Garlic Butter Mushroom Pasta
A comforting and fast pasta dish that features sautéed mushrooms in a buttery garlic sauce, perfect for a quick weeknight dinner.
Ingredients
Pasta and Saucing Ingredients
- 8-10 ounces pasta (spaghetti, fettuccine, linguine, or penne)
- 3 tablespoons butter plus a little extra if you like it saucier
- 2 tablespoons olive oil helps the butter not brown too fast
- 8-12 ounces mushrooms, sliced (cremini or baby bella)
- 4-6 cloves garlic, minced yes, really
- 1 teaspoon salt plus more to taste
- Black pepper, a few good twists
- 1/3-1/2 cup grated Parmesan (or Pecorino) if you like it sharper
- Optional: a squeeze of lemon juice or a pinch of chili flakes
- 1 cup pasta water, reserved this is the secret sauce maker
Instructions
Cooking the Pasta
- Bring a big pot of water to a boil, salt it well, and cook your pasta until it is just tender. Before you drain it, scoop out at least 1 cup pasta water and set it aside.
Cooking the Mushrooms
- While the pasta cooks, heat olive oil and 1 tablespoon of butter in a large skillet over medium high heat.
- Add the sliced mushrooms in an even layer and let them sit for 2 to 3 minutes without stirring.
- Stir and keep cooking until they are golden and a little crisp around the edges, about 6 to 9 minutes total.
Finalizing the Sauce
- Turn the heat down to medium and add the remaining butter and the minced garlic. Stir for about 30 to 60 seconds until the garlic smells amazing, without letting it burn.
- Add the drained pasta straight into the skillet, along with a splash of reserved pasta water, starting with about 1/3 cup.
- Toss well, adding Parmesan and more pasta water a little at a time until you achieve a glossy sauce that coats the noodles.
- Season with black pepper and taste for salt. Optionally, add lemon juice or chili flakes for extra flavor.
Notes
Do not rush the mushrooms; let them brown well. Salt in layers and save more pasta water than you think you need. Use real Parmesan for better melting and flavor.