Garlic Mushroom Pasta Recipe

Looking for an easy pasta dish? Try garlic mushroom pasta with earthy mushrooms, and fragrant garlic, it’s a perfect vegetarian dinner recipe.

Estimated reading time: 6 minutes

• Ingredients You’ll Need
• How To Cook Mushroom Pasta
• Serving Suggestion
• My Tried and True Tips
• Garlic Mushroom Pasta Recipe

The combination of earthy mushrooms, fragrant garlic, and al dente pasta together creates a comforting dinner that’s both flavourful and easy to make.

Garlic mushroom pasta is a delicious meal that can be tailored to suit different tastes and dietary preferences. It is perfect pasta recipe when you’re looking for a quick yet satisfying dinner that doesn’t compromise on flavour.

Recipe Highlights

• perfect for family dinner
• no cream. no added sugar
• possible vegan (skip cheese)
• requires less than 30 minutes

Ingredients You’ll Need

• Pasta – I use penne or rigatoni for this pasta recipe. You can use pappardelle, fettuccini, or spaghetti also.
• Olive Oil or Butter or both for cooking the garlic and mushrooms.
• Mushrooms from cremini, button, baby bellas, Swiss brown, porcini, to shitake, add as per your taste preference. Meaty and fibrous mushrooms taste good in this pasta recipe.
• Garlic is the soul of this mushroom pasta recipe. I recommend not to skip or skim the quantity.
• Stock or boiled pasta water gives a delicious depth of flavour. Highly recommended.
• Dijon mustard and Red Wine Vinegar for enhancing the flavour.
• Baby Spinach enhances the nutritional value of the dish and add a splash of green too.
• Herbs : Fresh thyme and finely chopped parsley
• Seasoning: Salt, Crushed Pepper, Oregano

How To Cook Mushroom Pasta

Cook the Pasta:

• Begin by bringing a large pot of salted water to a boil.
• Add the pasta and cook according to the package instructions until al dente. This usually takes around 10 minutes, depending on the type of pasta used.

• Reserve about ¼ – ½ cup of the pasta cooking water, drain the pasta and set it aside.

Cook the Garlic and Mushrooms:

• In a large skillet, heat the olive oil or butter over medium heat.
• Add the finely chopped garlic, thyme, and sauté for about 20 – 30 seconds. Be careful not to burn the garlic, as it can turn bitter.

• Add the sliced mushrooms to the skillet. Season with salt.
• Cook stirring occasionally, until the mushrooms are golden brown and have released their moisture.

Making Sauce:

• Add red wine vinegar, oregano, and ¼ cup of stock or reserved pasta water. Taste and adjust the seasoning with more salt and pepper if needed.

• Stir the sauce and increase the gas flame to high.

Add Pasta and Spinach:

• Add the cooked pasta and baby spinach to the skillet.
• Toss everything together until the pasta is well coated with the sauce and spinach leaves softened. This could be more like a stir frying step.

• Once the pasta is well coated and the sauce is creamy, remove the skillet from the heat.

Serving Suggestion

Transfer the garlic mushroom pasta to serving plates.

Garnish with freshly chopped parsley and a sprinkle of red pepper flakes for a touch of heat if desired. For serving sprinkle grated parmesan cheese. Another favourite topping of mine is a drizzle of chilli oil . It add the perfectly delicious kick.

To indulge in an Italian style meal serve mushroom pasta with cherry tomato salad , and toasted garlic bread.

My Tried and True Tips

• Mushroom Variety: Use a mix of different mushrooms for a more complex flavour. Shiitake, portobello, and oyster mushrooms are great additions.
• Add Protein: For a more substantial meal, consider adding grilled chicken, shrimp, or crispy bacon.
• Vegan Option: For a vegan version, replace the butter with olive oil or vegan butter, and omit Parmesan cheese instead add nutritional yeast.
• Creamy Sauce: If you prefer a creamier sauce, add the heavy cream or half-and-half along with parmesan after browning the mushrooms. Stir well and let it simmer for a few minutes until slightly thickened.

More Pasta Recipes

• Pasta Soup
• Basil Pesto Pasta
• Fusilli Pasta Caprese
• Spaghetti with Shrimps
• Greek Orzo Pasta Salad
• Pasta with Cherry Tomatoes
• Stir Fry Pasta with vegetables

Ingredients

• ▢ 250 gram penne pasta (cooked)
• ▢ 2 tablespoon butter or olive oil
• ▢ 1 tablespoon minced garlic
• ▢ 2 sprigs thyme
• ▢ 300 gram mushrooms, sliced
• ▢ 1 teaspoon Dijon Mustard
• ▢ 1 teaspoon red wine vinegar
• ▢ ¼ Cup boiled pasta water
• ▢ ½ teaspoon cooking salt or to taste
• ▢ crushed black pepper or to taste
• ▢ 1 Cup baby spinach leaves
• ▢ Handful of parsley, chopped

Instructions

• Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. This usually takes around 10 minutes, depending on the type of pasta used.
• Reserve about ¼ – ½ cup of the pasta cooking water, drain the pasta and set it aside.
• In a large skillet, heat the olive oil or butter over medium heat. Add the finely chopped garlic, thyme, and sauté for about 20 – 30 seconds. Be careful not to burn the garlic, as it can turn bitter.
• Add the sliced mushrooms to the skillet. Season with salt. Cook stirring occasionally, until the mushrooms are golden brown and have released their moisture.
• Add red wine vinegar, oregano, and ¼ cup of stock or reserved pasta water. Taste and adjust the seasoning with more salt and pepper if needed. Stir the sauce and increase the gas flame to high.
• Add the cooked pasta and baby spinach to the skillet.
• Toss everything together until the pasta is well coated with the sauce and spinach leaves softened. This could be more like a stir frying step.
• Once the pasta is well coated and the sauce is creamy, remove the skillet from the heat.
• Garnish with freshly chopped parsley or drizzle of chilli oil . Serve warm with toasted garlic bread.

Recipe Notes:

• Use a mix of different mushrooms for a more complex flavour. From cremini, button, baby bellas, Swiss brown, porcini, to shitake, add as per your taste preference.
• If you prefer a creamier sauce, add the heavy cream or half-and-half along with parmesan after browning the mushrooms. Stir well and let it simmer for a few minutes until slightly thickened.
• Store the leftover pasta in the refrigerator. While reheating add a splash of vegetable stock or cooking cream or half and half.

Nutrition

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Garlic Mushroom Pasta Recipe

Equipment

• stockpot or saucepan
• Stir Fry Pan or Skillet

Ingredients

• 250 gram penne pasta (cooked)
• 2 tablespoon butter or olive oil
• 1 tablespoon minced garlic
• 2 sprigs thyme
• 300 gram mushrooms, sliced
• 1 teaspoon Dijon Mustard
• 1 teaspoon red wine vinegar
• ¼ Cup boiled pasta water
• ½ teaspoon cooking salt or to taste
• crushed black pepper or to taste
• 1 Cup baby spinach leaves
• Handful of parsley, chopped

Instructions

• Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. This usually takes around 10 minutes, depending on the type of pasta used.
• Reserve about ¼ – ½ cup of the pasta cooking water, drain the pasta and set it aside.
• In a large skillet, heat the olive oil or butter over medium heat. Add the finely chopped garlic, thyme, and sauté for about 20 – 30 seconds. Be careful not to burn the garlic, as it can turn bitter.
• Add the sliced mushrooms to the skillet. Season with salt. Cook stirring occasionally, until the mushrooms are golden brown and have released their moisture.
• Add red wine vinegar, oregano, and ¼ cup of stock or reserved pasta water. Taste and adjust the seasoning with more salt and pepper if needed. Stir the sauce and increase the gas flame to high.
• Add the cooked pasta and baby spinach to the skillet.
• Toss everything together until the pasta is well coated with the sauce and spinach leaves softened. This could be more like a stir frying step.
• Once the pasta is well coated and the sauce is creamy, remove the skillet from the heat.
• Garnish with freshly chopped parsley or drizzle of chilli oil . Serve warm with toasted garlic bread.

Notes

• Use a mix of different mushrooms for a more complex flavour. From cremini, button, baby bellas, Swiss brown, porcini, to shitake, add as per your taste preference.
• If you prefer a creamier sauce, add the heavy cream or half-and-half along with parmesan after browning the mushrooms. Stir well and let it simmer for a few minutes until slightly thickened.
• Store the leftover pasta in the refrigerator. While reheating add a splash of vegetable stock or cooking cream or half and half.

Nutrition

Whether you’re a vegan or just looking for nutritious vegetarian recipes, this one pot zucchini soup is a must-try.

Estimated reading time: 4 minutes

• Ingredients You’ll Need
• How To Make Zucchini Soup
• Serving Suggestion
• Creamy Zucchini Soup Recipe

Packed with the fresh flavours of summer squash and the creaminess of cashews, this zucchini soup is not only comforting but also entirely plant-based. It is perfect for a quick, easy, and nutritious meal.

Zucchini is low in calories but high in essential nutrients like vitamin C, potassium, and fiber. The cashew provides healthy fats and a creamy texture, without adding cream or cheese.

Why You’ll Love This Soup Recipe

• One-Pot Wonder: Easy cleanup with minimal dishes.
• Vegan & Gluten-Free: Creamy without the cream.
• Nutritious: Packed with vitamins, minerals, and fiber.
• Versatile: Perfect for any season.
• Quick & Easy: Ready in under 30 minutes.

Ingredients You’ll Need

• Zucchini is the star of this soup recipe. You can use any other summer squash also to make this soup.
• Green Peas bring out that gorgeous green colour and make the soup extra fibrous.
• Olive Oil to saute the vegetables and herbs.
• Garlic, Thyme, and Celery forms the flavour based of the soup.
• Onion gives a sweet and savoury taste.
• Cashews enhance the good protein value and gives the much required creaminess and thickness to the soup. Substitute it coconut milk.
• Vegetable Stock instead of water takes your soup to another level.
• Salt and Black Pepper to taste.
• Fresh herbs like basil or parsley or chives for garnishing.

How To Make Zucchini Soup

Sauté aromatics:

• In a large pot, heat the olive oil over medium heat.
• Add the garlic, celery, thyme, and onion.
• Sauté for about a minute, or until aromatic and translucent.

Add the vegetables:

• Add the chopped zucchini, cashews, and green peas to the pot.
• Saute for 1 – 2 minutes.

Add the stock and seasoning:

• Pour in the vegetable stock, ensuring that the vegetables are fully submerged.
• Add the salt, and pepper. Stir well and cover the pot with a lid.

Simmer the soup

• Let the zucchini soup simmer for about 15 minutes over low heat, or until the zucchini and peas are tender.

Blend the soup

• Using an immersion blender, blend the soup until smooth and creamy.
• If you don’t have an immersion blender, carefully transfer the soup to a blender or vitamix and blend until smooth. Be cautious as the soup will be hot.

• At this stage you can transfer the soup back to the pot, simmer for 1 – 2 minutes and serve hot.

Serving Suggestion

Whether you’re looking for a quick lunch , a light dinner , or a comforting appetizer , this zucchini soup has got you covered.

Ladle the soup into bowls and garnish with fresh herbs, add a few crispy bread croutons, or a drizzle of chilli oil or extra virgin olive oil if desired. If you are not vegan, then grated parmesan or cheddar taste so good in this warm soup.

This soup stores well in the refrigerator for up to 5 days. To reheat, simply warm it on the stove over medium heat or in the microwave until heated through. Add a splash of coconut milk or stock while reheating.

More Vegetable Soup Recipes

• Mushroom Soup
• Green Peas Soup
• Cauliflower Soup
• Minestrone Soup
• Vegetable Thukpa
• Broccoli Almond Soup
• Vegetable Barley Soup
• Tomato Couscous Soup

Ingredients

• ▢ 2 tablespoon olive oil
• ▢ 1 tablespoon chopped celery stalk
• ▢ ½ tablespoon minced garlic
• ▢ 2 sprigs thyme
• ▢ 1 small size onion, finely chopped
• ▢ 1 medium size zucchini, chopped
• ▢ ¼ Cup green peas (fresh or frozen )
• ▢ 8 chopped cashews
• ▢ 2 Cup vegetable stock ( see recipe )
• ▢ ½ teaspoon salt or to taste
• ▢ ¼ teaspoon black peppercorns
• ▢ Handful of parsley, chopped

Instructions

• In a large pot, heat the olive oil over medium heat. Add the garlic, celery, thyme, and onion. Sauté for about a minute, or until aromatic and translucent.
• Add the chopped zucchini, cashews, and green peas to the pot. Saute for 1 – 2 minutes.
• Pour in the vegetable stock, ensuring that the vegetables are fully submerged. Add the salt, and pepper. Stir well and cover the pot with a lid.
• Let the zucchini soup simmer for about 15 minutes over low heat, or until the zucchini and peas are tender.
• Using an immersion blender, blend the soup until smooth and creamy.
• If you don’t have an immersion blender, carefully transfer the soup to a blender or vitamix and blend until smooth. Be cautious as the soup will be hot.
• At this stage you can transfer the soup back to the pot, simmer for 1 – 2 minutes and serve hot.
• Ladle the soup into bowls and garnish with fresh herbs, add a few crispy bread croutons, or a drizzle of chilli oil or extra virgin olive oil if desired.

Recipe Notes:

• Add Extra Vegetables: Feel free to add other veggies like spinach, kale, or broccoli for extra nutrition and flavour. Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick. Make It Chunky: For a chunkier texture, blend only half of the soup and leave the rest as is. If you are not vegan , then grated parmesan or cheddar taste so good in this warm soup. Add a splash of coconut milk or stock while reheating.

Nutrition

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