I’ve always been partial to date nights in. Restaurants can be fun, don’t get me wrong–but sometimes I don’t want the crowds, the noise, or the expense of eating out. With a recipe like this garlic mushroom pasta, you won’t even miss the restaurant food, because you’ll be making it yourself!
This dish comes together in a flash and it’s simple enough that it’s fun to cook with your significant other! But I didn’t just go for ease here–I packed in some serious flavor and creamy texture, too!
The secret to a good pasta dish is a creamy sauce to tie everything together: All you need is butter, a little heavy cream, and a splash of broth or cooking sherry, or even white wine. (I’m forever a proponent of using what you already have on hand!) We’re getting tons of flavor from simple things like butter, fresh herbs, and garlic.
This garlic mushroom pasta recipe is sized to feed just two people–and the portions are (in my opinion) a little on the generous side, so you may even end up with enough for a meal of leftovers the next day! Is there anything better than reaching into the fridge and finding food that’s already cooked? No, my friends, no there is not. Scroll on for the full recipe with instructions–and happy cooking!
Did you make this garlic butter mushroom pasta? Show us your culinary creations on Instagram @Lulus using #lovelulus, then shop more date night-worthy pieces from our spring collection!
This recipe comes from our food contributor, Stephanie Simmons, of Blue Bowl. Her goal with her kitchen-tested recipes is to get you excited about cooking, show you how good food can taste, and prove that you don’t need to spend hours in the kitchen to make a good meal.
- PREP TIME: 25 MINS
- SERVES: 2
- garlic butter mushroom pasta
Ingredients
8 ounces pasta of your choice
3 tbsp salted butter
12-16 ounces mushrooms (more or less, depending on how much you like them)
Salt + Pepper
A few sprigs of fresh thyme
A handful of fresh sage leaves
1 large clove garlic, minced
2 tbsp cooking sherry (or broth or white wine)
¼ cup + 2 tbsp heavy cream
¾ cup grated parmesan (not the powdery stuff)
Directions
Step 1:
Cook the pasta according to package directions. Drain and set aside. While the pasta cooks, start on the rest of the recipe.
Step 2:
Slice the mushrooms (unless you bought them pre-sliced). Melt the butter in a large saucepan over medium heat. Add the mushrooms and a dash of salt and pepper and cook for 6-8 minutes, until softened.
Step 3:
Add the garlic and cooking sherry and cook another minute or two. Add the heavy cream, and a few pinches of thyme leaves, and a few torn sage leaves. Cook for a minute, then stir in the parmesan. Taste this mixture and add more seasoning as desired. You can add more heavy cream to loosen the sauce up more, too, if desired.
Step 4:
Stir in the pasta. Taste and adjust seasonings again, as desired. Enjoy immediately, with an extra dusting of parmesan! Store any leftovers in the fridge for 4-5 days.
Join The Conversation (5)
Yum yum!! That looks great!! Can’t wait to try it out 😍
Let us know how you like it, doll!
Garlic Mushroom Pasta Recipe the link when open does not show anywhere to print. Is it possible to just send me the written recipe
I just made this for dinner! Turned out awesome. My mother and boyfriend who do not eat pasta, ate it!!! Could not believe Lulu’s sent a recipe, but so happy they did. I love cooking but was struggling to figure out what I wanted for dinner, opened the email and was pleasantly surprised. No fresh sage at home, but it did not matter.
I sauteed the mushrooms and garlic in butter, olive oil and crushed black pepper. I followed this with a touch of better than bouillon, and white wine (I had riesling on hand) After adding the heavy cream, I continued stirring and allowed to cook down for an extended time. I also added some fresh spinach.
Very easy to make, will definitely make again.
Love it! Yum! (Dang, now we are hungry.) xo