Mushroom Pasta Recipe
Mushroom pasta is a simple yet rich Italian dish that highlights the earthy depth of mushrooms and the umami punch of Parmesan. The key to its flavor lies in golden sautéed mushrooms and a silky, starchy sauce.
This recipe uses only six core ingredients, yet delivers deep, savory flavor and luscious texture by balancing butter, garlic, and reserved pasta water. It’s fast, satisfying, and endlessly versatile.
Key Ingredients That Make This Mushroom Pasta Shine
Mushrooms – The heart of the dish, providing an earthy, meaty texture. Use Swiss brown, button, or cremini for optimal flavor and caramelization.
Unsalted butter – Adds richness and helps brown the mushrooms, forming a base for the sauce.
Olive oil – Stabilizes the butter and prevents burning, especially during high-heat sautéing.
Garlic – Offers aromatic depth and enhances the savory profile of the mushrooms.
Parmesan cheese – Melts into the sauce, adding salty umami and creating a creamy glaze on the pasta.
Pasta – Either short (orecchiette, penne) or long (spaghetti, fettuccine), acting as a canvas for the saucy mushroom mixture.
Cooking Mushroom Pasta to Saucy Perfection
Start boiling the pasta while you sauté the mushrooms until golden and fragrant. Reserve pasta water before draining—it’s key to creating the glossy sauce.
Mushrooms are cooked in butter and oil until deeply browned. Garlic and more butter are added, then the pasta is tossed in with Parmesan and reserved water. As it reduces, the starchy liquid forms a silky, glossy coating on each strand.
Serve immediately, garnished with fresh parsley and extra Parmesan for a perfect finish.
Tips for Perfecting This Mushroom Pasta Recipe
To elevate this mushroom pasta, choose firm, flavorful mushrooms like cremini or Swiss brown. Add thyme for an herbal twist that pairs beautifully with mushrooms. A splash of cream adds indulgence but isn’t essential. Make sure not to skip the pasta water—it’s crucial for a luscious, clinging sauce.
Storing and Reheating Mushroom Pasta
Mushroom pasta is best fresh, but leftovers keep well for up to 3 days in the fridge. To reheat without drying it out, sprinkle with 2 tablespoons of reserved pasta water or plain water, then microwave and toss. This revives the sauciness beautifully.
Frequently Asked Questions
Can I use any type of mushroom?
Yes, button mushrooms, cremini, or Swiss brown all work well. Avoid overly wet varieties like portobello caps, which can water down the sauce.
What type of pasta is best for this recipe?
Short pastas like orecchiette are ideal for catching mushrooms, but long pastas like spaghetti also pair nicely with the glossy sauce.
Is it necessary to reserve pasta water?
Absolutely. The starch in reserved pasta water binds the sauce, making it cling to the pasta and boosting overall texture.
Can I add cream or other flavors?
Yes, a splash of cream or a few sprigs of thyme are great optional additions, adding richness or herbal complexity without overpowering the dish.
Mushroom Pasta
Ingredients
- 2 garlic cloves finely minced
- 1/2 cup freshly grated parmesan cheese or 1/4 cup pre-grated
- 50 g / 3 tbsp unsalted butter divided
- 160 g / 6 oz long pasta e.g., spaghetti, fettuccine
- 1/2 tsp salt
- 400 g / 14 oz mushrooms sliced into 1/2 cm thick pieces
- 200 g / 7 oz short pasta e.g., orecchiette, penne, macaroni
- 1 tbsp olive oil
- 1/2 tsp pepper
- Finely chopped parsley to garnish
- Additional grated parmesan cheese to serve
Instructions
- Bring a large pot of salted water to a boil. As it heats, begin cooking the mushrooms. Add the pasta to the boiling water once mushroom cooking has started. Cook pasta according to the packet directions, subtracting one minute from the suggested time. Before draining, reserve a mug of the pasta cooking water.
- In a wide skillet, melt half the butter together with the olive oil over medium heat. Add the sliced mushrooms and cook until their released moisture has evaporated and they begin browning on the edges, about 5 minutes. Sprinkle in the salt and pepper midway through cooking.
- Incorporate the garlic and the remaining butter, continuing to sauté for another 2 minutes until both the mushrooms and garlic take on a golden hue.
- Toss the drained pasta into the pan along with approximately 3/4 cup of the reserved cooking liquid and the parmesan. Stir gently until the liquid reduces to a glossy coating. If the sauce becomes too dry, stir in additional pasta water until desired consistency is achieved.
- Adjust seasoning to taste. Remove from the heat and serve promptly, finished with a sprinkling of fresh parsley and additional parmesan.