Creamy Mushroom Pasta Recipe
Let’s make the most loved recipe, Creamy mushroom pasta with an easy mushroom white sauce, garlic, and no heavy cream which will be ready in 30 minutes.
This is the perfect food when we have no food. That means, when our fridge is at its emptiest and our grocery shopping procrastination level is at its highest, we just about always have the stuff on hand to make this creamy mushroom pasta.
The beauty of this creamy mushroom pasta is that it doesn’t even have to be creamy- You can add anything you have on hand to make it a complete dish.
Let’s check out the ingredients we need, shall we? Here’s how to make creamy mushroom pasta.
- ½ lb. Pasta.
- 3 Tbsp extra virgin oil.
- 2 cloves garlic, minced.
- ½ medium yellow onion, diced.
- 12 oz. baby Portobello mushrooms, sliced
- Salt and Pepper to taste.
- 2 Tbsp. flour.
- 2 cups milk.
- 1.5 cups shredded parmesan cheese.
Instructions for Creamy Mushroom Pasta Recipe:
First, Cook the Pasta in
Drain and set aside.
Now return the cooked pasta pot to the stove.
Now add olive oil and turn heat to medium.
Add garlic and onion to oil and sauté until onion has softened, for about 2 minutes.
Now add sliced mushrooms to oil and cook until they begin to brown, for about 5 minutes.
Add salt and pepper to taste and stir to combine.
You will notice a bit of liquid in the skillet with the mushrooms- this is what you want! If your pan looks dry, add another tablespoon or so of olive oil so now you have enough liquid to form a roux (
Add flour to mushroom mixture and stir to help the flour soak up any liquid and form a roux.
Cook for 1 minute.
Now slowly add milk to mushrooms, stirring constantly to break up any chunks of flour.
Cook for 5-7 minutes, stirring occasionally until the sauce has thickened.
Now remove the sauce from heat and stir it in shredded parmesan cheese.
Add cooked pasta to sauce and toss to combine.