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Garlic Butter Mushroom Pasta Recipe

Italian-American · Main course · 30 min total

A quick and indulgent pasta dish featuring earthy mushrooms and a rich garlic butter sauce, perfect for a weeknight dinner.

Ingredients

• 12 oz (340g) spaghetti or fettuccine
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 1 lb (450g) mixed mushrooms (cremini, shiitake, oyster), sliced
• 4 cloves garlic, minced
• 1/2 cup dry white wine or chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped
• Red pepper flakes (optional, for heat)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
2. While pasta cooks, heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and liquid has evaporated, about 6-8 minutes.
3. Reduce heat to medium. Add remaining 2 tbsp butter and garlic; cook for 1 minute until fragrant.
4. Pour in wine (or broth) and scrape up any browned bits. Simmer until reduced by half, about 2 minutes.
5. Stir in heavy cream and Parmesan cheese. Season with salt and pepper. Simmer for 2 minutes until slightly thickened.
6. Add drained pasta to the skillet, tossing to coat. If too thick, add reserved pasta water a little at a time until desired consistency.
7. Serve immediately, garnished with parsley and red pepper flakes if using.

Tips

• Use a mix of mushrooms for better flavor and texture.
• For a lighter version, substitute half-and-half for heavy cream.
• Store leftovers in an airtight container in the fridge for up to 3 days.

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