Mushroom Garlic Pasta

Earthy mushrooms sautéed with garlic and tossed with pasta.

Serves 4 easy 10 min prep · 20 min cook italian Priced at Food 4 Less - Hammond Shopping Center

$13.74 estimated ingredients

Ingredients

pasta — 12 oz Store item: Barilla Farfalle Pasta Quality Non-GMO and Kosher Certified Pasta

$1.99
mushrooms — 8 oz Store item: Kroger® Mushrooms Sliced Whole

$1.79
garlic — 4 clove Store item: Garlic

$0.99
oil — 3 tbsp Store item: Blue Bonnet Vegetable Oil Sticks

$1.39
butter — 2 tbsp Store item: Kroger® Salted Butter Sticks

$3.29
pepper — 0.5 tsp Store item: Braswell's® Red Pepper Jelly

$4.29

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How to prepare

About this recipe

Mushroom Garlic Pasta sautéed mushrooms and garlic tossed with butter and pasta—an earthy, vegetarian-friendly dinner ready in under 30 minutes. This italian recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 20 minutes of cooking.

What you will need ready

12 oz pasta
8 oz mushrooms
4 clove garlic
3 tbsp oil
2 tbsp butter
0.5 tsp pepper

Step-by-step

Cook 12 oz pasta until al dente; reserve 1 cup pasta water.
Slice 8 oz mushrooms. Mince 4 clove garlic.
Heat 3 tbsp oil and 2 tbsp butter in a large skillet over medium-high.
Sauté 8 oz mushrooms 6–8 minutes until deeply browned—do not stir constantly early on.
Add 4 clove garlic; cook 1 minute.
Add drained 12 oz pasta and splash of pasta water.
Toss 2 minutes until glossy. Season with 0.5 tsp pepper.
Add more pasta water if needed.
Serve immediately.
Finish with extra butter if desired.

Serving

Serve with salad and crusty bread. Leftovers reheat in skillet with splash of water.

Cook tips

Brown mushrooms well for deep flavor—watery mushrooms taste bland.
Do not burn garlic.
Pasta water emulsifies butter into sauce.
Salt mushrooms after browning—they release moisture first.