Looking for an easy pasta dish? Try garlic mushroom pasta with earthy mushrooms, and fragrant garlic, it’s a perfect vegetarian dinner recipe.
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The combination of earthy mushrooms, fragrant garlic, and al dente pasta together creates a comforting dinner that’s both flavourful and easy to make.
Garlic mushroom pasta is a delicious meal that can be tailored to suit different tastes and dietary preferences. It is perfect pasta recipe when you’re looking for a quick yet satisfying dinner that doesn’t compromise on flavour.
Recipe Highlights
- perfect for family dinner
- no cream. no added sugar
- possible vegan (skip cheese)
- requires less than 30 minutes
Ingredients You’ll Need
- Pasta – I use penne or rigatoni for this pasta recipe. You can use pappardelle, fettuccini, or spaghetti also.
- Olive Oil or Butter or both for cooking the garlic and mushrooms.
- Mushrooms from cremini, button, baby bellas, Swiss brown, porcini, to shitake, add as per your taste preference. Meaty and fibrous mushrooms taste good in this pasta recipe.
- Garlic is the soul of this mushroom pasta recipe. I recommend not to skip or skim the quantity.
- Stock or boiled pasta water gives a delicious depth of flavour. Highly recommended.
- Dijon mustard and Red Wine Vinegar for enhancing the flavour.
- Baby Spinach enhances the nutritional value of the dish and add a splash of green too.
- Herbs: Fresh thyme and finely chopped parsley
- Seasoning: Salt, Crushed Pepper, Oregano
How To Cook Mushroom Pasta
Cook the Pasta:
- Begin by bringing a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente. This usually takes around 10 minutes, depending on the type of pasta used.
- Reserve about ¼ – ½ cup of the pasta cooking water, drain the pasta and set it aside.
Cook the Garlic and Mushrooms:
- In a large skillet, heat the olive oil or butter over medium heat.
- Add the finely chopped garlic, thyme, and sauté for about 20 – 30 seconds. Be careful not to burn the garlic, as it can turn bitter.
- Add the sliced mushrooms to the skillet. Season with salt.
- Cook stirring occasionally, until the mushrooms are golden brown and have released their moisture.
Making Sauce:
- Add red wine vinegar, oregano, and ¼ cup of stock or reserved pasta water. Taste and adjust the seasoning with more salt and pepper if needed.
- Stir the sauce and increase the gas flame to high.
Add Pasta and Spinach:
- Add the cooked pasta and baby spinach to the skillet.
- Toss everything together until the pasta is well coated with the sauce and spinach leaves softened. This could be more like a stir frying step.
- Once the pasta is well coated and the sauce is creamy, remove the skillet from the heat.
Serving Suggestion
Transfer the garlic mushroom pasta to serving plates.
Garnish with freshly chopped parsley and a sprinkle of red pepper flakes for a touch of heat if desired. For serving sprinkle grated parmesan cheese. Another favourite topping of mine is a drizzle of chilli oil. It add the perfectly delicious kick.
To indulge in an Italian style meal serve mushroom pasta with cherry tomato salad, and toasted garlic bread.
My Tried and True Tips
- Mushroom Variety: Use a mix of different mushrooms for a more complex flavour. Shiitake, portobello, and oyster mushrooms are great additions.
- Add Protein: For a more substantial meal, consider adding grilled chicken, shrimp, or crispy bacon.
- Vegan Option: For a vegan version, replace the butter with olive oil or vegan butter, and omit Parmesan cheese instead add nutritional yeast.
- Creamy Sauce: If you prefer a creamier sauce, add the heavy cream or half-and-half along with parmesan after browning the mushrooms. Stir well and let it simmer for a few minutes until slightly thickened.
More Pasta Recipes
- Pasta Soup
- Basil Pesto Pasta
- Fusilli Pasta Caprese
- Spaghetti with Shrimps
- Greek Orzo Pasta Salad
- Pasta with Cherry Tomatoes
- Stir Fry Pasta with vegetables
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Garlic Mushroom Pasta Recipe
Looking for an easy pasta dish? Try garlic mushroom pasta with earthy mushrooms, and fragrant garlic, it’s a perfect vegetarian dinner recipe.
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Servings: 2 adults
Calories: 610kcal
- stockpot or saucepan
- Stir Fry Pan or Skillet
Ingredients
- 250 gram penne pasta (cooked)
- 2 tablespoon butter or olive oil
- 1 tablespoon minced garlic
- 2 sprigs thyme
- 300 gram mushrooms, sliced
- 1 teaspoon Dijon Mustard
- 1 teaspoon red wine vinegar
- ¼ Cup boiled pasta water
- ½ teaspoon cooking salt or to taste
- crushed black pepper or to taste
- 1 Cup baby spinach leaves
- Handful of parsley, chopped
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. This usually takes around 10 minutes, depending on the type of pasta used.
- Reserve about ¼ – ½ cup of the pasta cooking water, drain the pasta and set it aside.
- In a large skillet, heat the olive oil or butter over medium heat. Add the finely chopped garlic, thyme, and sauté for about 20 – 30 seconds. Be careful not to burn the garlic, as it can turn bitter.
- Add the sliced mushrooms to the skillet. Season with salt. Cook stirring occasionally, until the mushrooms are golden brown and have released their moisture.
- Add red wine vinegar, oregano, and ¼ cup of stock or reserved pasta water. Taste and adjust the seasoning with more salt and pepper if needed. Stir the sauce and increase the gas flame to high.
- Add the cooked pasta and baby spinach to the skillet.
- Toss everything together until the pasta is well coated with the sauce and spinach leaves softened. This could be more like a stir frying step.
- Once the pasta is well coated and the sauce is creamy, remove the skillet from the heat.
- Garnish with freshly chopped parsley or drizzle of chilli oil. Serve warm with toasted garlic bread.
Recipe Notes:
- Use a mix of different mushrooms for a more complex flavour. From cremini, button, baby bellas, Swiss brown, porcini, to shitake, add as per your taste preference.
- If you prefer a creamier sauce, add the heavy cream or half-and-half along with parmesan after browning the mushrooms. Stir well and let it simmer for a few minutes until slightly thickened.
- Store the leftover pasta in the refrigerator. While reheating add a splash of vegetable stock or cooking cream or half and half.
Nutrition
Calories: 610kcal | Carbohydrates: 101g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 770mg | Potassium: 872mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1957IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 3mg
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