Brown Butter Mushroom Pasta

I love making Brown Butter Mushroom Pasta when I want something cozy, rich, and deeply flavorful without using a long list of ingredients. The nutty aroma of browned butter combined with earthy mushrooms creates a simple yet elegant dish that feels comforting and satisfying.

Why You’ll Love This Recipe

I appreciate how this recipe delivers big flavor with minimal effort. Browning the butter adds a warm, toasty depth that perfectly complements the savory mushrooms. I also enjoy how quickly it comes together, making it ideal for weeknight dinners while still feeling special enough for guests. It’s one of my favorite meatless pasta dishes because it’s hearty and full of character.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 ounces pasta (such as fettuccine or spaghetti)
4 tablespoons unsalted butter
2 tablespoons olive oil
8 ounces mushrooms, sliced
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup grated Parmesan cheese
Salt to taste
Black pepper to taste
2 tablespoons chopped fresh parsley (optional)

Directions

I start by bringing a large pot of salted water to a boil and cooking the pasta according to package instructions until al dente. I reserve about 1/2 cup of pasta water before draining.

While the pasta cooks, I heat olive oil in a large skillet over medium heat. I add the sliced mushrooms and cook them until they release their moisture and become golden brown, about 6–8 minutes. I stir in the minced garlic and dried thyme and cook for another 30 seconds.

In a separate pan, I melt the butter over medium heat. I let it cook, swirling occasionally, until it turns golden brown and develops a nutty aroma. I watch it closely so it doesn’t burn.

I pour the browned butter into the skillet with the mushrooms and stir to combine. I add the drained pasta to the skillet and toss everything together. If the pasta seems dry, I add a splash of reserved pasta water to loosen the sauce.

I stir in the grated Parmesan cheese and season with salt, black pepper, and red pepper flakes if I’m using them. I toss until the pasta is evenly coated.

I finish the dish with chopped fresh parsley and serve it warm.

Servings and Timing

I find this recipe serves 4 people.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: about 30 minutes

Variations

I sometimes add a handful of fresh spinach and let it wilt into the pasta for extra color and nutrition. When I want added richness, I stir in a splash of heavy cream at the end. I also enjoy using a mix of mushrooms like cremini and shiitake for deeper flavor. For extra texture, I sprinkle toasted breadcrumbs over the top before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat the pasta gently on the stovetop with a small splash of water or broth to loosen the sauce. I can also microwave it in short intervals, stirring between each to ensure even heating.

FAQs

How do I know when the butter is properly browned?

I watch for a golden-brown color and a nutty aroma. I make sure to remove it from the heat as soon as it reaches that stage to prevent burning.

What types of mushrooms work best?

I like using cremini or white button mushrooms, but I also enjoy mixing in shiitake or portobello mushrooms for more depth.

Can I make this recipe gluten-free?

Yes, I simply use my favorite gluten-free pasta in place of regular pasta.

Can I add protein to this dish?

Yes, I sometimes add grilled chicken or crispy tofu for extra protein.

Why reserve pasta water?

I use the starchy pasta water to help create a silky sauce and bind everything together.

Conclusion

I love how Brown Butter Mushroom Pasta turns a few simple ingredients into a rich and flavorful meal. The nutty browned butter and savory mushrooms create a comforting dish that feels both rustic and refined. It’s a recipe I rely on whenever I want something easy, satisfying, and full of depth.

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