Creamy Garlic and Herb Mushroom Pasta

This dish is easy to prepare and simply delicious. A perfect match of butter and garlic-infused mushrooms, with a hint of tomato, in a creamy herbaceous sauce, served over steaming hot pasta.
10 m
Prep Time
15 m
Cook Time

Servings: 4


  • 2 tbsp (40 g) butter
  • 1 tbsp Gourmet Garden Garlic , Cold Blended Paste
  • 1 small onion , finely chopped
  • 150 g semi-dried tomato in oil, drained (reserve 1 tbsp of oil for cooking)
  • 500 g whole button mushrooms
  • ½ cup (125 mL) chicken stock or white wine
  • 1 cup (250 mL) thickened cream
  • ½ cup grated Parmesan cheese
  • 1 tbsp Gourmet Garden Lightly Dried Basil
  • 2 tbsp Gourmet Garden Lightly Dried Parsley
  • 3 tsp Gourmet Garden Lightly Dried Oregano
  • salt and pepper, to taste
  • pasta of choice, cooked to pack directions


(per Serving)

Nutrition information coming soon


  • 1 Melt the butter in a large frying pan over MED-HIGH heat. Add onion and sauté until transparent; add garlic and cook, stirring for a minute or until fragrant. Stir the semi-dried tomatoes and reserved oil through the butter.
  • 2 Add the mushrooms and sauté for 3-5 minutes or until browned. Add the stock or white wine (if using) and deglaze pan. Reduce heat to LOW-MEDIUM heat, cover and cook stirring occasionally for 4 minutes, or until the mushrooms are cooked.
  • 3 Add the cream and bring to a gentle simmer. Slowly add the cheese while stirring, until a creamy sauce forms. Stir in lightly dried herbs and allow sauce to simmer for a further minute then season to taste.
  • 4 Serve with hot pasta.