Mushroom Pasta is a delightful dish that combines the earthy flavors of mushrooms with the comforting texture of pasta. It’s a simple recipe that can be whipped up in no time, making it an ideal choice for busy weeknights or a cozy weekend meal. The blend of butter, garlic, and parmesan cheese elevates this dish, turning everyday ingredients into something special.
Why Make This Recipe
If you’re looking for a quick yet satisfying dinner, Mushroom Pasta is the way to go. It’s packed with flavor, easy to prepare, and can easily impress family and friends. Plus, you can customize it to your taste by adding different herbs or other vegetables. Fresh ingredients make this dish wholesome and nutritious, making it a perfect addition to your weekly meal plan.
How to Make Mushroom Pasta
Making Mushroom Pasta is straightforward and fun. Follow these simple steps to create a creamy, delicious meal that everyone will love.
Ingredients
- 200g / 7 oz short pasta like orecchiette, penne, macaroni (Note 1)
- 160g / 6 oz long pasta – spaghetti, fettucine (Note 1)
- 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)
- Parsley, finely chopped
- Parmesan cheese, grated
Directions
Cook the Pasta: In a large pot of boiling salted water, cook the short and long pasta according to package instructions. Drain and set aside.
Sauté the Mushrooms: In a large pan, heat 1 tablespoon of olive oil and 25g of butter over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are golden and tender.
Add Garlic: Stir in the minced garlic and cook for another minute until fragrant. Season with salt and pepper.
Combine: Add the cooked pasta to the pan with the mushrooms. Mix well and add the remaining butter and parmesan cheese. Stir until the butter melts and everything is well combined.
Serve: Top with finely chopped parsley and extra grated parmesan cheese, if desired.
How to Serve Mushroom Pasta
Mushroom Pasta is best served hot. You can plate it in bowls and sprinkle extra parmesan cheese on top. A side salad or garlic bread pairs beautifully with this dish, making for a complete meal.
How to Store Mushroom Pasta
If you have leftovers, store them in an airtight container in the refrigerator. Mushroom Pasta can be kept for up to 3 days. To reheat, simply warm it up in a pan on low heat, adding a splash of water or broth to keep it from drying out.
Tips to Make Mushroom Pasta
- Use a mix of different mushrooms for more flavor and texture.
- If you prefer a creamier sauce, consider adding a splash of heavy cream or a dollop of crème fraîche before serving.
- Fresh herbs like thyme or basil can enhance the flavor even more.
Variation
You can easily add different vegetables, such as spinach or peas, for a burst of color and nutrition. Additionally, cooked chicken or shrimp can be included for extra protein.
FAQs
1. Can I use frozen mushrooms for this recipe?
Yes, frozen mushrooms can work well in this dish; just ensure they are thoroughly thawed and drained before use.
2. Is this recipe vegetarian-friendly?
Absolutely! This Mushroom Pasta is vegetarian, and you can make it vegan by substituting the butter and parmesan cheese with plant-based alternatives.
3. How do I know when the mushrooms are cooked?
Mushrooms are cooked when they are tender and have released their moisture. They should be golden brown and deliciously aromatic.
Mushroom Pasta
Ingredients
Pasta
- 200 g short pasta like orecchiette, penne, macaroni Note 1
- 160 g long pasta – spaghetti, fettucine Note 1
Mushrooms
- 400 g mushrooms, sliced 1/2 cm / 1/5″ thick Note 2
Other Ingredients
- 50 g unsalted butter, separated
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 cup freshly grated parmesan cheese or 1/4 cup store-bought grated
- Parsley, finely chopped
- Parmesan cheese, grated
Instructions
Cooking the Pasta
- In a large pot of boiling salted water, cook the short and long pasta according to package instructions. Drain and set aside.
Sautéing the Mushrooms
- In a large pan, heat 1 tablespoon of olive oil and 25g of butter over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are golden and tender.
Adding Garlic
- Stir in the minced garlic and cook for another minute until fragrant. Season with salt and pepper.
Combining Ingredients
- Add the cooked pasta to the pan with the mushrooms. Mix well and add the remaining butter and parmesan cheese. Stir until the butter melts and everything is well combined.
Serving
- Top with finely chopped parsley and extra grated parmesan cheese, if desired.
