Easy, delicious and creamy white sauce or béchamel sauce garlic mushroom pasta made with simple pantry ingredients or kitchen staples. All you need is flour, butter and milk to make that delicious velvety, thick and rich béchamel sauce pasta with garlic pepper mushrooms.
Hello and welcome to another episode of garlic mushroom recipes on the blog. If you are not yet tired (read: fed up) of my fifty thousand reasons of proving to you that garlic-butter-mushrooms is everything, then you know that I love you even more.
Today I have for you, a seriously rich and creamy (made without any cream!) béchamel sauce or white sauce pasta that is loaded with peppery garlic butter mushrooms. The kind of creamy glossy mushroom pasta that you used to get at Pizza Hut - I promise, this is the best copy cat version of restaurant style creamy mushroom pasta you will come across.
This quick and easy, simple and delicious béchamel sauce pasta recipe is perfect when you are looking for a fuss-free vegetarian Italian inspired recipe or something to make for meatless Monday for lunch or dinner.
What is béchamel sauce or white sauce?
Simply made with butter, flour and milk, béchamel sauce is a thick, rich and creamy white sauce that I like to prepare without any cheese or cream. You prepare a simple roux by mixing together butter and flour (with a whisk) until it has turned like a brown paste and then gradually adding milk until the sauce thickens - all of this, cooked over medium heat. For some flavor, you add some simple seasonings like salt, pepper and oregano. Do check out the video in the blog post to see how I made this delicious mushroom sauce pasta.
How to make béchamel sauce or white sauce garlic mushroom pasta?
This comforting creamy pasta recipe comes together in less than 30 minutes and you need 5 basic pantry ingredients to make yourself a hearty, rich and velvety, luscious mushroom pasta.
Ingredients for peppery garlic mushrooms:
- Mushrooms - regular white button mushrooms that are sliced
- Butter - regular soft salted butter
- Pepper - for that hot and spicy pepper flavor to the buttered mushrooms
- Garlic - minced or finely chopped 1 clove of garlic
Ingredients for béchamel sauce or white sauce:
- Flour - regular white all purpose flour (maida)
- Butter - regular soft salted butter
- Milk - whole milk
- Oregano - to add some flavor to the white sauce
Steps for how to make béchamel sauce or white sauce garlic mushroom pasta at home?
Step 1: Start by preparing the garlic pepper buttered mushrooms. To a pan, add some butter and let that melt over medium flame. Add the chopped garlic and mushrooms and spread evenly all across the pan at a distance - this ensured that the mushrooms cook evenly and are giving them space to cook helps them browning up faster.
Step 2: Once the mushrooms have browned up, add some pepper. Give it a mix and transfer the garlic butter pepper mushrooms to a bowl to be added later to the pasta.
Step 3: Prepare the béchamel sauce or white sauce by adding some butter to the same pan that you used for mushrooms. Once the butter has melted, add the flour and whisk for a few seconds until the roux (flour and butter paste) has turned light brown in colour.
Step 4: Just when it begins to get darker in colour, add the 1/2 cup or milk and whisk until the sauce has thickened. Add another 1/2 and whisk again until the sauce has thickened. Finally add the last 1/2 cup (total of 1 1/2 cup of milk) and oregano and mix until a rich, velvety, glossy and creamy white sauce is prepared. The sauce should be thick enough to stick at the back of the wooden spoon. (Check out the video in the blog post to understand the texture of the béchamel sauce or white sauce)
Step 5: Reduce the flame from medium to low heat. Add the garlic butter mushrooms and mix well.
Step 6: Add the boiled pasta, some salt and mix (only a few seconds) until all the pasta is well coated in the creamy mushroom sauce. Serve hot.
What to serve with béchamel sauce or white sauce garlic mushroom pasta?
If you are ambitious, you can try making these homemade garlic bread sticks (dominos style) or this version of breadsticks that has so much cheese or some soft homemade dinner rolls. You can also serve it up with a fresh arugula salad. Or have this pasta recipe followed by homemade tiramisu to prepare a three course Italian meal at home.
How to reheat béchamel sauce or white sauce garlic mushroom pasta?
If you have leftovers or want to serve later, just add the prepared béchamel sauce or white sauce garlic mushroom pasta to a pan and 1/2 cup of milk and heat over low flame until the pasta comes to a light simmer from the edges - give it a good mix and you will end up with a creamy white sauce mushroom pasta again. Make sure you re-heat the pasta on the stove instead of microwave.
Can I make béchamel sauce or white sauce garlic mushroom pasta ahead of its time?
Yes, definitely. This recipe is a crowd pleaser and you can definitely make it ahead of its time for a party or a simple family dinner and reheat by adding some milk as explained above.
What else can I use the béchamel sauce or white sauce for?
Apart from using the white sauce or béchamel sauce for pastas, you can add it over some grilled chicken, or serve it over some steak and veggies. Or just make it upto Step 5 (when you add the garlic butter pepper mushrooms) and enjoy with some homemade garlic bread sticks.
Possible variations or additions to béchamel sauce or white sauce garlic mushroom pasta?
- Add some grilled chicken
- Or add some grilled veggies
- What kind of pasta to use for white sauce mushroom pasta? Choose whatever pasta you like from linguini, spaghetti, fusilli, farfalle or penne - you do you.
Other favorite pasta recipes from the blog:
- Penne Vodka Sauce
- Creamy Spinach and Mushroom Pasta
- Caramelised Onion & Blue Cheese Pasta
- Quick and Easy Tomato Garlic Pasta
- Cherry Tomato Pasta
- Pesto Pasta Salad or CLICK HERE for all pasta recipes on the blog
Béchamel Sauce (White Sauce) Garlic Mushroom Pasta
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 2-3 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Italian
- Diet: Vegetarian
Description
Easy, delicious and creamy white sauce or béchamel sauce garlic mushroom pasta made with simple pantry ingredients or kitchen staples. All you need is flour, butter and milk to make that delicious velvety, thick and rich béchamel sauce pasta with garlic pepper mushrooms.
Ingredients
- 2 cups or 150 grams fusilli pasta (or any kind)
For the garlic pepper mushrooms:
- 300 grams mushrooms (sliced) See note 1
- 2 tbsp regular salted butter
- 1/2 tbsp garlic (chopped)
- pepper
For the Béchamel Sauce (White Sauce)
- 2 tbsp regular salted butter
- 2 tbsp regular all purpose flour (maida)
- 1 1/2 cup milk (full fat whole milk)
- salt
- 2 tsp dried oregano
Instructions
- Start by preparing the garlic pepper buttered mushrooms. To a pan, add some butter and let that melt over medium flame. Add the chopped garlic and mushrooms and spread evenly all across the pan at a distance - this ensured that the mushrooms cook evenly and are giving them space to cook helps them browning up faster.
-
Once the mushrooms have browned up, add some pepper. Give it a mix and transfer the garlic butter pepper mushrooms to a bowl to be added later to the pasta.
-
Prepare the béchamel sauce or white sauce by adding some butter to the same pan that you used for mushrooms. Once the butter has melted, add the flour and whisk for a few seconds until the roux (flour and butter paste) has turned light brown in colour.
-
Just when it begins to get darker in colour, add the 1/2 cup or milk and whisk until the sauce has thickened. Add another 1/2 and whisk again until the sauce has thickened. Finally add the last 1/2 cup (total of 1 1/2 cup of milk) and oregano and mix until a rich, velvety, glossy and creamy white sauce is prepared. The sauce should be thick enough to stick at the back of the wooden spoon.
-
Reduce the flame from medium to low heat. Add the garlic butter mushrooms and mix well.
-
Add the boiled pasta, some salt and mix (only a few seconds) until all the pasta is well coated in the creamy mushroom sauce. Serve hot with homemade garlic bread sticks or soft dinner rolls.
Notes
Note 1: I used regular white button mushrooms for this recipe, but I have tried this with shiitake - it tastes equally good (or even better!) - use whatever mushrooms you like.
Keywords: mushroom, garlic, butter, white, sauce, béchamel, pasta
Was so excited to try this recipe since I loved your penne vodka. But it just turned out disappointing. Like it lacked flavour, like it was so bland and no amount of oregano or black pepper or salt could save it. Had to add cheese and extra milk in order to make it bearable.
★★★
Hi Ani, sorry to read that you were disappointed with the recipe. A traditional bechamel is made with simple seasoning and at least for my liking, a regular amount of oregano, salt and pepper is all you need to add simple flavors to a bechamel sauce pasta. As you can see, all those simple spices are added in my recipe. It does not include cheese because a traditional bechamel is made with just flour, milk and butter. A bechamel sauce or white sauce with cheese is called Mornay sauce and I am sure you will find many recipes for that on google 🙂 I guess you will like that more. Thanks again for trying my recipe.
I love mushrooms, so this is right up my alley. Looks SO good!
★★★★★
Thank you, I love mushrooms too 😀