Brown Butter Mushroom Pasta
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6
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Calories
396 kcal
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Course
Main Course
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Cuisine
Italian
Brown Butter Mushroom Pasta
Description
This pasta recipe begins by cooking rigatoni until al dente in salted water, reserving some pasta water to adjust sauce consistency. Butter is melted and browned in a skillet until fragrant and lightly nutty, creating a flavorful base. Sliced cremini mushrooms are added and cooked until tender and caramelized, releasing their earthy flavors.
Garlic and dried thyme are stirred in for aroma and depth, followed by seasoning with salt and black pepper. Cooked pasta is then combined with the mushrooms and brown butter, with reserved pasta water used to create a silky sauce that clings to the rigatoni. Parmesan cheese is gradually incorporated to enrich the sauce and add a savory, slightly salty finish.
The dish is served garnished with fresh parsley or crushed red pepper flakes for a hint of color and optional heat. The texture contrasts tender pasta with the meaty mushrooms and smooth butter sauce, making a simple yet flavorful main course or side.
Ingredients
- 12 oz rigatoni pasta (or your favorite pasta)
- 8 tablespoons butter cut into tablespoon pieces, salted
- 12 oz cremini mushrooms sliced, or baby bella mushrooms
- 4 cloves garlic chopped
- 1/8 teaspoon thyme dried
- salt to taste, kosher salt and freshly ground
- black pepper to taste, kosher salt and freshly ground
- ½ cup Parmesan Cheese freshly grated
- parsley crushed red pepper flakes, extra Parmesan cheese, optional, chopped, fresh, for serving
Instructions
- Bring a large pot of water to a boil and season generously with salt. Once boiling, add the pasta and cook, stirring occasionally, until al dente. Reserve 1/2 cup of the pasta water and drain.
- In a large skillet, melt the butter over medium heat. Cook, swirling occasionally, until the butter starts to foam and smells slightly nutty, this should take about 3 to 4 minutes. Add the mushrooms and cook, stirring occasionally, until mushrooms are tender and browned, about 5 minutes. Add the garlic and thyme, cook for 2 more minutes. Season with salt and black pepper, to taste.
- Add the pasta to the skillet and stir in the reserved pasta water. Reduce heat to low and add half of the Parmesan cheese, stirring gently until melted. Add the remaining cheese and stir until melted. You can also use tongs to toss the pasta and cheese, so it doesn’t clump. Taste and season with salt and pepper, if necessary.
- Transfer the pasta to plates or bowls and garnish with parsley, crushed red pepper flakes, and extra Parmesan cheese, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 47mg | 16% |
| Sodium | 268mg | 11% |
| Potassium | 399mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 539IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 123mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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