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- 1 1/2 pounds crimini mushrooms, sliced
- 6 large garlic cloves, thinly sliced
- 1/8 teaspoon ground nutmeg
- 1 1/4 cups whipping cream
- 3 1/2 cups grated Parmesan cheese, divided
- 3/4 cup chopped fresh parsley, divided
Heat oil in large skillet over medium-high heat. Add mushrooms, garlic, and nutmeg; sauté until mushrooms are brown and tender, about 10 minutes. Sprinkle with salt and pepper. Stir in cream. Remove mushroom mixture from heat.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Add mushroom mixture, 2 1/2 cups cheese, 1/2 cup parsley, and reserved cooking liquid. Toss over medium-high heat until sauce coats pasta. Season with salt and pepper. Mix in remaining 1/4 cup parsley. Transfer pasta to bowl. Serve with remaining cheese.
One Pot Garlic Butter Parmesan Mushroom Pasta
This one pot garlic butter parmesan mushroom pasta is a simple weeknight dinner that’s ready in less than 30 minutes with barely any effort! Made with spaghetti, mushrooms, dried herbs, garlic, butter and cheese.
You should know that I’m pretty obsessed with one pot pasta. I have shared so many recipes already here on the site, maybe I should just name it “The One Pot Pasta Blog”. There’s this One Pot Black Bean Enchilada Pasta I just shared a couple weeks ago.
The reason I’m so in love with these things? It’s pretty simple, actually: I can make them with three whining kids in the kitchen without breaking a serious sweat! And this mushroom pasta in creamy garlic parmesan sauce is no different – a great vegetarian main or simple side dish!
Ingredients for mushroom pasta
The beauty of this dish is how a handful of ingredients come together to make an incredibly tasty restaurant-worthy dish.
In addition to extra virgin olive oil and kosher salt, here’s what you need to make the pasta:
- White button mushrooms and/or brown cremini mushrooms: I like to use half and half mixture of both
- Garlic: Depending on the size of your garlic cloves, you’ll need 2 or 3, to make 1 tablespoon finely chopped (or minced) garlic
- Fresh thyme
- Dried linguine, spaghetti or fettuccine pasta
- Lemon: Freshly squeezed lemon juice adds brightness and cuts through the richness
- Creme fraiche (or sub heavy cream)
- Crushed red chili
Make our Creamy Mushroom Sauce
Calories per serving: 554kcal
- 400g fresh linguine (make your own with our fresh pasta recipe and video guide )
- 2tbsp extra virgin olive oil
- 6 cloves garlic, crushed
- 650g mixed mushrooms, thinly sliced
- 1 large shallot (or a medium onion), finely diced
- 1tbsp fresh thyme, roughly chopped
- 1 glass (about 125ml) dry white wine
- 75ml double cream
- 50g Parmesan cheese, grated
- 1tbsp butter
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, to garnish
- Heat the oil and garlic in a large pan over a medium heat for about 2 minutes, be careful not to burn the garlic. Add the mushrooms, shallots and thyme and increase the heat a little.
- Cook for 10-15 minutes, stirring regularly, until the mushrooms are beginning to brown and any liquid in the pan has evaporated.
- Add the white wine to the pan and cook until it has reduced by about half.
- Cook your fresh linguine for about 3 minutes in a pan of boiling water with a pinch of salt. If you're using pasta from a packet, cook as per the instructions. When cooked, drain the pasta, reserving about 100ml of your cooking water.
- Stir the reserved pasta water into the pan with the mushrooms. Add your double cream, Parmesan, butter, salt and pepper.
- Transfer the pasta to the pan with the sauce and toss to coat each strand thoroughly.
- Serve with a sprinkling of Parmesan and some fresh basil or parsley. Buon appetito!
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This recipe sounded better than it turned out. I added garlic and shallots, but it was still pretty bland. It was also completely monochromatic . it needed some herbs or vegetables or something to transform it from a whitish mess into something a little more appetizing. If I make it again, I will add some white wine, some herbs and/or vegetables, and a fair amount of salt.
This is fabulous & will be added to my permanent recipe collection! Appreciation to suggestions of other reviewers. After sauteing Sweet Italian Chicken Sausage, drained it on paper towels. There was almost no rendered fat in the pan, & I added a splash of white wine to deglaze the pan. When it had reduced by 3/4, added a little olive oil in which to saute the Crimini mushrooms, shallots and 2 minced cloves of garlic. Proceeded with specified amounts of cream and chicken broth. Absolutely delicious!
I don't understand this recipe at all. The sauce was way too watery and there's wasn't enough to coat the pound. It was like soup and pasta. What a waste.
I didn't end up adding any extra chicken broth and there was enough cream sauce to go around, since I would rather have a creamier consistency. The italian sausages were a great choice. I used shiitake mushrooms as some other reviewers did and it tasted great.
SUPER EASY, SUPER FAST and TASTY. We used shitake mushrooms and they gave it a good flavor. Will probably add some shallot or garlic next time as well. Working moms need dishes like this.
This is very easy and delicious. I recommend only using shittake mushrooms for a robust flavor and you can use bow tie pasta as well.
The casings were difficult to remove but this is a great comfort food dish. My boyfriend adores it and has to be one of the pickiest eaters.
I can't see how everyone likes this recipe. I followed it exactly and it came out horrible. The sauce was very watery and there wasn't nearly enough sauce to coat the whole pound of pasta that it calls for. The recipe suggests adding more broth if there isn't enough sauce but, it was already way too thin.
I've been making this for 3 years now, tried similar recipes and always come back to this one.
Very simple, good for a mid week dinner. I used turkey sausage, and followed the directions exactly. Yum!!
This was absolutely to die for! I did make some changes to the recipe, though. Since I had some spicy Italian sausage that needed to be used, I used that instead of sweet. It tasted great and I added extra crushed red pepper, to satisfy my boyfriend's spicy appetite. The sauce is the perfect consistency, creamy, without being overwhelmingly thick. It is satisfying and delicious! Definitely a keeper.
Made this the other night for my family. It was quick and easy and my kids just loved it. I used baby bella mushrooms this time but I will probably try a mixture of portabella, crimini and shitaki the next time for more flavor.
This was ok. Nothing special. You got the sausage, mushroom, cream and cheese taste with no major kick or flair. I like more the "different" recipes, but if you like the basics this one will do fine.
Very good, and even better the next day.
This was easy and tasty, but a similar recipe, "Fettuccine with Creamy Tomato-and-sausage Sauce" is much tastier, almost as easy. and not quite as heavy as this sauce.
I am surprised by all of the reviews saying that the sauce was not thick enough. I found this dish to have too little sauce. Maybe it's because I let most of the mushroom liquid evaporate before adding the cream/broth mixture. It seemed quite dry to me. I added more liquid and cheese at the end to make it more saucy. Still, it was tasty, but there are other similar recipes out there which are better.
Pretty good with a definite Stroganoff flair. Added one glove of minced garlic but it could do with some onion. Reduced the amount of broth since it seemed a bit too much liquid. To achieve a thicker sauce, simmer for 10 mins. Should thicken up quite nicely.
made this for last minute dinner quests went over extremely well. Everyone loved it and it was easy to make.
I liked this recipe very much. One nite I was in big hurry and I was able to make this meal within 45 minutes. Everybody loved it nd it was a big succses. Thank you Dannon, thank you.
This is a very easy dish to make. It has excellent flavor and the dried pepper sets it off perfectly. I will make this very often.
YUM! I'm a novice cook who doesn't have a million ingredients lying around - and this was great! I used turkey & chicken sausage (w/ a little olive oil as suggested by someone), portobello mushrooms, and a little onion. My husband loved it - and he doesn't usually rave about pasta. We're going to have the leftovers tonight (he also never likes leftovers) and add this one to the regular rotation!
This was delicious, and will become a regular dish. Don't be scared off by people who substitute for 2/3 of the ingredients and then wonder why they didn't get the same results. Ground turkey and evaporated milk? You must be joking.
I think this is really more of a 2&1/2 star dinner, but maybe I just wasn't in the mood for it after all. I did alter it some: Used ground turkey breast with italian seasoning, vegetable broth and evaporated milk (I had open cans. ). I also added garlic powder. Pretty good, but I think it could stand a little more broth on the leftovers. the pasta soaks up juice rather quickly.
I agree that the sauce was way to liquid-y. I made it with fettucine and the pasta was floating in the sauce, even though I had added extra cheese. I thickened it by melting some butter, adding flour, and pouring the sauce in and it was great. Also, I used 1c. parmesan and 1c fontina the next time I made it and it was fabulous. Even the leftovers were gone by the next afternoon!
Though the components are not the same, this dish tastes somewhat like beef stroganoff. It's delicious, but not completely what I was expecting. Adding vegetables helps to balance out the large amount of sausage.
- 1 (8 ounce) package linguine pasta
- 1 tablespoon butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup sliced fresh mushrooms
- 1 ½ cups whipping cream
- ¼ pound cooked ham, julienned
- 1 teaspoon fresh basil leaves, chopped
- freshly ground black pepper
Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente drain.
Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.
1 pound linguine pasta
1/2 cup (1 stick) butter
16 ounces (2 boxes) white button mushrooms, quartered
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1/2 cup Baron Herzog Chenin Blanc or other (good quality) dry white wine
Cook linguine according to package directions.
Meanwhile, in a large skillet, sauté the onion, mushrooms and garlic in butter and oil for 2 to 3 minutes or until vegetables are tender. Stir in cream and cheese sprinkle with pepper flakes.
Drain linguine. Add shrimp and linguine to skillet cook over medium-low heat, for 5 to 7 minutes or until shrimp are no longer pink. Sprinkle with salt and pepper, mix in sauce and serve immediately.
- 1 cup dry fusilli pasta
- 3 tablespoons olive oil
- 6 chicken tenderloins, cut into chunks
- 1 tablespoon dried minced onion
- salt and pepper to taste
- garlic powder to taste
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 cups frozen mixed vegetables
- 1 cup dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons butter, melted
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
Bake 30 minutes in the preheated oven until bubbly and lightly browned.
Pasta is the easiest dish to prepare and full of surprises on how quickly a great recipe can be on your dinner table. Here is a perfect every busy night dinner that can be on your table within 20 minutes. How great is that?
Shall we dive in on the easiness of this recipe? While you are bringing the salted water to a boil you can start cooking the bacon and the mushrooms. By the time the linguine is al dente, your bacon and mushrooms are ready. Assembling this dish takes seconds.
- Start cooking the bacon at low heat. This process will allow natural bacon fat to render while not burning the bacon. This will produce nice and crisp morsels.
- Do not add salt to the mushrooms while you are cooking them. The salt activates the natural juices of the mushroom to come out leading to soggy mushrooms slices versus crisp. Season with pepper when done.
- Reserve some of the cooking pasta to add to the pasta if too dry. The water contains all the starch necessary for binding
As you can see in the recipe we are using raw eggs. Fear not. As soon as you add the hot linguine the cooking process of the eggs starts. Adding more cooking water if needed will add more to it. Mix the pasta well with the egg and then add the bacon mushroom sauce. Adding the bacon sauce prior will break down the sauce giving you clumps of egg instead of a milky creamy velvety sauce.
I do not use much salt besides the boiling water to cook the pasta. Why?
- The bacon is naturally salted and when brought to a crisp more of the salt flavor comes out.
- The parmesan cheese is salty as well
Of course, taste as you go along, but once the boiling water and the linguine are perfectly salted, there is very little need for more salt.
This dish can be a full main course. Of course, you can serve Butter Lettuce with Shallots Vinaigrette and finish with delightful Affogato al Caffee to end a perfect dinner.