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.
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.
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.
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.
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Watch the Video Below on How to Make this Creamy Mushroom & Garlic Pasta
Creamy Mushroom & Garlic Pasta
- 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
Fill a stock pot with cold water, a little over half ways, season with sea salt and heat with a high heat
At the same time, heat a large nonstick fry pan with a medium-high heat
Meanwhile, cut 12 button mushrooms (washed & patted dry) into 1/4 inch (.635 cm) thick slices
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
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
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
Transfer into shallow bowls, sprinkle each one with 2 tbsp of finely grated Manchego cheese and finely chopped fresh parsley, serve at once, enjoy!
Get the Olive Oil I used to make this recipe
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