Creamy Garlic Mushroom Pasta
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Last updated
07 October 2025
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Creamy Garlic Mushroom Pasta
An incredibly delicate and flavor-packed dish. It’s super easy to make, and there’s no need to stand over the stove or fry anything. When you’ve run out of ideas for cooking different pastas, it’s the perfect time to try this recipe.
Cook Time
50 minutes
Equipment
  • Image of Porcelain Quiche Baking Dish
    Porcelain Quiche Baking Dish
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    Silicone Spatula
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Ingredients
Calories
430
Serves
2
  • Mushrooms sliced 200-250 g
  • Red onions ½-1 pcs
  • Salt & Spices to taste
  • Oil as needed
  • Cream Cheese 100 g
  • Whole Garlic Bulb ½ pc
  • Pasta 200 g
  • Baby Spinach 100 g
  • Green & Garlic flakes to serve
Image of ingredients of Creamy Garlic Mushroom Pasta
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. Slice the mushrooms and onions, then transfer them to a baking dish. Add salt and spices, drizzle with oil, and mix well.
  3. Cut off the top of the garlic head and place it in the center with the mushrooms, then drizzle with oil. Add the cream cheese as well and bake everything for 35–40 minutes. After 20 minutes, you can stir the mixture to ensure even cooking.
  4. In the meantime, cook the pasta according to the instructions on the package.
  5. Once the mushroom mixture is ready, mix everything together, including the garlic. Add the spinach and cooked pasta, mix thoroughly, and it’s ready! I recommend serving it sprinkled with fresh herbs and garlic flakes.
Notes

Key Tips for Cooking: The process of baking the mushroom mixture can be replaced with pan-frying — it will be much faster. You can make a few small adjustments to the recipe: Any type of mushrooms can be used. Cream cheese can be replaced with sour cream or heavy cream. Garlic and onion can be used in dried form. If you follow the recipe, it’s best to cook the pasta when everything else is ready, so you just need to add it and mix everything together (this way the dish stays hot and the pasta won’t be overcooked). If there are leftovers, you can gently reheat them the next day before serving (although, of course, it tastes best right after cooking).

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Yuliia Rybachenko
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