Garlic Mushroom Pasta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2
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Calories
574 kcal
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Course
Main Course
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Cuisine
American
Garlic Mushroom Pasta
Description
Garlic Mushroom Pasta brings together pasta cooked until just tender and a deeply flavored mushroom sauce. The method emphasizes browning the mushrooms and onions to release their moisture and caramelize their natural sugars, building a rich base. Garlic and Dijon mustard add pungent and tangy notes, enhanced by broth and lemon zest. Finishing with Parmesan cheese and parsley gives the dish a creamy texture and fresh finish.
The pasta is tossed with the sauce, using some reserved pasta water to help the sauce cling, resulting in a balanced coating rather than a heavy cream sauce. The blend of butter and olive oil in the cooking provides richness and helps achieve a good sear on the mushrooms.
This recipe serves as a standalone vegetarian dinner or a side dish and can be scaled to feed more people by increasing the pasta and sauce ingredients. It is best served fresh and warm to enjoy the full flavor and texture of the sautéed mushrooms.
A note is given about doubling the recipe, as searing larger volumes of mushrooms and onions may take more time. The recipe’s origin is from the Salt & Lavender: Everyday Essentials cookbook.
Ingredients
- 4 ounces pasta uncooked
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1/2 medium onion chopped
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 1/2 teaspoon Dijon mustard
- 1/4 cup chicken broth or vegetable broth, or white wine
- 1/2 teaspoon lemon juice and zest of 1/2 lemon
- 1/2 cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Boil a salted pot of water and cook the pasta al dente according to package directions.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the onions and mushrooms. Sauté, stirring occasionally, until the water has been released from the mushrooms & cooked off and everything gets a good sear and is browned/caramelized (this gives a ton of flavor). It'll take 8-10 minutes or possibly a bit longer.
- Stir in the rest of the butter, plus the garlic and Dijon mustard. Cook for about a minute.
- Add in the broth and lemon juice + zest, and let it bubble for about a minute or so.
- Take the pan off the heat and stir in the parmesan cheese and parsley. Add a splash of the hot pasta water prior to draining the pasta (a couple tablespoons) and then toss the pasta with the sauce. Season with salt & pepper as needed and serve immediately.
Notes
- You can increase pasta quantity to feed up to four when serving alongside other dishes.
- When doubling the recipe, expect searing mushrooms and onions to take extra time to brown properly.
- This recipe also appears in the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 52g | 17% |
| Protein | 21g | 42% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 67mg | 22% |
| Sodium | 668mg | 28% |
| Potassium | 706mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1078IU | 22% |
| Vitamin C | 11mg | 12% |
| Calcium | 332mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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