2 of my favorite cooking things to cook with are garlic and mushrooms, so when I saw this recipe for Creamy Garlic Mushroom Pasta at ‘Pinch of Yum’ I knew I had to try it. The added herbs take it to a whole new level of delicious!
Just thinking about garlic and mushrooms drenched in a creamy sauce and poured over pasta is heavenly enough.. but my mouth is watering big time writing about it now. You’ve GOT to try this! So full of flavor there is no need for meat. This is a great dish for vegans and vegetarians and for anyone who loves pasta!
This spaghetti dish is easy to make and the recipe below will make 4 servings.
Creamy Garlic Mushroom Pasta With Herbs Recipe:
8 ounces whole wheat pasta (spaghetti, linguine, etc.)
4 tablespoons butter, divided
3 cloves garlic, minced, divided
16 ounces fresh mushrooms, sliced
2 tablespoons flour (or whole wheat flour)
1 teaspoon herbes de provence
1½ cups milk
salt and pepper to taste
3 tablespoons olive oil
additional ¼ cup water, broth, milk or cream (optional)
¼ cup fresh parsley (more to taste)
Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.
Recipe & Image Source: Pinch of Yum
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