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Creamy Roasted Garlic & Mushroom Pasta

A delightful dish combining roasted garlic and savory mushrooms in a creamy sauce, perfect for any occasion.

Ingredients

Scale
  • 3 heads garlic (about 2430 cloves)
  • 1 medium red onion (finely diced)
  • 8 ounces baby bella mushrooms (sliced)
  • 2 cups baby spinach
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 4 ounces cream cheese (cubed, softened)
  • 1 cup heavy whipping cream
  • 8 ounces cavatappi pasta (cooked al dente, drained, reserving 1 cup of pasta water)
  • ½ cup freshly grated Parmesan cheese (plus more for serving)
  • Fresh parsley (chopped, for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Peel the loose paper layers from garlic heads, slice the top off to expose cloves, and set aside.
  3. In a large 12-inch oven-safe skillet, add diced red onion, sliced mushrooms, and baby spinach.
  4. Nestle the garlic heads cut side up into the center of the skillet.
  5. Drizzle olive oil over everything, ensuring garlic and vegetables are well coated. Sprinkle with salt, pepper, and crushed red pepper flakes if using.
  6. Add cubed cream cheese and pour heavy cream over the mixture.
  7. Cover the skillet tightly with aluminum foil and bake for 50 minutes.
  8. Remove the foil and bake uncovered for an additional 10 minutes, until mushrooms are golden and garlic is soft.
  9. Remove from the oven and squeeze roasted garlic cloves into the skillet, discarding the skins.
  10. Stir until cream cheese is melted and mixture is smooth.
  11. Add cooked pasta and grated Parmesan cheese, stirring until pasta is coated. If needed, stir in reserved pasta water to adjust sauce consistency.
  12. Serve warm, garnished with chopped parsley and more Parmesan.

Notes

For best flavor, use fresh ingredients and don’t skip roasting the garlic.

Nutrition

Keywords: pasta, creamy sauce, roasted garlic, mushrooms, vegetarian pasta, comfort food