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.
Garlic 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!
Why Will You Enjoy This Simple Recipe?
- There are only 7 ingredients! There are only 7 ingredients in this dish, including the olive oil, salt, and pepper. Ingredients you almost certainly have on hand and ready to go!
- It’s completely vegetarian! This mushroom spaghetti recipe is a quick and easy vegetarian meal to prepare. It can also be made vegan by using vegan-friendly cheese, which is now widely available in stores.
- In just 20 minutes! In the time it takes to cook the pasta, you can have this entire dinner ready in 20 minutes.
This is just a list of the ingredients you’ll need to make this simple homemade spaghetti recipe.
- Choose your favorite type of pasta. There are numerous healthier alternatives available.
- Divided olive oil; avocado oil may also be used.
- sliced cremini mushrooms
- chopped garlic cloves
- To taste, kosher salt and ground pepper
- Pecorino Romano – for sauce and serving
- coarsely chopped fresh parsley leaves
How To Make Garlic Mushroom Pasta?
This mushroom and pasta recipe is simple, with two main ingredients: pasta and mushroom sauce. After you cook the pasta and sauté the mushrooms, everything will come together in one pan with a light sauce. Here’s how this recipe works for my visually impaired friends:
Prepare the pasta
Bring your water to a boil in a large pot and season generously. Cook the pasta according to the package directions until it is al dante. Mine took between 9 and 10 minutes. Before draining the pasta, save at least 1 cup of the starchy pasta cooking water for later use. Drain the pasta thoroughly.
Prepare the mushroom sauce
Here, a large pan or a well-seasoned cast iron skillet will suffice. Begin by sautéing chopped shallots and minced garlic in a generous amount of extra virgin olive oil (I used 1/3 cup) and a small amount of butter (1 tablespoon is all you need). Add your mushrooms (they will look like a mountain in your skillet, but don’t worry, they will cook down nicely). Toss the mushrooms in the oil to coat, then season with kosher salt, black pepper, and rosemary.
Once the mushrooms have released their juices and gained some color, add the tomato paste and 1/2 to 3/4 cup of the pasta cooking water. Cook for about 4 minutes over medium heat, and your beautiful sauce is ready!
Assemble the pasta
In your large pan, combine the pasta and mushrooms. Toss well to evenly coat the pasta. Grate some Parmesan on top and garnish with fresh parsley and crushed walnuts (the walnuts add some great texture and a nutty flavor). Add some crushed red pepper flakes for some heat, but this is entirely optional.
Tips And Tricks:
- Remember to save the pasta water! It is all too easy to dump all of the water, but regular water does not have the same benefits as pasta water and acts as a thickening agent. It’s starchy and will contribute to the pasta’s creamy texture.
- To save even more time, buy pre-sliced mushrooms. While some of you may be tempted to use canned mushrooms, we strongly advise and prefer using fresh mushrooms.
- The best noodles to use are spaghetti or other long pasta noodles. The sauce adheres to them and infuses long noodles more effectively than shells or macaroni.
- While parmesan may appear to be the obvious choice for this dish, we recommend trying Pecorini Romano instead for a more robust flavor.
- Refrigerate leftover pasta/spaghetti in a tightly sealed container for up to 4 days.
Which Mushrooms Can I Combine 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.
How to cook mushrooms?
It is simple to prepare mushrooms for pasta. Sautéing the mushroom is my preferred method. Here are a few pointers to remember when sautéing mushrooms:
- Before you begin, make sure the mushrooms are completely dry. Wipe the mushrooms clean with a lightly damp paper towel to remove the dirt. If you wash or soak them in water, they will absorb water like a sponge, resulting in squeaky mushrooms rather than the desired texture.
- Don’t cut them too thin. You want the mushrooms to hold their shape, and if you slice them too thinly, they will shrivel to nothing as they cook. I use three types of mushrooms in this recipe:
- White button mushrooms, baby bella mushrooms, and large portobello mushrooms White buttons and baby bellas should not be sliced any thinner than 14 inch (a thickness of 12 inch is preferable). And for the portobello mushrooms, chop them roughly into bite-size pieces rather than mincing or chopping them finely.
- To sauté the mushrooms, combine extra virgin olive oil and a small amount of butter. In this recipe, I used 13 cup extra virgin olive oil and 1 tablespoon butter to cook a pound and a half of mushrooms with onions and garlic. If you only use butter, you will end up using too much butter because the bottom layer of the mushrooms will quickly absorb it, leaving the rest of the mushrooms dry. Allow them to cook for a few minutes before adding another drizzle of olive oil.
- Season the mushrooms to taste. Once in the pan, toss the mushrooms in the hot pan and cook for a few minutes before seasoning. A generous pinch of kosher salt aids in extracting moisture from the mushrooms, resulting in savory and tender mushrooms. You can also add other spices at this point; I used black pepper and rosemary.
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.
Variations on Mushroom Pasta:
- Add a splash of cream or half-and-half at the end to make creamy mushroom pasta.
- Add sliced grilled or baked chicken breasts to the top of the pasta for a chicken and mushroom pasta. This tomato basil baked chicken recipe goes especially well with pasta.
- Top the pasta with these easy roasted shrimp for a shrimp variation, or use our shrimp scampi recipe for even more garlicky goodness!
- Replace the butter with a little extra olive oil to make the mushroom pasta vegan. Nutritional yeast can also be used in place of parmesan cheese.
What can I add to pasta if i don’t have sauce?
At home, you can make your own sauce. Homemade pasta sauces are far healthier than store-bought versions. Simply combine milk, cream cheese, sour cream, or plain yogurt with garlic, herbs, salt, and pepper, and olive oil to make a simple pasta sauce.
How to store your mushroom garlic pasta?
You can keep this in an airtight container in the fridge for up to 4 days. To avoid super-dry noodles, simply reheat in the microwave with a splash of water.
Should you rinse cooked pasta?
When making a warm pasta dish, never rinse cooked pasta. Never rinse your pasta! The starch in the pasta helps your sauce stick to it and make it extra creamy. Only when making cold pasta salads should you rinse your pasta.
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.