If you’re craving comfort in a bowl, let me introduce you to Brown Butter Mushroom Pasta — a cozy, luxurious dish that proves you don’t need a dozen fancy ingredients to create something truly special. This creamy pasta brings together nutty brown butter, an earthy mix of mushrooms, fresh herbs, a dash of lemon, and plenty of silky Parmesan for a plateful of weeknight magic. It’s easy enough for a quick dinner, yet indulgent enough to impress any guest at your table.
Ingredients You’ll Need
This Brown Butter Mushroom Pasta relies on humble, wholesome ingredients that shine brightest when treated with a little extra care. Every element adds a distinct flavor, creamy texture, or pop of color, building irresistible layers in every bite. Here’s what you’ll need:
- Fettuccine or Pasta of Choice (12 ounces): Choose a shape that catches the sauce – fettuccine is classic, but any sturdy noodle will hold up well.
- Unsalted Butter (4 tablespoons): Allows you to brown it and control the seasoning, giving the sauce its signature nutty richness.
- Olive Oil (1 tablespoon): Helps prevent the butter from burning while adding fruity undertones.
- Mixed Mushrooms (1 pound): Try a blend of cremini, shiitake, and oyster for a symphony of earthy flavors and meaty texture; slice them evenly for even cooking.
- Garlic (3 cloves, minced): Elevates the foundation of the dish with aromatic warmth.
- Salt (1/2 teaspoon): Draws out the moisture from the mushrooms and brings out all the flavors.
- Black Pepper (1/4 teaspoon): Gives just enough subtle heat and complexity.
- Red Pepper Flakes (1/4 teaspoon, optional): Add a little spark if you like a gentle kick with your creamy pasta.
- Heavy Cream (1/2 cup): Makes the sauce undeniably silky and ties all the flavors together.
- Grated Parmesan Cheese (1/2 cup): Adds savoriness and helps thicken the sauce to glossy perfection.
- Fresh Parsley (1/4 cup, chopped): For freshness and a pop of vibrant color at the finish.
- Juice of Half a Lemon: A squeeze of brightness at the end cuts through any richness for perfect balance.
How to Make Brown Butter Mushroom Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil, then cook your fettuccine (or pasta of choice) until al dente, following your package directions. Don’t forget to scoop out and reserve a cup of the starchy pasta water before draining — it’s the secret to a luscious, emulsified sauce. Once drained, set the pasta aside while you start the sauce.
Step 2: Brown the Butter
Place a large skillet over medium heat and add the unsalted butter. Let it melt, then gently swirl the pan as it foams and bubbles. After about 3 to 4 minutes, the butter will turn a deep golden brown and develop a warm, nutty aroma — this right here is the soul of Brown Butter Mushroom Pasta, so don’t rush this step! Immediately add the olive oil to keep the butter from burning.
Step 3: Sauté the Mushrooms
Toss your sliced mushrooms into the skillet with the butter and olive oil. Spread them out (work in batches if needed) so they brown rather than steam. Stir occasionally, giving them roughly 8 to 10 minutes to become golden, tender, and packed with umami. Patience is key — this browning is where the flavor magic happens.
Step 4: Add Garlic and Seasonings
Stir in the minced garlic, salt, black pepper, and, if you like, red pepper flakes. Let everything cook together for about a minute, just until the garlic softens and the spices bloom. Your kitchen will start to smell absolutely irresistible!
Step 5: Make the Creamy Sauce
Lower the heat, then pour in the heavy cream. Stir constantly to bring everything together into a sauce that’s rich and glossy. Add the grated Parmesan next, letting it melt smoothly and take your mushrooms from merely tasty to absolute decadence.
Step 6: Toss Pasta and Finish
Now add your cooked pasta to the creamy skillet, tossing gently to coat every strand. Slowly pour in reserved pasta water, a splash at a time, until you reach the perfect creamy (not gloopy!) consistency. Off the heat, stir in the lemon juice and sprinkle with fresh parsley for a brilliant finish.
How to Serve Brown Butter Mushroom Pasta
Garnishes
Go generous with a final shower of grated Parmesan, more fresh parsley, and a extra crack of black pepper. If you’re feeling fancy, a drizzle of truffle oil or a handful of toasted pine nuts will really make your Brown Butter Mushroom Pasta feel like restaurant fare right at home.
Side Dishes
Serve this pasta next to a big leafy green salad, simple roasted broccoli, or garlicky sautéed spinach for balance. Warm, crusty bread is basically required to swipe up every last bit of sauce from your plate.
Creative Ways to Present
Twirl the pasta into high, elegant nests using tongs for a bistro-style effect, or serve in shallow bowls so the mushrooms and sauce steal the spotlight. For extra wow, sprinkle the top with lemon zest or caramelized shallots before bringing the Brown Butter Mushroom Pasta to the table.
Make Ahead and Storage
Storing Leftovers
Let the leftover Brown Butter Mushroom Pasta cool completely before transferring to an airtight container. It will keep nicely in the fridge for up to 3 days — just know it may thicken up a touch as it sits, which is totally normal.
Freezing
While you can freeze this pasta, creamy sauces sometimes separate when thawed. If you do freeze, use a freezer-safe container and eat within a month for best flavor. Just be prepared for a little extra stirring after reheating to bring the sauce back together.
Reheating
Warm portions gently on the stovetop or in the microwave, adding a splash of milk, cream, or broth to loosen the sauce as needed. Give it a good stir and top with fresh parsley and Parmesan for that just-cooked taste.
FAQs
Can I use a different type Main Course
Absolutely! Brown Butter Mushroom Pasta works beautifully with any pasta shape — try tagliatelle, linguine, or even short shapes like rigatoni for a playful twist. Just make sure to cook it al dente so it holds up to the creamy sauce.
What other mushrooms can I use?
Use any combination you adore! Button, portobello, maitake, or even wild mushrooms picked in season all bring interesting flavors and textures to the party. Just make sure not to overcrowd the pan when sautéing for best caramelization.
How can I make it vegan?
Swap the butter for vegan butter, use a dairy-free cream, and opt for a plant-based Parmesan or nutritional yeast. The flavors of the mushrooms and brown butter still shine with vegan swaps, so you won’t miss out!
Can I add protein?
Of course – toss in cubes of sautéed tofu, strips of grilled chicken, or even crispy bacon to make Brown Butter Mushroom Pasta a heartier main course. Just stir them in right at the end so they stay tender.
Is it okay to skip the cream?
If you prefer a lighter version, you can use half-and-half, whole milk, or simply rely on the starchy pasta water and lots of Parmesan cheese. The resulting sauce will be less rich but still absolutely delicious.
Final Thoughts
If you’re seeking a pasta that delivers deep, savory flavor with minimal fuss, give Brown Butter Mushroom Pasta a try — it’s the kind of meal you’ll want to revisit again and again. Cozy, impressive, and guaranteed to win over even the pickiest mushroom skeptics!
Print
Brown Butter Mushroom Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in a decadent and flavorful dish with this Brown Butter Mushroom Pasta recipe. Perfectly cooked pasta coated in a creamy, umami-rich sauce with earthy mushrooms and a hint of citrusy brightness from lemon juice.
Ingredients
- 12 ounces fettuccine or pasta of choice
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- juice of half a lemon
Pasta:
Brown Butter Mushroom Sauce:
Instructions
- Cook the Pasta: Boil pasta until al dente, then drain and set aside.
- Prepare the Sauce: Brown butter in a skillet, add mushrooms, garlic, salt, and peppers. Stir in cream and Parmesan until creamy.
- Combine: Toss pasta in the sauce, adding pasta water as needed. Stir in lemon juice and parsley.
- Serve: Garnish with extra Parmesan.
Notes
- For added protein, consider adding grilled chicken or sautéed tofu.
- Avoid overcrowding mushrooms in the pan for proper browning.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg
