rather than steam. Here’s how to do it right:
- Add mushrooms to a hot skillet without crowding the pan. This allows moisture to evaporate quickly.
- Don’t stir them too often; let them sit to get a good sear for about 5-7 minutes.
- Once they start to brown and shrink, stir them occasionally until they’re tender.
With this technique, you’ll get flavorful mushrooms that really elevate your pasta dish!
How to Make Creamy Mushroom Garlic Butter Pasta
Ingredients You’ll Need:
- For the Pasta:
- 8 oz (225 g) pasta (such as fettuccine, linguine, or penne)
- For the Sauce:
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 10 oz (280 g) mushrooms, sliced (cremini or button mushrooms work well)
- 1/2 tsp dried thyme (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup (60 ml) dry white wine or vegetable/chicken broth (optional)
- 1 cup (240 ml) heavy cream or half-and-half
- 1/2 cup (50 g) grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 20-25 minutes in total, including around 10 minutes for prep and 15 minutes to cook. It’s a quick and easy dish that’s perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by boiling a large pot of water. Add a pinch of salt for flavor and cook the pasta according to the package instructions until it is al dente—usually about 8-10 minutes. Once cooked, drain the pasta and set it aside. Don’t forget to save about 1/2 cup of the starchy pasta water for later!
2. Sauté the Garlic:
In a large skillet over medium heat, melt the unsalted butter. When it’s melted and bubbly, add the minced garlic and sauté for about 1 minute. You want it fragrant but be careful not to burn it!
3. Add the Mushrooms:
Next, toss the sliced mushrooms into the skillet. Cook them for about 5-7 minutes, stirring occasionally. They should release their juices and turn a nice golden brown. Season them with salt, pepper, and sprinkle in the dried thyme if you’re using it.
4. Deglaze the Pan:
If you’re using white wine or broth, pour it in to deglaze the pan. This means scraping up any bits stuck to the bottom, adding extra flavor! Let it simmer for 2-3 minutes until the liquid reduces slightly.
5. Make the Creamy Sauce:
Lower the heat to a gentle simmer and stir in the heavy cream (or half-and-half). Allow the sauce to simmer for another 3-4 minutes until it thickens up nicely.
6. Combine Everything:
Add the cooked pasta to the sauce, tossing to coat the pasta evenly. If the sauce feels too thick, add a splash of the reserved pasta water until you reach your desired consistency.
7. Add Cheese and Serve:
Finally, stir in the grated Parmesan cheese, allowing it to melt and create a creamy texture. Taste and adjust the seasoning with more salt and pepper if needed. Remove from heat, sprinkle with fresh parsley, and serve warm.
Enjoy your creamy mushroom garlic butter pasta! It’s a deliciously comforting meal that’s sure to please everyone at the table!
FAQ for Creamy Mushroom Garlic Butter Pasta
Can I Use Different Types of Pasta?
Absolutely! While fettuccine or linguine are great choices due to their ability to hold sauce, you can use any pasta type you prefer, such as penne, spaghetti, or even gluten-free options.
How Can I Make This Dish Vegetarian/Vegan?
To keep it vegetarian, simply omit the white wine or chicken broth and stick to vegetable broth. For a vegan version, replace the butter with olive oil, use coconut milk or cashew cream instead of heavy cream, and omit the Parmesan cheese or substitute with a vegan cheese alternative.
What If I Don’t Have Heavy Cream? Can I Substitute It?
Yes! You can use half-and-half or whole milk for a lighter option. If you’re looking for a non-dairy substitute, try using coconut milk or a cashew cream, although this will change the flavor slightly. Just keep in mind that the sauce might not be as thick and creamy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of water or broth to help refresh the sauce.