Ingredients
- 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)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and cook for 6–8 minutes until golden brown and tender.
- Stir in garlic and dried thyme, cooking for 30 seconds until fragrant.
- In a separate pan, melt butter over medium heat. Cook, swirling occasionally, until golden brown and fragrant. Remove from heat immediately to prevent burning.
- Pour the browned butter into the skillet with mushrooms and stir to combine.
- Add drained pasta to the skillet and toss. Add reserved pasta water as needed to loosen the sauce.
- Stir in Parmesan cheese and season with salt, black pepper, and red pepper flakes if using.
- Garnish with fresh parsley and serve warm.
Notes
- Use a mix of mushrooms such as cremini, shiitake, or portobello for deeper flavor.
- Add fresh spinach to wilt into the pasta for extra greens.
- Stir in a splash of heavy cream for added richness.
- Top with toasted breadcrumbs for extra texture.
- Store leftovers in the refrigerator for up to 3 days and reheat with a splash of water or broth.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg