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- Measurement: 300g fettuccine or spaghetti - Types of Mushrooms: 250g mix of cremini and shiitake - Essential Aromatics: 4 cloves minced garlic - Cream Base: 1 cup heavy cream - Cheese Element: 1/2 cup freshly grated Parmesan cheese - Oils and Fats: 2 tablespoons extra virgin olive oil, 1 tablespoon unsalted butter - Seasoning: Sea salt and freshly ground black pepper to taste - Optional Garnish: Fresh parsley, finely chopped, pinch of red pepper flakes The choice of ingredients plays a big role in this dish's taste. For the pasta, I often use fettuccine. It holds the creamy sauce well. The mix of cremini and shiitake mushrooms gives depth. Fresh garlic adds a robust flavor. Heavy cream creates that rich, luscious sauce. Parmesan cheese not only thickens the sauce but also adds a savory note. Extra virgin olive oil and butter enhance the overall flavor. Don't forget to season with sea salt and black pepper. They really elevate the dish. If you like a bit of heat, add red pepper flakes. Garnish with fresh parsley for color and freshness. Check out the Full Recipe for a step-by-step guide to this delicious dish. Each bite of creamy garlic mushroom pasta is a treat! Start by boiling a large pot of salted water. This step is key for flavor. When the water is at a rolling boil, add 300g of fettuccine or spaghetti. Cook the pasta for about 8 to 10 minutes until it is al dente. I like to check it a minute early. Al dente means the pasta will have a slight bite. Once done, drain the pasta, but don’t forget to reserve 1/2 cup of the starchy pasta water. This water is magic for our sauce! Heat a large skillet over medium heat. Add 2 tablespoons of extra virgin olive oil and 1 tablespoon of unsalted butter. Once the butter melts, add 250g of sliced mushrooms. I prefer a mix of cremini and shiitake for depth. Sauté them for about 5 to 7 minutes. Stir them often. You want them golden brown and not soggy. If you crowd the pan, they will steam instead of brown. Once the mushrooms are perfect, add 4 cloves of minced garlic. Cook for about a minute until fragrant. Then, pour in 1 cup of heavy cream. Bring it to a gentle simmer. Now, sprinkle in 1/2 cup of freshly grated Parmesan cheese. Stir until it melts and the sauce becomes creamy. If the sauce is too thick, add some of that reserved pasta water a little at a time. This will help you get the right consistency. Add the drained pasta to the skillet. Toss it gently in the creamy mushroom sauce. Make sure every strand gets coated. Season with sea salt and freshly ground black pepper to taste. If you like a little heat, stir in a pinch of red pepper flakes now. Taste and adjust as needed. Plate the pasta while it is still hot. Use wide, shallow bowls to show off the creaminess. For a lovely finish, garnish with finely chopped fresh parsley and a little more Parmesan cheese. You can even add a few sautéed mushrooms on top for a restaurant-quality look. Enjoy your creamy garlic mushroom pasta! For the full recipe, check out the details above. Choosing the right mushrooms I love using a mix of cremini and shiitake mushrooms. This combo gives a rich, earthy taste. Cremini mushrooms are firm and add a nice bite. Shiitake mushrooms offer a deep flavor that takes the dish up a notch. If you want something lighter, you can also use button mushrooms. Avoiding overcrowding in the pan When sautéing your mushrooms, use a large skillet. Give them space to breathe. If you add too many at once, they will steam instead of brown. This will make them soggy. Cook in batches if needed. This way, you get that golden color and better texture. Substituting heavy cream with alternatives If you want a lighter dish, try using half-and-half or whole milk. For a dairy-free option, use coconut cream or cashew cream. These alternatives still give a creamy texture. Just remember to adjust your cooking time for the best results. Adding additional flavors like herbs or spices You can switch things up by adding herbs. Fresh thyme or basil works great. A pinch of nutmeg can enhance the creaminess, too. For a kick, add crushed red pepper flakes or a dash of lemon juice to brighten the flavors. Best pots and pans for cooking pasta A large stockpot is ideal for boiling pasta. It gives the noodles enough room to move. A heavy-bottomed skillet is best for sautéing mushrooms. It distributes heat evenly, which helps in browning. Useful gadgets for sautéing and mixing A wooden spoon is my go-to for mixing. It’s gentle on cookware and helps avoid scratches. A pasta fork is great for serving. It grabs the noodles easily and looks nice on the plate. {{image_4}} You can easily make this dish vegetarian or vegan. Start by swapping the heavy cream and Parmesan cheese for plant-based alternatives. Use coconut cream or cashew cream for a rich base. Nutritional yeast can replace the cheese, giving a cheesy flavor without dairy. Adding extra vegetables boosts both flavor and nutrition. Try spinach, sun-dried tomatoes, or bell peppers. These veggies add color and health benefits. You can sauté them with the mushrooms for a tasty mix. If you want to add protein, consider chicken, shrimp, or tofu. For chicken, use bite-sized pieces and cook them until golden before adding mushrooms. Shrimp cooks quickly, so add it when the mushrooms are nearly done. For tofu, use firm tofu and fry it until crispy. Adjust cooking times based on the protein you choose. Chicken may take longer than shrimp, so plan accordingly. Always check that your protein is cooked through for safe eating. To pump up the flavor, consider adding white wine or lemon juice. A splash of white wine enhances the sauce's depth. Just add it after you cook the mushrooms and let it simmer down. Lemon juice brightens the dish, adding a fresh twist. You can also experiment with different spices and herbs. Try thyme, rosemary, or even a touch of smoked paprika. These additions can change the whole profile of your meal. Each ingredient brings its own unique taste to the dish. For the full recipe, check out the details in the earlier section. To keep your creamy garlic mushroom pasta fresh, store it properly. First, let it cool to room temperature. Then, place it in an airtight container. This helps keep moisture in and air out. Glass containers work well because they don’t stain. You can also use plastic containers if they seal tight. For longer storage, you can freeze the pasta. Just use freezer-safe bags or containers. Make sure to remove as much air as possible before sealing. This prevents freezer burn. When you’re ready to eat your leftovers, reheating is key. You want to keep the creaminess intact. One great method is to use the stove. Place the pasta in a skillet on low heat. Add a splash of milk or cream to help loosen it. Stir gently until it warms. You can also use a microwave. Place the pasta in a microwave-safe bowl. Add a little milk or cream, cover it with a damp paper towel, then heat in short bursts. Stir in between to prevent hot spots. You can keep leftovers in the fridge for about three days. If you freeze them, they last up to three months. Always check for signs of spoilage. If the pasta smells off or has a strange color, it’s best to throw it away. Trust your senses; they are your best guide for food safety. You can use several options to lighten the sauce. Milk or half-and-half works well. For a dairy-free choice, try coconut milk or almond milk. Silken tofu blended until smooth also makes a great base. These alternatives can give you a tasty sauce with less fat. Yes, you can prepare parts ahead of time. Cook the pasta and store it in the fridge. Sauté the mushrooms and garlic, then cool them down before storing. You can mix them together later. This makes it easy to assemble your meal when you’re ready. To spice up your dish, add red pepper flakes during cooking. If you want less heat, skip them. You can also use black pepper for a milder option. For more flavor, try adding a dash of hot sauce or a pinch of cayenne. Many sides complement this dish. A simple green salad with a light vinaigrette works well. Garlic bread is another popular choice. If you want veggies, steamed broccoli or sautéed spinach adds great color and nutrition. This blog post covered how to make a delicious Creamy Garlic Mushroom Pasta. We explored key ingredients like mushrooms and cheese, and broke down the cooking steps. You learned tips for textures, variations for different diets, and best practices for storage. In the end, this dish is all about balance and flavor. Try different ingredients to make it your own. Enjoy your cooking adventure!

Creamy Garlic Mushroom Pasta

Indulge in a Creamy Garlic Mushroom Pasta Delight that's perfect for any pasta lover! This easy recipe combines fettuccine with sautéed mushrooms, garlic, and a rich cream sauce, all topped with Parmesan and fresh parsley for a delicious finish. In just 25 minutes, you can create a comforting meal that's sure to impress family and friends.
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Ingredients
  

300g fettuccine or spaghetti

250g fresh mushrooms, sliced (a mix of cremini and shiitake adds depth)

4 cloves garlic, minced

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

2 tablespoons extra virgin olive oil

1 tablespoon unsalted butter

Sea salt and freshly ground black pepper to taste

Fresh parsley, finely chopped (for a vibrant garnish)

A pinch of red pepper flakes (optional for an extra kick)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine or spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta, making sure to reserve 1/2 cup of the starchy pasta water, and set aside.

    Sauté the Mushrooms: In a spacious skillet, heat the olive oil and butter over medium heat. Once hot, add the sliced mushrooms and sauté for 5-7 minutes. Stir occasionally until the mushrooms have released their moisture and are beautifully golden brown.

      Incorporate Garlic: Add the minced garlic to the skillet with the mushrooms. Cook for an additional minute, stirring frequently until the garlic is fragrant but not burnt, as burnt garlic can turn bitter.

        Create the Cream Sauce: Pour in the heavy cream and gently bring the mixture to a simmer. Gradually add the freshly grated Parmesan cheese, stirring until melted and the sauce becomes luxuriously creamy. If the sauce is too thick, use the reserved pasta water, a little at a time, to achieve your desired consistency.

          Combine Pasta and Sauce: Add the drained pasta to the skillet, tossing it gently in the creamy mushroom sauce until every strand is well-coated. Season the dish with a generous pinch of sea salt and freshly ground black pepper to taste. For those who enjoy a bit of heat, stir in some red pepper flakes now.

            Garnish and Serve: Plate the pasta while it’s still hot, garnishing with a sprinkle of chopped fresh parsley for a pop of color and an additional shower of Parmesan cheese if you desire.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                Presentation Tips: Serve in wide, shallow bowls to showcase the creaminess, and consider placing a few sautéed mushrooms on top for a restaurant-quality touch!