Creamy Garlic Mushroom Pasta
A quick and creamy pasta loaded with garlicky mushrooms, toasted pine nuts, and a touch of fresh herbs. This comforting dish is ready in 20 minutes and delivers a perfectly balanced meal that’s flavorful, hearty, and simple to make — perfect for any night of the week.
Equipment
- 1 large skillet or sauté pan
- 1 large pot (for pasta)
- 1 colander (for draining pasta)
- 1 wooden spoon or spatula
- 1 grater (for cheese)
- 1 measuring cup (liquids)
- 1 kitchen scale (optional for accuracy)
Ingredients
- 250 g 8.8 oz linguine (or spaghetti, penne, or rigatoni)
- 70 g ½ stick + 1 tbsp unsalted butter
- ½ tbsp olive oil
- 2 small shallots 60 g, thinly sliced
- 750 g 6 cups chestnut mushrooms, cleaned and sliced
- 1 heaped tbsp fresh thyme leaves
- 3 large cloves garlic finely minced
- 150 ml ⅔ cup heavy cream or double cream
- 40 g ½ cup finely grated Pecorino or Parmesan cheese, plus extra for serving
- 3 tbsp pine nuts lightly toasted
- 1 heaped tsp fresh parsley finely chopped
- ¼ tsp freshly ground black pepper plus more for garnish
- A small pinch sea salt
Instructions
- Prepare the Mushrooms and Shallots: Begin by cleaning the mushrooms with a damp paper towel to remove any dirt — avoid rinsing them directly under water, as mushrooms can absorb moisture and lose their meaty texture. Once clean, slice them evenly, not too thin, so they retain their shape during cooking. Next, peel the shallots and slice them finely. Mince the garlic cloves and set everything aside, keeping your ingredients organized for smooth cooking.
- Cook the Pasta to Perfection: Bring a large pot of salted water to a rolling boil. Add the linguine and cook it according to the package directions until it’s just al dente — tender yet slightly firm to the bite. Before draining, reserve about half a cup of the starchy cooking water; this will help blend the sauce later. Drain the pasta and set it aside while you prepare the creamy mushroom mixture.
- Sauté the Shallots Gently: Heat the olive oil in a large skillet or sauté pan over medium heat. Once the oil is warm, add the thinly sliced shallots. Cook them slowly, stirring occasionally, until they soften and turn translucent, about 5 minutes. This step allows the shallots to release their sweetness, which forms a flavorful foundation for the sauce.
- Add Butter and Sear the Mushrooms: Add the butter to the pan with the shallots and let it melt completely. When the butter starts to bubble gently, add half of the sliced mushrooms, ensuring they are spread out evenly in the pan. Cook without stirring for a minute or two to allow them to brown on one side — this caramelization adds deep flavor. Stir occasionally and cook until they are golden and slightly shrunken. Move the cooked mushrooms to one side of the pan, then add the remaining half along with the fresh thyme leaves. Continue cooking until all the mushrooms are beautifully browned and tender.
- Infuse with Garlic Aroma: Once the mushrooms are cooked, create a small space in the center of the pan and add the minced garlic. Stir gently and let it cook for about a minute until fragrant — be careful not to burn it, as overcooked garlic can taste bitter. The aroma at this point should be rich and irresistible.
- Season and Create the Base: Sprinkle in a small pinch of sea salt and freshly ground black pepper. Stir to combine and allow the flavors to meld for another minute. The salt will draw out the natural moisture from the mushrooms, helping them become even more flavorful.
- Make the Creamy Sauce: Lower the heat slightly and pour in the heavy cream, stirring as you add it so it evenly coats the mushrooms. Sprinkle the finely grated Pecorino (or Parmesan) cheese into the sauce. Stir until the cheese melts and blends into the cream, creating a silky texture. Allow the sauce to simmer gently for 4–5 minutes, stirring occasionally to prevent sticking. The sauce should thicken slightly and take on a glossy appearance.
- Add Pasta Water and Balance the Sauce: Pour about 30 ml (2 tablespoons) of the reserved pasta water into the sauce. Stir continuously as the starchy water integrates with the creamy mixture — this helps to emulsify the sauce, giving it a smooth, restaurant-quality finish. Adjust the consistency if needed by adding more pasta water a tablespoon at a time.
- Combine the Pasta and Sauce: Add the drained pasta directly into the pan with the creamy mushroom sauce. Using tongs or a large spoon, toss the pasta thoroughly until every strand is evenly coated with the luscious sauce. Add the chopped parsley and toasted pine nuts at this stage, stirring gently to distribute them throughout the dish.
- Taste and Adjust Seasoning: Before serving, taste the pasta and adjust the seasoning to your liking. You might want a touch more salt or a sprinkle of extra black pepper to enhance the flavors. If the sauce seems too thick, loosen it slightly with a splash of warm water or cream.
- Serve and Garnish Beautifully: Transfer the pasta onto warm serving plates or bowls. Top each portion with a generous sprinkle of grated Pecorino cheese, a few extra thyme leaves, and an extra grind of black pepper. For a touch of elegance, you can also drizzle a little olive oil over the top. Serve immediately while hot and creamy for the best texture and flavor.
Notes
- Use chestnut or cremini mushrooms for the best earthy depth and texture. Their slightly nutty flavor enhances the creamy sauce beautifully.
- For a lighter version, swap half of the cream for milk or unsweetened almond milk without losing richness.
- Always cook mushrooms in batches to prevent them from steaming — proper browning creates that deep, umami-packed flavor.
- Reserve a little pasta cooking water — its starch helps bind the sauce and gives the pasta a silky finish.
- Freshly grated Pecorino or Parmesan cheese melts more smoothly than pre-grated cheese, ensuring a velvety texture.
- Toasting pine nuts briefly in a dry skillet releases their natural oils, giving the dish a warm, nutty aroma.
- Use fresh herbs like thyme and parsley for brightness and balance; dried herbs can alter the cream’s flavor.
- This dish is best served immediately, as the creamy sauce thickens upon cooling.
- For a vegetarian-friendly option, make sure your cheese is labeled vegetarian-safe, as some hard cheeses contain animal rennet.
