Garlic Butter Mushroom Pasta
A fast, cozy dish that combines buttery garlic mushrooms with pasta for a delicious weeknight dinner.
Ingredients
Main Ingredients
- 12 oz Pasta (spaghetti, fettuccine, linguine, or penne) Choose your preferred type of pasta.
- 8 oz Mushrooms, sliced (cremini or baby bella) Look for firm and dry mushrooms.
- 4 tbsp Butter Both salted or unsalted can be used.
- 3 cloves Garlic, minced Fresh is preferred, but jarred works in a pinch.
- 2 tbsp Olive oil Helps prevent the butter from browning too fast.
- to taste Salt and black pepper Adjust according to your taste.
- 1/2 cup Parmesan cheese, grated For garnishing.
- 1 lemon Optional squeeze of lemon Enhances flavor.
- 2 tbsp Chopped parsley For freshness.
- to taste Red pepper flakes Optional, for heat.
- 1 cup Pasta water Reserve before draining pasta.
Instructions
Preparation
- Bring a big pot of salted water to a boil and cook the pasta until just done. Before draining, scoop out about 1 cup of pasta water and set it aside.
- Heat a large skillet over medium-high heat. Add a splash of olive oil and 1 to 2 tablespoons of butter.
- Add the sliced mushrooms in an even layer and let them sit for a couple of minutes without stirring.
- Once the mushrooms are browned, lower the heat to medium, add the remaining butter and minced garlic, and stir for about 30 seconds to 1 minute.
- Add a small splash of the reserved pasta water to the skillet, approximately 1/4 cup, and stir until it turns glossy. Add more pasta water as needed to create a light sauce.
- Add the drained pasta to the skillet, toss until coated, and then add the parmesan, black pepper, and a pinch of salt if needed. Finish with the optional lemon juice, parsley, and red pepper flakes.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water to loosen the sauce.