Creamy Mushroom Pasta in Garlic Sauce Recipe
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 3
Creamy Mushroom Pasta in Garlic Sauce for those week night dinners with step by step photos.
  • Pasta (Spaghetti or Elbow) - 100 gms
  • Mushrooms - 200 gms
  • Butter - 2 tbsp (divided)
  • Extra Virgin Olive oil - 2 tsp
  • Garlic - 4 cloves (divided)
  • All purpose flour or whole wheat flour - 1 tbsp
  • Milk - 1 cup
  • Mixed dry herbs or Italian Seasoning - 1 tsp
  • Red chili flakes - 1/2 tsp
  • Salt - to taste
  • Pepper - to taste
  • Parsley or coriander, finely chopped - 2 tbsp
  1. Peel garlic cloves and mince them finely.
  2. Clean and slice mushrooms thin.
  3. I used spaghetti but Elbow aka Macaroni and Orecchiette aka bowl or shell pasta can be used.
How to cook Pasta:
  1. Bring a sauce pan with 5 to 6 cups water to a rolling boil. Add 1 tsp salt and stir.
  2. Add pasta, and gently stir in till the pasta gets fully immersed in water.
  3. Cook over high flame for 10 to 12 mins till al dente and drain into a colander.
  4. Reserve 1/2 cup of cooked pasta water to add in later.
  5. Keep colander under running cold water to stop further cooking. Let excess water drain.
  6. Grease your palms with oil and gently rub into the pasta with both hands to prevent from sticking together. Set aside.
How to make Creamy Mushroom Pasta:
  1. Heat a skillet with 1 tbsp butter. Add in 2 minced garlic and sauté till the aroma arises.
  2. Add in sliced mushrooms and sauté over low flame for 4 to 5 mins, till it softens and browns well. Do not close the pan while cooking.
  3. Transfer into a bowl and keep aside.
  4. Add the remaining 1 tbsp butter to the same pan. Add remaining 2 minced garlic and sauté till the aroma arises.
  5. Add flour and stir well. Cook for few seconds while stirring continuously for the raw smell to go away.
  6. Add red chili flakes, mixed dry herbs and stir.
  7. Slowly add in milk while stirring continuously. Season with salt and pepper to taste.
  8. Cook over low flame for the sauce to thicken a little bit. This should take less than 2 mins.
  9. Add cooked pasta, mushrooms, olive oil and toss well. Add required amount of reserved pasta water to adjust the creamy consistency. You can also add either milk or water instead of pasta water.
  10. Toss well and stir in parsley or coriander leaves.
  11. Serve this creamy mushroom pasta piping hot.
Recipe by Tickling Palates at