Garlic Butter Mushroom Pasta
Today’s brand new pasta recipe is all about letting simple ingredients shine. This garlic butter mushroom pasta combines tender pappardelle with buttery, golden-brown mushrooms, plenty of garlic, and freshly grated Parmesan cheese for a dinner that’s rich, comforting, and packed with flavor. It’s proof that you don’t need a long ingredient list to create a pasta dinner that feels a little bit special!
If you love a good pasta dish, be sure to also check out my ham and pea pasta, Philly cheesesteak pasta, spicy bacon and tomato pasta, and canned tuna pasta.
Ingredients & Process Overview
The beauty of this recipe is its simplicity! You’ll need pappardelle pasta, mushrooms, butter, olive oil, garlic, Parmesan cheese, fresh parsley, and a little salt and pepper.
The mushrooms are cooked until deeply golden brown, which brings out their rich, savory flavor. From there, garlic and butter are added to create a simple sauce that coats every strand of pasta. A splash of reserved pasta water and freshly grated Parmesan help bring everything together into a silky, flavorful dish, while fresh parsley adds a pop of color and freshness just before serving. So easy!
Recipe Notes & Tips
- Don’t rush the mushrooms. Let them cook until deeply golden brown for the best flavor. This step is what makes the dish taste rich and savory.
- Freshly grated Parmesan melts much more smoothly into the sauce than pre-shredded Parmesan.
- Reserve some pasta water before draining. The starchy water helps create a silky sauce and can be used to loosen the pasta if needed.
- Button mushrooms, baby bella mushrooms, cremini mushrooms, or a mix of varieties all work well in this recipe.
- If the mushrooms seem crowded in the pan, cook them a little longer rather than increasing the heat. They will eventually release their moisture and begin to brown.
- For extra protein, top the pasta with grilled chicken, sliced steak, or crispy bacon.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave with a splash of water to help loosen the sauce.
Variations & Extras
This Garlic Mushroom Pasta is delicious as written, but it’s also easy to customize based on what you have on hand.
- Add spinach: Stir in a few handfuls of baby spinach during the last minute of cooking until wilted.
- Make it creamy: Add 1/2 cup of heavy cream along with the pasta water for a richer sauce.
- Boost the protein: Top with grilled chicken, sliced steak, shrimp, or crispy bacon.
- Try different mushrooms: Use shiitake, oyster, portobello, or a blend of mushrooms for extra depth of flavor.
- Add some heat: Sprinkle in a pinch of red pepper flakes when cooking the garlic.
- Swap the herbs: Fresh thyme, chives, or basil all pair beautifully with mushrooms.
- Make it extra cheesy: Stir in a little Pecorino Romano along with the Parmesan.
- Add crunch: Top with toasted breadcrumbs for a restaurant-style finishing touch.
- Brighten it up: A squeeze of fresh lemon juice just before serving adds a fresh contrast to the rich mushrooms and Parmesan.
Garlic Butter Mushroom Pasta
Ingredients
- 12 ounces pappardelle pasta
- 2 tablespoons olive oil
- 4 tablespoons butter divided
- 16 ounces mushrooms sliced (button, baby bella, cremini, or a mix all work well)
- 4 cloves garlic minced
- 3/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pappardelle according to the package directions until al dente. Reserve 1 cup of the pasta water before draining.
- Meanwhile, heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
- Add the mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and become deeply golden brown. Don't rush this step—the browned mushrooms add most of the flavor to the dish.
- Reduce the heat to medium and stir in the remaining 2 tablespoons of butter and the garlic. Cook for 30 seconds, stirring constantly, until fragrant.
- Add the cooked pappardelle to the skillet along with 1/4 cup of the reserved pasta water. Toss until the pasta is coated in the garlic butter sauce.
- Remove the skillet from the heat and stir in the Parmesan cheese and parsley. Continue tossing until the cheese melts into a silky sauce. Add more pasta water as needed to loosen the sauce.
- Season with salt and black pepper to taste.
- Serve immediately with extra Parmesan cheese and parsley sprinkled over the top.