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Make a restaurant worthy creamy mushroom pasta dish with ease at home! The mushrooms are roasted with garlic and butter and the pasta is tossed with a velvety garlic sauce, served with creamy, luxurious burrata cheese that makes the perfect creamy garlic mushroom sauce.
Can you tell that we love mushrooms in this house? Yes, it's one of the only vegetables my once not-picky son will still eat, so I take advantage of that as much as possible.
And mushrooms are fabulous; full of flavor, full of umami, meaty texture, and they are super versatile.
How to Make Mushroom Pasta
This creamy mushroom pasta is super, super easy. I love roasting the mushrooms with butter and garlic (roasted garlic is bae, if you've never made it before you need it in your life) the mushrooms get nice and roasty and then you add the roasted garlic to the sautéed garlic in the pasta sauce, toss in the pasta, and tear apart a bit of rich, creamy burrata.
It's comfort food heaven made in 45 minutes. Shorter if you decide to just saute the mushrooms instead of roasting them, but you'll be missing out on some amazing roasted garlic/mushroom flavor.
Mushrooms. I used some nice wild mushrooms from a Hungry Harvest box I received, but any culinary mushroom you like works. Baby bella, white button, cremini are really common and easy to find at your local grocery store. Roast them on a small baking sheet or baking dish or saute them in your 10 inch frying pan.
Whole Garlic and Garlic Cloves. The whole garlic head is roasted with the mushrooms, roasting in butter and oil, while the garlic cloves are minced for the cream sauce. This is really a garlic lover's dish, but remember: roasted garlic doesn't have the same flavor as your regular garlic dish. It's mellow, rich, sweet and savory and the cloves become really soft and delicious. They're great to smear on bread for a decadent garlic bread, too.
Oil and Butter. Use an oil with a high smoke point like grapeseed oil or regular olive oil (not extra virgin), which helps so the butter doesn't burn. We want the buttery flavor, but it can be omitted if you're going the vegetarian route. We're also needing the oil and butter for making our sauce, kinda like an Aglio e Olio pasta sauce in a 10 inch frying pan, but with a splash of cream and plenty of pasta water for a silky sauce to toss our pasta in.
Pasta. Use whatever pasta style you want, in the photos I'm using pappardelle pasta. Any pasta works well but I would suggest making this with any wide 'noodle' pasta like linguini, fettuccini, tagliatelle, and pappardelle since there's more surface area for the sauce to grab onto.
Lemon Zest and Lemon Juice. The tart lemon juice cuts through the richness of the sauce, while the zest itself is where all the 'lemon' flavor actually hides, giving our pasta a bright, fresh flavor!
Fresh Thyme. That needed herbaceous note is so, so good here. It's not necessary, but if you have it, it definitely adds great flavor.
Parmesan Cheese. Use the real stuff! Costs like $3 at ALDI or $6 for a big ole wedge at Costco. Grate it with a microplane grater over the pasta while hot to mix it into the sauce.
Burrata Cheese. You're probably wondering where our 'creamy' mushroom sauce is...it's inside this beautiful ball of fresh burrata cheese. Burrata is like mozzarella's creamier, decadent sister, filled with fresh cream and cheese. That's how you get away with making a creamy mushroom sauce with no cream!
What is Burrata Cheese?
So like I said, burrata is mozzarella's decadent sister originating in Puglia, Italy. It's a pouch made from the pasta filata (pulled curd) of mozzarella, filled with fresh cream and the remnants of mozzarella making, ritagli (rags) which are soft, stringy bits of cheese.
It's made with buffalo milk (some are made with cow's milk and you'll likely find it easily since burrata is now mainstream) and extremely rich and creamy, which is why it makes a perfectly creamy mushroom pasta sauce without having to add any cream while cooking.
You can give each serving a ball of burrata to burst and stir into the hot pasta dish, or have one or two large ones to burst into the pan and rip pieces into each serving.
You can find fresh burrata on Amazon or at Whole Foods for about $6.
Making Garlic Mushroom Pasta Ahead of Time
The sauce does hold well for three days in the fridge, but boil the pasta at time of serving. Keep the mushrooms and sauce in an air-tight container in the fridge and when ready to serve, toss it with the hot pasta and about ¼ cup of the hot pasta water then serve with fresh burrata.
Can I Make the Sauce Vegan?
Yes! Use olive oil instead of butter, use some of the pasta water to make a sauce with vegan parmesan cheese instead of the regular parmesan and burrata. Really easy swaps with really delicious results!
What to Serve with Mushroom Pasta?
Garlic mushroom pasta is a great meatless dish on its own, mushrooms are often used as a meat substitute for vegans and vegetarians. However, it's also a great side dish for:
Roasted Chicken. I have some really great roast chicken recipes that go perfectly with mushroom pasta.
Garlic Butter Shrimp. They go so well with the flavors of this pasta dish and are quick to make!
Looking for Mushroom Recipes? Check out:
- Bacon Mushroom Tortellini
- Beef Stroganoff (a perfect weeknight dinner!)
- Garlic Butter Mushrooms (Keto Friendly!)
- Easy Mushroom Risotto
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- 5 tbsp (76 g) unsalted butter, melted
- ¼ cup grapeseed or regular olive oil, divided
- 16 oz (480 g) fresh mushrooms, whole
- 12 oz (360 g) dried pasta
- 1 whole head of garlic, optional
- 3-6 cloves garlic, minced (depends on how much you love garlic)
- ½ tsp (4 g) kosher salt
- ¼ tsp red pepper flakes
- 3 sprigs fresh thyme leaves, optional
- ½ cup (56 g) parmesan cheese, freshly grated
- Juice of half a lemon
- Zest of half a lemon
- Kosher salt and freshly cracked black pepper, to taste
- Fresh buratta, for serving
- Preheat oven to 400 degrees F (205 degrees C).
- Cut the whole head of garlic in half, drizzle on about 2 tbsp oil over the cut sides, place the garlic top back onto the bottom and wrap the garlic head with aluminum foil and place on your small baking sheet.
- Arrange mushrooms onto the small baking sheet and pour butter over them. Put the baking sheet into the oven for 40 minutes, or until the mushrooms are roasted and golden brown. Pull out and set aside.
- Begin boiling a large pot of salted water around the end of the mushroom's cooking time. Add in the pasta after cooking your mushrooms and cook to al dente (or just under al dente) according to package directions.
- In a cast iron pan or frying pan, heat up the rest of the oil along with the lemon zest, red pepper flakes, and fresh thyme over medium-low heat.
- After a minute or two, add in the minced garlic cloves, stirring with a wooden spoon or heat resistant spatula to ensure the garlic doesn't burn. Cook the garlic for about one minute, it should be very fragrant. Take the pan off the heat.
- Add the lemon juice to your pan, then add the cooked pasta and about ½ cup of pasta water. Add in the parmesan cheese. Toss the pasta and sauce together with tongs to mix everything together well.
- Add in the roasted mushrooms and squeeze cloves of the roasted garlic into the pan, if using. Toss thoroughly again.
- Taste and season with kosher salt and freshly cracked black pepper as needed.
- To serve, plate the pasta with creamy mushroom sauce and add a ball of burrata (or tear apart a couple of large ones) over each serving. The cream inside the burrata will add more creaminess to your plates of pasta.
Make Ahead Creamy Mushroom Sauce
Make the sauce up to 3 days ahead, keep in the fridge in an air tight container, and warm up in a medium saucepan over medium low heat with a splash of fresh pasta water.
Pasta does NOT store well, so make it the day of serving and add the pasta water into the sauce once the pasta is made.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 543Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 310mgCarbohydrates: 87gFiber: 6gSugar: 7gProtein: 17g
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.