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
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.
Miranda says
Simple and exceedingly tasty
Natasha says
Thank you!!!
Colin S says
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.
Natasha says
Excellent! I'm so glad you enjoyed it, Colin! Thanks for your review.
Sara says
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!
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
Miranda @ Salt & Lavender says
That's so nice to hear, Sue! Glad you and your husband enjoyed it.
Iris says
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.
Miranda @ Salt & Lavender says
Aww that's wonderful! We're delighted you found our recipe, Iris. 🙂
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.
Natasha says
Good luck!! 🙂
Alka Kapoor says
Delicious and a lovely change from paste in tomato sauce
Miranda @ Salt & Lavender says
So glad you liked it, Alka! Appreciate your review!
Daisa says
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!
Natasha says
Awesome! Thank you!!
Liz says
Question: Do you think regular button mushrooms would taste good? I have never bought cremini mushrooms.
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.
Lucy says
Simple, quick and delicious - I will be making this again!
Natasha says
Fantastic!! Thanks for your review!
Alyson says
Are the noodles egg noodles?
Natasha says
Hi! It's pappardelle.
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.
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!
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.
Sue says
This is an amazing recipe, thanks for sharing! I added fresh spinach and basil when I added the pasta water…so good!
Natasha says
I'm so happy you like it, Sue!! Thanks for your review.
Chris says
Hey, if i can cook it and it tastes reasonable, it's gotta be a good recipe! Thanks heaps!!
Natasha says
Haha that's great! Glad you enjoyed it, Chris!
Sylvia says
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.
Natasha says
Yay!! You're very welcome, Sylvia! Thanks for your review!
Kimberlee Kruger says
I just tried this recipe and love it!!!
The only deviation i made was….. i had beef broth open…..fabulous!
Miranda @ Salt & Lavender says
So glad you liked it, Kimberlee! 🙂
Jess says
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!
Miranda @ Salt & Lavender says
I'm glad it tasted great anyway, Jess!! Thanks for the review 🙂
Maryanne Donahoe says
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!
Natasha says
Yay!! So glad it worked out, and I really appreciate you sharing it!! XOXO