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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.
So easy and delicious! I added spinach & some Boursin cheese that I had to use up and some ground Turkey for a bit of protein and it turned out incredible! Thanks for this one 🙂
You’re very welcome, Morgan! 😀
I made this tonight on a whim because I was craving mushrooms and always resort to Salt and Lavender’s website for ideas. It was easy and so delicious. I added a splash of white wine along with the chicken broth. I may have used more mushrooms than what was called for 😉 but it didn’t impact the recipe. Another winner.
Love that! Thank you so much, Steph!!
It was easy to make and tasted good even though I used 1/2 unsalted butter, no salt, and no parmesan cheese in order to reduce the sodium content.
I’m glad you liked it!
The only vegetarian meal that my fiance loves AND proactively asks me to make! We must have made this at least a dozen times. So good!
I love that!! 😀 Thanks for your review, Juli!
Delish
Thank you!!
This is absolutely perfection exactly as written! My husband and I loved it, and it is a wonderful addition to our meal rotation. Thank you so much!
I’m thrilled to hear that, Shirley!!
Lovely recipe, easy to follow. I don’t care for the lemon taste myself so will remove it the next time, but felt the Dijon added a nice unusual flavour in the background. Will make again!
I’m glad you enjoyed it, Abby!!
Natasha…..this recipe is soooooo delicious!!!! This is going to be a keeper and in rotation for dinner recipes!!! Thank you so much for sharing your recipes with everyone!!! I appreciate you!!! Omg the taste is so amazing!!! 👏👏🫶☝️👍
Thank you so much, Shel!! 😀 So happy you liked it.
Just tried this, and it is soooo good! My son is a picky eater, and he didn’t like it. But, my daughter loved it, and my husband said it was the best pasta dish he has ever had. He even asked if we could have it again tomorrow, and he usually hated having the same meal multiple times
Well 3/4 ain’t bad! 😉 Thanks so much for your 5-star review!
Made this using homemade fettuccine noodles and then seared some flank steak for a little meat to go with this.
Absolutely delicious! The lemon and Dijon were a wonderful addition that was greatly welcomed.
That’s awesome!! So glad you enjoyed it, Michael!
The addition of mustard attracted me to this particular recipe. I had only 8 oz of mushrooms and needed to feed four, so upped the lemon, cheese, garlic etc and added procuito. It was great. Looking forward to trying it as written. Checking out other S & L recipes.
Yay!! I’m thrilled to hear it, Sharon!