The Best Creamy Garlic Mushroom Pasta
User Reviews
4.7
The Best Creamy Garlic Mushroom Pasta
Description
This recipe begins by roasting mushrooms with butter until golden brown, intensifying their earthy flavor and tenderizing them, though an alternative sauté method is provided. A whole head of garlic is roasted separately, softening its sharpness and adding sweetness. The pasta is cooked just shy of al dente to maintain bite when mixed with the sauce.
The sauce is built in a pan with grapeseed oil infused with lemon zest, red pepper flakes for subtle heat, and fresh thyme. Minced garlic is added and lightly cooked before combining with the roasted mushrooms and partially mashed roasted garlic. Parmesan cheese is stirred in to create a savory creaminess balanced by lemon juice that freshens the dish.
Serving the pasta topped with burrata cheese adds a luscious, creamy contrast to the mushrooms and sauce. The recipe advises making the sauce up to three days ahead and gently reheating with pasta water, while the pasta itself should be cooked fresh for best texture.
Ingredients
- 5 tbsp unsalted butter 76 g, melted
- 1/4 cup grapeseed oil divided, or regular olive oil
- 16 oz mushrooms fresh, whole, 480 g
- 12 oz dried pasta 360 g
- 1 garlic optional, whole head
- 3-6 cloves garlic minced (depends on how much you love garlic)
- 1/2 tsp kosher salt 4 g
- 1/4 tsp red pepper flakes
- 3 thyme optional, sprigs, fresh leaves
- 1/2 cup Parmesan Cheese 56 g, freshly grated
- lemon juice of half
- lemon zest of half
- salt to taste, kosher salt and freshly cracked
- black pepper to taste, kosher salt and freshly cracked
- burrata cheese for serving, fresh
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.
Notes
- The sauce can be prepared up to three days ahead and stored airtight in the fridge; reheat gently with a splash of pasta water.
- Cook pasta fresh on the day of serving, as it does not store well once mixed with sauce.
- Roasted garlic adds sweetness and depth; if preferred, garlic can also be sautéed but roasting creates a milder flavor.
- Adjust red pepper flakes to control the level of heat in the sauce.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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