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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.

You may also like my Easy Pink Sauce Pasta or this Creamy Spinach Bacon Orzo next.

garlic butter mushroom pasta in two white bowls

Why you’ll love it

This dish is made with simple ingredients. Garlic butter mushroom pasta is great for a quick weeknight dinner but also perfect for serving company. Lemon and mushrooms is such a good combo that you don’t see too often. Let me know how you like it!

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

What you’ll need

  • Pasta – I like a longer shape like pappardelle, but serve with whatever pasta you prefer
  • Olive oil and butter – for sautéing and the base of the sauce
  • Onion and garlic – tasty aromatics. I like using sweet onions.
  • Mushrooms – I chose cremini/baby bellas
  • Chicken broth – for more savory depth
  • Dijon mustard and lemon juice and zest – for brightness and enhancing flavor. You don’t taste them individually.
  • Parmesan – use a good-quality block and grate it yourself. It melts better and has the best flavor.
  • Parsley – a pop of freshness
ingredients for garlic mushroom pasta in prep bowls

Pro tip

  • 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!

How to make garlic mushroom pasta

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing mushrooms, garlic, and onions in a skillet and adding lemon juice and dijon

Cook the pasta. Meanwhile, sauté the mushrooms in the oil and some butter in a skillet, stirring occasionally, until the water is cooked off and they’re nicely seared. Add in the remaining butter, the garlic and Dijon, and cook for a minute.

adding parmesan and pappardelle to a skillet for garlic mushroom pasta

Pour in the broth, and add the lemon juice and zest. Let it bubble for another minute. Remove from the heat, and stir in the parmesan and parsley. Add a splash of pasta water to the sauce, drain the pasta, then toss it with the sauce. Season with salt & pepper.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • I use one of my fav kitchen tools to zest the lemon, my Microplane zester/grater. It’s also great for grating cheese. 😉
  • This skillet is the one I use.
  • A pair of kitchen tongs makes it simple to toss and serve this pasta.

Substitutions and variations

  • 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.
  • If you’ve got other fresh herbs on-hand, feel free to add them in!
  • You can definitely try a different kind of mushroom for this recipe (white mushrooms come to mind). Just be sure to brown them well!
close-up of garlic mushroom pasta (in a skillet)

What to serve with mushroom pasta

Leftovers and storage

  • Store leftovers for 3-4 days in the fridge in an airtight container.
  • The pasta can dry out over time, so you might want to add a splash of white wine or broth when reheating. Do so slowly over a low heat.
  • I don’t recommend freezing leftovers.
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
4.87 from 129 votes

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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2


  • 4 ounces uncooked pasta
  • 1 tablespoon olive oil
  • 3 tablespoons butter divided
  • 1/2 medium onion chopped
  • 8 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 chopped fresh parsley
  • Salt & pepper to taste


  • Boil a salted pot of water and cook the pasta al dente according to package directions.
  • 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.


  • 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.


Calories: 574kcal, Carbohydrates: 52g, Protein: 21g, Fat: 32g, Saturated Fat: 16g, Cholesterol: 67mg, Sodium: 668mg, Potassium: 706mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1078IU, Vitamin C: 11mg, Calcium: 332mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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4.87 from 129 votes (15 ratings without comment)

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  1. Connie Hocking says:

    4 stars
    Nice recipe. I added cream to make a creamer version. I used rigatoni noodles and everyone really enjoyed the recipe. It was nice to change up the pasta dish of the week.

    1. Natasha says:


  2. Cheryl says:

    5 stars
    I added a couple Italian Sausage, casings removed, and a dash of garlic salt. Great recipe and glad it was for 2.

    1. Natasha says:

      Love that! Thanks, Cheryl!

  3. Nick says:

    5 stars
    Fantastic recipe, I adjusted it to add some sausage to it. Definitely good to make sure that the pan you use is big enough for everything together at the end but still fantastic!

    1. Natasha says:

      Wonderful! Thanks, Nick!

  4. Mary Hoernel says:

    5 stars
    This was excellent. I was trying to stretch the sauce to accommodate some unexpected guests and added some heavy cream along with a little bit of “Magic Mushroom Powder” to deepen the flavor. I’d imagine you’d get the same result by adding porcini mushroom powder. Everyone loved this dish.

    1. Natasha says:

      I’m so happy it was a hit!

  5. Jodie says:

    5 stars
    This was super easy to make and so tasty. It went down a treat in our house. I will definitely make this again for a yummy go to.

    1. Natasha says:

      Wonderful!! 😀 Thank you, Jodie!

  6. Judy Gohl says:

    5 stars
    Have made this weekly since finding your recipe. I am trying shallots tonight and may add some oregano and may try asiago cheese instead. Really enjoy the quickness and especially that it come together so easily. Thank you.

    1. Natasha says:

      I love that!! You are very welcome, Judy. Appreciate your review!

  7. Ria says:

    5 stars
    Cooked as per you recipe, I used linguine for the pasta. So delicious! I’m just an average cook and I like simple recipes, what struck me about this one was the fact it does not use a cream or a tomatoe base, which is usual with most Italian pasta dishes. After I’d fried off the onion, mushrooms and garlic (15 minutes) the smell was amazing and then I added the oregano, lemon juice and vegetable stock and wow you get a really lovely sauce. Absolutely delicious, and my partner agreed too. Thanks for sharing Natasha.
    Ria UK

    1. Natasha says:

      I’m thrilled you enjoyed it, Ria! Thanks for your review!