Description
Creamy garlic mushroom pasta shells are a comforting dish featuring large pasta shells filled with a rich mushroom sauce. Easy to prepare and customizable, this recipe is perfect for a satisfying dinner.
Ingredients
Scale
- 12 oz (340g) large pasta shells
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 16 oz (450g) mushrooms, sliced (mix of cremini and button mushrooms recommended)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup vegetable broth
- 1 cup heavy cream (or plant-based alternative for vegan option)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil.
- Add the large pasta shells and cook according to package instructions until al dente (about 8-10 minutes). Stir occasionally.
- Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in minced garlic and cook for an additional 1-2 minutes.
- Add sliced mushrooms and cook for 5-7 minutes until browned and moisture is released.
- Add thyme, oregano, and red pepper flakes (if using). Stir and let spices toast for about a minute.
- Pour in vegetable broth and bring to a gentle simmer. After a couple of minutes, add heavy cream and simmer for about 5 minutes until slightly thickened.
- Stir in grated Parmesan cheese (or nutritional yeast) until melted. Season with salt and pepper to taste.
- Gently fold the cooked pasta shells into the creamy mushroom sauce until well coated.
- Cook together for an additional 2-3 minutes over low heat.
- Serve the creamy garlic mushroom shells onto plates or bowls.
- Sprinkle with freshly chopped parsley.
- Serve immediately while hot, paired with a side salad or crusty bread.
Notes
- For a heartier meal, consider adding cooked chicken, shrimp, or chickpeas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of vegetable broth or cream to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes