If you love creamy pasta that feels cozy but still elevated, this Roasted Garlic Mushroom Pasta is one you will come back to again and again. Whole heads of garlic roast right in the skillet until soft and sweet. A rich cream sauce with mushrooms, spinach, and Parmesan takes everything to the next level. If you are in the mood to switch things up, another great option is our Asiago Chicken and Gnocchi.
Why Roasting the Garlic Makes a Difference
Roasting the garlic completely changes its personality. Instead of sharp or overpowering, it becomes mellow, slightly sweet, and almost buttery. By squeezing the cloves directly into the skillet, they dissolve into the sauce and act as a natural thickener while adding layers of flavor. This is what gives the pasta that restaurant-style depth without needing extra steps or complicated techniques.
Tips for a Smooth, Creamy Sauce
Once the garlic is squeezed into the pan, take a minute to really stir everything together before adding the pasta. This helps the cream cheese melt fully and prevents any lumps. Reserved pasta water is your best friend here. Adding it a little at a time lets you loosen the sauce without watering it down. This keeps everything silky and well-coated.
Make It Your Own
This pasta is easy to customize. Add roasted chicken or crispy bacon if you want extra protein, or swap the Parmesan for Asiago or Gruyère for a slightly different flavor profile. If you like heat, keep the crushed red pepper flakes in the mix or add a little more at the end.
Roasted Garlic Mushroom Pasta
Ingredients
- 3 medium heads garlic, about 24 to 30 cloves total
- 1 medium yellow 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 and softened
- 1 cup heavy whipping cream
- 8 ounces cavatappi pasta, cooked al dente and drained (reserve 1 cup of pasta water)
- ½ cup 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 of each head to expose the tops of the garlic cloves. Set aside.
- In a large (12-inch), oven-safe skillet, add the onion, mushrooms, and baby spinach. Gently toss to combine.
- Nestle the garlic heads, cut side up, into the center of the skillet among the vegetables.
- Drizzle olive oil evenly over the garlic and vegetables. Sprinkle with salt, pepper, and crushed red pepper flakes, if using.
- Scatter the cubed cream cheese evenly throughout the skillet. Pour the heavy whipping cream over everything.
- Cover the skillet tightly with aluminum foil and bake for 50 minutes.
- Remove the foil and continue baking, uncovered, for 10 more minutes, until the mushrooms are golden and the garlic is very soft.
- Carefully remove the skillet from the oven. Using tongs or a fork to hold the garlic heads, squeeze the roasted garlic cloves from their skins directly into the skillet. Discard the garlic skins.
- Stir everything together until the cream cheese is completely melted and the sauce is smooth and creamy.
- Add the cooked cavatappi pasta and freshly grated Parmesan cheese to the skillet. Gently stir until the pasta is fully coated in the sauce.
- If the sauce is too thick, stir in a bit of the reserved pasta water, a little at a time, until it reaches your desired consistency. Start with ¼ cup and adjust as needed.
- Serve warm, topped with chopped fresh parsley and extra Parmesan cheese, if desired.
This recipe is inspired by the Creamy Roasted Garlic Mushroom Pasta on iamhomesteader.com.
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