Garlic Butter Mushroom Pasta is a simple pasta dish that makes for a flavorful weeknight dinner! Spaghetti noodles combine with sauteed mushrooms in a decadent butter garlic sauce!
Mushroom Pasta:
Mushrooms are just one of those foods, either you love them or you hate them! I happen to love them! They are super flavorful all on their own without a lot of extra effort. Everyone in my house loves them too, so this mushroom pasta is a weeknight dinner winner for us! Be sure to also get this Monterey Chicken Spaghetti on your menu, it’s so good and really easy!
How to Make Mushroom Pasta:
Pasta with mushrooms only takes about 20 minutes to make. Even less time if you purchase pre-sliced mushrooms.
You will start with cooking your pasta according to the package directions. I always use spaghetti because I just have it on hand. You can use any pasta like linguine, bowtie pasta, fettuccine, etc.
Next, grab a large skillet to saute your mushrooms in. You can use any mushrooms that you like. I have used just your standard white mushrooms, and they are great. My favorite though are probably portabella mushrooms, they have a much stronger savory flavor!
You will saute your mushrooms in about 5 Tablespoons of butter, I prefer to use salted butter for this recipe. That might seem like a lot of butter, but, you really need that much to coat the pasta nicely.
After your mushrooms are nice and soft and brown, you will add your garlic along with salt, pepper. We add the garlic after the mushrooms are sauteed because it only needs about 1 minute to become fragrant and we don’t want it to burn as the mushrooms cook.
Once your pasta is cooked you will drain it as usual, but, you will save about 1/4 cup of the pasta water to add to the skillet of mushrooms. Add in the pasta water along with the pasta and toss with tongs to combine.
Next, simply top with a helping of shredded or grated parmesan cheese and serve!
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.
Notes
Follow along with us on Facebook and be sure to try out these other great pasta recipes:
So so so so good!!! And fast and easy!
Perfect with short rib ravioli
Pretty tasty…i added a splash of worchestire sauce and chopped spinach
I loved the recipe as written, but it’s hard to get an idea when first reading the reviews, from people who change the ingredients so drastically. That’s not a review of the recipe at hand. Wish people would stop this.
Delish! I added frozen peas..
I see where you’re coming from, but I loved all the suggestions as ways to spice things up. I usually read the reviews to get ideas and that makes a basic pasta dish really versatile.
I thought this was super yummy as is. I didn’t have parm, but it was good without and I’m sure would be good with.
I’m loving the idea of adding other things, too, like a bit of cream or some peas, and a variation of herbs!!
This was incredible. I added a 1/4 tsp of rosemary when I added the salt and pepper. Made tonight for my hubby and we licked the platter clean!
Mmm, sooo delicious, I’ll be making this more often!
I used half the amount of pasta, 8 oz of mushrooms, and kept everything else the same. Super good!!
Easy and delicious, Wow! We used baby portabello mushrooms and extra garlic. We added 2 TS of sour cream at then end, plus a pinch of red pepper chili flakes. Also, since I am gluten free, we used chickpea spaghetti pasta. This dish will definitely be on our rotation. Thank you!!
Omg what a fabulous recipe!!! I loved the taste of the mushrooms! This is a must must try!
Made this tonight and it was delicious! I did add freshly roasted chicken, some heavy cream, loads of additional garlic, peas, fresh thyme and green beans. not very quick to put together but very yummy and got some additional veggies in there.
A quick go to when time is short
This was simple recipe and very yummy thanks!!
This was so good! I didn’t have cheese so I didn’t add any, but it still turned out delicious! I also added a bit of small chilli to have a bit of spice. Loved it! And totally making it again! My friends have been asking me for your recipe too and have been sharing with them.
I made this using shiitake mushrooms and the mushrooms alone were amazing. I wanted to eat them like as if they were movie theatre popcorn. Thank you for sharing this recipe!
So good 😋
Very delicious. I made it with sautéed shrimp, spinach and kale. Very quick meal. Very flavorful. Highly recommended
I added spinach, tomatoes, and artichoke hearts…simply devine!
Sounds delicious. Going to try it. Thanks for sharing.
Very delicious quick meal, I added chopped onions in the sauce and after mixing it in with the noodles fixed some chicken breast medallions in the sauce pan with butter salt and pepper.
Delicious. I added a splash of soy sauce to the mushrooms. 😋