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Garlic Mushroom Pasta

Published: / Updated: / 181 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.
4.90 from 65 votes
Print Recipe Pin Recipe Save
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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  1. Cheryl Velker says

    5 stars
    I just bought some lemon parsley pasta made by Pappardellle and was looking for a sauce to try. I was excited when I saw lemon and parsley in the ingredients. Was wanting something that didn’t overpower the flavor in the pasta. This sound so good but maybe too much flavor for this particular pasta? Guess I should try it with some egg noodles first.

    Reply

  2. Megy says

    4 stars
    I’ve made this several times now. It’s a marvellous, tasty and quick meal.
    Recommend use of mushys with big flavour- swiss brown or shitake or a mix.
    I routinely add some fried off chopped bacon or prosciutto. Prosciutto delivers a lovely smokey taste.
    Oh….and definitely use egg pasta or homemade. Yumm.

    Reply

  6. Peta says

    4 stars
    Love this recipe!! Ive made it a couple times now. Easy, uncomplicated, fast and tasty. First time I made it for our “meat free Monday”, but today I made this and added 3 rashers of streaky bacon. Next level tasty!!
    I just use Swiss brown and common mushys. I also use chicken stock instead of wine. I recommend this recipe to everyone.

    Reply

  7. Andrea Hill says

    Made this last night! I used dried mushrooms rehydrate, white wine and Asiago cheese instead of Parm. Also went a bit heavy on the lemon juice (it was a juicy lemon and I didn't measure it out) but it was still amazing!! Told my daughter I used bacon, and while weary, she still ate ALL OF IT (with a little help of feeding her like a puppy like I was doing with her brother! Lol!!) Will definitely make again and possibly throw in some Sun-dried tomatoes and bacon or prosciutto!! So yummy!!

    Reply

    • Natasha says

      You can... but the bit of acid helps to balance the flavor. I can't recall any complaints that it tastes too lemony, but if you're really worried then sure, leave one or both out, but it may not taste as intended.

      Reply

  12. Elaine says

    5 stars
    Made it exactly as the recipe apart from that I had to use dried parsley instead of fresh. Served it with wholewheat spaghetti. Utterly delicious, portion size just right for two, and definitely a recipe to keep in my favourites folder. Ashamed to say we actually slurped the last bit of sauce from the pasta bowls 😀

    Reply

  15. Samantha says

    5 stars
    Great alternative for spaghetti! My husband can't do tomato. My 5 year old loves spaghetti noodles though so this makes them both happy. I do add a pound of ground beef to it to make it more hearty. Simple and delicious.

    Reply

  16. Loretta Kuechle says

    5 stars
    Love this dish!! I have made it with fresh pasta. It’s amazing! Tried a combination of mushrooms but like Crimini the best. I use all the liquid, pasta water, wine and broth.
    Great dish for a vegetarian!

    Reply

  17. Judy says

    Wanted a new shrimp recipe and this was amazing. Followed fully and luckily found if you only have 1/2 and 1/2 if you add 1/8 butter to 7/8’s 1/2 it’s as good as heavy cream.
    We made this over penne and truly was delicious.
    Having just returned from five weeks in Italy, even thinking a pasta dish would be good was a risk. This would be one of the best dinners on our entire trip- and we had many. Thank you for all the pre-tips and step by step photos.
    We can’t wait to have company to share this with. Bery molto buono!!
    Judy and Keith

    Reply

  19. Colin S says

    5 stars
    I loved this. I doubled the recipe but I only had 8oz of mushrooms and that worked just fine. The lemon and dijon both added great flavor and made it special.

    For those whose cheese clumped, I added the pasta and a little water to the sauce, then I added the cheese and kept stirring it over a low heat until the cheese melted into the sauce. It came out great.

    Reply

  20. Sara says

    3 stars
    To me this tasted all around too bitter. Lemon zest and juice, garlic and Dijon mustard brought a lot of bitter but nothing sweet to counter. Also, I should have waited a minute or two after removing from heat to add cheese. Still ate it and don’t feel as heave as with a mushroom
    Cream sauce!

    Reply

  21. Sue says

    Made for tonight's dinner. Excellent, yummy and so easy. I used portobello mushrooms. Only thing I did was added the cheese to each plate. Hubby loved it too

    Reply

  22. Iris says

    5 stars
    I had some mushrooms and googled the for a good mushroom pasta. This 1000% fits the bill. This pasta is absolutely delicious. I am very happy.

    Reply

  23. Jayne Price says

    Going to try this tomorrow. Hope the hubby likes it has he is a very fussy eater. He has only ate pasta since he met me . Fingers crossed.

    Reply

  25. Daisa says

    5 stars
    Yeah, this was very good. Almost reminds me of this mushroom stroganoff recipe that I make. I will definitely be remaking! Would probably also be great to add some other veggies.

    Perfect amount of garlic too!

    Reply

    • Natasha says

      Yes... those will be fine. 🙂 Cremini don't really taste that much different and are readily available in most major grocery stores, so I recommend giving them a try if you can.

      Reply

      • Ethel says

        Button mushrooms and Cremini mushrooms are the exact same fungus (Agaricus bisporus). The difference is the level of maturity, hence the differing color.

        Reply

  29. Maria says

    I suggest not adding the Parmesan until after it cools off or you’ll just have a clump of cheese with sauce, which won’t distribute evenly throughout the pasta. What a waste of money and time.

    Reply

    • Miranda @ Salt & Lavender says

      Hi Maria! It sounds like you missed the step where you remove the pasta from the stove before adding the fresh parmesan. Hoping you'll try it again as intended!

      Reply

    • MB says

      Agreed. The way the directions are written, the parm is still added while hot leading to the chunkiness. I’ll add it afterward from now on too.

      Reply

  30. Sue says

    5 stars
    This is an amazing recipe, thanks for sharing! I added fresh spinach and basil when I added the pasta water…so good!

    Reply

  32. Sylvia says

    5 stars
    This recipe was easy and so delicious! I will definitely be making this a regular dish. Thank you so much for sharing this awesome recipe.

    Reply

  33. Kimberlee Kruger says

    5 stars
    I just tried this recipe and love it!!!
    The only deviation i made was….. i had beef broth open…..fabulous!

    Reply

  34. Jess says

    5 stars
    Just made this and had to pack the leftovers away before I ate them all! The lemon added an awesome freshness. My cheese did clump when adding....but that was my own error. I should have let it cool a bit more prior to!

    Reply

  35. Maryanne Donahoe says

    5 stars
    I found this recipe in a last minute search to use up some baby bellas. It is DELICIOUS! Definitely making it again and I have shared it with friends!

    Reply