Garlic Mushroom Pasta
A rich, creamy pasta loaded with garlic and mushrooms, tossed in a Pecorino Romano cream sauce. Ready in just 25 minutes, this dish is protein-packed, fiber-rich, and perfect for a satisfying weeknight dinner or easy meal prep.
Equipment
- 1 Large Pot (for pasta)
- 1 Large skillet or sauté pan
- 1 Cutting board
- 1 knife
- 1 Measuring Cup
- 1 wooden spoon (or spatula)
Ingredients
- 1 pound 450 g white button mushrooms, sliced
- 1 pound 450 g pappardelle pasta
- 1 cup 100 g Pecorino Romano, grated
- 1 cup 240 ml heavy cream
- 2 cups 480 ml reserved pasta water
- 10 cloves garlic sliced or chopped
- 2 tablespoons 30 ml olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ cup 15 g fresh parsley, minced
Instructions
- Boiling the Pasta: Start by bringing a large pot of water to a rolling boil. Add about 2 tablespoons of kosher salt per gallon of water to season it well. Once boiling, add your pappardelle pasta and cook it according to the package instructions, but stop cooking 1 minute before it’s fully al dente. This ensures the pasta finishes cooking in the sauce, absorbing flavors perfectly. Before draining, carefully scoop out and reserve 2 cups of the starchy pasta water—this will help adjust the sauce consistency later.
- Preparing the Garlic: While the pasta is cooking, peel and slice or finely chop 10 cloves of garlic. Garlic is the aromatic foundation of this dish, so make sure to handle it carefully to avoid burning. Having the garlic ready before sautéing ensures smooth workflow and prevents overcooking, which can make garlic taste bitter.
- Sautéing the Garlic: In a large skillet or sauté pan, pour in 2 tablespoons of olive oil and set it over medium heat. Add the prepared garlic and sauté for about 1 minute, stirring continuously. You want the garlic to become fragrant and lightly golden but not browned, as burnt garlic can overpower the delicate mushroom flavors.
- Cooking the Mushrooms: Once the garlic is aromatic, add the sliced white button mushrooms to the pan.Increase the heat to medium-high and let the mushrooms cook uncovered. Allow them to release their natural juices, stirring occasionally. Continue sautéing until the liquid evaporates and the mushrooms start turning a beautiful golden-brown color. This step enhances their umami flavor and gives the dish a rich depth.
- Creating the Mushroom Base Sauce: After the mushrooms are nicely browned, pour in 1 cup of the reserved pasta water along with 1 teaspoon of salt and 1 teaspoon of black pepper. Stir well to combine, and let it simmer for about 1 minute. This step helps the mushrooms absorb the seasoning and creates a thin base for the creamy sauce.
- Adding the Cream and Cheese: Lower the heat to a gentle simmer. Slowly pour in 1 cup of heavy cream, followed by 1 cup of grated Pecorino Romano cheese. Stir constantly to ensure the cheese melts evenly and the cream thickens gradually. This process creates a luxuriously smooth, velvety sauce. If you notice any lumps forming, continue stirring—they will smooth out as the sauce heats.
- Combining Pasta and Sauce: Drain the pasta and immediately add it to the skillet with the sauce. Toss the pasta gently but thoroughly, allowing every strand to be coated with the creamy garlic mushroom sauce. Let it cook together for 1-2 minutes, stirring occasionally, so the flavors meld beautifully.
- Adjusting Seasoning and Sauce Consistency: Taste the pasta and adjust the seasoning if needed. Depending on your cheese and salt levels, you may want to add a pinch more salt or pepper. If the sauce feels too thick, gradually add a little more reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
- Adding Fresh Parsley: Finally, sprinkle in 1/2 cup of freshly minced parsley. Gently toss the pasta to distribute the parsley evenly, adding freshness and color. The parsley also balances the richness of the cream and cheese, giving each bite a fresh herbal note.
- Serving and Garnishing: Serve the pasta immediately while hot. For an extra indulgent touch, offer additional grated Pecorino Romano at the table. This pasta is best enjoyed fresh, though leftovers can be gently reheated with a splash of milk or cream to restore the sauce’s creamy texture.
Notes
- Only 1 teaspoon of kosher salt is used because Pecorino Romano cheese is naturally salty; adjust according to taste.
- Reserve extra pasta water to adjust the sauce consistency as needed; cream sauces can thicken quickly.
- Mushrooms release water as they cook; do not overcrowd the pan to allow proper browning.
- Use thick pasta shapes like pappardelle, fettuccine, or tagliatelle for best sauce coverage.
- Freshly grated cheese melts better than pre-grated versions, ensuring a smooth, creamy sauce.
- For a lighter version, substitute half-and-half or milk for cream, though the sauce will be slightly less rich.
- This dish is best served immediately for optimal flavor and texture, but it reheats well with added cream or milk.
