Garlic Mushroom Pasta (GF, DF)

Garlic Mushroom Pasta- Do not let the simplicity of this pasta confuse you, the flavors have fantastic depth. The secret is well browned mushrooms. |

What happens when you mix browned mushrooms, roasted garlic, and pasta? Well, you go to a magical place. A place where kids will eat anything with glee, pots of oatmeal never overflow, and not only is Kerrygold butter $2 per pound but there is no such things as dairy allergies.

Ok, so I have never been there, but I am convinced such a place exists because I have found the portal. Maybe it is like Narnia where you can not enter after a certain age. Just with, you know, Kerrygold butter instead of Turkish delight.

But, I digress.

Garlic Mushroom Pasta- Do not let the simplicity of this pasta confuse you, the flavors have fantastic depth. The secret is well browned mushrooms. |

The ingredients are simple, but have a rich depth of flavor. The secret is browning the mushrooms properly.

The two most important things when browning mushrooms is to NOT overcrowd the pan and to use as little oil as possible. Mushrooms tend to soak up the oil and it changes their texture and flavor. For this dish, not over crowding meant doing the mushrooms in three batches. It takes a few minutes more, but is undoubtedly worth it. I was amazed when I realized how good a well browned mushroom tastes.

Garlic Mushroom Pasta- Do not let the simplicity of this pasta confuse you, the flavors have fantastic depth. The secret is well browned mushrooms. |

As for the garlic, the other hero, there is a lot of it but it is not super strong. Sliced garlic cooks up sweet instead of harsh. I used pre-peeled garlic because it was on clearance, and sliced it using a mandolin. I highly recommend doing the entire amount of sliced garlic!


3.5 from 4 reviews
Garlic Mushroom Pasta (GF, DF)
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
A gluten free and dairy free pasta full of sauteed mushroom and garlic. It is so good in it's simplicity you will not even miss the cheese.
  • 15 cloves garlic, peeled and thinly sliced
  • 2-3 tablespoons avocado oil, refined coconut oil, or ghee (which is not dairy free)
  • 8 oz mushrooms, stemmed and sliced
  • ¾ cup beef, chicken, or vegetable stock
  • 2 tablespoons white wine
  • 2 Tablespoons tasty extra virgin olive oil
  • 8 oz. brown rice spaghetti, cooked
  • 2 sprigs thyme, just the leaves
  • 1 tablespoon chopped fresh parsley
  1. Heat two tablespoons of ghee or oil in a 16" skillet over low heat. Add the sliced garlic. Stir constantly until the garlic just begins to change to a more golden color. Be careful as garlic can burn quickly. Remove the garlic and set aside.
  2. If there is extra oil or ghee that you can drain off of the garlic, put a very small amount back in the pan. Just enough to give a very, very light coating. Turn the heat up to medium, and let the heat adjust for a minute or two. Add ⅓ of the mushrooms. Shift mushrooms around to be a single layer. Let cook for about 3-4 minutes, then stir and cook for a few minutes more until the mushrooms are nice and golden. Remove the cooked mushrooms to the bowl with the garlic and repeat with two more batches of mushrooms.
  3. Pour the stock and wine into the skillet and bring to a boil. Add the mushrooms and garlic and thyme. Boil until the stock is reduced by about ⅔. To test the sauce coat the back of a metal spoon with it. Run your finger down the back of the spoon and if the strike through the sauce remains, the sauce is done. Whisk in the olive oil when the sauce is reduced.
  4. Add the pasta and toss to combine.
  5. Sprinkle with chopped parsley and serve.

Linked to:
Fight Back Friday
Gluten Free Fridays
Frugal Friday
Totally Talented Tuesday
Gluten Free Wednesdays
Allergy Free Wednesdays
Welcome Home Wednesdays
Show and Share Wednesday
Works for Me Wednesday

Wellness Wednesdays
Fabulously Frugal Thursday
Full Plate Thursday
Thriving On Thursday

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  1. Kyran says

    Made this tonight. I did double the broth and I added a couple pinches nooch. My family loved it.

  2. Paula Richard says

    Made this tonight. Followed the recipe exactly ( except for the part about the tasty olive oil), where does that go? Had high hopes for this as the concept of the browned mushrooms is great, but it was just meh. Not much sauce. Is something missing from the recipe as written above?

    • says

      I clarified the recipe and sorry I missed saying when to add the tasty olive oil. It is whisked into the sauce once it is reduced. It is a good part of the sauce (volume and taste) and should increase the amount and flavor (but it will still be a small amount of sauce, just enough to coat the pasta).

  3. Kelsey says

    This looks so awesome! My brother is lactose intolerant so I try and keep dairy to a minimum. Would it possible to use canola or olive oil in place of avocado or coconut oil? We d

  4. says

    Hi Debra,
    Your skillet of pasta looks fantastic! I love the garlic and mushroom combination for this delicious dish that we will just love. Happy St. Patrick’s Day to Ya and thanks so much for sharing your awesome post with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  5. says

    Your pasta looks wonderful! I love how “meaty” mushrooms are, and how you can make a meatless meal that’s still so hearty! Looks amazing!


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