Garlic Mushroom Pasta (2024)

Home Pasta Garlic Mushroom Pasta

By Natasha

Jun 16, 2020, Updated Oct 18, 2023

4.87

302

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This garlic mushroom pasta recipe is easy to make and incredibly delicious! The garlic butter parmesan sauce is freshened up with a touch of lemon and parsley.

You may also like my Easy Pink Sauce Pasta or this Creamy Spinach Bacon Orzo next.

Why you’ll love it

This dish is made with simple ingredients. Garlic butter mushroom pasta is great for a quick weeknight dinner but also perfect for serving company. Lemon and mushrooms is such a good combo that you don’t see too often. Let me know how you like it!

I rarely cook with pappardelle, but whenever I do decide to use it, I think to myself that I should do it more often. It just feels fancy, but it’s not any more difficult to boil than any other pasta shape. Those ribbons go perfectly with the buttery mushroom sauce.

What you’ll need

Pasta – I like a longer shape like pappardelle, but serve with whatever pasta you prefer
Olive oil and butter – for sautéing and the base of the sauce
Onion and garlic – tasty aromatics. I like using sweet onions.
Mushrooms – I chose cremini/baby bellas
Chicken broth – for more savory depth
Dijon mustard and lemon juice and zest – for brightness and enhancing flavor. You don’t taste them individually.
Parmesan – use a good-quality block and grate it yourself. It melts better and has the best flavor.
Parsley – a pop of freshness

Pro tip

I try to eke out as much flavor as possible by making sure the mushrooms and onions get a good sear. Don’t rush this step!

How to make garlic mushroom pasta

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Cook the pasta. Meanwhile, sauté the mushrooms in the oil and some butter in a skillet, stirring occasionally, until the water is cooked off and they’re nicely seared. Add in the remaining butter, the garlic and Dijon, and cook for a minute.

Pour in the broth, and add the lemon juice and zest. Let it bubble for another minute. Remove from the heat, and stir in the parmesan and parsley. Add a splash of pasta water to the sauce, drain the pasta, then toss it with the sauce. Season with salt & pepper.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

I use one of my fav kitchen tools to zest the lemon, my Microplane zester/grater. It’s also great for grating cheese. 😉
This skillet is the one I use.
A pair of kitchen tongs makes it simple to toss and serve this pasta.

Substitutions and variations

Use vegetable broth if you’re vegetarian. Dry white wine also works great for this dish. I typically cook with either sauvignon blanc or pinot grigio. I don’t really have any brand preference.
If you’ve got other fresh herbs on-hand, feel free to add them in!
You can definitely try a different kind of mushroom for this recipe (white mushrooms come to mind). Just be sure to brown them well!

What to serve with mushroom pasta

A slice of fresh crusty bread or a dinner roll is a good idea, or try Garlic Bread.
I like this Super Simple Parmesan Arugula Salad for an easy and elegant pairing, or try spring mix with this Homemade Italian Dressing.

Leftovers and storage

Store leftovers for 3-4 days in the fridge in an airtight container.
The pasta can dry out over time, so you might want to add a splash of white wine or broth when reheating. Do so slowly over a low heat.
I don’t recommend freezing leftovers.

Love mushrooms and pasta? Try these

Cheese Tortellini with Butter, Mushrooms, and Crispy Sage
Creamy Mushroom Pasta
Mushroom Stroganoff
Creamy Bacon and Mushroom Pasta
Shrimp and Mushroom Pasta

Questions about this easy mushroom pasta recipe? Let me know in the comments below. Made this recipe? Tag me #saltandlavender on Instagram.

4.87 from 122 votes