Introduction
Tutorial: how to make creamy mushroom pasta — roasted garlic, golden mushrooms, silky cream, parmesan. 30 min restaurant-style.
Ingredients List
- 1 head garlic + 1 tbsp olive oil + salt (roasted)
- 1 lb mixed mushrooms + 3 tbsp oil + 1 tbsp butter + 1 shallot + salt + pepper
- 1/2 cup white wine + 1.25 cups heavy cream + 3/4 cup parmesan + 2 tbsp butter + 2 tsp thyme + red pepper flakes + lemon zest/juice
- 12 oz fettuccine + reserved pasta water
- Parsley + extra parm + lemon wedges
Timing
Garlic 25 min. Active 15 min. Total 30 min if started together.
Step 1 — Roast Garlic
400°F, 25 min foil. Mash.
Step 2 — Pasta
Salted water; al dente -1 min. Reserve 1 cup water.
Step 3 — Sear Mushrooms
Hot pan. Single layer. 4 min undisturbed. Toss; 3 min. Butter + shallot 2 min.
Step 4 — Build Sauce
Wine, deglaze, 2 min. Cream + garlic + thyme + zest. 3 min.
Step 5 — Toss Pasta
Pasta + water by 1/4 cup. Parmesan + butter mantecare for shine.
Step 6 — Finish
Lemon juice. Parsley, parm, pepper.
Nutritional Information
- Calories 620 | Protein 20g | Fat 30g | Carbs 72g | Calcium 30% DV
Healthier Alternatives
Half-and-half. Chickpea pasta. Whole wheat. Spinach. Cashew cream vegan.
Serving Suggestions
Arugula salad. Ciabatta. Chicken/shrimp/pancetta. Chardonnay, pinot.
Common Mistakes to Avoid
- Washed mushrooms
- Crowded pan
- Early stirring
- Cold cream/hot pan
- Overcooked pasta
Storing Tips
3 days fridge. Stove reheat with cream/water. Sauce alone freezes 2 mo.
Conclusion
That’s how to make creamy roasted garlic mushroom pasta. Comment your mushroom mix, share a photo, subscribe.
FAQs
Mushrooms? Mix.
No wine? Pasta water + vinegar.
Vegan? Cashew + nutritional yeast.
Thin sauce? Reduce more.
Add chicken? Sear before mushrooms.
Pasta shape? Long for elegance.
Recipe Card: Creamy Roasted Garlic & Mushroom Pasta
Prep: 5 min | Garlic roast: 25 min | Active cook: 15 min | Total: 30 min | Serves: 4 | Calories: 620/serving
Ingredients
- 1 head roasted garlic + 1 lb mixed mushrooms + 1 shallot + butter + olive oil
- 1/2 cup white wine + 1.25 cups heavy cream + 3/4 cup parmesan + thyme + lemon zest/juice
- 12 oz fettuccine + 1 cup reserved pasta water
- Parsley + extra parm + cracked pepper to finish
Instructions
- Roast garlic at 400°F for 25 min; mash.
- Cook pasta 1 min under al dente; reserve 1 cup water.
- Sear mushrooms in hot oil 4 min undisturbed; toss 3 min; add butter + shallot.
- Deglaze with wine; reduce 2 min.
- Add cream, roasted garlic, thyme, zest; simmer 3 min.
- Toss pasta in sauce with parmesan and butter; finish with lemon juice and parsley.
Nutrition (per serving)
Calories 620 | Protein 20g | Fat 30g | Carbs 72g | Calcium 30% DV
