Creamy Garlic Mushroom Pasta (Without Jarred Sauce)

A silky, restaurant-style pasta that leans on browned mushrooms, plenty of garlic, and starchy pasta water to create a naturally creamy coating—no jarred sauces required. It comes together quickly on a weeknight yet feels special enough for guests.

Why You’ll Love This Recipe

• The creaminess comes from emulsifying milk, Parmesan, butter, and pasta water—simple pantry staples instead of a store-bought sauce.

• Deeply browned mushrooms add savory depth, while garlic and thyme keep the flavors bright and aromatic.

• Ready in about 30 minutes, using one pan plus a pot of pasta water.

• Flexible base: easy to make vegetarian, dairy-free, or protein-boosted with shrimp or chicken.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 12 oz (340 g) dry pasta (fettuccine, spaghetti, or linguine)

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 1 lb (450 g) mushrooms, sliced (cremini, baby bella, or a mix with shiitake)

• 1 small shallot, finely chopped (optional)

• 6 cloves garlic, minced

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• ¼ tsp red pepper flakes (optional)

• ¾ cup whole milk or half-and-half (see Variations for dairy-free options)

• ½ cup finely grated Parmesan or Pecorino Romano, plus more for serving

• ½–1 cup reserved starchy pasta water, as needed

• 1 tsp fresh lemon juice

• Salt and freshly ground black pepper

• 2 tbsp chopped parsley, for garnish

Optional enrichers (choose one, if desired): 2 oz (55 g) cream cheese, or ⅓ cup mascarpone.

directions

1. Bring a large pot of well-salted water to a boil. Cook pasta until just al dente. Reserve at least 1 cup of the pasta water; drain.

2. Meanwhile, heat butter and olive oil in a wide skillet over medium-high. Add mushrooms in an even layer with a pinch of salt. Cook, undisturbed, 3–4 minutes, then stir and continue until deeply browned and the pan smells nutty, 5–7 minutes more.

3. Reduce heat to medium. Add shallot (if using) and cook 1 minute. Stir in garlic, thyme, and red pepper flakes; cook 30–45 seconds until fragrant.

4. Splash in ¼ cup pasta water to deglaze, scraping up browned bits. Pour in the milk; bring just to a bare simmer.

5. Add the drained pasta to the skillet. Sprinkle in Parmesan and toss vigorously, adding more pasta water a little at a time until the sauce emulsifies and coats the pasta with a glossy, creamy sheen.

6. Off the heat, stir in lemon juice (and cream cheese or mascarpone, if using). Season generously with black pepper and adjust salt to taste.

7. Garnish with parsley and extra Parmesan. Serve immediately.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Dairy-free: Use 3 tbsp olive oil total (omit butter) and ¾ cup unsweetened oat cream or cashew cream. Finish with nutritional yeast instead of Parmesan.

• Extra-creamy: Fold in 2 oz cream cheese or ⅓ cup mascarpone at the end for a richer, silkier texture.

• With wine: Deglaze the mushrooms with ¼ cup dry white wine before adding milk; simmer until nearly evaporated.

• Protein add-ins: Toss in sautéed shrimp, rotisserie chicken, or crispy pancetta.

• Herb swap: Replace thyme with rosemary or tarragon; add a handful of spinach or peas in the last minute.

• No milk approach: Use an extra ¼ cup pasta water and 1 egg yolk whisked with the Parmesan; toss off the heat to create a carbonara-style creaminess (avoid scrambling by keeping the pan warm, not hot).

• Gluten-free: Substitute your preferred gluten-free pasta and reduce stirring once added.

storage/reheating

• Refrigeration: Cool quickly and store in an airtight container for up to 3–4 days.

• Reheating: Rewarm gently in a skillet over low heat with a splash of water or milk to loosen, tossing until creamy. Microwave on 50% power in short intervals, stirring between bursts.

• Freezing: Not ideal due to dairy separation, but possible. Undercook pasta by 1–2 minutes, cool completely, freeze up to 2 months. Reheat from frozen in a covered skillet with a few tablespoons of water or milk, stirring to re-emulsify.

FAQs

Can I use any mushroom variety?

Yes. Cremini or baby bella offer reliable flavor and texture. A mix (shiitake, oyster, or porcini) adds complexity; slice evenly so they brown at the same rate.

How do I keep mushrooms from becoming soggy?

Use a hot pan, avoid crowding, and let the first side sear undisturbed before stirring. Salt lightly at first; add more seasoning once browned.

Why is pasta water important here?

Its starch helps emulsify fat and dairy, creating a naturally creamy coating without a separate, heavy sauce.

Can I make this without dairy?

Yes. Use olive oil and a plant-based cream (oat or cashew). Finish with nutritional yeast or a vegan Parmesan alternative.

What pasta shapes work best?

Long strands (fettuccine, linguine, spaghetti) or short ridged shapes (rigatoni, penne) that hold the creamy coating well.

May I add vegetables?

Certainly. Peas, spinach, or asparagus tips can be stirred in during the last minute of cooking.

Will low-fat milk curdle?

Keep the heat gentle and avoid boiling after milk is added. The starch in pasta water helps stabilize the emulsion.

Can I make it ahead?

Cook the pasta 1–2 minutes shy of al dente and stop after Step 4. Cool mushrooms and sauce, refrigerate up to 24 hours. Reheat gently, then finish with pasta, cheese, and water.

Is wine necessary?

No, but a small splash of dry white wine adds acidity and aroma. If omitting, the lemon juice at the end provides brightness.

How can I make the flavor more intense?

Brown the mushrooms well, use freshly grated Parmesan, and finish with a little extra black pepper and thyme. A teaspoon of soy sauce or miso can also boost umami.

Conclusion

This creamy garlic mushroom pasta proves you can achieve an elegant, velvety finish without relying on jarred sauces. With careful browning, starchy pasta water, and simple aromatics, the dish delivers balanced richness and weeknight convenience—adaptable to your diet and your pantry. Enjoy it as written or use the variations to make it your own

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