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Garlic Mushroom Pasta

Published / Updated / 53 Comments

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This garlic mushroom pasta recipe is easy to make and incredibly delicious! The garlic butter parmesan sauce is freshened up with a touch of lemon and parsley.

garlic butter mushroom pasta in two white bowls

This dish is made with simple ingredients, and I try to eke out as much flavor as possible by making sure the mushrooms and onions get a good sear. Don't rush this step. 

Garlic butter mushroom pasta is great for a quick weeknight dinner but also perfect for serving company. 

I rarely cook with pappardelle, but whenever I do decide to use it, I think to myself that I should do it more often. It just feels fancy, but it's not any more difficult to boil than any other pasta shape. Those ribbons go perfectly with the buttery mushroom sauce. 

close-up of garlic mushroom pasta (in a skillet)

Lemon and mushrooms is such a good combo that you don't see too often. Let me know how you like it!

Recipe notes & tips:

  • If you've got other fresh herbs on-hand, feel free to add them in!
  • Use vegetable broth if you're vegetarian. Dry white wine also works great for this dish. I typically cook with either sauvignon blanc or pinot grigio (I don't really have any brand preference). 
  • I used one of my fav kitchen tools to zest the lemon - my Microplane zester/grater. It's also great for grating cheese. 😉
  • Serve with whatever shape of pasta you prefer. I used pappardelle for the photos.
  • You can definitely try a different kind of mushroom for this recipe (white mushrooms or baby bellas come to mind). Just be sure to brown them well!
caramelized mushrooms and onions in a skillet
Brown those onions and mushrooms!

Love mushrooms and pasta? Try these:

garlic butter mushroom pasta in a skillet with tongs to serve

Questions about this easy mushroom pasta recipe? Let me know in the comments below. Made this recipe? Tag me #saltandlavender on Instagram.

garlic butter mushroom pasta in two white bowls

Garlic Mushroom Pasta

This garlic mushroom pasta recipe is easy to make and incredibly delicious! The garlic butter parmesan sauce is freshened up with a touch of lemon and parsley.
4.91 from 21 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2
Calories 574 kcal

Ingredients
 

  • 4 ounces uncooked pasta
  • 3 tablespoons butter divided
  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 7 ounces cremini mushrooms sliced
  • 3 cloves garlic minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup chicken broth or veg broth or white wine
  • 1/2 teaspoon lemon juice + zest of 1/2 lemon
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons fresh parsley chopped
  • Salt & pepper to taste

Instructions
 

  • Boil a salted pot of water and cook the pasta al dente according to package directions.
  • Meanwhile, prep your ingredients.
  • Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the onions and mushrooms. Sauté, stirring occasionally, until the water has been released from the mushrooms & cooked off and everything gets a good sear and is browned/caramelized (this gives a ton of flavor). It'll take 8-10 minutes or possibly a bit longer.
  • Stir in the rest of the butter, plus the garlic and Dijon mustard. Cook for about a minute.
  • Add in the broth and lemon juice + zest, and let it bubble for about a minute or so.
  • Take the pan off the heat and stir in the parmesan cheese and parsley. Add a splash of the hot pasta water prior to draining the pasta (a couple tablespoons) and then toss the pasta with the sauce. Season with salt & pepper as needed and serve immediately.

Notes

  • You could stretch this recipe to feed 4 people (just add more pasta) if you're serving it with something else. This recipe can be easily doubled, but the mushrooms and onions will likely take longer to properly sear since there will be more in the pan. 
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 574kcalCarbohydrates: 52gProtein: 21gFat: 32gSaturated Fat: 16gCholesterol: 67mgSodium: 668mgPotassium: 706mgFiber: 3gSugar: 5gVitamin A: 1078IUVitamin C: 11mgCalcium: 332mgIron: 2mg
Keyword garlic butter mushroom pasta, garlic mushroom pasta, pappardelle with mushrooms
Author Natasha Bull

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  2. David Epley (DoktorKaboom) says

    5 stars
    This was wonderful! We had some vegetarian friends coming over and I really wanted to make something delicious, not just another bean chili. I love mushrooms, so I searched and found this recipe. YUM!

    I will definitely cook this again and again and again, regardless of company.

    Changes I made:
    I doubled everything, except the shrooms, as the recipe is for 2 and there were 4 of us. I used a pound of mushrooms made up of cremini, shiitake, maitake, and royal trumpet.
    Added 2 tbs of chopped, fresh, rosemary when I turned the heat off.
    I used mushroom soup instead of stock, but next time I'll use a good stock (not cream of mushroom, just a soup I had recently picked up.)
    Cooked some red lentil penne pasta so we'd get protein. (12g per serving, note: simmer lentil pasta, don't fast boil it the whole time, quick rinse after draining)

    Next time I think I'll increase to a pound and a half of mushrooms for 4 people.

    Reply

  3. Brielle says

    5 stars
    This was super easy to make coming from someone who always messes up directions. I didn’t have all the ingredients so I used a little bit of regular mustard and a splash of A1 sauce instead of Dijon mustard and I used beef consume instead of chicken broth and it is delicious! Definitely making this again. Thinking about adding some spinach next time!

    Reply

  5. Lina says

    5 stars
    This was absolutely delicious! I added extra garlic and mushrooms, and it was approved by my picky eating daughter. Thank you for sharing!

    Reply

  6. Hannah says

    5 stars
    I started making this sauce and half way through we realized we didn't have pasta in the cabinet - ended up serving with spinach as a topping on toast with a fried egg on top. The soft yolk was a great addition to the flavourful. Thanks for the recipe!

    Reply

  7. Kathryn says

    5 stars
    Seriously amazing. I could eat this 7 nights a week. Added baked broccoli as well which went with everything well

    Reply

  8. Myra says

    5 stars
    Excellent flavor and very quick to fix. I’m adding this to my menu rotation for weeknight meals. Thanks for sharing!

    Reply

  9. Alan says

    5 stars
    Wow! Easy to make. I am not a cook. My wife does that. She’s working and asked me to make this. I did. I love it!!!

    Reply

  10. Samuel chandy says

    How many does this serve because I’m planning on making it for my family of 4 so I’m wondering if I would need to double or triple or anything

    Reply

    • Natasha says

      Hi! It serves 2 (it says in the recipe card but you may have missed it). I'd double it for sure. Hope you enjoy it! 🙂

      Reply

  11. Jordynn says

    Just made this and it’s wonderful. Hits all the right buttons. Added fresh sage with the garlic, oregano and spinach at the end. So yummy and even without those additions, it would’ve been delicious

    Reply

  13. Sanchon Jones says

    3 stars
    Tried this recipe last night, and flavor-wise, it hits all the right tastebuds! One thing I would recommend is using more onions and a lot more mushrooms. Also, make sure to use a thin or flat pasta as it will allow for all of the ingrediants to mesh together perfectly, I used rigatoni and it just didn't provide a enjoyable eating experience.

    Reply

  15. Christine Johnston says

    5 stars
    Made this as we adore mushroom dishes.....this was Devine! I used half white mushrooms, half shiitake.. ..added more garlic to the basic recipe, used white wine in place of the broth. We usually have whole wheat pasta, so used whole wheat tagliatelle.......hubby sprinkled a bit of truffle salt over at the end on the plate.....served with a garlic butter bake home roll each.....just a gorgeous dish.....try it.. ..especially if mushrooms and garlic are a favourite ❤❤

    Reply

  18. RB says

    5 stars
    I made this vegan by just using evoo and added a little vegan chicken flavor base. Came out great. Thanks for sharing.

    Reply

  19. Summer72 says

    5 stars
    very good sauce,with the lemons and mushrooms it makes for a nice tangy taste,i used egg noodles and baby bella mushrooms and it was enjoyable.

    Reply

  20. Bernadette says

    5 stars
    Delicious. I made this with bow ties. Since I was conserving my dwindling supply of parmesan, I only used half the required amount of cheese in the sauce and sprinkled a little more on top before serving. The caramelizing is the key here, just as the recipe says, so don't fudge on that part. I've learned from past experience to let a sauce cool off completely before adding grated cheese. Otherwise, you can end up with a stringy mess. Once the cheese is blended with the sauce, the sauce can be thinned with pasta water.

    Reply

  21. Natalie says

    5 stars
    Made this tonight- INCREDIBLE! I never think to cook with pappardelle but it’s so good. I loved all the flavors in this recipe- lemony, cheesy, smokiness from the mushrooms and onions. So good- thank you!

    Reply

  22. Toni says

    This recipe is easy and very yummy. Make sure you keep to 4 oz of pasta for this sauce or double it if you want to feed more. My only problem was the Parmesan cheese that coagulated together and got stringy when I added it. There must be a trick I didn’t do.
    Great recipe

    Reply