This is a mushroom pasta that’s nice and juicy, in no way dry and dull even though it’s not made with a tomato or cream sauce like this Creamy Mushroom Pasta. It’s buttery and garlicky, and it’s 6 ingredient magic at its best.
Plus my little trick to make extra buttery mushrooms using LESS butter!
Mushroom Pasta
Anyone who has sautéed mushrooms will know that the minute mushrooms hit the skillet, the bottom layer of mushrooms soaks up the oil, leaving the top layer dry.
So I used to think that the best way to sauté mushrooms was with loads and loads of butter or olive oil. As you sauté the mushrooms, they start to leech water, creating moisture. But still! That first layer of mushrooms lucky enough to hit the skillet first stole all the butter, leaving the remaining 80% of mushrooms butter free!
In a bid to even out the butteriness of mushrooms, my solution is to reduce the amount of butter melted in the skillet, add a bit of olive oil (so you can heat the butter more without it burning and get the mushrooms browned faster). Then AFTER the mushrooms are golden (i.e. water leeched so they are no longer butter-sponges), add a small knob of butter.
Boom! A big skillet of mushrooms that look and taste WAY more buttery than if all the butter is melted at the beginning! See??
What you need for mushroom pasta
Here’s what you need for this mushroom pasta. You can use any type of long strand or even short stand pasta you want (like orecchiette, penne, ziti, macaroni). Also, the parmesan is not just for serving. Tossing the pasta with parmesan before serving is a little trick I like to use for an extra flavour boost!
How to make mushroom spaghetti
Here’s how to make this mushroom pasta:
The two key steps here are:
-
Butter added later – Hold back some of the butter until AFTER the mushrooms are golden – for extra buttery mushrooms with less butter!
-
Pasta cooking water – Use some of the pasta cooking water to toss with the spaghetti and mushrooms. The starch in the water will emulsify (thicken) with the butter in the mushrooms, creating a slick juicy transparent “sauce” that clings to the pasta strands. Classic Italian cooking technique used for all pastas.
If you do this key step of tossing the pasta with some of the pasta cooking water, people will think you’ve made a mushroom pasta sauce. That’s how juicy and “saucy” it seems!
I know I keep going on and on about how juicy and slick this pasta is! It’s because this is hard to capture in photos and I feel like people see pastas like this one without a large pot of sauce and assume it’s dry and boring. When in actual fact, this is about as far from that as it can be!
If you’d like to add some extra greens into your meal, try this with a classic (super quick) Rocket/Arugula Salad with Balsamic Dressing. Otherwise, a juicy tomato salad, fresh crunchy cucumber salad, or have a browse through my Vegetable Sides and pick something using vegetables you have!
– Nagi x
PS If you want to indulge in a special Italian pasta meal, add a side of Garlic Bread or Cheesy Garlic Bread, and finish with Tiramisu. Sheer perfection!
Watch how to make it
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Mushroom Pasta
Ingredients
CHOOSE pasta
- 200g / 7 oz short pasta like orecchiette, penne, macaroni (Note 1)
- 160g/6 oz long pasta - spaghetti, fettucine (Note 1)
Garlic Butter Mushrooms for pasta
- 400g / 14 oz mushrooms , sliced 1/2 cm / 1/5" thick (Note 2)
- 50g / 3 tbsp unsalted butter , separated
- 1 tbsp olive oil
- 2 garlic cloves , finely minced
- 1/2 tsp each salt and pepper
- 1/2 cup freshly grated parmesan cheese (or 1/4 cup store bought grated)
To serve
- Parsley , finely chopped
- Parmesan cheese , grated
Instructions
Pasta
- Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.
- Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.
Mushrooms
- Melt half butter and all oil in a large skillet over heat.
- Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges - around 5 minutes.
- Halfway through cooking, add salt & pepper.
- Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden.
- Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.
- Taste and add more salt and pepper if needed.
- Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.
Recipe Notes:
Nutrition Information:
Originally published October 2016. Updated with sparking new photos and video!
🍄MUSHROOM LOVE 🍄
LIFE OF DOZER
I have a 4WD car. It’s pretty big. Dozer is bigger. 😂
And from the original publication date:
There is no such thing as a peaceful lunch in this household. Always eyes on you.
Aiman Arif says
I made this today and it was yummy!!!
Annie says
Everything I make from this site turns out delicious. Your trick to make a little butter go a long way is genius. Thank you Nagi!!
Nagi says
Thanks so much Annie!! N x
Macy says
Awhhhh….his head is touching the ceiling. But he’s still so zen about it lol. Pasta looks good, and nice quick simple recipe. Sometimes these “easy” ones can have the best flavors.
Nagi says
Yes definitely Macy – you don’t need a mass of ingredients to make a good pasta dish – simple is sometimes the best! N x
Carmel says
Incredibly simple. Nutritious and Delicious in the extreme!
Topped off with a glug of truffled oil. Mmmm..what’s not to love? There will be encore after encore of this meal in my house, for sure.
Incredibly grateful to you Nagi.
Nagi says
Yum!!! Fabulous Carmel!! N x
Carmel Egan says
Incredibly simple. Nutritious and Delicious in the extreme!
Topped off with a glug of truffled oil. Mmmm..what’s not to love? There will be encore after encore of this meal in my house, for sure.
Incredibly grateful to you Nagi.
Yasmeen says
Hi Nagi, I have a quick question. In the recipe you say to add the mushroom directly to the butter, but in the video you seem to add garlic (and onions?) first. The list of ingredients doesn’t even contain onions. Please clarify. Thank you 🙂
Janie says
I made the exact recipe a couple of months ago & just loved it. Tonight I made it again, this time using cremini mushrooms and some fresh asparagus that I sliced up & sauteed along with the mushrooms. It was delicious & I will for sure be making this again. Thanks.
Tracie Astin says
Made this tonight using Swiss brown and I added thyme. Was DE-LISH-OUS!! Will definitely make this again. Thank you Nagi. I’ve only recently discovered you and loving your recipes. Used your Mexican feast recipes on the weekend and was amazing!! Thanks and keep them coming!! (Especially vegetarian please!). Xx
Steve says
Hi Nagi and Dozer,
Another massive hit thank you. I added a teaspoon of chilly flakes for an extra zoom. Simply delicious.
Barbara says
Made this for lunch today, so delicious and easy to make. I will definitely make this again!
Caroline says
Nagi you are always my go to when looking for recipes, I’m yet to be remotely disappointed by one. Fabulous dinner, we loved it! Thank you
Nagi says
That’s great to hear Caroline, thanks so much ❤️
LC says
Can I use normal butter or does it have to be unsalted – thanks
Nagi says
Hi LC, you can use salted butter, just omit the salt from the recipe 🙂 N x
Maria D'Abate says
I made this last night and was easy and delicious. My family iasked when I was going to make it again.
Nagi says
I’m so happy everyone loved it Maria! N x
Linda C. says
Made it this time with thyme due to lack of parsley in the crisper and it was delicious. Served with a side of roasted cauliflower and a Spanish Garnacha. Superb.
Maya says
Made this recipe last night for dinner and it was AMAZING! I was a bit skeptical since it didn’t call for cream, but since I didn’t have any on hand, this was exactly what I was looking for. I always love reading Nagi’s recipe notes and added the thyme as suggested, and even added some white wine right before adding the parmesan cheese. My husband was in shock at how delicious it came out–truly like a dish at a fancy Italian restaurant!
Nagi says
WAHOO!!! That’s awesome to hear Maya! N x
Ellie says
I’m a college student with cooking experience in the negatives… and even I managed to make it taste great! This recipe is super easy to follow and is overall very cheap to make. I totally recommend adding a splash of white wine and some spinach leaves for an extra kick 😀
Nagi says
Sounds like you nailed it Ellie!
Steve says
Nagi, this recipe is already delicious as it is, but we use Truffle Oil in place of the Olive Oil and find it even more delicious. Thank you!
Nagi says
Woah! Sounds decadent Steve!
Mia says
Looks yum! I might make it with bacon so my husband doesn’t ask “WHERE’S THE MEAT?!” x
Nagi says
I love it Mia 😂
Razz Devera says
My kids love this mushroom pasta dish…I love it too!!! We’ve been eating too much meat lately, trying to add more veggie dishes into our diet. It’s so easy to make and tastes delicious!!! Thank you for the great recipe!!!
Nagi says
Wahoo, that’s great Razz!
Ian Emmons says
I added a couple of tablespoons of fresh basil right before serving and it really brightened the dish! This has become a regular dish around my house lately.
Nagi says
Sounds amazing Ian – N x