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Creamy mushroom pasta in a white and blue bowl

Creamy Garlic Mushroom Pasta

5 from 1 vote
Pasta in a garlic, mushroom, herb and cream cheese sauce. The perfect simple weeknight dinner. This dish costs £1.32 per portion.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Calories: 665
Ingredients Method Notes

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

Method
 

  1. Cook the pasta until just al dente*. Before draining, reserve a cup of pasta water.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve your garlic mushroom pasta with extra grated Parmesan.

Notes

* Cook the pasta until just al dente. It will cook a little more once added to the hot sauce and you do not want it to disintegrate. 
**it is important to turn down the heat to prevent your sauce from curdling