Name: Creamy Garlic Mushroom Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 180g/6⅓oz pasta (e.g. tagliatelle or pappardelle ); 1 tbsp olive oil; 3 cloves of garlic (finely chopped); 1/2 white onion (finely chopped); 225g/8oz chestnut mushrooms (thinly sliced); 1½ tsp dried mixed herbs; 2 tsp soy sauce; 50ml/3 tbsp+1tsp whole milk; 125g/3½oz full-fat cream cheese; 20g/4tbsp vegetarian Parmesan (grated, plus extra to serve)

This creamy garlic mushroom pasta is made with chestnut mushrooms, garlic, herbs and cream cheese, and comes together in just 15 minutes. It’s a delicious, cheap and easy meal that’s perfect for a quick weeknight dinner.

If you’re cooking on a budget, this recipe is a great option at under £2 per portion (prices may vary slightly), and it’s easy to double if you’re feeding more people. Rich, comforting and full of flavour, this garlic mushroom pasta is one of those simple recipes you’ll keep coming back to.

Why you’ll love this recipe

This recipe is quick to make and ready in just 15 minutes, making it perfect for busy midweek dinners.

It’s easy to double if you’re cooking for more people, and made with simple, budget-friendly ingredients you can find in any supermarket.

The creamy garlic mushroom sauce also reheats really well, just add a splash of water to bring it back to life, making it ideal for leftovers.

Ingredients:

This pasta recipe is super simple and easy to make. It contains just 9 main ingredients:

Dried Pasta, I used mezzi rigatoni but tagliatelli would work well
Fresh Garlic
Onion
Chestnut Mushrooms
Dried Mixed Herbs
soy sauce
Milk
Full-Fat Cream Cheese
Vegetarian Parmesan

How to make creamy garlic mushroom pasta

Cook the pasta until just al dente*. Before draining, reserve a cup of pasta water.

While the pasta cooks, heat the oil in a large frying pan over a medium-high heat. Add the onion and garlic and fry for about 30 seconds until fragrant.

Add the sliced mushrooms and cook for around 7 minutes, stirring frequently, until softened. If they start to brown too quickly, turn the heat down slightly.

Reduce the heat to low and let the mushrooms cool slightly**. Stir through the mixed herbs, then add the soy sauce, milk and cream cheese. Mix until you have a smooth, creamy garlic mushroom sauce.

Season with salt and pepper to taste. Add the drained pasta and grated Parmesan, tossing everything together. Add splashes of the reserved pasta water until the sauce is smooth and glossy.

Serve your garlic mushroom pasta with extra grated Parmesan.

Creamy mushroom pasta in a white and blue bowl

Variations and add-ins

This garlic mushroom pasta is really easy to customise depending on what you have or how you want to switch it up.

Protein
If you’d like to boost the protein, try adding Quorn vegetarian chicken style pieces. Add them to the pan at the same time as the mushrooms so they cook through and pick up all the flavour.

Mushrooms
I used chestnut mushrooms, but white or button mushrooms work just as well and are usually cheaper. If you want to elevate the dish, shiitake or oyster mushrooms add a deeper, more umami flavour and a meatier texture.

Make it extra creamy
For a richer sauce, swap the milk for double cream. You may need to add a little extra pasta water to loosen the sauce so it stays smooth.

White wine
For extra depth of flavour, add a splash (around 75ml) of dry white wine once the mushrooms are cooked. Let it simmer off before adding the rest of your ingredients.

Fresh herbs
If you have fresh herbs, finely chop and stir them through at the end for a fresher flavour.

Lemon
Add the zest and juice of half a lemon after removing the sauce from the heat for a lighter, zesty finish.

Cheese options
You can switch up the flavour by using different soft cheeses. Boursin garlic and herb or Philadelphia garlic and herb both work really well in this recipe.

Storage and reheating tips

Store any leftover garlic mushroom pasta in an airtight container in the fridge. It will keep well for up to 3 days.

Reheat in the microwave or in a pan over a low heat. Add a splash of water or milk before heating and stir well to loosen the sauce and bring back its creamy texture.

Top-tips for the best mushroom pasta

Don’t overcook the pasta
Cook your pasta until just al dente. It will continue to cook slightly when mixed with the sauce, so this helps stop it going soft.

Save your pasta water
This is key for a smooth, creamy sauce. Add splashes of pasta water when mixing everything together to loosen the sauce and make it glossy.

Cook mushrooms properly
Let the mushrooms cook long enough to release their water and soften. Don’t overcrowd the pan, or they’ll steam instead of fry.

Turn the heat down before adding cream cheese
If the pan is too hot, the sauce can split. Let it cool slightly before stirring in the cream cheese.

Season at the end
Parmesan and soy sauce both add salt, so taste first before adding extra.

FAQs

Why are my mushrooms watery?

Mushrooms naturally release water as they cook. If your pan is too crowded or not hot enough, they’ll steam instead of fry. Use a large pan, cook on a medium-high heat, and give them time to cook off the moisture.

Can you reheat creamy pasta?

Yes. Just add a splash of water before reheating and stir well. This helps bring the sauce back to a creamy consistency.

Can I freeze mushroom pasta?

I don’t recommend freezing this pasta. Because it contains cream cheese, the sauce can split and go grainy once defrosted, and the texture of the mushrooms and pasta can become a bit watery. It’s best enjoyed fresh or stored in the fridge for a couple of days instead.

Creamy mushroom pasta bake

Replace the pasta for pasta shapes such as penne or fusilli and turn your mushroom pasta into a pasta bake. Ensure your pasta sauce has been nicely loosened with enough pasta water, place in a roasting tray, top with your favourite cheese and grill until golden and bubbling. I recommend topping your bake with fresh mozzarella or shredded Cheddar cheese.