Simple Garlic Mushroom Pasta

I actually spent the first 18 years of my life or so living without garlic. My mum is desperately averse to it and won’t have it in the house, so all our food growing up omitted garlic, or used shallots and spring onions to make up for it. When I left home my eyes were opened to a sweet, garlicky world. Now my boyfriend refers to me as “garlic paws” because my hands always smell like it from grating, chopping or mincing my favourite flavour into everything we eat.

I don’t put it in everything, of course, there are some recipes where garlic just isn’t needed, or you want other flavours to stand out. This really isn’t one of them. You need to put lots of garlic in this recipe for it to taste good, otherwise it’s just pasta. So don’t be scaredy to put like 5 cloves in. Go crazy! And special apology to my mum, this recipe probably isn’t any good for you.

This is such an easy meal to throw together, and chances are you already have all of the ingredients. It’s quick, it’s delicious, it’s got cheese in. Is there anything else you could want?

Simple Garlic Mushroom Pasta

Serves one

  • 75g dried pasta – I like linguine but you could use anything
  • 1/2 punnet chestnut mushrooms
  • 5-6 cloves of garlic, finely chopped, minced or grated
  • 3 inch piece of parmesan cheese, grated
  • Splash of white wine
  • 2 tablespoons butter
  • Black pepper and salt

Cook the pasta according to the packet instructions. Chop your mushrooms into slices and sautee in half the butter. Once cooked down, add the garlic and cook for another 3-4 minutes on a low heat, you don’t want to brown the garlic, just soften it into the buttery mushroomy mixture. Turn up the heat, add the splash of white wine and then reduce the heat down. Simmer for 5 minutes or so to remove the alcohol and cook the wine off, you don’t want the mixture to be wet or a sauce necessarily.

Drain the pasta, reserving a little of the starchy water in the pan. Mix in the mushroom mixture and the additional butter. Season to taste – I like lots of black pepper. Stir in the cheese and serve immediately. You might need breath mints after. 😉

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