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+ servings
freshly made mushroom pasta in a skillet.
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5 from 1 vote

Mushroom Pasta

Perfectly sautéed mushrooms come together with a bit of heavy cream and Parmesan cheese to make this delicious Mushroom Pasta! It’s a quick and easy vegetarian dish that takes just 10 ingredients and 20 minutes to make! 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Pasta, Side Dish
Cuisine: American, Italian
Servings: 4
Calories: 630kcal

Ingredients

  • 10 ounce spaghetti
  • 1 pound mushrooms such as white or cremini, sliced ¼-inch thin
  • 3 tablespoon butter unsalted, divided
  • 2 tablespoon olive oil
  • 3 cloves garlic minced
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • ½ cup heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 2 tablespoon fresh parsley chopped

Instructions

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Reserve ½ cup of pasta water.
  • Add 1 tbsp of the butter to a large skillet and melt over medium-high heat. Add the sliced mushrooms and cook for about 5 minutes, until all the water from the mushrooms has evaporated and they start to turn golden brown.
  • Season the mushrooms with salt, pepper and add the garlic and remaining 2 tbsp of butter. Cook for 1 to 2 minutes.
  • To the skillet, add the cooked spaghetti, Parmesan cheese, pasta water and heavy cream. Toss gently until the sauce coats the pasta evenly. If the pasta looks too dry, add more pasta water or heavy cream. Taste and adjust for seasoning with salt and pepper.
  • Serve immediately, garnished with fresh parsley and more Parmesan cheese.

Notes

  1. Salt your pasta water. You want to salt your pasta water with at least a big tablespoon of salt to season the spaghetti. The water should taste salty like the sea.  
  2. Olive oil and butter. Use both the olive oil and butter to saute the mushrooms. The oil not only adds more flavor but also keeps the milk solids in the butter from burning.
  3. Let the liquid evaporate. You must let all the liquid from the mushrooms completely evaporate for them to saute. Any additional liquid keeps them from browning properly. 
  4. Use quality ingredients. Simple pasta dishes are easy to make, but the layered flavors are based on quality ingredients. So for the best results use a decent Parmesan cheese, olive oil, and butter as well as fresh mushrooms and garlic.
  5. This mushroom pasta will keep in the fridge for up to 4 days in an airtight container.

Nutrition

Serving: 1serving | Calories: 630kcal | Carbohydrates: 59g | Protein: 23g | Fat: 34g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 789mg | Potassium: 590mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1065IU | Vitamin C: 6mg | Calcium: 344mg | Iron: 2mg