Spain on a Fork > All Recipes > Main Dishes > Creamy Mushroom & Garlic Pasta | The Easiest & Most Delicious Pasta
All Recipes, Main Dishes / February 14, 2022

Creamy Mushroom & Garlic Pasta | The Easiest & Most Delicious Pasta

If your looking for a pasta dish that´s packed with flavors, easy to make and done in just 30 minutes, this Creamy Mushroom & Garlic Pasta is your jam. Its got a beautiful creamy texture, it´s made with the simplest ingredients and the flavors are out-of-this-world good.

Creamy Mushroom & Garlic Pasta
What makes this dish stand out, is the technique on how the mushrooms are cooked. Once they´re sliced, you add them into a very hot pan with some olive oil and mix them around every 1 minute. The secret is to not mix the mushrooms continuously. This way the water content in the mushrooms evaporates from the pan and they get a crusty sear.

Creamy Mushroom & Garlic Pasta
To make this recipe, I used tagliatelle, but you can also use fettuccine, linguine or even spaghetti. The most important thing is to cook your pasta just until al dente. That way it keeps its texture and it doesn´t get mushy.

Creamy Mushroom & Garlic Pasta

TIPS & TRICKS to Make this Recipe: One the pasta is cooked, using tongs, I add it directly from the stock pot into the pan with the sauce. It´s a good idea to save the salty water the pasta was cooked in. This way if your creamy sauce is too thick, just add in a little pasta water to thin it out.

Creamy Mushroom & Garlic Pasta

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN OLIVE OIL I USED
SPANISH SEA SALT

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Spain on a Fork T-Shirt

Join Me on Patreon!
Spain on a Fork Patreon

Watch the Video Below on How to Make this Creamy Mushroom & Garlic Pasta

Creamy Mushroom & Garlic Pasta
5 from 3 votes
Print

Creamy Mushroom & Garlic Pasta

Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 822 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 3 tbsp extra virgin olive oil 45 ml
  • 12 button mushrooms
  • 6 cloves garlic
  • 2 shallots
  • 1 tbsp all-purpose flour 8 grams
  • 1 1/2 cups organic milk 355 ml
  • 8 oz uncooked tagliatelle or fettuccine 225 grams
  • 1/4 cup finely grated Manchego cheese 30 grams
  • 2 tbsp finely chopped parsley 8 grams
  • pinch sea salt
  • dash black pepper

Instructions

  1. Fill a stock pot with cold water, a little over half ways, season with sea salt and heat with a high heat

  2. At the same time, heat a large nonstick fry pan with a medium-high heat

  3. Meanwhile, cut 12 button mushrooms (washed & patted dry) into 1/4 inch (.635 cm) thick slices

  4. After heating the fry pan for 4 to 5 minutes, add in 2 tbsp extra virgin olive oil and the sliced mushrooms, mix them around so they´re all coated in the olive oil, then place them in a single layer, just as best as you can, mix them around every 1 minute, making sure to place them in a single layer after mixing, after 5 minutes and the mushrooms have crusty sear on them, lower the heat to a medium heat, remove the mushrooms from the pan and set aside, season with sea salt & black pepper

  5. Using the same pan with the same heat (medium heat), add in 1 tbsp extra virgin olive oil, 2 shallots thinly sliced and 6 cloves garlic roughly chopped, mix continuously, after 1 minute add in 1 tbsp all-purpose flour, mix continuously for 2 minutes, then add 1 1/2 cups milk (I used 2% fat milk), once again, mix continuously and go for 5 to 6 minutes or until the sauce has thickened up, then lower the heat to a low heat, season with sea salt & black pepper, mix together, add the mushrooms back into the pan, mix together and simmer on a low heat

  6. Once the water comes to a boil in the stock pot, add in the pasta, cook until just al dente (7 minutes in my case), once the pasta is cooked al dente, transfer it into the pan with the simmering sauce, make sure to use tongs and shake off any of the excess water as you add it into the sauce, turn off the heat, mix together until well mixed

  7. Transfer into shallow bowls, sprinkle each one with 2 tbsp of finely grated Manchego cheese and finely chopped fresh parsley, serve at once, enjoy!

Recipe Notes

Get the Olive Oil I used to make this recipe

Nutrition Facts
Creamy Mushroom & Garlic Pasta
Amount Per Serving
Calories 822 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 115mg38%
Sodium 306mg13%
Potassium 1085mg31%
Carbohydrates 104g35%
Fiber 6g25%
Sugar 16g18%
Protein 32g64%
Calcium 435mg44%
Vitamin C 13mg16%
Vitamin A 864IU17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.

10 Comments

  1. Severine

    5 stars
    Muy muy muy bien! Queremos esto plato!
    Pues, queremos muchas recetas 🙂
    Muchas gracias por tus películas YouTube!

    15 . Mar . 2022
    • Spain on a Fork

      Muchas gracias 🙂 Saludos!

      15 . Mar . 2022
  2. andrea

    I love your site. I normally spend my winters in Alicante, however with covid and a death in the family I have not been in 2 winters. So I have been enjoying making some of your recipes and enjoying some Rioja and Ribera. I so miss going to Mercado Central for the most amazing fresh food. It is always my first stop upon arrival.

    12 . Mar . 2022
    • Spain on a Fork

      So sorry to hear that, hopefully things will get better soon, I was just in Alicante yesterday 🙂 Much love

      12 . Mar . 2022
  3. Jeff

    5 stars
    Planning to try this soon. I just made your creamy tuna pasta, and my wife and I loved it. Thanks for sharing your talents with us.

    19 . Feb . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      19 . Feb . 2022
  4. VickyMayer

    5 stars
    Made paella after watching your how-to video. It was a HUGE hit this weekend! Can’t wait to try more of your recipes!

    14 . Feb . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      14 . Feb . 2022
  5. Ramya

    Cant wait to make this soon can i use almond milk and vegan cheese i never had mushroom and garlic pasta before i love mushrooms and pasta sooooooooooo much perfect for my after office meals

    14 . Feb . 2022
    • Spain on a Fork

      Yes, you can easily veganize this recipe by using any unsweetened plant based milk and vegan cheese 🙂 much love Ramya!

      14 . Feb . 2022

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating