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Roasted Garlic Mushroom Pasta in a skillet on a wooden table from overhead.
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Creamy Roasted Garlic & Mushroom Pasta

This Creamy Roasted Garlic & Mushroom Pasta is loaded with roasted garlic flavor, tender spinach, and baby bella mushrooms in a rich, cheesy sauce. It’s a cozy, satisfying creamy mushroom pasta that’s easy enough for a weeknight but tastes restaurant-worthy!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Keyword: Creamy Roasted Garlic and Mushroom Pasta
Servings: 4 people
Calories: 675kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

  • 3 heads garlic, about 24-30 cloves
  • 1 medium red onion, finely diced
  • 8 ounces baby bella mushrooms, sliced
  • 2 cups (60 g) 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 (238 g) heavy whipping cream
  • 8 ounces cavatappi pasta, cooked al dente, drained (reserving 1 cup of pasta water)
  • ½ cup (50 g) freshly grated Parmesan cheese, plus more for serving
  • fresh parsley, chopped, for garnish

Instructions

  • Preheat the oven to 400°F (200°C).
  • Peel away the loose, papery layers from each head of garlic, keeping the heads intact. Slice about ¼ inch off the top to expose the garlic cloves. Set aside.
  • In a large (12-inch) oven-safe skillet, add the diced red onion, sliced mushrooms, and baby spinach.
  • Nestle the garlic heads, cut side up, into the center of the skillet.
  • Drizzle the olive oil evenly over everything, making sure the garlic and vegetables are well coated. Sprinkle with salt, pepper, and crushed red pepper flakes (if using).
  • Add the cubed cream cheese throughout the pan and pour the heavy cream over the mixture.
  • Cover the skillet tightly with aluminum foil. Bake for 50 minutes.
  • Remove the foil and bake, uncovered, for an additional 10 minutes, until the mushrooms are golden and the garlic is very soft.
  • Remove the skillet from the oven. Carefully squeeze the roasted garlic cloves from their skins directly into the skillet, then discard the skins.
  • Stir until the cream cheese is fully melted and everything is smooth and creamy.
  • Add the cooked pasta and freshly grated Parmesan cheese. Gently stir until the pasta is coated in the sauce. If the sauce is too thick, stir in a little of the reserved pasta water until the sauce reaches your desired consistency. (I used ¼ cup pasta water.)
  • Serve warm, garnished with chopped parsley and extra Parmesan.

Nutrition

Serving: 1portion | Calories: 675kcal