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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.
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Love this recipe!! Ive made it a couple times now. Easy, uncomplicated, fast and tasty. First time I made it for our “meat free Monday”, but today I made this and added 3 rashers of streaky bacon. Next level tasty!!
I just use Swiss brown and common mushys. I also use chicken stock instead of wine. I recommend this recipe to everyone.
So happy you enjoyed it, Peta! Thank you!
Made this last night! I used dried mushrooms rehydrate, white wine and Asiago cheese instead of Parm. Also went a bit heavy on the lemon juice (it was a juicy lemon and I didn’t measure it out) but it was still amazing!! Told my daughter I used bacon, and while weary, she still ate ALL OF IT (with a little help of feeding her like a puppy like I was doing with her brother! Lol!!) Will definitely make again and possibly throw in some Sun-dried tomatoes and bacon or prosciutto!! So yummy!!
I’m so glad it was a hit, Andrea!
Could you put this on spaghetti squash
I don’t see why not.
Delicioussss 🤤🫶 thanks! 💗
The combination with lemon and mustard guuuaau
I did the version with veg broth.
So happy you liked it!
Can I leave out the lemon and or the lemon zest I’m afraid it will taste to lemony?
You can… but the bit of acid helps to balance the flavor. I can’t recall any complaints that it tastes too lemony, but if you’re really worried then sure, leave one or both out, but it may not taste as intended.
It was so tasty! Thanks for the recipe <3
Not hard to prepare either, will definitely try it again ❤️❤️
You’re very welcome!! 😀 Glad you enjoyed it!
Made it exactly as the recipe apart from that I had to use dried parsley instead of fresh. Served it with wholewheat spaghetti. Utterly delicious, portion size just right for two, and definitely a recipe to keep in my favourites folder. Ashamed to say we actually slurped the last bit of sauce from the pasta bowls 😀
Yay!! I’m so happy it was enjoyed so much, Elaine! 😀
My dish for today is inspired by this. Mustard on spaghetti, subtle tang that ties everything together.
Awesome!!
This is really tasty. It is simple to make and quick to make. Not a big mess to clean up afterwards.
Glad you enjoyed it, Rebecca!! Thanks for your review!
Great alternative for spaghetti! My husband can’t do tomato. My 5 year old loves spaghetti noodles though so this makes them both happy. I do add a pound of ground beef to it to make it more hearty. Simple and delicious.
I’m so happy to hear that!! 🙂