With Winter well and truly upon us pasta dishes have definitely been top of mind, and this garlic herb mushroom pasta is an absolute winner. It’s rich, creamy and oh so delicious, but can also be whipped up in no time at all. Perfect for a cold winter’s night!
I amended a recipe I found at Pinch of Yum
- Enough pasta for 4 people (I used spaghetti)
- 3 cloves garlic (divided)
- 500g mushrooms
- 4tbs butter (divided)
- 2tbs plain flour
- 1tsp dried basil
- 1tsp dried thyme
- 1tsp dried oregano
- 1 1/2 cups milk (I used almond milk)
- Salt and pepper
- 3tbs olive oil
- 1/4 cup fresh parsley
- Cook pasta until al dente then drain, toss with some olive oil and set aside
- Mince the garlic and slice the mushrooms and set aside
- Melt 2tbs of the butter in a large frypan then add one clove of minced garlic and cook for 1 minute
- Add the mushrooms and cook until softened and lightly golden. Remove from the pan and set aside
- Melt the remaining 2tbs of butter and then add the remaining 2 cloves of minced garlic. Cook until fragrant then mix in the flour and herbs and cook for one minute, stirring.
- Gradually add the milk, whisking constantly, then simmer until thickened. Season with salt and pepper
- Toss the mushrooms, sauce and pasta together, adding olive oil as needed to thin out the sauce.
- Roughly chop the parsley and toss through before serving
I love how creamy this garlic herb mushroom pasta is especially given it doesn’t actually use any cream! I used a mixture of portobello and button mushrooms, but use whatever you have on hand.
It really does make an excellent winter dinner, that’s for sure!