There’s something timeless about a steaming bowl of creamy pasta. It’s rich, satisfying, and comforting in a way that no other dish can quite match. But when you’re short on time, ingredients, and energy, the idea of pulling off a gourmet-tasting meal can feel out of reach.
That’s where this Creamy Garlic Mushroom Pasta comes in.
Whether you’re a beginner in the kitchen or a seasoned cook looking for a meatless dinner that delivers bold flavor, this recipe is your go-to. It’s fast, affordable, and incredibly rewarding — a total weeknight hero.
Whether you’re vegetarian, looking for quick meals, or just obsessed with mushrooms, this recipe is a must-save.
Why You’ll Love This 5 Ingredient Creamy Garlic Mushroom Pasta
It’s made with budget-friendly pantry staples.
It’s creamy, garlicky, and packed with savory mushroom flavor.
It’s vegetarian and one-pot.
It’s done in 15 minutes.
It’s ideal for weeknights, lunch, or romantic meals.
This pasta proves that you can have big flavor without a big ingredient list.
What You’ll Need
Pasta – Any pasta works, but linguine or spaghetti pairs beautifully with creamy sauces
Mushrooms – Cremini or white mushrooms give the best balance of texture and flavor
Garlic – The heart of the dish, so don’t skimp
Heavy cream – Creates a luscious, rich sauce
Parmesan cheese – Melts into the cream and ties it all together
Optional add-ins: butter, thyme, chili flakes, spinach, shallots, lemon zest
Ingredients
8 oz (225g) pasta
2 tbsp olive oil or butter
3–4 garlic cloves, minced
8 oz (225g) mushrooms, sliced
½ cup (120ml) heavy cream
¼ cup grated parmesan
Salt & pepper to taste
Optional: chopped parsley, red chili flakes, lemon zest
How to Make Creamy Garlic Mushroom Pasta
Step 1: Boil the pasta
Cook pasta in salted water until just al dente. Reserve ½ cup of pasta water before draining.
Step 2: Sauté mushrooms
Heat olive oil or butter in a skillet. Add mushrooms and cook for 5–7 minutes until browned and tender. Don’t overcrowd — let them sear.
Step 3: Add garlic
Add minced garlic and stir for 1 minute until fragrant. Lower heat.
Step 4: Stir in cream
Pour in the cream, scraping the pan to loosen browned bits. Let it simmer 2–3 minutes.
Step 5: Add cheese & pasta
Stir in parmesan. Add cooked pasta and a splash of pasta water. Toss everything together until coated and creamy.
Step 6: Season and serve
Add salt, pepper, chili flakes, or lemon zest to taste. Top with parsley or more cheese if you like.
Flavor Upgrades
Add a squeeze of lemon for brightness.
Use thyme or rosemary for earthy depth.
Stir in wilted spinach or kale for color.
Swap cream with oat or coconut cream for dairy-free.
Top with garlic breadcrumbs for crunch.
What to Serve With It
A light green salad with lemon vinaigrette
Roasted garlic bread
White wine or sparkling water
Sauteed greens or blistered cherry tomatoes
Meal Prep & Storage
Store leftovers in fridge up to 4 days.
Reheat gently with a splash of milk or cream.
Best fresh, but you can freeze the sauce (without pasta).
Add protein (chicken, shrimp, tofu) before storing for quick meals.
Nutrition Tips
Use whole wheat or legume pasta for fiber.
Cut cream with Greek yogurt for lighter sauce.
Use nutritional yeast instead of cheese.
Add steamed broccoli or peas for more fiber.
FAQs
Can I use milk instead of cream?
Yes, whole milk works but the sauce will be lighter. Add more cheese for body.
Can I use different mushrooms?
Absolutely — portobello, shiitake, or even oyster mushrooms work well.
Can I make this vegan?
Yes, use plant cream, olive oil, and swap parmesan for nutritional yeast.
Can I use gluten-free pasta?
Yes, just adjust cooking time and reserve pasta water to avoid drying.
Chef Aiden’s Tip
For rich, golden mushrooms: don’t crowd the pan, and don’t stir too much at the start. Let them sear and caramelize. Always season mushrooms after they brown — salt draws moisture too early and stops crisping.
