Rich and flavorful seared mushrooms star in a garlic cream sauce drizzled over linguini in this creamy mushroom pasta. On the table in under 20 minutes, this is an easy meatless meal for any night of the week.
This quick and easy pasta packs a lot of flavour with just a few fresh ingredients. The key when you are cooking with few ingredients is to make sure you have the best and freshest ingredients and to use the proper technique to cook the ingredients.
The amazing mushroom flavour that comes through in this pasta is from searing and browning the mushrooms to bring out the peak of their umami flavour. To make sure you get the most and best flavour from your mushrooms don't overcrowd the pan. This recipe is written for two but it can be doubled - I'd just suggest spending the extra few minutes to cook the mushrooms in batches because if they crowd they will just steam as they cook instead of developing the beautiful, rich flavour they get when they have space to sear properly.
You're going to love this!
- One pot meal - well, as close as you can get to one pot when making pasta since I firmly believe it needs to be cooked in it's own pot.
- Meatless meal - If you make this dish with vegetable or mushroom stock this mushroom pasta is perfect for nights you want to go vegetarian.
- Quick and easy - simply cook up some mushrooms, make a quick cream sauce, throw in some cooked pasta and you're ready to go!
- Linguini - truly you could use any pasta here, but I love the way linguini tastes with a good cream sauce.
- Mushrooms - cremini are the best and most flavourful for the job, but you could use white mushrooms or even a mix of mushrooms here.
- Garlic - fresh is always best.
- Shallots - use these for the best flavour, but you could substitute for a couple tablespoons of onion in a pinch.
- Olive oil - I used extra virgin, but use your favourite.
- Thyme - fresh is best, but you can substitute for a pinch of dried.
- Heavy cream - there is not a great substitute here as the cream is how the sauce thickens.
- White wine - dry white works best, pinot grigio or sauvignon blanc are my favourites.
- Stock - you can use veggie (I'd suggest mushroom if you can find it) or chicken stock.
How to make it
Fill a large pot with water and salt it heavily then bring it to a boil. When it is boiling, add the pasta and cook according to package directions.
Heat a large non-stick skillet to medium high heat and add the olive oil. When it's hot, add the mushrooms and cook them while moving them around until they have lightly browned and reduced in size.
Make sure to cook the mushrooms in a single layer to allow them to brown nicely to create umami flavour instead of over packing the skillet and steaming them.
When the mushrooms have browned add the shallot and garlic and saute for 2-3 minutes until softened and fragrant.
Pour in the wine and let it cook until there is it has reduced by half.
Add the stock and cream to the skillet and place the thyme on top. Let the sauce cook abd bubble for about 5 minutes or so until it has reduced and thickened.
Reserve about ⅛ of a cup of the pasta water, then drain the pasta and add it to the saucepan along with the reserved water. Toss the pasta around to make sure it all gets covered in sauce and allow it to cook for a minute or two before serving.
Divide the pasta between two bowls and top with some parsley and freshly grated parmesan cheese.
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Creamy Garlic Mushroom Pasta
- 6 oz linguini
- 2 tablespoon olive oil
- 8 oz cremini mushrooms - sliced
- 2 shallots - diced
- 3 cloves garlic - crushed
- 1⁄3 cup dry white wine
- 1⁄3 cup stock - mushroom or chicken
- 1⁄2 cup heavy cream
- 3 sprigs - thyme
- 1⁄8 cup reserved pasta cooking water
- sea salt and pepper
- Fill a large pot with water and season it heavily. Add the pasta and cook according to package directions. When the pasta is ready, reserve ¼ cup of the cooking water and drain the noodles.
- While the pasta cooks, heat a large non-stick skillet to medium high heat and add the olive oil. When the oil is heated, add the sliced mushrooms and cook while stirring for 3-4 minutes until the mushrooms have reduced in size and are starting to brown.
- Add the shallots and garlic to the mushrooms and saute for a minute or two.
- Pour in the wine and cook until it reduces by half then add the stock, cream and thyme. Reduce the heat to medium and let the sacue simmer for about 5 minutes or until it has reduced and thickened.
- Add the drained pasta along with the reserved water to the sauce pan and mix well to coat the noodles. Cook for a minute or two until the sauce is clinging to the noodles.
- Divide between 2 plates and serve.
* nutritional information is calculated by online tools and may not be 100% accurate.