I stumbled on a simple Garlic Mushroom Pasta that became my go-to Easy Dinner With Mushrooms, and I’m sharing the secret ingredient that makes it sing.

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I love quick dinners that still feel special, and this Garlic Mushroom Pasta caught me off guard. I toss sliced cremini mushrooms with spaghetti and somehow it turns into something kinda fancy without much fuss.

It smells like something from a small bistro, but it’s the kind of dish you can pull off on a Tuesday night when you forgot to plan. I keep tweaking it, and it keeps surprising me, which is why I recommend it for Meals To Make With Mushrooms and for late week Food With Mushrooms Dinners.

Try it and you might get hooked, no big drama.

Ingredients

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Carbs for energy, some protein, fills you up, soak up sauce, easy weeknight base
Earthy, meaty texture, low calorie, some fiber and B vitamins, great umami boost
Sharp, aromatic, adds savory punch, contains allicin and antioxidants, helps taste pop
Butter adds richness, olive oil adds silkiness and healthy fats, both carry flavor
Salty, nutty, high in protein and calcium, melts into sauce for savory depth
Brightens the dish with acidity, cuts richness, gives fresh citrus lift
Adds body without heaviness, brings savory background, choose low sodium for health
Fresh herbs add color, vitamin K, bright aroma, balances savory flavors

Ingredient Quantities

12 oz spaghetti or linguine, uncooked

12 oz cremini or baby bella mushrooms, sliced

3 tbsp unsalted butter, divided

1 tbsp olive oil

4 large garlic cloves, minced

1 small shallot, finely chopped, optional

1/4 cup dry white wine or extra broth, optional i usually skip it

1/2 cup low sodium chicken or vegetable broth

1/4 cup heavy cream or 2 tbsp cream cheese, optional for a creamier sauce

1/2 cup freshly grated parmesan cheese, plus extra for serving

2 tbsp fresh parsley, chopped (or basil)

Juice of 1/2 lemon, about 1 tbsp

1/2 tsp crushed red pepper flakes, optional

Salt and freshly ground black pepper, to taste

Reserved pasta cooking water, about 1/2 cup, as needed

How to Make this

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1. Bring a large pot of well salted water to a boil, add 12 oz spaghetti or linguine and cook until al dente (about 9–11 minutes depending on the brand). Before draining, scoop out and reserve about 1/2 cup of the pasta cooking water, then drain and set pasta aside.

2. While the pasta cooks, heat a large skillet over medium-high heat and add 1 tbsp olive oil plus 2 tbsp of the unsalted butter. Add 12 oz sliced cremini mushrooms in a single layer if possible, season lightly with salt, and let them brown without stirring too much so they get a nice color, about 6–8 minutes. Don’t crowd the pan or they’ll steam not brown.

3. Push mushrooms to the side, add the remaining 1 tbsp butter, then add 4 minced garlic cloves and the finely chopped small shallot if using. Cook 30–60 seconds until fragrant, don’t let the garlic burn.

4. Pour in 1/4 cup dry white wine to deglaze if you’re using it, scraping up browned bits, and let it reduce for a minute or two. If you skip wine, just add a splash of the extra broth. Then add 1/2 cup low sodium chicken or vegetable broth and simmer briefly to combine flavors.

5. For a creamier sauce stir in 1/4 cup heavy cream or 2 tbsp cream cheese now, and let the sauce thicken a minute. It’s optional so skip it if you want lighter.

6. Stir in 1/2 cup freshly grated parmesan cheese until melted, add the juice of 1/2 lemon (about 1 tbsp), 1/2 tsp crushed red pepper flakes if you like heat, and chopped fresh parsley or basil. Season with salt and freshly ground black pepper to taste.

7. Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a few tablespoons at a time (up to that 1/2 cup) to loosen the sauce and help it cling to the noodles. If it looks dry add a bit more water or a pat of butter.

8. Taste and adjust seasoning, finish with extra parmesan and more parsley if you want, then serve right away. It’s simple, cozy and comes together fast on a weeknight.

Equipment Needed

1. Large pot (6 qt or larger) for boiling the pasta, so you can reserve about 1/2 cup of cooking water
2. Colander to drain the pasta
3. Large skillet or sauté pan (10–12 inch) for browning mushrooms and making the sauce
4. Wooden spoon or heatproof silicone spatula for stirring and scraping up browned bits
5. Tongs or a pasta fork to toss the pasta with the sauce and serve
6. Chef’s knife for slicing mushrooms and mincing garlic and shallot
7. Cutting board for all your prep
8. Measuring cups and spoons for wine, broth, cream and cheese
9. Box grater or microplane for freshly grated parmesan

FAQ

Can I make this vegetarian or vegan?

Yes, for vegetarian use vegetable broth instead of chicken. For vegan swap parmesan for nutritional yeast or a vegan parm and use olive oil or vegan butter instead of dairy. If you want it extra creamy, use dairy free cream or blended cashews, but it's not exactly the same.

My mushrooms always get soggy, how do I keep them meaty and brown?

Dry them well before slicing, don't crowd the pan and use high heat so they brown instead of steam. Cook in batches if needed, and salt near the end so they don't release too much water early.

Do I have to use wine and when do I add it?

Wine is optional, you can skip it or use extra broth. If you use wine add it after the mushrooms are browned to deglaze the pan, let it simmer a minute or two to burn off the alcohol so it just leaves flavor.

How do I get a silky sauce without heavy cream?

Use reserved starchy pasta water and a pat of butter, stir in parmesan off the heat so it melts smooth. Or stir in 2 tbsp cream cheese for a creamy finish if you don't want heavy cream.

What is reserved pasta water for and how much should I use?

It's starchy and helps the sauce cling to the pasta. Add it a little at a time, start with 1/4 cup and add up to 1/2 cup until sauce reaches desired consistency.

Can I make this ahead and how do I reheat it?

You can make and store in fridge for 3 to 4 days, keep sauce and pasta together. Reheat gently in a skillet with a splash of broth or pasta water, toss until warmed. Microwave works too but add a little liquid so it doesn't dry out. Freezing is ok but mushrooms get softer after thawing.

Garlic Mushroom Pasta Recipe For Easy Weeknight Dinners Substitutions and Variations

Pasta (spaghetti or linguine): swap with fettuccine, penne, orzo, or a gluten free pasta like brown rice or chickpea. Cook times vary so just watch the package.
Mushrooms (cremini or baby bella): use button mushrooms, sliced portobello, or shiitake, or even drained canned mushrooms if you gotta. Shiitake gives more umami but may be a bit chewier.
Butter: replace with olive oil, ghee, or vegan butter. Olive oil keeps it lighter, ghee adds a nutty richness, vegan butter works if you want dairy free.
Parmesan cheese: sub with pecorino romano, asiago, or for a dairy free option use nutritional yeast or vegan parmesan. Pecorino is saltier so you might want a little less.

Pro Tips

1) Pat mushrooms dry and give them space. If theyre wet or crowded theyll steam instead of browning, so work in batches if needed. A hot pan and a little patience while they get color makes a huge flavor difference.

2) Use the reserved pasta water like glue. Add it a few tablespoons at a time while tossing the pasta so the sauce emulsifies and clings to the noodles. If it still seems thin, a small knob of butter at the end will make it silky.

3) Grate real parmesan and add it off the heat. Pre-shredded cheese has anti-caking stuff and can go grainy. Stir cheese in gently once the pan is warm but not boiling, so it melts smooth. If you use cream or cream cheese, warm it into the sauce slowly so it wont break.

4) Brighten and balance at the finish. Add the lemon juice, a pinch of salt only after tasting, and fresh herbs right before serving. A little heat from red pepper flakes or a crunchy topping like toasted breadcrumbs or nuts can lift the whole dish.