Garlic Parmesan Mushroom Pasta

Grab a fork and twirl it around this heavenly creamy garlic mushroom spaghetti.  This recipe calls for easy to access ingredients and it will fill your kitchen with such a wonderful aroma. The buttery garlic bread perfectly balances the velvety pasta sauce and the mushrooms add a glorious “meaty” profile. An ideal dish if you are looking for a tasty plant-based dish without having to compromise on flavor.

Garlic Mushroom Parmesan Pasta and Garlic Bread


  • 16oz wholewheat spaghetti
  • 1 Italian multi-seed bread loaf
  • 12 oz chestnut mushrooms2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup milk
  • salt, to taste
  • pepper, to taste
  • 1 tbsp olive oil
  • ¼ cup grated parmesan cheese
  • 4 tablespoons parsley,
  • 2-3 organic kale leaves


Garlic Bread:
  1. Cut Italian bread loaf into slices
  2. Spread butter on each slice
  3. Sprinkle each slice with garlic and parsley
  4. Oven 390F for 10 -12 minutes (or until gently toasted)
  1. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  2. Add mushrooms, cook until tender
  3. Add in the chicken broth, milk, and spaghetti. Season with salt and pepper.
  4. Bring a pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 10- 14 minutes.
  5. Stir in Parmesan.
  6. Serve immediately, add kale and top with parsley.
  7. Enjoy

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