Creamy Mushroom Pasta
The pasta you will crave over and over again is officially being shared by yours truly! It’s simple to put together, tastes divine, and can be made to fit your lifestyle.
This creamy garlic pasta sauce can be made with or without mushrooms, tastes great as is, with chicken, steak, added vegetables, etc.
A few tips
- Slice mushrooms really thin so you can get a piece with every bite.
- Bouillon cubes will give you a thicker sauce with condensed flavors versus broth. I use vegetable variation ones, but you can use any flavor. This ingredient is a must for this dish, to say the least.
- Feel free to use a pasta of your choice. I personally love cappellini, thin spaghetti, or angel hair for this sauce but penne, macaroni, or even fusilli will taste good. Brown Rice pasta is my favorite gluten free option. I’ve recently discovered a mix of brown rice and red lentil pasta which has a bit of an al-dente texture even when cooked for an hour versus 15 minutes, but tastes great when eaten immediately after cooked.
- Make it a complete meal by adding a ribeye steak on top (it’s our favorite combo), chicken, shrimp, etc.
- Mix in some chopped spinach for an extra serving of greens.
A creamy garlic and mushroom pasta sauce made with simple ingredients and condensed with flavors.
- 16 oz package of pasta
- 1 cup heavy whipping cream
- 2 bouillon cubes (add extra for more flavor)
- 6-8 cloves minced, garlic
- 8 count thinly sliced, fresh mushrooms (cremini, bella, or white button)
- 1/2 cup grated, parmesan cheese (+ more as a topping)
- 4 tbsp butter
- salt (quantity depends on the type of bouillon cubes used)
- cooking oil (optional)
- extra virgin olive oil (as a topping)
Cook the pasta and reserve about 8 oz of the pasta water and set it aside. The water can be used later, just incase you want a thinner pasta sauce.
In a large skillet heat the butter and some cooking oil (optional) and cook the mushrooms until soft.
Move the mushrooms over to one side of the pan and now cook the garlic on the other side of the pan. Feel free to add some oil to the garlic if it begins to stick to the pan.
Once the garlic cooks out the raw flavor, then add the bouillon cubes and heavy whipping cream.
Let the mixture boil for a few minutes or until the bouillon have completely dissolved. You may need to mix and press firmly on the cube to speed up the cooking process.
TIP: I don't presoak the bouillon cubes before cooking. The time it takes for them to dissolve seems to be perfect timing for the heavy whipping cream to thicken as well.
Once the cubes have dissolved and the sauce has thickened, add some fresh ground pepper and grated parmesan cheese.
Quickly mix and add the pasta.
Keeping the heat on medium-high, toss the pasta with the sauce really well. At this point, you can add some reserved pasta water if you would like the sauce to be thinner.
Taste and add salt accordingly.
Serve with an additional serving of grated parmesan cheese on top and a drizzle of your favorite extra virgin olive oil.