Creamy Garlic Mushroom Pasta (Vegetarian, 25 Minutes)

aka The Midnight Comfort Bowl

This is the pasta I make when I want something rich and satisfying but don’t want to spend hours in the kitchen. It started as a way to use up leftover mushrooms, but now it’s become my signature dish. The secret is getting those mushrooms really golden before adding the cream — it creates this amazing depth of flavor that makes everyone think you’ve been cooking all day.

Ingredients

• 1 lb whole wheat pasta (penne or rigatoni)
• 3 tablespoons avocado oil, divided
• 1 lb mixed mushrooms, sliced (cremini, shiitake, oyster)
• 6 garlic cloves, minced
• 1 cup heavy cream (or coconut cream for dairy-free)
• ½ cup grated Parmesan cheese (plus extra for serving)
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh thyme leaves
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
2. Sear the mushrooms: Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. Add mushrooms in a single layer (work in batches if needed). Let cook undisturbed for 3-4 minutes until golden, then stir and cook 2-3 minutes more. Season with salt and pepper.
3. Add aromatics: Push mushrooms to one side of pan. Add remaining oil and minced garlic to empty space. Cook 30 seconds until fragrant, then mix with mushrooms.
4. Create the sauce: Reduce heat to medium-low. Pour in cream and bring to gentle simmer. Add Parmesan, thyme, salt, pepper, and red pepper flakes. Let simmer 2-3 minutes until slightly thickened.
5. Combine: Add drained pasta to the skillet and toss to coat. Add pasta water gradually until desired consistency is reached. Remove from heat and stir in fresh parsley.
6. Serve: Divide among bowls and top with extra Parmesan and black pepper.

Tips

• Don’t overcrowd mushrooms when cooking or they’ll steam instead of brown
• Save some pasta water — the starch helps bind the sauce
• For vegan version, use cashew cream and nutritional yeast instead of dairy
• Leftovers reheat well with a splash of broth or cream