Mushroom Pasta

Mushroom Pasta

Juicy Garlic Butter Mushroom Pasta (No Cream, No Tomato!)

This mushroom pasta is everything you'd want in a simple, satisfying dish — juicy, garlicky, buttery, and made with just six ingredients. And unlike heavy cream or tomato-based sauces, this recipe delivers full flavor without the fuss — or the calories.

The Secret? Buttery Mushrooms — With Less Butter!

If you’ve ever sautéed mushrooms, you know the first batch to hit the pan always seems to soak up all the butter, leaving the rest dry. I used to believe the only fix was more butter. But here's a smarter trick:

Start with a mix of butter and olive oil — the oil raises the smoke point so the butter doesn’t burn. Once the mushrooms release their moisture and start browning (aka, they’re no longer butter sponges), add a final knob of butter. This coats everything beautifully, giving you that ultra-buttery finish without going overboard.

Result? Golden, juicy mushrooms that look and taste far more indulgent than they actually are.

What You’ll Need

Just a handful of pantry staples:

• Pasta – Any shape works, but long strands like spaghetti or linguine are ideal.

• Mushrooms – Button, cremini, Swiss brown, or a mix — your choice.

• Garlic – For that irresistible aroma and flavor.

• Butter & Olive Oil – To get the perfect sauté.

• Parmesan – Stirred through the pasta and on top.

• Salt & Pepper – For balance.

💡 Tip: Tossing the pasta with grated parmesan before serving adds a huge umami boost.

How to Make It

Here’s the game plan:

1. Cook pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.

2. In a skillet, sauté mushrooms in a little olive oil and butter until golden brown. Be patient — let the water cook off.

3. Once mushrooms are browned, add a small knob of butter and minced garlic. Cook briefly until fragrant.

4. Add cooked pasta to the skillet along with a splash of reserved pasta water.

5. Toss everything together with a generous handful of grated parmesan until the sauce emulsifies — glossy, juicy, and clings to every strand.

6. Serve immediately with more parmesan on top.

Why It Works

The magic lies in the pasta water + butter emulsion. This creates a silky, glossy coating that makes it feel like you’ve made a full-blown sauce — without adding cream or tomato. It’s a classic Italian technique that transforms “simple” into something spectacular.

Serving Ideas

Pair it with:

• Rocket (Arugula) Salad with balsamic dressing (fast and fresh)

• A juicy tomato salad or crisp cucumber salad

• Or pick a side from my Vegetable Sides collection based on what’s in your fridge

This is one of those low-effort, high-reward recipes that surprises everyone — including you. Just buttery mushrooms, garlicky goodness, and pasta perfection.

Garlic Butter Mushroom Pasta

A simple, juicy pasta dish made without cream or tomato — just buttery, golden mushrooms, garlic, and parmesan.

Ingredients

🍝 Choose Your Pasta

• 200g / 7 oz short pasta (orecchiette, penne, macaroni)

• 160g / 6 oz long pasta (spaghetti, fettuccine)
  (Note: You’ll need slightly more if using short pasta for equivalent servings.)

🍄 Garlic Butter Mushrooms

• 400g / 14 oz mushrooms, sliced ½ cm / ⅕" thick (Note 1)

• 50g / 3 tbsp unsalted butter, divided

• 1 tbsp olive oil

• 2 garlic cloves, finely minced

• ½ tsp salt

• ½ tsp black pepper

• ½ cup freshly grated parmesan (or ¼ cup store-bought pre-grated)

🧀 To Serve

• Finely chopped fresh parsley

• Extra grated parmesan

Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.

• Add pasta to the water just as you start cooking the mushrooms.

• Cook according to package instructions but remove 1 minute early.

• Reserve 1 mugful of pasta water, then drain the pasta.

2. Sauté the Mushrooms

• In a large skillet, melt half the butter with all the olive oil over medium-high heat.

• Add mushrooms. Cook for about 5 minutes, stirring occasionally, until they release their moisture, it evaporates, and the mushrooms begin to turn golden.

• Halfway through cooking, add salt and pepper.

• Add garlic and the remaining butter. Cook for another 2 minutes, until the garlic is fragrant and mushrooms are well browned.

3. Combine & Finish

• Add cooked pasta to the skillet.

• Pour in about ¾ cup of the reserved pasta water and add the parmesan.

• Toss gently until the water reduces into a glossy, saucy glaze that clings to the pasta.

• Add more pasta water if needed.

• Season to taste with extra salt and pepper.

4. Serve

• Remove from heat and serve immediately, topped with chopped parsley and more parmesan.

Recipe Notes

1. Mushrooms – Any kind will do button, cremini, Swiss brown, or a mix.

2. Butter – You can add more if you’d like it extra rich. Just don’t go below 2 tbsp butter + 1 tbsp oil or the pasta will dry out.

3. Herb Twist – Add a pinch of thyme for a beautiful earthy pairing.

4. Optional Cream – Want to indulge? A splash of cream with the butter at the end makes it even richer.

5. Reheating Tip – Cold pasta can dry out. Save ¼ cup pasta water, drizzle a few tablespoons over the leftovers, and microwave — toss well and it’s nearly good as new!

Nutrition (Per Serving – Serves 2 Generously)

• Calories: 583

• Carbs: 64.9g

• Protein: 25.5g

• Fat: 26.7g (Saturated: 12.2g)

• Sodium: 352mg

• Fiber: 2.4g

• Calcium: 230mg

• Iron: 8.5mg