Creamy Garlic & Mushroom Pasta (Vegetarian)

A rich and creamy pasta dish featuring sauteed mushrooms, garlic, and a touch of cream. A great vegetarian option.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£1.95

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1poundPasta (Linguine or Fettuccine)(Use your favorite pasta shape.)

£0.90

1poundAssorted Mushrooms(Cremini, shiitake, oyster, or a mix.)

£2.50

4clovesGarlic(Minced)

£0.30

3tablespoonsOlive Oil(Extra virgin olive oil recommended)

£0.50

0.5cupVegetable Broth

£0.30

0.5cupHeavy Cream

£0.80

0.5cupParmesan Cheese(Grated, plus more for serving.)

£1.50

0.3cupFresh Parsley(Chopped, for garnish.)

£0.75

To tasteSalt

To tasteBlack Pepper(Freshly ground.)

2tablespoonsButter (Optional)(For extra richness, add when sauteing the mushrooms)

£0.25

Total Cost

£7.80

£1.95 per serving

The Method

1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2
While the pasta is cooking, heat the olive oil (and optional butter) in a large skillet over medium heat. Add the mushrooms and saute until softened and browned, about 8-10 minutes. Stir occasionally.
3
Add the minced garlic to the skillet and cook for another minute, until fragrant.
4
Pour in the vegetable broth and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
5
Stir in the heavy cream and Parmesan cheese. Reduce the heat to low and simmer for another 2-3 minutes, until the sauce has thickened slightly.
6
Add the drained pasta to the skillet with the mushroom sauce. Toss to coat, adding a little of the reserved pasta water if needed to adjust the consistency of the sauce.
7
Season with salt and pepper to taste.
8
Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

5 g

6% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, use a combination of butter and olive oil when sauteing the mushrooms.

If the sauce becomes too thick, add a little more pasta water to thin it out.

Add a pinch of red pepper flakes for a little heat.

Feel free to add other vegetables to the dish, such as spinach or sun-dried tomatoes.

For a vegan option, substitute the heavy cream with cashew cream or coconut cream and use vegan Parmesan cheese.

Cooking Equipment

Large pot

Large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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