Pasta with Mushroom Garlic Sauce

Pasta with Mushroom Garlic Sauce

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4
  • About This Recipe

    “This recipe is for garlic lovers.It is a quick easy meal when you are rushed and want some comfort food”

    Ingredients

  • 1lblinguine, cooked ala dente,drain
  • 6tablespoonsbutter
  • 10clovesgarlic, minced
  • 6cupsmushrooms, sliced
  • 1teaspoondried basil
  • 1/4 teaspoonsalt
  • pepper
  • 2tablespoonsolive oil
  • 2tablespoonsfresh parsley, chopped
  • parmesan cheese, grated
  • Directions

  • In a skillet melt 2 tbsp Butter.
  • Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
  • Cook until the mushrooms are just tender.
  • Add remaining butter and olive oil.
  • Stir and remove from heat.
  • When Pasta is cooked reheat the sauce add parsley.
  • Mix with Pasta and enjoy.
  • Reviews

  • “I used a bit of butter in this and quite a bit of a flavoured cream cheese (I had no parmesan).It turned out to be excellent.Also added some onion.Great easy and fast recipe to do.Thanks Bergy.”

  • “The first time I made this it was great, the second time I used a mixture of different types of mushrooms and it was still great.”

  • “Really good. I used less butter about 2 Tbsp. I also used only about 2 c. mushroom (didnt realize recipe called for more). I also used only about 2 cloves of garlic,it would probably be ok with more.I did wish I had used more mushrooms though very good still.Thanks for posting”

  • “This recipe was Heavenly!! How could it go wrong with my three passions…garlic, pasta and mushrooms! I took a previous reviewer’s suggestion and added an additional tsp of basil. I added a couple of ladles of pasta cooking water to the sauce to stretch it a bit and topped it with alot of parm. cheese once it was plated. It was fabulous!! Thank you for a new favorite!!!”

  • “This was very good. I really liked the simplicity of the recipe but yet it looked like restaurant quality.Some readers say it was a little bland. My rule of thumb is taste as you go; adjust the seasonings where you feel necessary. It always works for me ;-)”

  • “Great recipe!Totally adaptable to any type of cuisine.I added a some chile flake because we always like a little heat.This is a keeper!”

  • “I was torn between giving this no stars and 5 stars, because I messed with it quite a bit. I decided on 5 stars because the recipe is very adaptable and tasted GREAT at the end (even with said “messing”). 🙂 Here’s what I did: I halved the recipe, because it is just my husband and me. I used crimini mushrooms, cut in half, dried parsley flakes (1 tsp.), and I added 4 oz. cream cheese (Neufchatel), about 1/3 c. diced onion, and about 1 tsp. dried chopped chives. I was doing other stuff while the mushrooms, butter, and spices were cooking, and the ingredients started to stick, so I used about 1/3 c. white wine to deglaze it, after I had added everything else. The cream cheese I added made the sauce pretty thick, so the white wine helped to thin it out as well. I was kinda going for a creamier sauce anyway. I am kind of a space case, and I forgot to add the parmesan, but it tasted great without it (in my opinion – my husband said he thought it would be good with it). I served this with Recipe #421552. Anyway, it was great in the end, and thanks for posting this!”

  • “The dish was quite bland, I had to add a few tablespoons of Oyster sauce to it because there was no taste on it except the butter. I don’t know what I did that made it not taste good… I did add some beef to it to make it a main course but it wasn’t very flavorful. I also minced some onions into the dish and added some fresh basil to it but no luck. I hope others have a better experience with this dish I will not be making it again.”

  • “I made this last night using baby portabella mushrooms and it was awesome. We used the exact amount of garlic required and also added shallots, which gave a little extra flavor.We also grilled some shrimp using the grilled shrimp marinade- https://www.recipezaar.com/Grilled-Shrimp-30217These two together were fantastic. I recommend both recipes.”

  • “As ususal, Bergy, this too turned out absolutely delicious!I made this recipe exactly as per your directions and it turned out fabulous!. . .And so easy to prepare!I was so glad I had all the ingredients on hand because I had no plans for supper tonight and just put this together on the spur of the moment.Thanks again, Bergy, for yet another fabulous supper! : )”

  • “I hpope you don’t mind but I did take some liberties with this recipe! I’m definitely a garlic lover and I followed it through the first 5 steps. Then I used the sauce as a layer in a vegetarian lasagna – it was FABULOUS!!! Thanx Bergy!”

  • “I just made this and it is AWSOME! I used about 1/3 of the pasta since I was making it for only myself, I added a few ingredients, I sauted the following in 1tbls. each of butter & evoo I used white button mushrooms( about 8 big ones) 2 scallions,7 cloves of garlic, 2 med. zucchini sliced into rounds cuz I needed to use them, crushed red pepper flakes, dried oregano ,1 fresh basil leaf torn, about 3tbls of chopped fresh parsley, and salt & pepper, I eyeball my spices. >br/

  • “We gave this 3 stars as it was an okay dish for us, but didn’t blow our socks off.We did only use 2 Tbspn of butter and 1 Tbspn of oil at the end and it was still a little oily.Nice but just okay, but thanks for the opportunity to try your recipe :)”

  • “Used vegan butter and omitted the parm due to a milk allergy. Kids loved it!”

  • “It was very bland even though I added more basil at others suggestion.Didn’t use all the butter that was called for but it was too greasy.It was eatable after adding a lot more seasonings at the table but everyone said they wouldn’t want it again”

  • “this way a very good an easy recipe.make sure to use all the mushrooms, it looks like a lot but they cook down alot. this is very delish.All my kids loved it, ages 7, 5 and 15 months.I was surprised at how much my 15 month old loved this dish. she was picking out all the mushrooms.Im not a huge mushroom fan but this was so good and i will be making this again and again.also a cheap dish to make a big thing of mushroom was $5 and I used fresh basil, the whole thing was under $10 and we will have plenty of leftovers for lunches.Thanks for posting!!”

  • “Delicious.And easy.What could be better?I cut the recipe in half and I did add some white wine and let it reduce.However it was the garlic and mushrooms that I loved.I also used gluten free noodles.It was my first time to try the noodles.They are a little different but were not bad at all.”

  • “Really good! I halved the recipe but used the full amount of basil.This recipe would be great using all kinds of veggies. I added a little bit of lemon just to brighten the flavor a little. Thanks for posting the recipe.”

  • “This was good. I cut it in 1/2 and added 1 fresh tomato and some leftover artichoke hearts b/c didn’t quite have enough mushrooms. I know it is simple, but if I just master the timing of things and a little bit with the seasoning, it could be amazing. One of those simple, but amazing dishes, like the Italians pull off! so, I’ll make this again! Thanks you!”

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