Garlic Butter Mushroom Pasta with Parmesan
Pasta tossed with browned mushrooms, garlic, butter, and Parmesan in a light glossy sauce.
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
Main Ingredients
- 12 oz pasta short and long shapes mixed or one shape
- 1 tbsp kosher salt for the pasta water
- 14 oz mushrooms sliced 1/4 inch thick
- 3 tbsp unsalted butter divided
- 1 tbsp olive oil
- 2 cloves garlic finely minced
- ¼ tsp kosher salt
- ½ tsp black pepper
- ½ cup freshly grated Parmesan
- 2 tbsp freshly grated Parmesan for serving
- 2 tbsp chopped fresh parsley
- ½ cup reserved pasta cooking water
Instructions
Cooking
- Boil. Cook the pasta in salted water until al dente, keep 1/2 cup of the water, and drain.
- Brown. Heat the oil and 1 tablespoon butter, then sear the mushrooms in batches for 5 to 7 minutes until golden.
- Scent. Stir in the garlic, salt, and pepper for about 1 minute.
- Toss. Add the pasta, remaining butter, and Parmesan with splashes of pasta water until glossy.
- Finish. Scatter parsley and extra Parmesan on top.
Notes
Substitutions: Add a splash of heavy cream for a richer sauce or use a mix of mushroom varieties.
Tips: Cook the mushrooms in batches so they brown instead of steam.
Storage: Refrigerate for up to 3 days. Do not freeze. Reheat to 165 degrees F.