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.
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.
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!
Love mushrooms and pasta? Try these:
- Cheese Tortellini with Butter, Mushrooms, and Crispy Sage
- Creamy Mushroom Pasta
- Vegan Spinach and Mushroom Pasta
- Asparagus and Mushroom Pasta
Questions about this easy mushroom pasta recipe? Let me know in the comments below. Made this recipe? Tag me #saltandlavender on Instagram.
Garlic Mushroom Pasta
- 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
- 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.
- 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.