Creamy Garlic Mushroom Pasta
This creamy garlic mushroom pasta is quick, comforting, and packed with rich flavors. Perfect for weeknight dinners or cozy meals!
Servings: 4 servings
Ingredients
- 6 oz. dried linguine pasta
- 2 cloves garlic minced
- 1 cup sliced mushrooms
- 1 cup half and half
- 1 cup milk
- 2 tablespoons cornstarch
- Salt to taste
- Pepper to taste
- 3 tablespoons butter
Instructions
- Bring a large pot of salted water to a boil. Add 6 oz. dried linguine pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup pasta water and drain pasta in a colander.
- Heat a large skillet over medium heat and add 3 tablespoons butter. Once melted, add sliced mushrooms and sauté for 5-7 minutes until tender and lightly browned. Add minced garlic and sauté for an additional minute until fragrant.
- Whisk together 1 cup half and half, 1 cup milk, and 2 tablespoons cornstarch until smooth. Pour into skillet with mushrooms and garlic. Stir continuously until sauce thickens, about 3-5 minutes. Season with salt and pepper to taste.
- Add drained linguine to skillet with sauce. Toss to coat pasta fully. Add reserved pasta water as needed to reach desired sauce consistency.
- Serve immediately, optionally garnished with fresh herbs or grated cheese. Enjoy your creamy garlic mushroom pasta!
Equipment
- Large Pot
- Skillet
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Colander
Notes
- Reserve pasta water to adjust sauce consistency for a silky texture.
- Use gluten-free pasta and dairy-free milk alternatives for dietary swaps.
- Avoid overcooking garlic to prevent bitterness.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop adding milk or pasta water to loosen the sauce.