Welcome to a culinary adventure with this mouthwatering recipe for Creamy Garlic Mushroom Pasta! Imagine twirling your fork through al dente pasta coated in a velvety sauce infused with garlic and earthy mushrooms—it’s a comforting dish that feels like a warm hug on a plate. Perfect for weeknight dinners or impressing guests, this recipe is all about balancing simplicity and bold flavors!
Budget Information
This delightful creamy garlic mushroom pasta will cost you around $12.50 for the entire recipe, making it about $3.12 per serving for four servings. Perfectly budget-friendly for the flavors you’ll be diving into!
Why This Recipe Works
This recipe strikes the perfect harmony between ease and indulgence. With just a handful of ingredients that you probably already have on hand, you can create a dish that rivals your favorite Italian bistro. The creamy sauce, enriched with garlic and mushrooms, clings beautifully to the pasta, making every bite a burst of flavor. Plus, it’s a one-pot wonder, meaning less cleanup for you—even better!
Ingredients + Optional Substitutions
Here’s what you’ll need to gather for this creamy delight:
– 12 oz fettuccine pasta – $2.00
Transform it with your favorite pasta shape; penne or spaghetti works just as well!
– 8 oz cremini or button mushrooms, sliced – $3.00
Feel free to swap in any mushrooms you love, like shiitake or portobello.
– 4 cloves garlic, minced – $0.50
Add more or less garlic according to your preference—garlic lovers rejoice!
– 1 cup heavy cream – $2.50
If you’re looking for a lighter version, use half-and-half or whole milk, but keep in mind the richness will differ.
– 1 cup grated Parmesan cheese – $3.00
Grate fresh cheese for ultimate creaminess; if you’re in a pinch, pre-grated will do!
– Salt and black pepper to taste – $0.10
Experiment with crushed red pepper for a spicy kick!
– Fresh parsley for garnish – $0.40
If you don’t have parsley, basil or thyme can elevate your dish too!
Step-by-Step Recipe Instructions
Step 1: Let’s kick things off by boiling some water in a large pot. Add a generous pinch of salt (think ocean water!) and toss in the fettuccine. Cook it according to the package instructions until the pasta is al dente—about 10-12 minutes. While that’s happening, take a cozy moment to prepare your mushrooms and garlic!
Step 2: In a large skillet, heat a splash of olive oil over medium heat. Once it’s shimmering, add the sliced mushrooms and let them sizzle for about 5 minutes until they’re golden brown. The smell? Pure heaven! Toss in your minced garlic and sauté it for about 1 minute, just until fragrant—don’t let it burn!
Step 3: Reduce the heat to low, and pour in the heavy cream. Stir it gently, allowing the cream to mingle and thicken with those mushrooms. In goes the grated Parmesan cheese—whisk it in until it melts into that luscious sauce. If the sauce seems too thick, don’t be shy; add a bit of pasta water to loosen it up!
Step 4: Once your pasta is ready, drain it and reserve about a cup of the pasta water. Add the pasta right into the skillet with the cream sauce. Toss everything together until the pasta is well-coated in that creamy goodness. If you need, add a splash of the reserved pasta water to reach your desired sauciness!
Step 5: Finally, season generously with salt and black pepper. Serve it hot, garnished with freshly chopped parsley and perhaps more parmesan if you’re feeling extra indulgent. Sit back and prepare for rave reviews!
Nutritional Facts
– Calories: 620
– Protein: 18g
– Carbohydrates: 70g
– Total Fats: 30g
– Saturated Fat: 18g
– Fiber: 3g
– Sugar: 3g
– Sodium: 400mg
Storage and Reheating Tips
If you happen to have leftovers (which is rare because it’s so delicious!), let the pasta cool completely before transferring it into an airtight container. It’ll keep in the fridge for up to 3 days. To reheat, simply add a splash of milk or vegetable broth to prevent the sauce from drying out, and warm it gently in a skillet or microwave. It may not be quite as luscious as the first night, but it’ll still hit the spot!
Serving Suggestions
This creamy garlic mushroom pasta pairs beautifully with a crisp green salad drizzled with vinaigrette or some roasted vegetables for a colorful plate. A crunchy baguette on the side is perfect for those wanting to soak up every last drop of sauce. Oh, and don’t forget a glass of white wine—it’s practically begging for a friend!
Reader Tips or Helpful Notes
If you find yourself using dried pasta, remember to adjust the cooking time accordingly. And if you want to add a splash of acidity to cut through the creaminess, consider adding a squeeze of lemon juice just before serving. Trust me; it brightens everything up! Feeling adventurous? Try adding spinach or sun-dried tomatoes for variation!
Recipe FAQs
Can I make this recipe vegan?
Absolutely! Use plant-based cream and nutritional yeast instead of parmesan. You’ll still get that creamy goodness without the dairy!
What can I do if I don’t have fettuccine?
Any pasta will work beautifully here; penne or rotini are great alternatives!
Can I add protein to this dish?
Yes! Grilled chicken, shrimp, or even chickpeas would be fantastic additions for a heartier meal.
How can I make the sauce thicker?
If your sauce isn’t as thick as you’d like, try whisking in a little cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer it for a minute until thickened.
Is this dish good for meal prep?
Absolutely! It holds up well in the fridge and can be easily reheated for tasty lunches or dinners throughout the week.
