Roasted Garlic Mushroom Pasta

Name: Roasted Garlic Mushroom Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 oz fettuccine pasta; 1 bulb of garlic; 2 tablespoons olive oil; 8 oz cremini mushrooms, sliced; 8 oz shiitake mushrooms, sliced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: International Culinary Magic

I absolutely love making Roasted Garlic Mushroom Pasta, especially after a long day. The aroma of roasted garlic fills the kitchen, instantly elevating my mood. This dish is a delightful fusion of earthy mushrooms and creamy sauce that clings to al dente pasta. It’s not only quick to prepare but also rewarding, making it perfect for a cozy dinner at home. With just a handful of ingredients, I can whip up a satisfying meal that always impresses friends and family.

Created by

Lucinda Price

Last updated on 2026-01-15T16:10:22.362Z

When I first made Roasted Garlic Mushroom Pasta, I was amazed at how such simple ingredients could create such rich flavor. The trick is roasting the garlic until it's golden and sweet before adding it to the sauce, completely transforming its taste. I recommend using a mix of mushrooms for depth—shiitake, cremini, and button mushrooms all bring different flavor profiles that harmonize beautifully.

One of my best tips is to reserve some pasta water before draining; it can really help adjust the sauce's consistency later. As I mix the pasta with the sauce, the starchy water clings to everything, making each bite creamy and delicious. This dish has become a go-to favorite in my household!

        Why You'll Love This Recipe
        Rich, roasted garlic flavor that enhances every bite
Creamy texture that envelops the pasta beautifully
Perfectly easy for weeknight dinners or special occasions

      

Perfecting the Roasted Garlic

Roasting garlic is a transformative process that brings out its natural sweetness, making it a perfect companion for the earthy flavors of the mushrooms. When preparing your garlic, keep an eye on it as it roasts; it should become golden and soft, providing a rich, buttery texture that integrates seamlessly into your sauce. If you're pressed for time, you can also use pre-roasted garlic, but nothing quite compares to the aroma and flavor of freshly roasted cloves.

To ensure even roasting, consider slicing off just enough of the top to expose the cloves without cutting through the base. This way, the garlic stays intact, and each clove easily squeezes out after roasting. Wrapping it tightly in foil captures the steam, leading to a softer roast, so don't skip that step.

Choosing the Right Mushrooms

This recipe uses a delightful blend of cremini and shiitake mushrooms, both of which add depth to your dish. Cremini mushrooms offer a firm texture and deep flavor, while shiitakes provide a subtle earthy note and meaty bite. If you can't find shiitake mushrooms, consider substituting with portobello caps, which can also provide a robust flavor profile. Always wash mushrooms gently to remove any dirt, as they can soak up excess moisture like a sponge if submerged in water.

Sautéing the mushrooms until they are tender and browned is crucial for developing their natural flavors. Aim for a slightly crisp exterior, which adds texture and depth to the final dish. Stir them occasionally, but allow them to sit for a minute or two in the skillet to achieve that lovely golden color; this enhances the overall umami experience.

Ingredients

Gather these fresh ingredients to make your Roasted Garlic Mushroom Pasta:

Ingredients

12 oz fettuccine pasta
1 bulb of garlic
2 tablespoons olive oil
8 oz cremini mushrooms, sliced
8 oz shiitake mushrooms, sliced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

With these ingredients on hand, you're ready to create a comforting meal!

Instructions

Follow these simple steps to whip up your Roasted Garlic Mushroom Pasta:

Roast the Garlic

Preheat your oven to 400°F (200°C). Slice off the top of the garlic bulb to expose the cloves, drizzle with olive oil, and wrap in aluminum foil. Roast in the oven for 30 minutes until golden and soft.

Cook the Pasta

While the garlic is roasting, cook the fettuccine in a large pot of salted boiling water according to package instructions. Reserve 1 cup of pasta water before draining.

Sauté the Mushrooms

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and cook for 5–7 minutes until they are tender and browned. Season with salt and pepper.

Make the Sauce

Once the garlic is done roasting, squeeze the cloves out into the skillet with mushrooms. Add the heavy cream and Parmesan cheese. Stir until well combined and heated through, then adjust consistency with reserved pasta water as needed.

Combine and Serve

Toss the cooked pasta with the mushroom sauce in the skillet. Serve hot, garnished with fresh parsley and additional Parmesan if desired.

Enjoy your homemade Roasted Garlic Mushroom Pasta!

Pro Tips

For added flavor, experiment with herbs like thyme or rosemary in the mushroom sauté. A squeeze of lemon juice can also brighten the dish just before serving.

Variations and Customizations

Feel free to experiment with this recipe by adding seasonal vegetables like spinach, sun-dried tomatoes, or even asparagus for a pop of color and nutrition. Broccoli florets or peas also blend well, providing a delightful bite without overshadowing the mushroom and garlic flavors. Additionally, switching up the type of pasta—like using whole wheat or gluten-free options—can adapt this meal to fit dietary needs while maintaining the essence of the dish.

For a lighter version, try using half and half instead of heavy cream. This will reduce the richness while still keeping the sauce creamy. You can also substitute the Parmesan with a vegan alternative or nutritional yeast for a dairy-free option, ensuring that even those with dietary restrictions can enjoy this delicious meal.

Make-Ahead and Storage Tips

One of the great features of Roasted Garlic Mushroom Pasta is its adaptability for meal prep. The roasted garlic can be prepared a day in advance, and stored in an airtight container in the fridge, allowing its flavor to intensify. Cooked pasta can also be refrigerated and reheated gently to prevent it from getting mushy. When you’re ready to serve, simply combine your pasta and sauce, adding a touch of reserved pasta water to maintain a smooth texture.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. When reheating, do so on low heat to avoid drying out the pasta. Add a splash of water or cream to rejuvenate the sauce, stirring until warm and creamy. This dish also freezes well; just make sure to keep the pasta and sauce separate before freezing, then combine when reheating for the best results.

Questions About Recipes

→ Can I use other types of pasta?

Absolutely! While fettuccine works well, you can use any pasta you prefer—penne, spaghetti, or even gluten-free varieties.

→ How can I make this dish vegetarian?

This recipe is already vegetarian as it focuses on mushrooms and cream. Just ensure the Parmesan is rennet-free if you want it completely vegetarian.

→ Can I prepare this dish ahead of time?

Yes! You can prepare the roasted garlic and sautéed mushrooms ahead of time, then combine with pasta just before serving.

→ What should I do if I don't have fresh garlic?

You can use garlic powder as a substitute, but the flavor won't be as rich. Use about 1 teaspoon of garlic powder instead.