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Brown Butter Mushroom Pasta
4.9 from 123 votes

Brown Butter Mushroom Pasta

Brown Butter Mushroom Pasta combines spaghetti with a rich sauce made from browned butter, sautéed cremini mushrooms, garlic, and fresh thyme. The addition of toasted French-style breadcrumbs adds a satisfying crunchy texture, while fresh parsley provides a hint of brightness. This pasta highlights the nutty depth of the browned butter alongside the earthy mushrooms, making it a comforting choice for a flavorful vegetarian main dish.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 servings
Course: Main Course

Ingredients

  • 8 ounces spaghetti
  • 1 tablespoon extra-virgin olive oil
  • ½ cup breadcrumbs French style, fresh
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 8 tablespoons butter unsalted
  • 3 cloves garlic minced
  • 8 ounces cremini mushrooms thinly sliced
  • 4 thyme sprigs, fresh
  • 2 tablespoons parsley chopped fresh leaves

Instructions

    Cup of Yum
  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.
  3. Melt butter in the skillet over low heat, 1 tablespoon at a time, until the butter starts to foam. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
  4. Stir in mushrooms and thyme, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.
  5. Serve pasta immediately, topped with mushroom-butter mixture and breadcrumbs, garnished with parsley, if desired.