Creamy Brown Butter Mushroom Pasta Recipe

Introduction

This Creamy Brown Butter Mushroom Pasta is a simple yet luxurious dish that highlights the rich, nutty flavor of brown butter paired with earthy mushrooms. Perfect for a cozy weeknight dinner, it combines tender pasta with a savory, garlicky sauce that’s quick to prepare and deeply satisfying.

Ingredients

• 12 oz pasta (spaghetti, fettuccine, or penne)
• 4 tbsp unsalted butter
• 2 cups mixed mushrooms, sliced (cremini, shiitake, button)
• 2 garlic cloves, minced
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste
• 1 tsp lemon juice (optional, for brightness)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta and set aside.
2. Step 2: Clean mushrooms with a damp paper towel and slice evenly.
3. Step 3: In a large skillet over medium heat, melt the butter. Stir occasionally until it foams and turns golden brown with a nutty aroma. Remove from heat if it begins to darken too quickly.
4. Step 4: Add mushrooms to the browned butter and stir to coat evenly. Cook 5–7 minutes until mushrooms release moisture and brown.
5. Step 5: Add minced garlic, salt, and pepper. Cook 1–2 more minutes until mushrooms are tender and slightly caramelized.
6. Step 6: Return drained pasta to the skillet and toss with the mushroom and butter mixture. Add reserved pasta water gradually if needed for desired sauce consistency.
7. Step 7: Stir in chopped parsley and optional lemon juice. Sprinkle with Parmesan cheese if desired. Taste and adjust seasoning.
8. Step 8: Serve immediately while warm.

Tips & Variations

• Use a mix of mushrooms for a deeper, more complex flavor.
• If you prefer, substitute butter with olive oil, though it won’t have the same nutty richness.
• For a vegan option, omit the Parmesan or replace it with a plant-based cheese alternative.
• Add chili flakes or fresh thyme to enhance the savory notes.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to restore creaminess. Avoid microwaving without stirring, as it may dry out the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried mushrooms instead of fresh?

Dried mushrooms can be used but should be rehydrated first by soaking in warm water for 20–30 minutes. Drain and pat dry before cooking. Note that fresh mushrooms provide better texture for this dish.

Is it necessary to brown the butter?

Yes, browning the butter adds a rich, nutty flavor that is key to this recipe’s signature taste. Be careful to watch the butter closely to prevent burning.

Creamy Brown Butter Mushroom Pasta Recipe

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★★★★★

4.9 from 89 reviews

This Creamy Brown Butter Mushroom Pasta is a simple yet elegant dish combining nutty brown butter and earthy sautéed mushrooms with perfectly cooked pasta. The rich flavors are enhanced by fresh garlic, parsley, and optional Parmesan cheese, creating a deliciously comforting meal that’s quick to prepare and perfect for any night of the week.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 12 oz pasta (spaghetti, fettuccine, or penne)

Brown Butter Mushroom Sauce

• 4 tbsp unsalted butter
• 2 cups mixed mushrooms, sliced (cremini, shiitake, button)
• 2 garlic cloves, minced
• Salt and black pepper, to taste
• 1 tsp lemon juice (optional, for brightness)

Garnish

• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup chopped fresh parsley

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
2. Prepare Mushrooms: Clean the mushrooms using a damp paper towel and slice them evenly for uniform cooking.
3. Make Brown Butter: In a large skillet over medium heat, melt the butter. Stir occasionally until it foams and turns a golden brown color with a nutty aroma. Be careful to remove from heat if it starts to darken too quickly to avoid burning.
4. Sauté Mushrooms: Add the sliced mushrooms to the browned butter, stirring to coat them evenly. Cook for 5–7 minutes until the mushrooms release their moisture and begin to brown.
5. Add Garlic and Seasoning: Stir in the minced garlic, salt, and black pepper. Continue cooking for another 1–2 minutes until the mushrooms become tender and slightly caramelized.
6. Combine Pasta and Sauce: Return the drained pasta to the skillet and toss it with the mushroom and brown butter mixture. Gradually add the reserved pasta water as needed to achieve your desired sauce consistency.
7. Final Touches: Stir in the chopped fresh parsley and optional lemon juice. Sprinkle with Parmesan cheese if desired. Taste and adjust the seasoning with salt and pepper if needed.
8. Serve: Serve the pasta immediately while warm for the best flavor and texture.

Notes

• To keep the mushrooms from becoming soggy, make sure to sauté them until they release their moisture and start to brown.
• Use unsalted butter to better control the seasoning.
• The reserved pasta water helps to bind the sauce and pasta together, adding silkiness.
• Adding lemon juice is optional but adds a nice brightness and contrast to the rich butter flavor.
• Gluten-free pasta can be used to make this recipe gluten free.

Keywords: brown butter pasta, mushroom pasta, creamy pasta, easy pasta recipe, brown butter mushroom sauce, Italian pasta