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    Home » Pasta

    Garlic Mushroom Pasta

    Published: Jun 16, 2020 / Updated: Jun 16, 2020 / 181 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    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:

    • Cheese Tortellini with Butter, Mushrooms, and Crispy Sage
    • Creamy Mushroom Pasta
    • Vegan Spinach and Mushroom Pasta
    • Asparagus and Mushroom Pasta

    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 Saved!
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 2
    Calories 574 kcal
    Prevent your screen from going dark

    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
    « Refreshing Strawberry Salsa
    Easy Bacon and Cabbage Recipe »

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    1. Cheryl Velker says

      January 24, 2023 at 7:35 AM

      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
      • Natasha says

        January 24, 2023 at 11:07 AM

        I think it's worth a try! But yeah, if you're worried, you could always do a test run with a plain pasta first. Let me know how it goes! 🙂

        Reply
        • Cheryl Velker says

          January 30, 2023 at 6:01 PM

          5 stars
          I went for it tonight and it was delicious. A perfect complement to the pasta. Thank you for posting!

          Reply
          • Natasha says

            January 31, 2023 at 10:34 AM

            You're very welcome!

            Reply
    2. Megy says

      January 21, 2023 at 5:02 PM

      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
      • Miranda @ Salt & Lavender says

        January 21, 2023 at 9:15 PM

        Happy it's a hit! 🙂

        Reply
    3. Alisa Jackson says

      January 9, 2023 at 3:23 PM

      5 stars
      I made this for tonight’s supper and it was so GOOD!

      Reply
      • Natasha says

        January 9, 2023 at 4:37 PM

        So glad to hear it, Alisa! 🙂

        Reply
    4. Rhyll Mackenzie says

      January 4, 2023 at 7:36 PM

      Sooooo 😋 absolutely delicious loved it.

      Reply
      • Natasha says

        January 4, 2023 at 8:57 PM

        Thank you!!!

        Reply
    5. Talina says

      January 4, 2023 at 7:32 PM

      Could I use freeze dried morels? Thank you.

      Reply
      • Natasha says

        January 4, 2023 at 8:57 PM

        I haven't ever tried doing that, but let me know how it goes!

        Reply
    6. Peta says

      December 22, 2022 at 1:45 AM

      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
      • Miranda @ Salt & Lavender says

        December 22, 2022 at 10:02 PM

        So happy you enjoyed it, Peta! Thank you!

        Reply
    7. Andrea Hill says

      December 16, 2022 at 6:13 AM

      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

        December 16, 2022 at 10:20 AM

        I'm so glad it was a hit, Andrea!

        Reply
    8. Nancy says

      December 15, 2022 at 2:11 AM

      Could you put this on spaghetti squash

      Reply
      • Natasha says

        December 15, 2022 at 8:48 AM

        I don't see why not.

        Reply
    9. Sandra says

      December 13, 2022 at 2:46 PM

      5 stars
      Delicioussss 🤤🫶 thanks! 💗
      The combination with lemon and mustard guuuaau
      I did the version with veg broth.

      Reply
      • Natasha says

        December 13, 2022 at 6:26 PM

        So happy you liked it!

        Reply
    10. Karen Laliberte says

      December 5, 2022 at 10:52 AM

      Can I leave out the lemon and or the lemon zest I'm afraid it will taste to lemony?

      Reply
      • Natasha says

        December 5, 2022 at 11:12 AM

        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
    11. Anano says

      November 20, 2022 at 4:40 PM

      5 stars
      It was so tasty! Thanks for the recipe <3
      Not hard to prepare either, will definitely try it again ❤️❤️

      Reply
      • Natasha says

        November 20, 2022 at 5:09 PM

        You're very welcome!! 😀 Glad you enjoyed it!

        Reply
    12. Elaine says

      November 20, 2022 at 10:58 AM

      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
      • Natasha says

        November 20, 2022 at 11:15 AM

        Yay!! I'm so happy it was enjoyed so much, Elaine! 😀

        Reply
    13. Paolo says

      November 18, 2022 at 12:12 PM

      5 stars
      My dish for today is inspired by this. Mustard on spaghetti, subtle tang that ties everything together.

      Reply
      • Natasha says

        November 18, 2022 at 12:21 PM

        Awesome!!

        Reply
    14. Rebecca says

      November 12, 2022 at 8:34 PM

      5 stars
      This is really tasty. It is simple to make and quick to make. Not a big mess to clean up afterwards.

      Reply
      • Natasha says

        November 13, 2022 at 12:50 PM

        Glad you enjoyed it, Rebecca!! Thanks for your review!

        Reply
    15. Samantha says

      October 25, 2022 at 11:34 AM

      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
      • Natasha says

        October 25, 2022 at 11:35 AM

        I'm so happy to hear that!! 🙂

        Reply
    16. Loretta Kuechle says

      October 19, 2022 at 5:13 PM

      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
      • Natasha says

        October 19, 2022 at 5:30 PM

        So glad you like it!! 🙂

        Reply
    17. Judy says

      October 7, 2022 at 5:42 PM

      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
      • Natasha says

        October 7, 2022 at 6:41 PM

        I'm so happy you enjoyed it!! 🙂

        Reply
    18. Miranda says

      September 29, 2022 at 6:06 AM

      5 stars
      Simple and exceedingly tasty

      Reply
      • Natasha says

        September 29, 2022 at 9:46 AM

        Thank you!!!

        Reply
    19. Colin S says

      September 28, 2022 at 10:15 PM

      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
      • Natasha says

        September 28, 2022 at 10:40 PM

        Excellent! I'm so glad you enjoyed it, Colin! Thanks for your review.

        Reply
    20. Sara says

      September 26, 2022 at 7:05 PM

      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

      September 21, 2022 at 3:50 PM

      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
      • Miranda @ Salt & Lavender says

        September 21, 2022 at 5:56 PM

        That's so nice to hear, Sue! Glad you and your husband enjoyed it.

        Reply
    22. Iris says

      September 11, 2022 at 6:31 PM

      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
      • Miranda @ Salt & Lavender says

        September 11, 2022 at 7:31 PM

        Aww that's wonderful! We're delighted you found our recipe, Iris. 🙂

        Reply
    23. Jayne Price says

      July 29, 2022 at 11:18 AM

      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
      • Natasha says

        July 29, 2022 at 11:51 AM

        Good luck!! 🙂

        Reply
    24. Alka Kapoor says

      July 21, 2022 at 6:14 AM

      5 stars
      Delicious and a lovely change from paste in tomato sauce

      Reply
      • Miranda @ Salt & Lavender says

        July 21, 2022 at 1:38 PM

        So glad you liked it, Alka! Appreciate your review!

        Reply
    25. Daisa says

      July 20, 2022 at 7:14 PM

      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

        July 21, 2022 at 12:32 AM

        Awesome! Thank you!!

        Reply
    26. Liz says

      July 15, 2022 at 12:17 PM

      Question: Do you think regular button mushrooms would taste good? I have never bought cremini mushrooms.

      Reply
      • Natasha says

        July 15, 2022 at 1:00 PM

        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

          October 10, 2022 at 5:31 PM

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

          Reply
    27. Lucy says

      June 13, 2022 at 1:12 PM

      5 stars
      Simple, quick and delicious - I will be making this again!

      Reply
      • Natasha says

        June 13, 2022 at 1:14 PM

        Fantastic!! Thanks for your review!

        Reply
    28. Alyson says

      May 12, 2022 at 8:12 PM

      Are the noodles egg noodles?

      Reply
      • Natasha says

        May 12, 2022 at 8:38 PM

        Hi! It's pappardelle.

        Reply
    29. Maria says

      May 3, 2022 at 7:28 PM

      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

        May 3, 2022 at 11:02 PM

        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

        June 12, 2022 at 6:41 PM

        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

      April 26, 2022 at 5:33 PM

      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
      • Natasha says

        April 26, 2022 at 5:36 PM

        I'm so happy you like it, Sue!! Thanks for your review.

        Reply
    31. Chris says

      April 25, 2022 at 2:04 AM

      5 stars
      Hey, if i can cook it and it tastes reasonable, it's gotta be a good recipe! Thanks heaps!!

      Reply
      • Natasha says

        April 25, 2022 at 9:07 AM

        Haha that's great! Glad you enjoyed it, Chris!

        Reply
    32. Sylvia says

      March 27, 2022 at 4:39 PM

      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
      • Natasha says

        March 27, 2022 at 5:55 PM

        Yay!! You're very welcome, Sylvia! Thanks for your review!

        Reply
    33. Kimberlee Kruger says

      March 19, 2022 at 11:35 AM

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

      Reply
      • Miranda @ Salt & Lavender says

        March 19, 2022 at 12:17 PM

        So glad you liked it, Kimberlee! 🙂

        Reply
    34. Jess says

      March 13, 2022 at 4:29 PM

      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
      • Miranda @ Salt & Lavender says

        March 13, 2022 at 9:17 PM

        I'm glad it tasted great anyway, Jess!! Thanks for the review 🙂

        Reply
    35. Maryanne Donahoe says

      February 16, 2022 at 2:25 PM

      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
      • Natasha says

        February 16, 2022 at 2:39 PM

        Yay!! So glad it worked out, and I really appreciate you sharing it!! XOXO

        Reply
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