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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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Loved it! Will keep in the rotation 🤗
Fabulous!!
I reduced butter by half and doubled the recipe. I used button mushrooms. So tasty! I love the extra flavor the lemon and Dijon added.
So glad you liked it!! 🙂
Love this ….
I do reduce the butter by half and add loads more mushrooms…and its simply delicious.
I’m so happy you like it, Belinda! 😀
Delicious, flavorful, and easy to make.
Thrilled you enjoyed it, Cindy! Thanks for your kind review. 🙂
So good! Used baby portabello mushrooms, Parmesan Reggiano, and ziti. The lemon zest ties it all together. My husband took more than half of the sauce, made him out some back. Will definitely make this a lot. Thank you!
You’re welcome! So happy you liked it 🙂
This is quick and tasty. Used white wine as recommended and sprinkled chopped scallion greens over top. Don’t leave out lemon zest, it really makes it.
So happy you liked it, Christy!! 🙂
Looks delicious👍
Thanks!
This was wonderful! We had some vegetarian friends coming over and I really wanted to make something delicious, not just another bean chili. I love mushrooms, so I searched and found this recipe. YUM!
I will definitely cook this again and again and again, regardless of company.
Changes I made:
I doubled everything, except the shrooms, as the recipe is for 2 and there were 4 of us. I used a pound of mushrooms made up of cremini, shiitake, maitake, and royal trumpet.
Added 2 tbs of chopped, fresh, rosemary when I turned the heat off.
I used mushroom soup instead of stock, but next time I’ll use a good stock (not cream of mushroom, just a soup I had recently picked up.)
Cooked some red lentil penne pasta so we’d get protein. (12g per serving, note: simmer lentil pasta, don’t fast boil it the whole time, quick rinse after draining)
Next time I think I’ll increase to a pound and a half of mushrooms for 4 people.
Thanks for your thorough review, David! I’m so glad you enjoyed it.
This was super easy to make coming from someone who always messes up directions. I didn’t have all the ingredients so I used a little bit of regular mustard and a splash of A1 sauce instead of Dijon mustard and I used beef consume instead of chicken broth and it is delicious! Definitely making this again. Thinking about adding some spinach next time!
Well that’s great to hear! 🙂
Very tasty! I did without the butter and oil to be Slimming World friendly. Still super tasty 😊
Awesome!!