This simple mushroom pasta recipe is a weeknight dinner win: browned mushrooms, a rich garlic-butter-parmesan sauce, and just enough fresh parsley to keep everything bright and layered with flavors. The key is to give the mushrooms a good sear at first, then build up the sauce before adding the pasta. You won’t even notice this meal is vegetarian. Enjoy!
Ingredients list for the mushroom pasta recipe
- 8 oz of uncooked pasta (we used linguine)
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 8 oz cremini mushrooms, thinly sliced
- 4 cloves garlic, finely minced
- 1/3 cup vegetable stock
- 1/4 teaspoon salt and pepper
- 3 tablespoons fresh chopped parsley
- 2 tablespoons grated parmesan cheese
Recipe highlights
You’ll love this recipe: it’s easy to make, and you can squeeze it into your weekly meal rotation.
- Simple Pantry Ingredients: The pasta is made with everyday staples for an easy, budget-friendly meal.
- Rich & Savory: Golden sautéed mushrooms, parmesan, and garlic create a deep, comforting flavor without needing any cream.
- Quick 30-Minute Dinner: The mushrooms come together while the noodles cook!
Directions
1. Boil a large pot of salted water and cook the pasta al dente according to package directions.
2. In the meantime, add butter and olive oil to a large skillet over medium-high heat.
3. Add the sliced mushrooms, sauté for about 10 minutes, stirring often, until the mushrooms release most of their moisture and are browned on the edges.
4. Add chopped parsley, grated garlic, salt, and black pepper to the pan.
5. Continue cooking, stirring regularly. Be careful not to burn the garlic.
6. Add the cooked pasta and grated parmesan to the pan and give a good stir to combine with mushrooms. Add a ladle of the pasta cooking water to bind the sauce.
7. Reduce the heat and cook for a few more minutes until the pasta is coated with the juices. Serve the mushroom pasta immediately, with more Parmesan and a drizzle of olive oil. Enjoy! ❤️
Recipe tips
- We like linguine but any pasta shape will work for this recipe: farfalle, penne, rotini, spaghetti, etc…
- Keep about one cup of the pasta water; it will help you bind the sauce and make it stick to the pasta. Cook pasta al dente, so it doesn;t get mushy whn stirred in with mushrooms.
How to store leftovers
Keep any pasta leftovers in an airtight container for up to 2 days. Reheat gently in the microwave. If you feel you have too much mushrooms, set a portion apart before adding the pasta t the skillet. Keep the mushrooms in an airtight container for up to 2 3 days in your refrigerator.
Recipe FAQs
If you skillet is tiny, cook mushrooms in batches. In any case, let them sit without stirring for a minute or two so the moisture evaporates and the edges brown properly.
The recipe initially calls for cremini, but feel free to throw in some Shiitake as well; they are excellent!
More pasta recipes you might like
- Parmesan Spinach Mushroom Pasta Skillet
- One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms
- Creamy Mushroom Pasta
Garlic Mushroom Pasta
This easy and elegant mushroom pasta recipe fits busy weeknights perfectly. Mushrooms, garlic, parmesan and parsley pack it with rich layered flavor without needing cream.
- 8 oz of uncooked pasta (we used linguine)
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 8 oz cremini mushrooms, thinly sliced
- 4 cloves garlic, finely minced
- 1/3 cup vegetable stock
- 1/4 teaspoon salt and pepper
- 3 tablespoon fresh chopped parsley
- 2 tablespoons grated parmesan cheese
Instructions
- Boil a large pot of salted water and cook the pasta al dente according to package directions.
- In the meantime, add butter and olive oil to a large skillet over medium-high heat.
- Add the sliced mushrooms, sauté for about 10 minutes, stirring often, until the mushrooms release most of their moisture and are browned on the edges.
- Add chopped parsley, grated garlic, salt, and black pepper to the pan.
- Continue cooking, stirring regularly. Be careful not to burn the garlic.
- Add the cooked pasta and grated parmesan to the pan and give a good stir to combine with mushrooms. Add a ladle of the pasta cooking water to bind the sauce.
- Reduce the heat and cook for a few more minutes until the pasta is coated with the juices. Serve the mushroom pasta immediately, with more Parmesan and a drizzle of olive oil. Enjoy! ❤️
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