Description
Bright, buttery, and utterly satisfying — this Garlic Mushroom Pasta pairs seared creminis with a lemon-kissed garlic-parmesan sauce for a quick weeknight dinner that feels special.
Ingredients
Scale
- 4 oz uncooked pasta
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- ½ medium onion, finely chopped
- 8 oz cremini (baby bella) mushrooms, sliced
- 3 cloves garlic, minced
- ½ tsp Dijon mustard
- ¼ cup chicken broth (or vegetable broth or dry white wine)
- ½ tsp lemon juice + zest from ½ lemon
- ½ cup freshly grated Parmesan
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, following package timing. Reserve a few tablespoons of the starchy cooking water, then drain.
- Heat the olive oil and 1 tablespoon butter in a wide skillet over medium-high heat. When the fat shimmers, add the chopped onion and sliced mushrooms in an even layer. Let them cook, stirring occasionally, until the mushrooms release their liquid and then brown — this can take 8–10 minutes (the caramelization adds big flavor).
- Push the mushrooms and onions slightly to the side. Add the remaining butter, then stir in the garlic and Dijon mustard. Sauté about 45–60 seconds until fragrant.
- Pour in the broth (or wine) and the lemon juice and sprinkle in the lemon zest. Let the pan come to a gentle simmer for a minute to meld flavors and reduce slightly.
- Remove the skillet from the heat and stir in the grated Parmesan and chopped parsley. Add a splash or two of the reserved pasta water to create a silky sauce.
- Return the drained pasta to the skillet and toss thoroughly so every strand gets coated. Taste and season with salt and pepper. Serve right away with extra Parmesan if you like.
Notes
- Notes & tips
- Stretch it: If you’re serving alongside a salad or protein, increase the pasta to feed up to four people.
- Sear in batches when doubling the recipe — overcrowding the pan prevents proper browning.
- Leftover rescue: Reheat gently with a splash of broth to loosen the sauce.
- Swap ideas: Use vegetable broth for a vegetarian version, or finish with a splash of cream for a richer sauce.
Nutrition
- Calories: 574kcal
- Sugar: 5g
- Sodium: 668mg
- Fat: 32g
- Saturated Fat: 16g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 67mg