Creamy Garlic Mushroom Pasta

Ingredients

• 180 g Pasta (penne or spaghetti)
• 250 g Mushrooms (cremini or button), sliced
• 4 cloves Garlic, minced
• 1 tbsp Olive oil
• 1 tbsp Butter(optional)
• 120 ml Heavy cream
• 60 ml Milk (or more cream)(optional)
• 120 ml Vegetable broth (or pasta water)(optional)
• 0.5 tsp Dried oregano(optional)
• 0.25 tsp Black pepper
• 0.5 tsp Salt
• 0.25 tsp Red chili flakes(optional)
• 2 tbsp Fresh parsley (or cilantro), chopped(optional)
• 1 tsp Lemon juice(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the pasta until al dente (about 10 minutes). Reserve about 120 ml pasta water, then drain.

2. 2

   While the pasta cooks, heat olive oil (and butter if using) in a large pan over medium-high heat. Add mushrooms and cook until browned and their moisture evaporates, about 7–8 minutes.

3. 3

   Add garlic to the mushrooms and cook for 30–60 seconds until fragrant. Stir in oregano, black pepper, and chili flakes (if using).

4. 4

   Lower heat to medium. Pour in heavy cream (and milk if using) and add broth or reserved pasta water. Simmer gently for 2–3 minutes until lightly thickened.

5. 5

   Add drained pasta to the sauce and toss to coat. If needed, loosen with a splash of reserved pasta water. Stir in lemon juice and herbs (if using), then serve immediately.