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mushroom cream pasta sauce

Garlicky Mushroom Cream Pasta Sauce

  • Author: Lily
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x
  • Diet: Vegetarian


This garlicky mushroom cream pasta sauce is made from a roux base bechamel sauce with freshly grated parmesan cheese and garlic mushrooms.


  • 4 tbsp butter 
  • 4 tbsp of all-purpose flour
  • 1 tbsp olive oil
  • 1 lb (0.5 kg) of mushrooms
  • 8 garlic cloves
  • 1/4 cup of freshly shredded parmesan
  • 2 cups of milk
  • Salt and pepper to taste


  1. Wash and slice the mushrooms thinly long ways.
  2. In a large stovetop pan on medium-high heat, add the olive oil. Once the olive oil is hot, add the garlic and mushrooms. Cover the stovetop pan to allow the mushrooms to sweat out the moisture.
  3. Cook the mushrooms for about 5 minutes covered. Once the mushrooms are tender, remove from the heat uncovered.
  4. In a separate pan on medium-high heat, heat the milk. Be careful not to let it boil. Set aside.
  5. In a small saucepan on medium-high heat, add the butter. Once the butter starts to change colors, add the flour and stir continuously for about 1 minute. Gradually add the warm milk stirring continuously. The sauce should be thickening as you stir. If you notice lumps, just keep whisking. See note 1 below
  6. Add the parmesan cheese into the roux bechamel sauce and mix well. Pour the sauce over the mushrooms and mix.
  7. Serve atop pasta or homemade sweet potato gnocchi.


  1. If you get lumps in your sauce that don't go away with whisking, add 1 tbsp of ice water. 
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Mediterranean


  • Serving Size: 1/2 cup
  • Calories: 150 calories
  • Sugar: 18 g
  • Sodium: 22 mg
  • Fat: 12 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 20 mg

Keywords: mushroom bechamel sauce, garlic mushroom cream sauce, mushroom cream pasta sauce,

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