Mushroom Pasta

Creamy, garlicky, and loaded with flavor – this Mushroom Pasta is comfort food made simple. Tender pasta is tossed with buttery mushrooms, fresh garlic, and parmesan for a silky sauce that clings to every bite. Perfect for busy weeknights or elegant dinners, it’s quick, satisfying, and unforgettable.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegetarian

Calories: 420

Ingredients Method Notes

Ingredients

For the Pasta

200 g short pasta penne, macaroni, or orecchiette
160 g long pasta spaghetti or fettuccine alternative

For the Garlic Butter Mushrooms

400 g mushrooms sliced ½ cm thick, button, cremini, or mixed varieties
50 g unsalted butter divided
1 tbsp olive oil
2 cloves garlic finely minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup parmesan cheese freshly grated

To Finish

Fresh parsley finely chopped
Extra parmesan for sprinkling

Method

Step 1: Bring a large pot of salted water to a boil. Cook pasta according to package, removing 1 minute before al dente. Reserve 1 cup pasta water and drain.
Step 2: In a large skillet, melt half the butter with olive oil over medium-high heat. Add mushrooms and cook until golden and crisp, about 5 minutes. Season with salt and pepper.
Step 3: Stir in garlic and remaining butter. Cook 2 minutes until fragrant.
Step 4: Add drained pasta to skillet with mushrooms. Pour in ¾ cup pasta water and parmesan. Toss until glossy sauce forms, adding more water if needed.
Step 5: Taste and adjust seasoning. Garnish with parsley and extra parmesan. Serve immediately.

Notes

✔ Mix mushroom varieties for deeper flavor. ✔ Pecorino Romano can replace parmesan for a sharper kick. ✔ Add cream or mascarpone for extra richness. ✔ Make it vegan with dairy-free butter and nutritional yeast. ✔ Best enjoyed fresh; avoid freezing cooked pasta.