Garlic soaked mushrooms tossed with fresh herbs and coated in a creamy sauce on steaming spaghetti!
I am not a great mushroom lover. But when I just toss them with garlic and butter, I can have the whole bowl. 😀 that garlic and butter is a deadly combination to mushroom. It elevates the mushroom taste. So I add them to my quesadilla, curries, white curry, tacos, pasta, pizza and everything now.
I used spaghetti but you can use any kind of pasta you fancy. And you can also use whole wheat or any kind 🙂 it is going to be yum. And you can always use any kind of mushrooms for this. Sometimes I add wine to my sauce, it gives surely a unique taste ;). And I mostly add spinach to it. But this time, I wanted to make something quick and wanted to make something with few ingredients that is available.
You wont be able to stop yourself from this scrumptious cream mushroom pasta. The best part in this is that it is so quick and easy to make. I would say one of the best weekday dinner recipes. You can add some sauted chicken to it if you want to. The best thing about pasta is that you can create your own recipe with your favorite ingredients.
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Most recipes of pasta, I add cheese to it but this was so good and creamy that I felt it is not necessary. But if you want you can add some goat cheese or parmesan cheese.
My other Mushroom recipes:Mushroom Tofu Veggie Potstickers with Chili Hoisin Ginger sauce,Mushroom peas spring onions masala, Malai Pepper Mushroom, Mushroom Pepper Mini Quesadilla, Mushroom Biryani
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- Pasta – spaghetti – 6 ounces
For Mushrooms: - Butter – 2 tbsp
- Garlic – 2 cloves, minced
- Mushrooms – 14 ounces, sliced
For Sauce:- Butter – 2 tbsp
- Garlic – 2 cloves, minced
- Milk – 1.5 cups
- Olive oil – 1 tbsp
- Whole wheat flour – 2 tbsp
- Salt and pepper to taste
To garnish: - Cream or milk – ¼ cup
- Fresh parsley – ¼ cup
- Cook the pasta according to the instructions on the package. Boil water and add the pasta with the salt needed for pasta. Then remove and run the pasta through cold water. And toss with a little oil to prevent sticking.
- Take a pan in medium high heat, melt 2 tbsp of butter. Add 2 cloves of garlic and sauté it for a minute. Then add the mushrooms and sauté for 7-8 minutes until golden brown and it should be soft. Set this aside.
- Add 2 tbsp of butter to the same pan in medium high heat, add the 2 cloves of garlic and sauté for a minute. Then add the flour, stir fry quickly for 30 seconds and make sure it does not get lumpy. Add the milk slowly and whisk it as you add.
- Season with salt and pepper. Let the whole mixture simmer until it thickens. Add olive oil and water when needed if you think the sauce is very thick.
- When you think it has got into nicely creamy texture, toss the sauce, pasta and mushrooms together.
- Top it with fresh chopped parsley and some crushed pepper just before serving
