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Birdseye view of 2 bowls of mushroom pasta and grated cheese

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: 625
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
  • 100g/3½oz full-fat cream cheese
  • 20g/4tbsp vegetarian Parmesan grated, plus extra to serve

Method
 

  1. Cook the pasta until just al dente*. Set aside a cupful of pasta water before draining.
  2. Whilst the pasta is cooking, heat the oil in a large frying pan on a medium-high heat. Add in your onions and garlic and fry for 30 seconds.
  3. Add in your sliced mushrooms and fry for a further 7 minutes, stirring frequently. Turn down the heat if the mushrooms are browning too quickly.
  4. Turn the heat to low and allow the mushrooms to cool a little**. Add in your mixed herbs and stir through the mushroom mix. Next, add in the soy sauce, milk and cream cheese and stir until you get a creamy sauce. Season with salt and pepper to taste.
  5. Stir through your drained pasta and grated Parmesan, adding splashes of pasta water until your sauce is smooth and glossy. Serve with extra grated Parmesan cheese.

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