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This garlic mushroom pasta recipe is easy to make and incredibly delicious! The garlic butter parmesan sauce is freshened up with a touch of lemon and parsley.
You may also like my Easy Pink Sauce Pasta or this Creamy Spinach Bacon Orzo next.
Why you’ll love it
This dish is made with simple ingredients. Garlic butter mushroom pasta is great for a quick weeknight dinner but also perfect for serving company. Lemon and mushrooms is such a good combo that you don’t see too often. Let me know how you like it!
I rarely cook with pappardelle, but whenever I do decide to use it, I think to myself that I should do it more often. It just feels fancy, but it’s not any more difficult to boil than any other pasta shape. Those ribbons go perfectly with the buttery mushroom sauce.
What you’ll need
- Pasta – I like a longer shape like pappardelle, but serve with whatever pasta you prefer
- Olive oil and butter – for sautéing and the base of the sauce
- Onion and garlic – tasty aromatics. I like using sweet onions.
- Mushrooms – I chose cremini/baby bellas
- Chicken broth – for more savory depth
- Dijon mustard and lemon juice and zest – for brightness and enhancing flavor. You don’t taste them individually.
- Parmesan – use a good-quality block and grate it yourself. It melts better and has the best flavor.
- Parsley – a pop of freshness
Pro tip
I try to eke out as much flavor as possible by making sure the mushrooms and onions get a good sear. Don’t rush this step!
How to make garlic mushroom pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta. Meanwhile, sauté the mushrooms and onions in the oil and some butter in a skillet, stirring occasionally, until the water is cooked off and they’re nicely seared. Add in the remaining butter, the garlic and Dijon, and cook for a minute.
Pour in the broth, and add the lemon juice and zest. Let it bubble for another minute. Remove from the heat, and stir in the parmesan and parsley. Add a splash of pasta water to the sauce, drain the pasta, then toss it with the sauce. Season with salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use one of my fav kitchen tools to zest the lemon, my Microplane zester/grater. It’s also great for grating cheese. 😉
- This skillet is the one I use.
- A pair of kitchen tongs makes it simple to toss and serve this pasta.
Substitutions and variations
- Use vegetable broth if you’re vegetarian. Dry white wine also works great for this dish. I typically cook with either sauvignon blanc or pinot grigio. I don’t really have any brand preference.
- If you’ve got other fresh herbs on-hand, feel free to add them in!
- You can definitely try a different kind of mushroom for this recipe (white mushrooms come to mind). Just be sure to brown them well!
What to serve with mushroom pasta
- A slice of fresh crusty bread or a dinner roll is a good idea, or try Garlic Bread.
- I like this Super Simple Parmesan Arugula Salad for an easy and elegant pairing, or try spring mix with this Homemade Italian Dressing.
Leftovers and storage
- Store leftovers for 3-4 days in the fridge in an airtight container.
- The pasta can dry out over time, so you might want to add a splash of white wine or broth when reheating. Do so slowly over a low heat.
- I don’t recommend freezing leftovers.
Love mushrooms and pasta? Try these
If you made this easy mushroom pasta recipe, let me know in the comments below! Or tag me #saltandlavender on Instagram.
Garlic Mushroom Pasta
Ingredients
- 4 ounces uncooked pasta
- 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 veg broth or white wine
- 1/2 teaspoon lemon juice + zest of 1/2 lemon
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt & 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 could stretch this recipe to feed 4 people (just add more pasta) if you’re serving it with something else. This recipe can be easily doubled, but the mushrooms and onions will likely take longer to properly sear since there will be more in the pan.
- This recipe also appears in the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Made this as we adore mushroom dishes…..this was Devine! I used half white mushrooms, half shiitake.. ..added more garlic to the basic recipe, used white wine in place of the broth. We usually have whole wheat pasta, so used whole wheat tagliatelle…….hubby sprinkled a bit of truffle salt over at the end on the plate…..served with a garlic butter bake home roll each…..just a gorgeous dish…..try it.. ..especially if mushrooms and garlic are a favourite ❤❤
I’m so glad you enjoyed it! Thanks for commenting! 🙂 I love truffle salt… I add it to everything!!
Fantastic taste of the mushrooms. Will definitely try again
Awesome!!
Nice easy recipe, and super tasty!
Glad you liked it!
I made this vegan by just using evoo and added a little vegan chicken flavor base. Came out great. Thanks for sharing.
That’s awesome! So glad you were able to veganize it!
very good sauce,with the lemons and mushrooms it makes for a nice tangy taste,i used egg noodles and baby bella mushrooms and it was enjoyable.
That’s great! Thanks for letting me know!
Delicious. I made this with bow ties. Since I was conserving my dwindling supply of parmesan, I only used half the required amount of cheese in the sauce and sprinkled a little more on top before serving. The caramelizing is the key here, just as the recipe says, so don’t fudge on that part. I’ve learned from past experience to let a sauce cool off completely before adding grated cheese. Otherwise, you can end up with a stringy mess. Once the cheese is blended with the sauce, the sauce can be thinned with pasta water.
I’m so glad you enjoyed it! 🙂 Yup, that’s a good tip w. the cheese for sure.
Made this tonight- INCREDIBLE! I never think to cook with pappardelle but it’s so good. I loved all the flavors in this recipe- lemony, cheesy, smokiness from the mushrooms and onions. So good- thank you!
Aww I’m so happy to hear that!! Thanks so much for taking the time to comment! 🙂
I just made it and I was really curious about the taste. It turned out amazing! Everyone in my family of 8 loved it. I’m tripling the ingredients next time.
That’s awesome! I’m so happy to hear that!
This recipe is easy and very yummy. Make sure you keep to 4 oz of pasta for this sauce or double it if you want to feed more. My only problem was the Parmesan cheese that coagulated together and got stringy when I added it. There must be a trick I didn’t do.
Great recipe
Good tip! I’m so glad you enjoyed it! Re: the parmesan, did you grate your own or buy the already grated kind?
This was SO GOOD, but I had trouble with stringy cheese, too! I grated mine myself with a standard grater- does it work out better with a fine grater?
I’m so glad you liked it! I do use a fine grater, yes.
This looks so good. Will definitely try it.
Thanks! Let me know if you do!
Lemon and mushrooms is such a good combination, this looks awesome!
Thanks! Let me know if you make it.
Just made this and it’s delicious. So quick and easy .had no parmesan so just grated cheddar and was fine and had no mustard neither. Still delicious. Love the lemon addition. My poorly 8year old approves. X
🙂