Direct answer: Creamy garlic mushroom pasta without cream works by frying mushrooms until browned, adding garlic and butter, then tossing pasta with parmesan and reserved pasta water until the sauce turns glossy.
You do not need cream to make mushroom pasta taste creamy. Starchy pasta water, parmesan and butter emulsify into a glossy sauce, while browned mushrooms give the dish real depth.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 200g pasta
- 250g mushrooms, sliced
- 1 tbsp olive oil
- 20g butter
- 2 garlic cloves, minced
- 40g parmesan or hard cheese, finely grated
- 1 tsp lemon juice
- Salt and black pepper
- Parsley, optional
Method
- Cook the pasta in well-salted boiling water. Reserve a mug of pasta water before draining.
- Heat the olive oil in a wide pan. Add the mushrooms and cook for 7 to 9 minutes until browned and no longer watery.
- Add the butter and garlic. Cook for 1 minute.
- Add the drained pasta, parmesan and a splash of pasta water. Toss hard over a low heat until glossy.
- Add more pasta water a spoonful at a time until the sauce coats the pasta.
- Finish with lemon juice, black pepper and parsley if using.
Notes
Do not crowd the mushrooms or they will steam. The pasta water is the sauce, so reserve more than you think you need. Grate the cheese finely so it melts instead of clumping.
Storage: Cool leftovers quickly, keep them covered in the fridge, and eat within 2 days. Reheat until piping hot throughout.