The Best Creamy Garlic Mushroom Pasta
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4.7
114 reviews
Excellent
The Best Creamy Garlic Mushroom Pasta
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Make a restaurant worthy creamy mushroom pasta dish with ease at home! The mushrooms are roasted with garlic and butter and the pasta is tossed with a velvety garlic sauce, served with creamy, luxurious burrata cheese that makes the perfect creamy garlic mushroom sauce.
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Ingredients
- 5 tbsp 76 g unsalted butter, melted
- 1/4 cup grapeseed or regular olive oil divided
- 16 oz 480 g fresh mushrooms, whole
- 12 oz 360 g dried pasta
- 1 whole head of garlic optional
- 3-6 cloves garlic minced (depends on how much you love garlic)
- 1/2 tsp 4 g kosher salt
- 1/4 tsp red pepper flakes
- 3 sprigs fresh thyme leaves optional
- 1/2 cup 56 g parmesan cheese, freshly grated
- Juice of half a lemon
- zest of half a lemon
- Kosher salt and freshly cracked black pepper to taste
- Fresh buratta for serving
Instructions
- Preheat oven to 400 degrees F (205 degrees C).
- Cut the whole head of garlic in half, drizzle on about 2 tbsp oil over the cut sides, place the garlic top back onto the bottom and wrap the garlic head with aluminum foil and place on your small baking sheet.
- Arrange mushrooms onto the small baking sheet and pour butter over them. Put the baking sheet into the oven for 40 minutes, or until the mushrooms are roasted and golden brown. Pull out and set aside.
- ***OR saute the mushrooms in your frying pan in 2 tbsp oil over medium heat for 7-8 minutes before Step 6.
- Begin boiling a large pot of salted water around the end of the mushroom's roasting time. Add in the pasta after cooking your mushrooms and cook to al dente (or just under al dente) according to package directions.
- In a cast iron pan or frying pan, heat up the rest of the oil along with the lemon zest, red pepper flakes, and fresh thyme over medium-low heat.
- After a minute or two, add in the minced garlic cloves, stirring with a wooden spoon or heat resistant spatula to ensure the garlic doesn't burn. Cook the garlic for about one minute, it should be very fragrant. Take the pan off the heat.
- Add the lemon juice to your pan, then add the cooked pasta and about 1/2 cup of pasta water. Add in the parmesan cheese. Toss the pasta and sauce together with tongs to mix everything together well.
- Add in the roasted mushrooms and squeeze cloves of the roasted garlic into the pan, if using. Toss thoroughly again.
- Taste and season with kosher salt and freshly cracked black pepper as needed.
- To serve, plate the pasta with creamy mushroom sauce and add a ball of burrata (or tear apart a couple of large ones) over each serving. The cream inside the burrata will add more creaminess to your plates of pasta.
Equipments used:
Notes
- Make the sauce up to 3 days ahead, keep in the fridge in an air tight container, and warm up in a medium saucepan over medium low heat with a splash of fresh pasta water.
- Pasta does NOT store well, so make it the day of serving and add the pasta water into the sauce once the pasta is made.
Nutrition Information
Show Details
Serving
1g
Calories
543kcal
(27%)
Carbohydrates
87g
(29%)
Protein
17g
(34%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Cholesterol
31mg
(10%)
Sodium
310mg
(13%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 543kcal | 27% |
| Carbohydrates | 87g | 29% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 31mg | 10% |
| Sodium | 310mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
114 reviews
Excellent
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