Who doesn't love garlic and mushrooms? This creamy garlic mushroom pasta is a super easy and quick recipe to make for a delicious weeknight meal. Lots of sliced garlic and mushrooms flavour the Pecorino Romano cream sauce to make the ultimate comforting pasta dish. Any substantial pasta like fettuccine, pappardelle, or rigatoni can be used. I hope you enjoy this garlic mushroom cream sauce pasta recipe!
Ingredients:
White button mushrooms: 1 pound, sliced
Pappardelle pasta (tagliatelle, fettuccine, or rigatoni): 1 pound
Pecorino Romano cheese (Parmesan, Grana Padano, or Asiago): 1 cup, grated
Heavy cream: 1 cup
Pasta water: 2 cups (reserved from cooking pasta)
Garlic: 10 cloves, sliced or chopped
Olive oil: 2 tablespoons
Kosher salt: 1 teaspoon (approximately 5 grams)
Black pepper: 1 teaspoon
Parsley: 1/2 cup, minced
Instructions:
1. Cook Pasta: Boil salted water (30 grams of kosher salt per gallon of water) and cook pasta until 1 minute less than package instructions.
2. Sauté Garlic and Mushrooms: In a large pan, sauté garlic in olive oil for 1 minute on medium heat. Add mushrooms, increase heat to medium-high, and cook until they release their water and brown.
3. Prepare Sauce: Before draining pasta, reserve 2 cups of pasta water. Add 1 cup of pasta water, salt, and pepper to mushrooms and cook for 1 minute. Reduce heat to low, add cream and cheese, and mix to create the sauce.
4. Combine and Serve: Add pasta to the sauce, stirring to coat for 1-2 minutes. Adjust seasoning, if needed. Add parsley, mix, and serve with additional grated Pecorino Romano. If the sauce is too thick, thin it with more pasta water. Enjoy!
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