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4.7 from 114 votes

The Best Creamy Garlic Mushroom Pasta

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.

Prep Time
2 mins
Cook Time
2 mins
Total Time
47 mins
Servings: 6 servings
Calories: 543 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400 degrees F (205 degrees C).
  2. 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.
  3. 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.
  4. ***OR saute the mushrooms in your frying pan in 2 tbsp oil over medium heat for 7-8 minutes before Step 6.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Add in the roasted mushrooms and squeeze cloves of the roasted garlic into the pan, if using. Toss thoroughly again.
  10. Taste and season with kosher salt and freshly cracked black pepper as needed.
  11. 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

  • 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

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

% 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.