Garlic Mushroom Pasta – This garlic mushroom pasta recipe is easy to prepare and extremely tasty! With a bit of lemon and parsley, the garlic butter parmesan sauce is brightened.
Despite the fact that it isn’t made with a tomato or cream sauce like this Creamy Mushroom Pasta, this mushroom pasta is moist and flavorful. It’s buttery and garlicky, and it’s the epitome of 6-ingredient magic. Plus, I’ll show you how to make extra buttery mushrooms with even less butter!
Garlic Mushroom Pasta with shredded Parmesan cheese and butter. Even the easiest recipes are the most delicious! From start to finish, the recipe takes just 30 minutes.
This dish is made with simple ingredients, and I make sure the mushrooms and onions get a good sear to extract as much flavor as possible. This is a measure that should not be rushed. Garlic butter mushroom pasta is ideal for a fast weeknight meal as well as entertaining guests.
Cooked fettuccine pasta and shredded Parmesan cheese are tossed with sliced mushrooms and minced garlic in olive oil and butter. On top, chopped green onions are delicious. This meatless recipe’s simplicity will appeal to you.
This mushroom pasta is delicious as a meatless main dish, but it also goes well with grilled chicken, salmon, or steak! Brown rice fettuccine fits well in this recipe if you’re gluten-free. Use truffle salt if it’s available; it goes great with mushroom pasta!
Anyone who has sautéed mushrooms knows that the bottom layer soaks up the oil the moment they touch the pan, leaving the top layer dry.
As a result, I used to believe that the safest way to sauté mushrooms was to use a lot of butter or olive oil. The mushrooms begin to leech water as they cook, creating moisture. Nonetheless! The butter was stolen by the first layer of mushrooms that entered the skillet first, leaving the remaining 80% of mushrooms butter-free!
I rarely use pappardelle in my cooking, but once I do, I think to myself that I should use it more often. It may appear to be more difficult to boil than other pasta shapes, but it is not. The buttery mushroom sauce complements the ribbons well.
What’s more, the best part about this recipe is that it’s simple to create. This mushroom fettuccine pasta recipe only takes 30 minutes to prepare, but it tastes like something you’d order at a high-end Italian restaurant!
To make mushroom pasta, you’ll need the following ingredients.
Here’s what you’ll need to make this mushroom pasta. You can use any long strand or even short strand pasta that you like (like orecchiette, penne, ziti, macaroni). In addition, the parmesan isn’t there for decoration. A little trick I like to use for an extra flavor boost is to toss the pasta with parmesan before serving!
How to make pasta with mushrooms
The following are the two most important steps:
Butter added later – keep some of the butter aside until the mushrooms are golden – this will give you extra buttery mushrooms with less butter!
Pasta cooking water – Toss the spaghetti and mushrooms with some of the pasta cooking water. The starch in the water will emulsify (thicken) with the butter in the mushrooms, resulting in a slick, clear “sauce” that clings to the pasta strands. For all pastas, a traditional Italian cooking technique is used.
People would assume you made a mushroom pasta sauce if you do this crucial move of tossing the pasta with some of the pasta cooking water. That’s how juicy and “saucy” it appears to be!
WHAT MUSHROOMS Can I USE WITH PASTA?
White button mushrooms in their natural state. These are fantastic in this easy recipe! Using just enough salt, Parmesan cheese, and chopped green onions, any sort of mushroom can be brought to life.
Mushrooms called cremini. Cremini mushrooms, also known as baby bella mushrooms, are similar in size to white mushrooms but are brown.
Shiitake mushrooms are a type of mushroom. Shiitake mushrooms have a meaty taste and will give your pasta more depth and substance.
Portobello mushrooms are a type of mushroom. Use these to give your pasta a meaty taste.
Since mushrooms are the main ingredient in this dish, it’s important that they’re cooked properly. Make sure the mushrooms are sautéed and browned rather than steaming them in their own juices, as this can easily happen. Here are some pointers on how to properly cook mushrooms.
COOKING GUIDELINES FOR MUSHROOMS
Use a big skillet for this. A large skillet or a wide pan will work well for cooking mushrooms in a single layer over a large surface area. During cooking, spreading the mushrooms over a wide surface area will cause liquids to evaporate more quickly and help brown the mushrooms.
Use a sufficient amount of heat. Use a high heat setting on the stovetop to ensure that the mushrooms are sauteed rather than steaming in their own moisture.
Both olive oil and butter can be used. Cook sliced mushrooms for about 5 minutes, rotating them a couple of times, in 1 tablespoon olive oil and 1 tablespoon butter over high heat, without overcrowding.
Season with salt. Season the mushrooms in the skillet with salt. Salt aids in the extraction of moisture from mushrooms, making the cooking process faster and easier.
Allow the moisture to escape. The mushrooms will begin to release moisture as you cook them. Maintain a high heat setting to allow moisture to evaporate quickly. This can also be aided by using a big skillet.
Maintain the movement of the pan. To brown the mushrooms on all sides, toss them a couple of times when they’re cooking.
MORE DELICIOIUS RECIPES HERE:
- 4 oz. spaghetti, uncooked
- 3 tablespoons butter, split
- 1 tablespoon extra virgin olive oil
- 1 medium chopped onion
- 7 oz. sliced cremini mushrooms
- 3 garlic cloves, minced
- 1/2 teaspoon mustard (Dijon)
- 1 tablespoon of chicken broth
- 1/2 tsp lemon juice + 1/2 tsp lemon zest
- 1/2 cup parmesan cheese (freshly grated)
- 2 teaspoons chopped fresh parsley
- Season with salt and pepper to taste.
Cook the pasta al dente according to package instructions in a salted pot of water.
Prepare your ingredients in the meantime.
In a skillet over medium-high heat, combine the oil and 1 tablespoon of butter. Add the onions and mushrooms once the pan is warmed. Sauté, stirring regularly, until the water from the mushrooms has been released and cooked off, and everything has a strong sear and is browned/caramelized (this gives a ton of flavor). It'll take around 8-10 minutes, maybe a little longer.
Combine the remaining butter, garlic, and Dijon mustard in a mixing bowl. Cook for a minute or so.
Add the broth, lemon juice, and zest, and bring to a boil for about a minute.
Remove the pan from the heat and add the parmesan and parsley. Before draining the pasta, add a splash of the hot pasta water (a few tablespoons) and toss the pasta with the sauce. Season with salt and pepper to taste and serve right away.
After the pasta has been baked, do not rinse it. The starch in pasta will aid in the absorption of the butter and Parmesan cheese sauce.
Some of the pasta water should be saved. You may want to add a small amount of pasta water (1 or 2 tablespoons) to your basic butter and Parmesan cheese pasta sauce.
Make this gluten-free meal. Using gluten-free fettuccine noodles instead (or any other kind of gluten free pasta). Brown rice fettuccine works well as a substitute.
Truffle salt is less expensive (and easier to work with) than truffles, and it lasts an eternity. To add a slight truffle taste to the final dish, season it with truffle salt.