A creamy garlic and mushroom pasta sauce made with simple ingredients and condensed with flavors. It comes together in a matter of minutes and is a family favorite.
16ozpackage of pasta (angel hair preferred or fettucini)
1 cupheavy whipping cream (or milk)
2bouillon cubes (add extra for more flavor)
6-8clovesminced, garlic
8countthinly sliced, fresh mushrooms (cremini, bella, or white button)
½cupgrated, parmesan cheese (+ more as a topping)
4tablespoonbutter
salt (quantity depends on the type of bouillon cubes used)
cooking oil (optional)
extra virgin olive oil (as a topping)
Instructions
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/milk.
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.
ENJOY!
Video
Notes
Substitute heavy cream/milk for vegan milk to make this dish vegan.Feel free to use bouillon seasoning/paste instead of cubes.Broth is not recommended for this recipe since it will thin out the sauce and make it less creamy.