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.
Servings: 2 adults
Calories: 610kcal
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
Calories: 610kcal | Carbohydrates: 101g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 770mg | Potassium: 872mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1957IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 3mg