Mushroom Pasta- This garlic mushroom pasta dish is simple to prepare and extremely tasty! The garlic butter parmesan sauce is brightened with lemon and parsley. This recipe is created with simple ingredients, and I attempt to extract as much flavor as possible by sear the mushrooms and onions. Don’t rush through this process. This meal is ideal for a fast weekday supper but good for entertaining guests.
Without a doubt, this is the most thick and silky pasta dish without cream. Loads of mushrooms, garlic, shallots, and parmesan cheese, mixed with freshly cooked pasta and a lighter silky-smooth sauce! I like it because we use twice as many mushrooms as pasta in the meal, which adds a lot of flavor and makes it filling. But this delicious sauce, made with rosemary, white vinegar, garlic, balsamic vinegar, vegetable stock, and crushed red pepper flakes, is out of this world.
Mushroom Pasta Recipe:
This is a mushroom pasta without heavy cream, but it is just as cozy and brings out the earthy, umami flavor of mushrooms to their fullest. The precise mushroom-to-pasta ratio of 3:1 is the secret to this delicious, creamy mushroom pasta. Yes, you read it properly; in this recipe, you will need three times the number of mushrooms to the amount of pasta. And I use three types of mushrooms for a lot of earthiness and depth of flavor: white buttons, baby Bella, and meaty Portobello. It will appear that we are using a large number of mushrooms, but this will cook down in your pan to just the right amount for your pasta.
The earthiness of mushrooms is well complemented by the tastes of garlic, shallots, and piney rosemary.
The final touches are optional in most recipes, but I strongly advise you not to omit the Parmesan and chopped walnuts.
Okay, it’s time to make a grocery list. You will need the following ingredients to create this Mushroom Lovers Pasta recipe:
- Pasta: Any shape or kind of pasta will work in this meal. I used pappardelle, which we both enjoyed.
- Half of the butter will be used to sauté the mushrooms and the other half to make the sauce.
- Fresh mushrooms: Please provide a whole two pounds, but the varieties of mushrooms are entirely up to you! I used a combination of baby Bella (thickly cut), shiitake (halved), and oyster mushrooms (which I chopped into bite-sized pieces). However, any other types of mushrooms that you enjoy would be wonderful! Just make sure they’re all the same size so they cook evenly.
- Garlic: Plenty of it.
- Balsamic vinegar: To provide a flavorful kick to the sauce.
- I like the taste that white vinegar imparts. If you don’t want to cook with vinegar, you may use additional vegetable stock (plus maybe a good squeeze of lemon juice at the end, to brighten the flavor up).
- For the sauce, use vegetable stock.
- Fresh rosemary: This will be simmered in the sauce.
- To help bring out all of these tastes, use crushed red pepper flakes. If you want to amp up the heat, top the pasta with additional crushed red pepper flakes before serving.
- If you ask me, the more the merrier when it comes to parmesan. We’ll mix some into the spaghetti, but I’ll sprinkle a lot more on top before serving.
- Pine nuts: The butter taste and crunch that pine nuts provide to this meal are delicious. If you have a nut allergy, feel free to leave them out. Alternatively, you may use chopped walnuts instead.
How To Make Mushroom Pasta?
- To begin, bring a big pot of salted water to a boil. When you start cooking the mushrooms, add the pasta to the saucepan.
- Cook pasta according to package directions, minus 1 minute. RESERVE 1 cup of the pasta cooking liquid before draining the spaghetti.
- In a large skillet over medium heat, melt half of the butter and all of the oil.
- Cook until the water has leeched then evaporated and the mushrooms begin to turn golden around the edges, about 5 minutes.
- Season with salt and pepper halfway through cooking.
- Cook for 2 minutes, or until the mushrooms and garlic are golden, with the remaining butter.
- Add the pasta, along with about 3/4 cup of the saved pasta water, and the parmesan. Gently toss the pasta until the water reduces and thickens into a saucy sauce that covers it. If the pasta begins to dry out, add extra pasta water.
- If necessary, season with additional salt and pepper.
- Remove from the heat and serve immediately, topped with fresh parsley and parmesan cheese.
The two most important steps are as follows:
- Later addition of butter – Save part of the butter till AFTER the mushrooms have become golden — for more 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 (thin) with the butter in the mushrooms, resulting in a slick, juicy, transparent “sauce” that clings to the spaghetti strands. All pastas are cooked using a traditional Italian technique.
People will believe you’ve prepared a mushroom pasta sauce if you toss the spaghetti with part of the pasta boiling water. That’s how juicy and “saucy” it appears to be!
Tips And Tricks:
- Feel free to substitute additional fresh herbs if you have them on hand!
- If you’re a vegetarian, use veggie broth. This meal also works well with white vinegar.
- To zest the lemon, I used one of my favorite culinary gadgets, a Micro plane zester/grater. It may also be used to grate cheese.
- Serve with your preferred pasta form.
- You may certainly experiment with a different type of mushroom for this dish (white mushrooms or baby bellas come to mind). Just be sure to brown them well!
- Make it creamy: We also tested a batch of this spaghetti with an additional 1/2 cup (or more) heavy cream. And, as you can expect, it tasted really rich and delicious.
- To make it gluten-free, simply use your favorite gluten-free pasta. (Of course, double-check that all of your other items are also certified gluten-free.)
- Remove the vinegar: I adore the flavor of the white vinegar in this sauce. If you don’t want to cook with vinegar, you may replace it with more vegetable stock (maybe with a splash of lemon juice at the end).
- Use various herbs: Instead of (or in addition to) fresh rosemary, try a couple sprigs of fresh sage or thyme. Alternatively, shortly before serving, toss in some chopped fresh basil with the spaghetti.
- Add a protein: If you want to up the protein in this meal, chicken or shrimp would be wonderful!
- Add some greens: This dish would be much better with some wilted baby spinach.
When pasta is refrigerated overnight, it invariably dries out. Save about 1/4 cup of the pasta boiling water for the finest reheating choice. 2 tbsp. cold pasta, reheated in the microwave, mix well Revived to near-perfect juiciness!
MORE DELICIOIUS RECIPES HERE:
- 4 oz. uncooked pasta
- 3 tbsp. melted butter, divided
- 1 tbsp. olive oil
- 1/2 medium sliced onion
- 7 ounces sliced cremini mushrooms
- 3 minced garlic cloves
- 1/2 tsp Dijon mustard
- 1/4 cup chicken broth, vegetable broth, or white vinegar
- 1/2 tsp lemon juice
- 1/2 lemon zest
- 1/2 cup parmesan cheese, freshly grated
- 2 tbsp. chopped fresh parsley
- Season with salt and pepper to taste.
Cook the pasta al dente according to package directions in a salted saucepan of water.
In the meantime, prepare your ingredients.
In a pan over medium-high heat, combine the oil and 1 tablespoon of the butter. Add the onions and mushrooms once the pan is heated. Sauté, turning periodically, until the water in the mushrooms has been released and cooked out, and everything has a good sear and is browned/caramelized (this gives a ton of flavor). It will take 8-10 minutes, perhaps longer.
Stir in the remaining butter, garlic, and Dijon mustard. Cook for one minute.
Allow the broth, lemon juice, and zest to boil for approximately a minute.
Remove the pan from the heat and add the parmesan cheese and parsley. Toss the pasta with the sauce after adding a splash of the hot pasta water (a couple tablespoons) before draining. Season with salt and pepper to taste, and serve right away.
If you're serving it with anything else, you could easily double the recipe to feed four people (just add extra spaghetti). This recipe can easily be doubled, but because there will be more mushrooms and onions in the pan, they will likely take longer to fully sear.
I recommend adding the pasta to the boiling water once the mushroom sauce has reached a simmer.
Variations: Thyme pairs beautifully with this pasta since mushrooms and thyme are great friends. I occasionally add a dash of cream to the mushrooms, but it's not a must-have, just something to have on hand when you're feeling indulgent.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 581Total Fat 32gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 13gCholesterol 68mgSodium 1232mgCarbohydrates 56gFiber 3gSugar 5gProtein 18g