Can I use a different type of mushroom?

Yes! While cremini mushrooms provide a deep, earthy flavor, white mushrooms, shiitake, or portobello mushrooms work well too. Just ensure they are browned properly for the best flavor.

What can I use instead of Parmesan cheese?

If you need a dairy-free option, try nutritional yeast or a plant-based Parmesan alternative. Pecorino Romano also works but has a saltier, sharper taste.

Can I make this pasta gluten-free?

Absolutely! Simply swap regular pasta for your favorite gluten-free variety. Ensure you check the sauce ingredients to confirm they are also gluten-free.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in a skillet with a splash of broth or pasta water to keep the sauce from drying out.

Creamy Garlic Mushroom Pasta

Name: Creamy Garlic Mushroom Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 4 ounces uncooked pasta; 1 tablespoon olive oil; 3 tablespoons butter, divided; ½ medium onion, chopped; 8 ounces cremini mushrooms, sliced; 3 cloves garlic, minced; ½ teaspoon Dijon mustard; ¼ cup chicken broth (or vegetable broth or white wine); ½ teaspoon lemon juice + zest of ½ lemon; ½ cup freshly grated Parmesan cheese; 2 tablespoons chopped fresh parsley; Salt and pepper, to taste

Description

This creamy garlic mushroom pasta is a rich, flavorful dish made with sautéed mushrooms, garlic, Parmesan, and a hint of lemon. Perfect for an easy weeknight dinner, this meal comes together in just 30 minutes and delivers a satisfying, restaurant-quality taste.

Ingredients

Scale

4 ounces uncooked pasta
1 tablespoon olive oil
3 tablespoons butter, divided
½ medium onion, chopped
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
½ teaspoon Dijon mustard
¼ cup chicken broth (or vegetable broth or white wine)
½ teaspoon lemon juice + zest of ½ lemon
½ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and pepper, to taste

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Instructions

Boil the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Before draining, reserve about ½ cup of pasta water to use in the sauce later.
Sauté the mushrooms and onions: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chopped onion and sliced mushrooms, stirring occasionally. Cook until the mushrooms release their moisture and become golden brown, about 8-10 minutes.
Add garlic and Dijon mustard: Stir in the remaining butter, minced garlic, and Dijon mustard. Cook for about 1 minute, allowing the garlic to become fragrant without burning.
Deglaze with broth and lemon: Pour in the chicken broth and add the lemon juice and zest. Let it simmer for 1-2 minutes, allowing the flavors to blend and the sauce to thicken slightly.
Incorporate Parmesan and parsley: Remove the skillet from the heat and stir in the grated Parmesan cheese and chopped parsley. Add a splash of reserved pasta water to create a creamy sauce.
Combine with pasta and serve: Add the drained pasta to the skillet, tossing everything together until the noodles are evenly coated in the sauce. Season with salt and pepper to taste, and serve immediately with extra Parmesan and parsley if desired.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth.
If the sauce is too thick, add a bit more pasta water or broth to loosen it.
Store leftovers in the fridge for up to 3-4 days and reheat gently on low heat with a splash of liquid.
This dish pairs well with grilled chicken, shrimp, or a side of crusty bread.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 3g
Sodium: 540mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 12g
Cholesterol: 40mg