Description
Create a deeply flavorful Roasted Garlic Mushroom Pasta. This recipe brings earthy, savory notes to your table with minimal fuss. It tastes like you spent hours, but it comes together quickly for a perfect weeknight comfort meal.
Ingredients
Scale
- 1 pound pasta (fettuccine or linguine recommended)
- 1 pound mixed mushrooms (cremini, shiitake)
- 1 whole head of garlic
- 1/4 cup olive oil, plus more for drizzling
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable or chicken broth
- 1/4 cup heavy cream (optional, for richness)
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the top quarter off the head of garlic. Place the garlic head on a small piece of foil, drizzle with a little olive oil, and wrap loosely. Roast for 30 to 35 minutes until soft.
- While the garlic roasts, cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
- Toss the sliced mushrooms with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 15 minutes until browned and tender.
- Squeeze the roasted garlic cloves out of their skins into a large skillet. Add the remaining 2 tablespoons of olive oil and heat over medium heat.
- Add the roasted mushrooms to the skillet. Cook for 2 minutes, stirring.
- Pour in the broth and let it simmer for 3 minutes, allowing the flavors to combine. If using, stir in the heavy cream.
- Add the drained pasta to the skillet. Toss everything together.
- Stir in the Parmesan cheese and a splash of reserved pasta water until a light sauce coats the pasta. Add more pasta water if it seems dry.
- Stir in the fresh parsley. Serve immediately with extra Parmesan.
Notes
- Use any pasta shape you like, but long noodles hold this sauce well.
- Don’t skip roasting the garlic; it makes the flavor sweet and mild.
- For a dairy-free version, omit the heavy cream and use a splash more broth or unsweetened plant-based milk.
- If you don’t want to roast the garlic, sauté 4 cloves of minced garlic in the oil instead.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting and Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Estimate 550
- Sugar: Estimate 4g
- Sodium: Estimate 450mg
- Fat: Estimate 25g
- Saturated Fat: Estimate 7g
- Unsaturated Fat: Estimate 18g
- Trans Fat: Estimate 0g
- Carbohydrates: Estimate 65g
- Fiber: Estimate 6g
- Protein: Estimate 18g
- Cholesterol: Estimate 25mg