Ingredients
To create this delightful dish, gather the following ingredients:
- 1 pound of your favorite pasta (fettuccine or linguine work great)
- 2 heads of garlic
- 1 pound of mixed mushrooms (such as cremini, shiitake, or oyster), sliced
- 3 tablespoons olive oil
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Optional: a pinch of red pepper flakes for a bit of heat
If you need to make substitutions, feel free to use any type of pasta you have on hand, or swap the heavy cream for a plant-based alternative to make it vegan-friendly.
Instructions
- Preheat your oven to 400°F. Slice the tops off the garlic heads, drizzle with olive oil, and wrap them in foil. Roast for about 30 minutes until the cloves are soft and golden.
- While the garlic roasts, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet over medium heat, add 2 tablespoons of olive oil. Add the sliced mushrooms, season with salt and pepper, and sauté until golden brown and tender, about 8-10 minutes.
- Once the garlic is ready, squeeze the roasted cloves out of their skins and add them to the skillet with the mushrooms, mashing them slightly with a spoon to create a paste.
- Lower the heat and stir in the heavy cream, allowing it to simmer gently. Add the cooked pasta to the skillet, tossing to combine. If the sauce is too thick, use the reserved pasta water to reach your desired consistency.
- Sprinkle in the Parmesan cheese and toss everything together until the pasta is well coated. Adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
- Serve immediately, garnished with fresh parsley and more Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International