Mushroom Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2 -3
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Calories
583 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom Pasta
Description
This Mushroom Pasta recipe uses either short or long pasta cooked just shy of al dente to retain firmness. Mushrooms sliced about half a centimeter thick are cooked in a skillet with butter and olive oil until golden and most moisture evaporates, providing a rich, caramelized flavor. Garlic is minced finely and added near the end to infuse the mushrooms without burning.
Butter and olive oil create a smooth base to coat the mushrooms and pasta, while freshly grated Parmesan cheese melts in to form a light glaze. A splash of reserved pasta water helps loosen the sauce if it becomes too thick, ensuring each noodle is evenly coated. Salt and black pepper bring out the savory notes, and fresh parsley adds a mild herbal freshness at serving.
This dish benefits from a rustic approach using common pantry ingredients, making it suitable for a satisfying yet straightforward lunch or dinner. It pairs well with a simple green salad or crusty bread.
Variations include adding thyme for added aromatics or a splash of cream for richness. To reheat leftover pasta without drying, mix a bit of pasta water before warming.
Ingredients
CHOOSE pasta
- 200g / 7 oz pasta Note 1, short shapes like orecchiette, penne, macaroni
- 160g/6 oz pasta Note 1, long pasta like spaghetti, fettucine
Garlic Butter Mushrooms for pasta
- 400g / 14 oz mushrooms , sliced 1/2 cm / 1/5" thick (Note 2)
- 50g / 3 tbsp butter separated, unsalted
- 1 tbsp olive oil
- 2 garlic finely minced, cloves
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup Parmesan Cheese or 1/4 cup store bought grated, freshly grated
To serve
- parsley , finely chopped
- Parmesan Cheese , grated
Instructions
Pasta
- Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.
- Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.
Mushrooms
- Melt half butter and all oil in a large skillet over heat.
- Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges - around 5 minutes.
- Halfway through cooking, add salt & pepper.
- Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden.
- Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.
- Taste and add more salt and pepper if needed.
- Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.
Notes
- If using short pasta, increase the quantity slightly to maintain portion size equivalent to long pasta.
- Mushrooms such as button or Swiss Brown are suitable; slice them about 0.5 cm thick for best texture.
- Adding thyme complements the mushroom flavor, but is optional.
- Butter quantity can be adjusted according to preference; at least 2 tablespoons plus olive oil prevent dryness.
- When reheating leftovers, add reserved pasta water and toss well to restore moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-3
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Serving | 352g | |
| Calories | 583cal | 29% |
| Carbohydrates | 64.9g | 22% |
| Protein | 25.5g | 51% |
| Fat | 26.7g | 41% |
| Saturated Fat | 12.2g | 61% |
| Cholesterol | 121mg | 40% |
| Sodium | 352mg | 15% |
| Potassium | 791mg | 17% |
| Fiber | 2.4g | 10% |
| Sugar | 4.2g | 8% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 10.7mg | 12% |
| Calcium | 230mg | 23% |
| Iron | 8.5mg | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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