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–+ servings
A square photo with spaghetti with mushrooms in cream sauce

Creamy Garlic Mushroom Pasta

Andréa
This delicious creamy garlic mushroom pasta is one of the tastiest meals I know. Ready in 20 minutes, budget-friendly, vegetarian, easy to make, and you only need a few simple ingredients. A hint of garlic, the earthy taste of the mushrooms, and silky smooth pasta make this recipe the comfort food you love.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine Italian
Servings 4 persons
Calories 591 kcal

Equipment

  • frying pan

Ingredients
 

  • 1 tablespoon butter
  • 1 shallot finely chopped
  • 2 cloves garlic crushed
  • ½ pound mixed mushrooms cleaned and cut into strips (see tips)
  • 2 tablespoons all-purpose flour
  • ½ cup cream
  • ½ cup vegetable stock
  • salt and pepper at taste
  • 2 tablespoons Fresh Parsley finely chopped
  • 1 pound spaghetti cooked in plenty of water with two teaspoons of salt added

Garnish

  • grated cheese

Ingredients you need per step are listed below the step in Italic

Instructions
 

  • Melt the butter in the pan and add the shallot. Stir-fry for 3 minutes until the onion is translucent.
    1 tablespoon butter, 1 shallot
  • Add the garlic and stir-fry for 30 seconds.
    2 cloves garlic
  • Add the mushrooms to the pan and stir well. Then let it cook for 5 minutes on medium heat.
    ½ pound mixed mushrooms
  • Sprinkle the flour over the pan, stir well, and fry the flour for 2 minutes.
    2 tablespoons all-purpose flour
  • Pour in the cream and stock and let it get hot. Then, lower the heat and simmer for 5 minutes.
    ½ cup cream, ½ cup vegetable stock
  • Taste and season with salt and pepper.
    salt and pepper
  • Sprinkle the parsley with the sauce.
    2 tablespoons Fresh Parsley
  • Serve with the spaghetti and sprinkle some grated cheese on top.
    1 pound spaghetti, grated cheese

NOTES

1. Pasta - All types of pasta will go well with the mushroom cream sauce.
2. Mushroom mix - Instead of this mix: use white or brown mushrooms. Tips:
  • Don't stir too much, and make sure you don't put too many mushrooms in the pan at once. Then they become slimy in taste.
  • How do you clean mushrooms? First, wipe them clean with a paper towel if they are dirty. Do not use water. The mushrooms absorb the water like a sponge, and you end up with watery mushrooms (and you don't want that).
  • Do not slice the mushrooms too thin, as they will not hold their shape and will shrivel in the pan.
3. Cream - You can also use sour cream.
4. Stock - Make a delicious homemade vegetable broth. If you don't have vegetable stock, you can also use beef or mushroom stock (the recipe is no longer vegetarian). Instead of stock, you can also use salted pasta water (which is left over when you drain the spaghetti).
5. Cheese - Parmesan, Pecorino, or old-aged cheese is delicious.
6. Variations
  • Extra vegetables - Add 1 pound of spinach to the sauce and let it simmer until it has shrunk.
  • Nice and fresh - Add a teaspoon of lemon zest to the cream sauce.
  • Meat - You can add (leftover) meat to this pasta recipe. Think of chicken (cooked beforehand) or fried bacon.
7. Storage
  • Fridge - 2 days covered in the refrigerator. Add two tablespoons of water and heat in the microwave.
  • Freezer - my advice: don't, the cream sauce may curdle.
8. The nutritional value shown is per serving, assuming the creamy garlic mushroom pasta is eaten by four people.

Nutrition

Calories: 591kcal | Carbohydrates: 94g | Protein: 18g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 164mg | Fiber: 5g | Sugar: 6g | Vitamin A: 767IU | Vitamin C: 4mg | Iron: 2mg
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