Garlic Butter Mushroom Pasta is a simple yet flavorful pasta dish that’s perfect for a weeknight dinner! Tender pasta is combined with savory sautéed mushrooms and coated in a decadent garlic butter sauce. Oh and don’t forget the parmesan cheese!
Garlic Butter Mushroom Pasta
Mushrooms, you either love them or you hate them. I, for one, absolutely love them! The taste, the texture, the versatility, there’s a whole lot to love. They’re so flavorful just on their own that with minimal effort they can be taken to the next level. Luckily, everyone in my house is a fan of mushrooms, so I can make this garlic butter mushroom pasta any night and it’s a winner. It just goes to show that a simple recipe can still be delicious and filling. This is perfect if you’re trying to cut down on meat or if you’re looking for a good vegetarian meal to serve family or friends. Add a side salad and some garlic bread and presto! Perfect pasta is on the table.
For more mushroom inspo, try my one pot Easy Chopped Steaks or Instant Pot Chicken With Mushrooms that tastes truly gourmet in under half an hour!
Can I add anything to this pasta?
Of course. If you’re looking to bulk up this pasta dish, try adding some peas, spinach, or broccoli for a veggie element. If your family is the kind that just cannot live without meat in their meal, the mushrooms would pair beautifully with some steak medallions or baked chicken.
How To Make Garlic Butter Mushroom Pasta
- Boil. Cook the pasta in a large pot of salted water according to package directions. Once the noodles are cooked, reserve ¼ cups or so of the pasta water and drain the rest.
- Cook. As the pasta boils, melt two tablespoons of butter in a large skillet over medium-high heat. Add in your sliced mushrooms and cook for about 4-5 minutes. They should start to turn a golden brown.
- Season. Add the minced garlic to the pan along with the salt and pepper. Stir constantly as it cooks for about 1 minute.
- Finish the sauce. Turn the heat down to low. Add the remaining butter, pasta water, and parmesan cheese. Stir to combine. Add in the cooked pasta and toss with tongs until coated.
- Taste and serve. Taste the pasta and add more seasoning if needed. Serve with a garnish of extra parmesan or fresh parsley and enjoy.
Storing Garlic Butter Mushroom Pasta
You can store leftovers in the fridge for up to 4 days in an airtight container. Just make sure you give everything enough time to cool down before you store it!
Reheat it on the stove or in the microwave to warm through. You may want to add a touch more butter if the pasta has become dry.
Ingredients Notes for Garlic Butter Mushroom Pasta
- Pasta – I use spaghetti because I generally have it on hand at all times. However, you can use any pasta you like, fettuccine, bowtie, cavatappi, etc.
- Mushrooms – Any mushrooms are great. You can use standard white, or try my favorite: baby portobello. They have a stronger, more savory flavor. Save yourself time and buy them pre sliced so half the work is already done for you!
- Butter – It may seem like a lot is used in this recipe but trust me, you need all of it to coat the pasta. I also prefer salted for this dish to add more flavor.
- Garlic – Freshly minced has the strongest flavor but you can use the jar kind as well.
- Seasoning – Feel free to throw in your own seasonings like Cajun or an Italian blend.
- Cheese – Freshly grate your parmesan and thank me later.
- Parsley – This is optional but gives a nice touch of green.
Enjoy!
~Nichole
Garlic Butter Mushroom Pasta
Ingredients
- 8 Ounces Pasta
- 12 Ounces Sliced Mushrooms
- 4 Tablespoons Butter, Divided
- 3 Cloves Garlic, Minced
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/2 Cup Grated or Shredded Parmesan Cheese
- Parsley for Serving, Optional
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions. When the pasta is finished cooking, reserve about 1/4 cup of the pasta water, then drain the rest.
- While the pasta is cooking, melt TWO TABLESPOONS of the butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 4-5 minutes until they have started to turn golden brown.
- Add the minced garlic to the pan along with the salt and pepper. Cook and stir constantly for one more minute.
- Turn the heat to low and add the remaining two tablespoons of butter, the pasta, reserved pasta water, and parmesan cheese. Toss with tongs to coat.
- Taste the pasta and season more to taste if necessary. Serve immediately.
Simple and quick to make and delish! I used portobello mushrooms. Sooo good!
I added some sirloin steak bites to the mix and used egg noodles. I think next time I will add a few more mushrooms, some scallions and another minced garlic clove. Excellent flavor, definitely on the dinner rotation going forward. Thank you!!
This was amazing and so easy. At times I’ll have one or two items I want to use for a meal and I’ll search those items. This one was just the mushrooms. I so happy I stumbled across this recipe.
It’s a keeper.
This is one of our favorite go to Meatless Monday recipes. We’ve cooked the recipe as written (delicious) and customized with mushrooms and broccoli, less butter and olive oil. It all turns out yummy. Such a comforting meal. Thank you!
So easy to make this delicious and healthy dish. My daughter brought the recipe home excited for us to try it. Thank you for making easy dishes that young adults want to make.
We absolutely love this dish! So simple and easy to make and sooo flavorful!
Very good. However, I recently found that cooking mushrooms without oil gives you a nicely browned bunch of mushrooms, so I browned the mushrooms first before adding the garlic and oil.
Delish, i added a little white wine to the sauce. Will make again.