Description
Garlic Mushroom Pasta is a simple yet flavorful dish perfect for garlic lovers. Slow-cooked garlic in olive oil creates a rich base, paired with sautéed baby portobello mushrooms, tender spaghetti, and a luscious butter-infused tomato sauce. This comforting pasta combines hearty mushrooms with a garlicky sauce, served best topped with fresh basil and grated parmesan cheese.
Ingredients
Garlic Oil
- 9 cloves garlic, finely minced
- ¼ cup (59 ml) olive oil
Pasta
- 1 pound (454 g) dried spaghetti pasta
Mushrooms
- 8 ounce (227 g) baby portobello mushrooms, sliced
- Olive oil, for sautéing
- Salt, to taste
- Black pepper, to taste
Sauce
- 6 tablespoons (84 g) unsalted butter
- 15 ounce (425 g) jar of homemade pasta sauce or store-bought
Garnish
- Fresh basil, for serving
- Freshly grated parmesan cheese, for serving
Instructions
- Prepare Garlic Oil: In a medium pot, combine olive oil and finely minced garlic. Bring the mixture to a boil, then reduce heat to low. Let the garlic gently cook in the olive oil for 30 minutes to infuse the oil with rich garlic flavor.
- Cook Pasta: While the garlic oil simmers, cook the spaghetti pasta in a large pot of boiling salted water according to the package instructions until al dente. Drain and set aside.
- Sauté Mushrooms: Heat a small amount of olive oil in a very large skillet over medium heat. Add the sliced baby portobello mushrooms, season with salt and pepper, and cook until the mushrooms are tender and slightly browned, about 5-7 minutes.
- Add Pasta to Mushrooms: Once the pasta is drained, add it directly to the skillet with the sautéed mushrooms. Toss gently to combine and keep warm over low heat.
- Make Sauce: To the pot with the garlic-infused olive oil, add the unsalted butter and allow it to melt completely over low heat. Stir in the jar of pasta sauce and mix well to combine the flavors.
- Combine Pasta and Sauce: Remove the garlic sauce from the heat and pour it over the pasta and mushrooms in the skillet. Toss thoroughly to coat every strand of pasta evenly with the sauce.
- Serve: Serve the garlic mushroom pasta hot, garnished with fresh basil leaves and freshly grated parmesan cheese on top for added flavor and presentation.
Notes
- Slow cooking the garlic in olive oil mellows the flavor and creates a rich garlic oil that flavors the entire dish.
- Using baby portobello mushrooms gives a nice meaty texture that complements the pasta.
- Fresh basil and parmesan cheese are optional but highly recommended for added freshness and depth of flavor.
- Be cautious when simmering garlic oil to avoid burning the garlic, which can turn bitter.
- This recipe can be made with store-bought pasta sauce to save time without sacrificing taste.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
