Creamy Roasted Garlic & Mushroom Pasta

February 22, 2012 by Ali

I have to confess my new favorite find at the grocery store: pre-peeled garlic cloves!!!

For years, peeling garlic has been a nice stress reliever. First, it was peeling it “by hand” with that satisfying pound of the knife to break each clove open. Then, this crazy video went viral and gave the world an even more satisfying way to make it happen in 10 seconds (maybe a slight exaggeration). But still, I’m pretty sure now that the ultimate stress-relieving way to “peel” garlic is by gladly transferring the little tub of freshly-peeled goodness from the shelf to my shopping cart. Voi-LA.

I’m sure many of you have been doing this for years. But I will still rejoice in my newfound discovery. And enjoy it in some delicious pasta!!!

I simply roasted the garlic and some mushrooms, and then paired them with a creamy white wine and thyme sauce, all garnished of course with some freshly-shaved Parmesan. (You may notice that nearly all of my pastas include Parmesan. I can’t resist!!) It ended up being amazingly delicious, and even made for some stellar leftovers.

And…I must admit it was quite nice having my hands not smell like garlic for the rest of the day. Cheers to great meals and great shortcuts!

Creamy Roasted Garlic & Mushroom Pasta

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 3-5 servings

Ingredients

  • 24 garlic cloves, peeled
  • 24 oz. sliced baby portabello mushrooms (or any kind of mushrooms)
  • 3 Tbsp. olive oil, divided
  • kosher salt and freshly-cracked black pepper
  • 1 large shallot, peeled and thinly sliced
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 3 sprigs fresh thyme
  • 1 cup heavy cream (or you can just use 1/2 cup)
  • 12 oz. pasta (I used farfalle)
  • freshly-shaved Parmesan

Method

Preheat oven to 375 degrees. Bring a large pot of salted water to a boil on the stove.

Lay the garlic cloves out on a sheet of aluminum foil, and drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper. Wrap up the edges of the aluminum foil to make an enclosed pouch, and set on the corner of a baking sheet. Spread out the mushrooms on the rest of the baking sheet, and drizzle with an additional 1 tablespoon of olive oil, as well as another pinch of salt and pepper. Roast for 25-30 minutes, until the mushrooms are browned and the garlic cloves are slightly golden. Remove from oven, open garlic pouch to cool, and set aside.

Meanwhile, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the shallots and cook for 4-5 minutes or until they are translucent and begin to slightly brown. Add the wine and stir for a minute, stirring the bottom of the skillet to pick up any browned bits. Add the chicken broth and thyme sprigs and cook for 5 minutes to reduce the sauce. Add the roasted mushrooms, garlic, and cream and stir to combine. Cook for an additional few minutes as sauce thickens. Once the sauce is ready, remove the thyme sprigs.

While preparing the sauce, cook the pasta al dente in the boiling water according to package instructions. Once it is ready and drained, add the pasta to the prepared sauce and toss to combine. Serve immediately and garnish with Parmesan.

Ali’s Tip:

This would be wonderful with chicken or Italian sausage!

filed in Entrees, Pastas

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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10 thoughts on “Creamy Roasted Garlic & Mushroom Pasta

  1. Just made this last night and it was delicious! Only minor problem I had was the sauce was a little thin but it thickened right up with some cornstarch! Everyone loved this and I will definitely make this again!

    - Jackie

  2. Okay, that video for peeling the garlic, it really worked! Crazy! Mushrooms and garlic roasting now. Indulging in a mushroom pasta, since my daughter who doesn’t like mushrooms is away at college now. My other daughter found this recipe and suggested it to me!

    - DawnK

  3. I made this tonight and it was wonderful! The roasted garlic and mushrooms make this dish so flavorful. Thank you for sharing such a yummy recipe!

    - Heather

  4. My husband just saw your photo and wants me to make this. He said that it looked so lite and delicious and he’s right. This will be on our menu very soon. It looks amazing!

    - Candace

  5. Beautiful photo. This sounds like something my husband would really like.

    - Jessica

  6. these looks so good! thyme, garlic, everything yumm

    - Lucie (Thursday Night Dinner)

  7. SIGNMEEEEUPPPPPP.

    - Bev Weidner

  8. This looks super comforting!

    - Blog is the New Black

  9. This looks just wonderful!

    - Amy's Cooking Adventures

  10. Roasted garlic…creamy white wine sauce…thyme…pasta…I love everything about this, Ali!

    - Cassie