Roasted Garlic Mushroom Pasta

Name: Roasted Garlic Mushroom Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz (225g) pasta of your choice; 1 head of garlic; 2 cups mushrooms, sliced (such as cremini or button); 2 tbsp olive oil; 1/4 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Comfort Food

I absolutely love making Roasted Garlic Mushroom Pasta because it combines rich flavors with comforting textures, all in a quick and easy recipe. The moment roasted garlic and earthy mushrooms fill the kitchen with a mouthwatering aroma, I know dinner will be a treat. This dish is perfect for weeknights when I crave something satisfying without spending hours in the kitchen. The creaminess of the sauce paired with the al dente pasta creates a meal that feels indulgent, yet it's surprisingly simple to prepare. Trust me, you'll want to make this over and over again!

Created by

Phoebe Drake

Last updated on 2026-01-15T14:22:24.403Z

Making Roasted Garlic Mushroom Pasta has become one of my favorite culinary adventures. I can’t get enough of how the sweetness of roasted garlic complements the umami richness of mushrooms. I learned that the key is to roast the garlic slowly, allowing it to caramelize and turn creamy without burning. Pairing it with the right amount of pasta ensures every bite is loaded with flavor!

The secret to achieving the perfect sauce lies in using quality ingredients. I prefer fresh herbs and good Parmesan cheese, which elevate the dish. On busy nights, this recipe quickly transforms into a gourmet experience, proving that simple meals can be incredibly satisfying.

        Why You'll Love This Recipe
        Savory roasted garlic flavors that enhance every bite
Creamy sauce that perfectly coats the pasta
Quick and easy to prepare for any occasion

      

Mastering Roasted Garlic

Roasting garlic is a transformative technique that brings out its natural sweetness and mellows the sharpness often associated with raw garlic. When you roast the garlic, be sure to check on it halfway through cooking. The cloves should turn golden brown and become soft to the touch, making them easy to squeeze out of their skins. If the garlic starts to smell overly pungent, it may be cooking too fast; simply lower the oven temperature slightly or cover it more tightly to prevent burning.

Once roasted, this garlic enhances the dish with its rich flavor. I recommend letting it cool for a few minutes before handling it; this prevents burns. You can also spread any leftover roasted garlic on toasted bread for a delicious appetizer.

Choosing and Cooking Mushrooms

Mushrooms are not just a filler in this dish; they add depth and umami flavor that perfectly complements the creamy sauce. Cremini or button mushrooms work wonderfully, but you might also experiment with shiitake or portobello for a heartier texture. Whichever type you choose, ensure the mushrooms are sliced thinly to promote even cooking. This helps them caramelize nicely, creating a gorgeous golden-brown color that adds visual appeal to your dish.

Sauté the mushrooms over medium heat in a preheated skillet. This helps to evaporate excess moisture quickly and achieve that desired golden color. If you overcrowd the pan, the mushrooms will steam rather than sauté, so it’s better to cook them in batches if you’re using a larger quantity.

Storage and Serving Suggestions

If you find yourself with leftovers, store the Roasted Garlic Mushroom Pasta in an airtight container in the refrigerator for up to three days. To reheat, gently warm it on the stove over low heat, adding a splash of cream or water to bring back the creaminess. You might need to re-season with salt and pepper, as flavors can mellow over time.

For an interesting twist, consider adding cooked chicken or sautéed spinach to the dish for added protein and nutrients. You can also top the pasta with toasted pine nuts or walnuts for a satisfying crunch. I love serving it with a light green salad dressed in a lemon vinaigrette to balance the richness of the pasta.

Ingredients

8 oz (225g) pasta of your choice
1 head of garlic
2 cups mushrooms, sliced (such as cremini or button)
2 tbsp olive oil
1/4 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preparation Steps

Roast the Garlic

Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and caramelized.

Cook the Pasta

While the garlic is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.

Sauté the Mushrooms

In a skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add sliced mushrooms and sauté until golden brown, about 5-7 minutes. Season with salt and pepper.

Combine Ingredients

Once the garlic is cooled, squeeze the roasted cloves into the skillet with mushrooms. Add heavy cream and stir to combine. Gradually mix in Parmesan cheese until you get a creamy sauce.

Finish the Dish

Add the drained pasta to the skillet, tossing everything together until well coated. Adjust seasoning if necessary, and serve immediately, garnished with fresh parsley.

Enjoy Your Meal!

Pro Tips

For added flavor, try adding a splash of white wine to the mushrooms while sautéing, or sprinkle some red pepper flakes for a spicy kick!

Ingredient Substitutions

If you're looking to reduce calories or fat, substitute heavy cream with a lighter option like half-and-half or even a non-dairy cream substitute. Just be mindful that non-dairy options may alter the flavor somewhat, so choose a variety that complements the earthy flavors of the mushrooms.

For a vegetarian version, you can replace Parmesan with nutritional yeast or a plant-based cheese alternative. These substitutes will still deliver a nice cheesy flavor while keeping the dish dairy-free.

Scaling the Recipe

This recipe is easily scalable for larger gatherings. For every additional four servings, simply increase the amount of pasta, mushrooms, and garlic correspondingly. However, if you're increasing the number of ingredients, make sure you have a large enough pot and skillet to accommodate everything without overcrowding.

When cooking in larger batches, consider roasting two heads of garlic. Roasted garlic keeps well in the refrigerator, so you can prepare extra ahead of time for future meals. It’s also delicious added to other dishes, like spreads or soups.

Questions About Recipes

→ Can I use other types of pasta?

Absolutely! This recipe works well with any pasta type you prefer, such as penne, fettuccine, or gluten-free options.

→ How do I store leftovers?

You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat.

→ Can I make this recipe vegan?

Yes! Substitute heavy cream with coconut cream and Parmesan with nutritional yeast or a vegan cheese alternative.

→ Is there a way to make the sauce lighter?

For a lighter sauce, you can reduce the amount of cream or use low-fat milk.