This simple pasta dish boasts earthy and sweet caramelized shallots and meaty, umami-rich baby portobello mushrooms! There is so much to love about this dish, from the beauty of the flavors and textures to how easily and quickly it comes together, making it perfect for a busy weeknight dinner.

Why Mushrooms are So Good For You!

Mushrooms are these tasty and versatile little nuggets that just seem to make everything better! They belong to the fungi family and technically are not a vegetable, however, they are nutritious and have several health benefits [1]!

Vitamins

• Vitamin B2: (riboflavin): Converts carbohydrates to adenosine triphosphate (ATP) which supports energy production [1].
• Vitamin B3: (niacin): Supports healthy blood fat levels and blood sugars.
• Vitamin B5: Supports metabolic pathways and plays a role in making red blood cells.
• Vitamin B9 (folate): Essential vitamin that supports neural tube development during pregnancy, the production of red blood cells and the production of genetic material [2].
• Vitamin D: Fat soluble vitamin that is necessary in the absorption of calcium, supports healthy bones and teeth, and has anti-inflammatory and antioxidant properties [3].

Minerals

• Copper: Essential mineral in the formation of red blood cells and in supporting cardiovascular health and immune function [4].
• Phosphorus: Supports healthy teeth and bones, muscle recovery after working out, and detoxification.
• Potassium: Plays a role in your body’s hydration and cellular fluid balance, with sodium being the counter balance.
• Selenium: Supports thyroid health [5] and supports your immune system.

Antioxidants

• Mushrooms contain a fiber called beta-glucan.  This fiber has been found to support cardiovascular health by lowering cholesterol and is a super food that supports overall health and wellbeing [6]
• Glutathione is a powerhouse antioxidant that is created in the liver and supports the creation of DNA, reducing oxidative stress, detoxification, and so much more [7].

Fresh or Dried Pasta?

Fresh pasta is typically made from flour and eggs, while dried pasta is made from durum wheat semolina and water. The primary difference is that fresh pasta contains eggs, which adds additional fat, protein, and nutrients when compared to dried pasta. Although I do not make my own homemade pasta, yet, I do love when I find some fresh pasta (the one in these pictures is a mushroom pasta) at local farmer’s markets or at my Co-op. Regardless of the type of pasta you have or prefer, this tasty mushroom garlic pasta dish will knock your socks off!

Savory Garlic Mushroom Pasta Ingredients:

8 oz Pasta cooked and drained
8 oz Cremini Mushrooms sliced
½ cup Shallots thinly sliced
1-2 cloves Garlic minced
½ tsp Crushed Red Pepper opt
¼ cup Grass-Fed Ghee *
¼-½ cup Reserved Pasta Water
½ tsp Ground Black Pepper
½ tsp Fine Real Salt
1 Tbsp+ 1 Tbsp Fresh Italian Parsley finely minced
Freshly Grated Parmesan Cheese opt
Salt for Cooking Pasta

Savory Garlic Mushroom Pasta

Amy Lippert

This simple pasta dish boasts earthy and sweet caramelized shallots and meaty, umami-rich baby portobello mushrooms!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 345 kcal

Equipment

• Pasta Pot
• Chef's Knife
• Boos Chopping Block
• Large Skillet

Ingredients

  

1x2x3x

• 8 oz Pasta cooked and drained
• 8 oz Cremini Mushrooms sliced
• ½ cup Shallots thinly sliced
• 1-2 cloves Garlic minced
• ½ tsp Crushed Red Pepper opt
• ¼ cup Grass-Fed Ghee *
• ¼-½ cup Reserved Pasta Water
• ½ tsp Ground Black Pepper
• ½ tsp Fine Real Salt
• 1 Tbsp+ 1 Tbsp Fresh Italian Parsley finely minced
• Freshly Grated Parmesan Cheese opt
• Salt for Cooking Pasta

Instructions

 

• Cook the pasta per instructions to al dente and drain, reserving ¼-½ cup pasta water (be sure to salt the water before adding the pasta.)
• Heat the ghee over medium-high heat in a large skillet and sauté the shallots for 3-5 minutes until softened and lightly browned.
• Add the mushrooms, crushed red pepper, salt and pepper and sauté for 3-5 minutes until the mushrooms are soft.
• Add the garlic and sauté for 30-seconds, add the cooked and drained pasta and ¼ cup of the pasta water, toss with tongs until well mixed (add more pasta water if needed.)
• Toss in 1 Tablespoon or minced parsley, serve and top with remaining parsley and freshly grated parmesan cheese.

Notes

*Substitute with EVOO for vegan

Nutrition

.wprm-nutrition-label-layout .wprmp-nutrition-label-block-line {background-color: #333333;} .wprm-nutrition-label-layout .wprmp-nutrition-label-block-nutrient {border-top-color: #333333;}

Nutrition Facts

Savory Garlic Mushroom Pasta

Amount per Serving

Calories

345

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

7

g

44

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

29

mg

10

%

Sodium

 

306

mg

13

%

Potassium

 

492

mg

14

%

Carbohydrates

 

50

g

17

%

Fiber

 

3

g

13

%

Sugar

 

5

g

6

%

Protein

 

10

g

20

%

Vitamin A

 

98

IU

2

%

Vitamin C

 

3

mg

4

%

Calcium

 

37

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Garlic Mushroom Pasta, garlic pasta, Mushroom pasta

Tried this recipe?Let us know how it was!

Like this Video? Subscribe to my YouTube cooking channel for healthy, whole food recipes! Want to be notified when I post a new video? Click on the bell icon and you’ll get a notification when new recipes are uploaded! Happy Healthy Eating!!

FAQs

Q: Does it matter the type of pasta I use to make mushroom garlic pasta?

A: It’s truly your preference! I prefer long pasta for this dish, but it can easily be made with rotini, macaroni, or penne.

Q: What other varieties of mushrooms would be good to make mushroom pasta?

A: Really, whatever you like: button, beech, oyster, king, have fun with it and enjoy anything local and seasonal!

Q: What do I do if my pasta is too watery?

A: Always try to add the pasta water a little at a time so you don’t over do it, however, if you do, just turn the heat up a little, keep an eye on it and let the excess water evaporate. It may cook the pasta past al dente, but you’ll know for next time!

Q: What could I use in place of the ghee to keep garlic mushroom pasta vegan?

A: I would use a flavorful and robust EVOO!

Note: This post contains Amazon affiliate links to the products and kitchen gear I love. If you click on a link and make a purchase, I receive a small commission at no cost to you. Thank you for supporting Almond Milk and Cookies!