We love this mushroom pasta recipe Made with the most delicious garlic butter mushrooms. Thanks to our ineffective way to cook mushrooms, this simple pasta recipe blends together in 30 minutes and tastes incredible!
We’ve shared many mushroom recipes with you, but today, I’ve finally shared our absolute favorites: Mushroom pasta with Pappardelle, perfectly cooked Garlicky mushrooms and one Creamy butter sauce without cream.
We make this simple pasta recipe for ourselves on weekday evenings, but also love serving friends when they come for supper. Honestly, this is probably one of our favorite ways to eat mushrooms.
Key Ingredients
- pasta: I love Pappardelle, but cheesy, linguine, and even a short pasta like Campanelle is incredibly shaped.
- mushroom: You can use any mushrooms for this pasta. In our photos, we used Cremini and Shietake mushrooms. Foraging mushrooms (such as amniotic fluid or sausage) can even be used to make wild mushroom pasta. It’s so awesome! (If you do, can you invite us to dinner too?)
- Olive oil and butter: I cook the mushrooms with olive oil and then use butter to make them into a silky butter sauce.
- Garlic, thyme and lemon: I add chopped garlic, fresh thyme leaves and lemon zest to the mushrooms while cooking. tasty!
- Mushroom powder: This is optional, but the mushroom powder adds a bright umami, savory mushroom flavor. We have a recipe for homemade mushroom powder, or you can find it online or in some professional grocery stores.
- Parmesan cheese: To make the sauce, I tossed the cooked pasta to butter mushrooms, some pasta water and parmesan cheese. Then I sprinkle the extra cheese on top.
How to make mushroom pasta
For this pasta, we wanted flavored mushrooms with golden edges. We use the same cooking method on this pasta, with our easy garlic butter mushrooms.
You will heat the olive oil in a wide skillet, spread the mushrooms, and cook without moving them until they start to brown in the spots. Give them a stir and cook until the other side is golden. Then add butter, garlic, thyme, mushroom powder, lemon zest and salt.
We love cooking pasta water while cooking mushrooms to speed up the process. When the water boils, the mushrooms will be close to completion.
After the pasta is cooked, we throw it into the pot and throw it into the pot with mushrooms and plenty of pasta cooking water. Starchy cooking water can help the garlic and butter in the pot turn into a creamy mushroom sauce. We use the same method to make flattened nuclear alfredo, shrimp carbonara, and even our buttered noodles.
What to eat with mushroom pasta
I love this simple pasta with mushrooms, but you can always figure out the meal with a light salad. Try our Caesar salad, Greek salad or homemade salad seasoning. You can also add some extra protein to this pasta, which includes grilled chicken, juicy skillet chicken, garlic shrimp or slurry salmon.
Easy Garlic Mushroom Pasta
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I love this simple mushroom pasta recipe. You can use a variety of mushrooms. I often use Cremini mushrooms, but for spectacular pasta try wild foraging mushrooms, such as Morel or Chanterelle mushrooms. There is no cream in this recipe. If you want to add some, see our tips below the recipe.
4 servings
Watch us make recipes
You will need
8 oz Pappardelle, Fettuccine or Linguine
10 oz (280g) mushrooms, trimmed and sliced (cut into 3 cups)
1 lemon
1 tablespoon olive oil
2 tablespoons butter
1 garlic cloves, chopped
2 teaspoons fresh thyme leaves or 1/2 teaspoon dry
1 teaspoon mushroom powder, optional
1/4 cup (25g) chopped parmesan cheese, and more to offer
Salt and fresh black pepper
direction
1Bring a large pot of salted water to a boil. Cook once or twice, 1 minute less than the recommended cooking time on the packaging. The pasta will be cooked in the sauce. Reserve 1/2 cup pasta cooking water.
2Use a wet tissue to brush away dirt from the mushrooms. Cut and discard any hard stems. Cut into 1/4-inch slices, or, if the mushroom is larger, such as Portobello, cut into 1/4-inch cubes.
3Use a miniature lemon to make the lemon delicate. You need 1 tablespoon.
4Heat olive oil in a large, wide skillet over medium heat. Add the mushrooms and spread into a layer. Then cook without moving until one side is brown, 3 to 5 minutes.
5Stir and cook for another 3 to 5 minutes, or until mostly golden on all sides. Stir in butter, garlic, thyme, mushroom powder, lemon zest and 1/4 tsp salt.
6Turn the heat down and add drained pasta, 1/4 cup parmesan cheese and 1/4 cup reserved pasta water. Throw the pasta, cheese and mushrooms on the pan for one minute with tongs.
7If the pasta looks dry, add more pasta water. I usually use a full 1/2 cup pasta water.
8Taste and adjust the seasoning. Squeeze over half of the lemon. Serve on top with parmesan cheese and fresh black pepper.
Adam and Joanne’s Tips
- storage: Store mushroom pasta in an airtight container in a refrigerator for up to 4 days. To reheat, add water or broth to the pot and heat the pasta gently over low heat. If it’s dry, add a little butter and add Parmesan cheese. (I often keep a little starch pasta in a small container in the refrigerator and heat it up.)
- Make an extra creamy mushroom pasta: Whisk 2 tablespoons of butter or cream before serving.
- Vegetarian Mushroom Pasta: Swap the butter for extra olive oil or use vegetable butter. Nutritious yeast is also a great alternative to Parmesan cheese.
- Truffle Salt: Instead of regular salt, try truffles or boletus. It deepens the mushroom flavor and the taste is incredible!
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1/4 of a frying pan
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Calories
332
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Total fat
11.8 grams
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Saturated fat
5.1g
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cholesterol
18.9mg
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sodium
238.7mg
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carbohydrate
45.9 grams
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Dietary fiber
2.6 g
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Total sugar
3.2g
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protein
11.7g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
