Easy Garlic Mushroom Pasta
- PREP 10min
- COOK 15min
- TOTAL 25min
I love this easy mushroom pasta. You can use a variety of mushrooms. I often use cremini mushrooms, but for a spectacular pasta, try wild foraged mushrooms like morel or chanterelle mushrooms. There’s no cream in this recipe. If you want to add some, see our tips below the recipe.
You Will Need
8 ounces pappardelle, fettuccine or linguine
10 ounces (280g) mushrooms, trimmed and sliced (3 cups sliced)
1 lemon
1 tablespoon olive oil
2 tablespoons butter
1 garlic clove, minced
2 teaspoons fresh thyme leaves or ½ teaspoon dried
1 teaspoon mushroom powder, optional
¼ cup (25g) shredded parmesan cheese, plus more for serving
Salt and fresh ground black pepper
Directions
1Bring a large pot of salted water to a boil. Cook, stirring once or twice, for 1 minute less than the suggested cooking time on the package. The pasta will finish cooking in the sauce. Reserve ½ cup of the pasta cooking water.
2Using a damp paper towel, brush off dirt from the mushrooms. Cut away and discard any hard stems. Chop into ¼-inch slices or, if the mushrooms are larger, like portobello, cut into ¼-inch cubes.
3Use a microplane to zest the lemon finely. You need 1 tablespoon.
4Heat the olive oil in a large, wide skillet over medium heat. Add the mushrooms and spread into one layer. Then cook, without moving, until browned on one side, 3 to 5 minutes.
5Stir, and cook another 3 to 5 minutes, or until mostly golden brown on all sides. Stir in butter, garlic, thyme, mushroom powder, lemon zest, and ¼ teaspoon salt.
6Turn the heat to low and add the drained pasta, ¼ cup parmesan, and ¼ cup of the reserved pasta water. Use tongs to toss the pasta, cheese, and mushrooms around the pan for one minute.
7If the pasta looks dry, add a splash more pasta water. I usually use the full ½ cup of pasta water.
8Taste and adjust the seasoning. Squeeze over half a lemon. Serve with parmesan and fresh ground black pepper on top.
Adam and Joanne's Tips
- Storing: Store in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth to a pan and gently warm the pasta over low heat. If it’s dry, add a bit of butter and finish with parmesan cheese. (I often save a little starchy pasta water in a small container in the fridge for reheating.)
- Make it extra creamy: Stir in 2 tablespoons of cream or creme fraiche before serving.
- Vegan mushroom pasta: Swap the butter for extra olive oil or use plant-based butter. Nutritional yeast is also an excellent substitute for the parmesan cheese.
- Truffle salt: Instead of regular salt, try truffle or porcini salt. It deepens the mushroom flavor and tastes incredible!
- The nutrition facts provided below are estimates.