You know those days when you just want to curl up with a bowl of something warm and comforting, like a cozy blanket for your insides? Enter this creamy garlic mushroom pasta.
It’s like a hug in a bowl, with its rich, velvety sauce clinging to every noodle—oh, and those mushrooms! They soak up the garlic and cream, turning into little flavor bombs.
I swear, it’s like the pasta equivalent of your favorite sweater, and it makes me wonder why I don’t eat this every single day.
Steps
- Preheat your oven to 375°F (190°C) and start boiling a large pot of salted water. Arrange peeled garlic cloves on a piece of aluminum foil, drizzle with olive oil, and season with salt and pepper before sealing the foil into a pouch.
- On a baking sheet, spread the mushrooms and drizzle them with olive oil, adding salt and pepper for seasoning. Roast the garlic pouch and mushrooms in the oven for 25-30 minutes until the mushrooms are browned and garlic is golden, then let them cool.
- In a skillet over medium-high heat, heat the remaining olive oil. Sauté the sliced shallots in the hot oil for 4-5 minutes until they soften and start to brown, then pour in the wine and stir to deglaze the pan.
- Add chicken broth and thyme sprigs to the skillet, allowing the mixture to simmer for about 5 minutes to reduce. Stir in the roasted mushrooms, garlic, and cream, cooking until the sauce thickens slightly, then remove the thyme.
- While the sauce is cooking, prepare the pasta according to package directions until al dente. Drain the pasta and mix it with the sauce, tossing to coat well.
- Serve the pasta immediately, garnishing with freshly-shaved Parmesan for added flavor.
Ingredients
- 24 peeled garlic cloves
- 24 oz. sliced baby portabello mushrooms (or any other type of mushrooms)
- 3 tablespoons olive oil (used in stages)
- Kosher salt to taste
- Freshly-cracked black pepper to taste
- 1 large shallot, peeled and thinly sliced
- 1 cup dry white wine
- 1 cup chicken broth
- 3 sprigs fresh thyme
- 1 cup heavy cream (or 1/2 cup if preferred)
- 12 oz. pasta (such as farfalle)
- Freshly-shaved Parmesan cheese for garnish
FAQ
- Can I use any type of mushrooms for this pasta recipe?
- Absolutely, while the recipe suggests baby portabello mushrooms, you can substitute with any mushrooms you prefer or have on hand.
- Is it possible to make this dish vegetarian?
- Yes, to make it vegetarian, simply replace the chicken broth with vegetable broth.
- Can I prepare the sauce in advance?
- Yes, the sauce can be made ahead of time. Simply reheat it gently before adding the pasta.
- What are some good protein additions to this pasta?
- This dish pairs well with chicken or Italian sausage, both of which can be added for extra protein.
- Can I use a different type of pasta?
- Certainly, you can use any pasta shape you like. The recipe uses farfalle, but feel free to use your favorite type.
Tips
- To save time, consider buying pre-peeled garlic cloves from the grocery store. This can make preparation quicker and keep your hands from smelling like garlic all day.
- When roasting the garlic and mushrooms, make sure to spread them out evenly on the baking sheet to ensure they cook evenly and achieve a nice, golden color.
- If you prefer a lighter sauce, you can use half a cup of heavy cream instead of a full cup, which will still provide a creamy texture without being too rich.
- This pasta dish pairs well with added proteins like chicken or Italian sausage, which can make it a more filling meal.
Equipment
- Baking sheet
- Aluminum foil
- Large pot
- Skillet
