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Creamy Mushroom & Garlic Pasta

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%
Vitamin A 864IU17%
Vitamin C 13mg16%
Calcium 435mg44%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.