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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.
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
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.
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.
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!
What to serve with mushroom pasta
- A slice of fresh crusty bread or a dinner roll is a good idea, or try Garlic Bread.
- I like this Super Simple Parmesan Arugula Salad for an easy and elegant pairing, or try spring mix with this Homemade Italian Dressing.
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.
Love mushrooms and pasta? Try these
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
- 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
Instructions
- 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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Beings I’m a vegan this was perfect and the taste is out of this world yummmy
Great to hear!
Loved everything about this recipe except the cheese, I’m not a fan of parmesan cheese, too chewy and it clumped up. Next time I will use a different cheese. I’ve never cooked with or eaten pappardelle, that’s a new favorite. I will definitely be making it again.
Hi Melinda! Glad you liked it. I’m wondering if you grated your own parmesan and removed the skillet from the heat before mixing it in? It shouldn’t be clumpy or chewy.
Really enjoyed this dish. Receipe was simple. Had all the ingredients in the house except the mushrooms. The only probably was my husband came home with a mix blend of mushrooms but it still came out delicious. Will definitely make it again. Thank you
Wonderful! 😀
Doubled up on the mushrooms cuz yum! Excellent recipe. Will keep it on rotation but next time I may add the cheese on top after I plate it to mix it in right before eating
So glad you liked it, Lily!
I used 1/2 Cremini & Half Porcini ;
Also I used bucatini pasta 🍝 & half cup pancetta lightly sauté. Tutti Ben’e 😎
Glad you liked it!
Hi Saltandlavender….this recipe looks and sounds so good. My husband is allergic to parm cheese, any good suggestions for a substitute?
Hi! Perhaps Asiago?
I saw this on instagram and just knew I had to have some! And I was NOT disappointed at all. I made one portion for a late dinner and just about inhaled it. The day after, I made it for a friend and my SO because it was way too good to enjoy alone. They also raved about it! This one’s a keeper.
That’s awesome to hear, Juli! Thrilled it’s a new favorite for you both. 🙂
This turned out so delicious! Will definitely make again. May also add some spicy Italian sausage while sautéing the onions and mushrooms? Either way it was fantastic and never would have thought the mustard would help add such a good depth of flavor!
Yesss the sausage is a great idea! I’m so glad you liked the recipe. I actually made it myself today too haha.
My husband and I love mushrooms. I made this with both dry white wine and chicken stock, several varieties of mushrooms, shallots instead of onions. I then cook a steak medium, chopped it up and added it to the pasta. Add fresh Parmesan at the end. Serve as a main course with crusty bread and a glass of red wine. So delish. Will be making it again.
Love it!
Great ideas for add-ins Cara!
What a delicious recipe. My daughter brought some fresh chantrals to add to the baby Bella’s I used. I used both wine and broth. It’s a keeper.
Thank you!! 😀 Glad it was a hit!