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Brown Butter Mushroom Pasta

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A cozy and flavorful pasta dish featuring nutty brown butter and golden sautéed mushrooms, creating a simple yet elegant meatless meal.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

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

  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook for 6–8 minutes until golden brown and tender.
  3. Stir in garlic and dried thyme, cooking for 30 seconds until fragrant.
  4. In a separate pan, melt butter over medium heat. Cook, swirling occasionally, until golden brown and fragrant. Remove from heat immediately to prevent burning.
  5. Pour the browned butter into the skillet with mushrooms and stir to combine.
  6. Add drained pasta to the skillet and toss. Add reserved pasta water as needed to loosen the sauce.
  7. Stir in Parmesan cheese and season with salt, black pepper, and red pepper flakes if using.
  8. 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.

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