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Garlic Mushroom Pasta

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mushroom pasta, garlic pasta, gluten free pasta

Garlic Mushroom Fettuccine Pasta smothered in butter and shredded Parmesan. Sometimes, the simplest of recipes are truly the best!

Italian mushroom pasta, pasta with mushrooms and garlic

This recipe takes only 30 minutes to make, but the resulting dish tastes like something you would order in a high-end Italian restaurant.

pasta dinner, dinner recipes, gluten free dinner ideas

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While this pasta is great as-is, it will be great with grilled salmon or steak!  If you’re gluten free, Tinkyada brown rice fettuccine works great in this recipe!

garlic mushroom fettuccine, fettuccine pasta recipes, gluten free fettuccine

When making this pasta, definitely add more salt than what I indicate there (I was conservative) to suite your taste – adding just enough salt allows all the flavors to come together:mushrooms, Parmesan cheese, garlic, and butter.

Cooking mushrooms in garlic, butter, and olive oil

If available, use truffle salt – it’s wonderful in this recipe!

Adding pasta and parmesan cheese to the mushrooms and garlic

Garlic Mushroom Pasta Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

Garlic Mushroom Pasta Recipe

Ingredients

  • 16 oz mushrooms, sliced
  • 6 large garlic cloves, minced
  • 1 tablespoon olive oil
  • 5 tablespoons butter
  • 16 oz fettuccine pasta (for gluten free pasta, use Tinkyada brown rice fettuccine)
  • 1/4 + 1/8 teaspoon salt (at least)
  • 1 and 1/2 cups fresh Parmesan, shredded
  • 3 green onions, chopped

Instructions

  1. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet on medium-high heat. Add sliced mushrooms and minced garlic. Sprinkle with about 1/8 teaspoon of salt. Cook for about 2 minutes, constantly stirring, until mushrooms are soft. Taste and add more salt, if needed. Remove from heat.
  2. Cook pasta according to the package instructions. Rinse in cold water, drain.
  3. Add pasta to the mushrooms along with 4 tablespoons of butter. Add the remaining 1/4 teaspoon of salt. Gently reheat until butter melts and pasta is very warm. Add grated Parmesan cheese, continue to reheat pasta, stirring until cheese melts.
  4. Definitely add more salt than what I indicate here (I am being conservative) to suite your taste – adding just enough salt (not too much but not too little either) allows all the flavors to blend together: mushrooms, Parmesan cheese, garlic, and butter.
  5. Serve topped with chopped green onions.
  6. Note: if available, use truffle salt - it goes great with this recipe.
http://juliasalbum.com/2014/11/garlic-mushroom-pasta-recipe/

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{ 19 comments… add one }
  • sarah k @ the pajama chef November 12, 2014, 10:45 am

    sounds fantastic! i made your chicken mozzarella pasta recently and it was divine!

  • [email protected] Riffs November 12, 2014, 11:27 am

    Wow! This looks spectacular! Great combo of flavors, yet such an easy dish. Thanks!

  • Ashley November 12, 2014, 7:21 pm

    Yum! I can never turn down mushrooms in pasta – this sounds and looks fantastic!

  • Valya @ Valya' s Taste of Home November 13, 2014, 2:30 pm

    This looks delicious Julia! I’m a big pasta fan. 🙂

  • Laura Dembowski November 15, 2014, 3:55 pm

    I love mushrooms like this! The pasta sounds like the perfect complement. Brown rice fettuccine seems like a great substitute.

  • Monica November 17, 2014, 3:59 pm

    Your pasta dishes always make my mouth water!!

  • wynne November 25, 2014, 11:28 am

    just made this- delicious!

  • Lisa March 11, 2015, 10:08 pm

    This dish was delicious! Do you have the nutritional information? I’d like know understand how many miles I need to run after eating it!

  • Courtney August 28, 2015, 7:05 pm

    Very good! I added cayenne for a little extra kick. It was delicious! You were right about the salt.

  • Anon October 6, 2015, 10:49 am

    This looks awesome. I make a very similar recipe to this one, but I also add some milk and let the mushroom garlic and pasta mix cook/heat up in the milk. Add some pesto to that and you’re good to go. And some chilli.

  • Dee January 3, 2016, 3:31 am

    Rinse the pasta in cold water?? Oh, no, no, no! Never, ever do that! You are removing the starchy water that allows the sauce to cling to the pasta. Not to mentioned rinsing off the salt water that just imbued so much flavor. Never rinse pasta!

  • Amanda February 6, 2016, 11:45 am

    This was effortless, delicious, and swift to make!
    Simple enough to make for myself, but presentable for company.

    I used Ezekiel Fettuccine which gave it a earthy color.

  • Cici March 19, 2016, 11:15 am

    I don’t know if you realize that you can’t print this recipe using your print button WITHOUT printing an ad on the recipe. You get the ad but NOT the picture of the dish. 🙁

  • Liz June 25, 2016, 8:34 pm

    This dish is quick and easy and DELICIOUS! very rich. It’s a dish you can make with plenty leftover. Goes a long way. You have to try this recipe I think you will enjoy!

  • Megan December 8, 2016, 1:10 pm

    Would chicken be OK to add? Or maybe not go so well with flavor?

    • Julia December 17, 2016, 7:28 pm

      Chicken would be great here! Grilled chicken or chicken (seasoned with salt and pepper) seared on the stove top.

  • Courtney April 6, 2017, 9:43 pm

    Just made. Turned out good. I used half normal fettuccine and half spinach fettuccine. And will add peers and peas next time

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