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- 8 oz fettuccine or pasta of choice - 2 tablespoons unsalted butter - 1 tablespoon olive oil - 4 cloves garlic, minced - 12 oz cremini mushrooms, sliced - 1 cup vegetable broth - 1 teaspoon dried thyme - Salt and pepper to taste - 1/2 cup heavy cream - 1/4 cup grated Parmesan cheese (optional) - Fresh parsley for garnish Garlic butter mushroom pasta relies on simple yet flavorful ingredients. Start with your favorite pasta, like fettuccine. You’ll need unsalted butter and olive oil to create the rich base. Garlic adds a strong flavor, so use four cloves, minced for best results. Cremini mushrooms bring depth and texture. Slice 12 ounces for a hearty bite. Vegetable broth serves as a liquid to cook the pasta and mushrooms. For optional ingredients, dried thyme enhances the aroma. Season with salt and pepper to your taste. If you want a creamy sauce, add half a cup of heavy cream. Grated Parmesan cheese adds a savory touch, but it's not a must. Finally, finish with fresh parsley for a pop of color and freshness. These ingredients come together to make a comforting and satisfying dish. Try mixing and matching for your own twist! {{ingredient_image_1}} First, fill a large pot with water. Add a good amount of salt. Bring it to a boil. Once boiling, add 8 oz of fettuccine or your favorite pasta. Cook until it is al dente, which usually takes around 8 to 10 minutes. When done, drain the pasta but keep about 1/2 cup of the cooking water. Set both aside for later. Next, grab a large skillet and heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. Once melted, add 4 minced garlic cloves. Sauté for about 1 minute until it smells great, but don’t let it brown. Now, add 12 oz of sliced cremini mushrooms. Cook them for 5 to 7 minutes until they turn golden and release their moisture. Season with 1 teaspoon of dried thyme, salt, and pepper to taste. It’s time to make the sauce. Pour in 1 cup of vegetable broth into the skillet. Let it simmer for 3 to 4 minutes to reduce slightly. After that, stir in 1/2 cup of heavy cream. If you like, you can also add 1/4 cup of grated Parmesan cheese for extra flavor. Lower the heat and add the drained pasta to the skillet with the sauce. Toss everything together until well combined. If the sauce is too thick, use the reserved pasta water. Add a little at a time until you reach the right consistency. Now, it’s time to taste! Adjust the seasoning according to your preference. Let it simmer for another minute to heat through. Serve the pasta warm, and don’t forget to garnish with fresh parsley. Enjoy your delicious garlic butter mushroom pasta! How to know when pasta is al dente? Pasta is al dente when it is firm but not hard. To check, bite into a piece. If you see a thin white line in the center, it’s ready. This means you can enjoy the perfect texture in your garlic butter mushroom pasta. Best mushrooms to use for flavor Cremini mushrooms are my favorite for this dish. They have a rich, earthy taste that adds depth. You can also try shiitake or button mushrooms. Each type brings a unique flavor to your meal. How to achieve the perfect creamy sauce Start with heavy cream to make the sauce creamy. Stir it in slowly and let it warm up. The goal is to mix it well with the broth and mushroom flavors. Adjustments if sauce is too thick or thin If your sauce is too thick, add reserved pasta water a little at a time. For a thin sauce, let it simmer longer to reduce. Adjust until you reach your desired creaminess. Adding spices or herbs for extra flavor Feel free to add more herbs like basil or oregano. A pinch of red pepper flakes can add a nice kick. These small changes can make your dish stand out. Using different cheeses for variation Parmesan is great, but try using pecorino for a sharper taste. Feta can also add a nice tang. Experiment with your favorite cheeses to find what you love best. Pro Tips Use Fresh Herbs: Fresh thyme can elevate the flavor of your dish. If available, substitute dried thyme with fresh for a more vibrant taste. Perfect Pasta Cooking: Ensure your pasta is cooked al dente, as it will continue to cook slightly when mixed with the sauce. Customize Your Mushrooms: Feel free to mix different varieties of mushrooms such as shiitake, button, or portobello for a unique flavor profile. Make it Vegan: To make this dish vegan, substitute heavy cream with coconut cream or cashew cream, and omit the Parmesan or use a vegan alternative. {{image_2}} For a vegetarian twist, you can swap heavy cream with either coconut milk or cashew cream. Both options add a nice creaminess. You can also explore adding veggies like spinach, zucchini, or bell peppers. They bring color and nutrition to the dish. You can make this dish heartier by adding protein. Chicken or shrimp are great choices. Just cook them before the mushrooms, and toss them in with the pasta. For a plant-based option, use tofu. Firm tofu works well and absorbs flavors nicely. Don't feel limited to just fettuccine. You can try gluten-free pasta or whole wheat options. Each type has its own cooking time. For example, gluten-free pasta usually cooks faster. Always check the package for details to avoid overcooking. To keep your garlic butter mushroom pasta fresh, store it in the fridge. Place the pasta in an airtight container. This method helps keep the flavors intact. Make sure to cool the pasta to room temperature before sealing it. You can enjoy your leftovers for up to three days. When reheating, add a splash of vegetable broth or water. This will help keep the pasta moist. Heat it in a skillet over medium heat. Stir often to avoid sticking. If you use a microwave, cover it with a damp paper towel. This helps trap steam and keeps the pasta from drying out. Yes, you can freeze this dish! However, the texture may change slightly after thawing. To freeze, place the pasta in a freezer-safe container. Leave some space at the top for expansion. It’s best to eat it within three months. When ready to eat, thaw it overnight in the fridge. Reheat it gently to maintain flavor and texture. Yes, you can use many types of mushrooms. I recommend: - Button mushrooms for a mild taste. - Shiitake mushrooms for a richer flavor. - Portobello mushrooms for a meaty texture. Feel free to mix different kinds for unique tastes. Each mushroom brings its own flair to the dish. To make this recipe dairy-free, swap out heavy cream and cheese with: - Coconut cream for a rich texture. - Cashew cream for a nutty flavor. - Nutritional yeast to add a cheesy taste. These swaps keep the dish creamy while fitting your dietary needs. This pasta pairs well with several side dishes. Consider serving: - A fresh green salad with lemon vinaigrette. - Garlic bread for a crunchy contrast. - Steamed veggies like broccoli or asparagus for color and nutrients. These sides round out the meal and keep it balanced. Garlic butter mushroom pasta lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Reheat gently on the stove, adding a splash of water or broth if needed. In this blog post, we covered how to make a garlic butter mushroom pasta. You learned about essential and optional ingredients, as well as step-by-step cooking instructions. I shared tips for perfecting the sauce and variations to suit your tastes. Storing and reheating leftovers were also discussed. With these insights, you can enjoy this dish in many ways. Remember, cooking should be fun and easy. Enjoy creating your version of this tasty meal!

Garlic Butter Mushroom Pasta

A creamy and flavorful pasta dish with garlic butter and sautéed mushrooms.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 8 oz fettuccine or your pasta of choice
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 12 oz cremini mushrooms, sliced
  • 1 cup vegetable broth
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese (optional)
  • to garnish fresh parsley, chopped

Instructions
 

  • In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the cooking water.
  • In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  • Stir in the sliced mushrooms and cook for 5–7 minutes, or until they are golden brown and have released their moisture. Season with thyme, salt, and pepper.
  • Pour in the vegetable broth and bring to a simmer. Let it cook for about 3–4 minutes to reduce slightly.
  • Lower the heat and stir in the heavy cream and grated Parmesan cheese (if using), mixing well to combine. Add the cooked pasta to the skillet and toss everything together. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is achieved.
  • Taste and adjust seasoning as necessary. Let it simmer for an additional minute to heat through.
  • Serve the pasta warm, garnished with chopped fresh parsley and an extra sprinkle of Parmesan cheese if desired.

Notes

Add more Parmesan cheese for extra flavor.
Keyword creamy, garlic, mushroom, pasta