This creamy mushroom pasta is ready in less than 30 minutes and makes an impressively flattering vegetarian weeknight dinner.
I love the meatiness of the mushroom and how balanced the flavours are with lemon juice and garlic all smothered into this creamy sauce. You could skip the cheese altogether or use whichever you like. Parmesan cheese works great yet my family seem stuck on Cheddar and Gouda these days.
This is the kind of food I imagine eating along with crusty baguette pieces in a French country garden. It’s comfort food at its best.
Which Pasta?
You could use any shape pasta you have on hand or prefer.
I used spaghetti because it’s most popular in our home. Everyone just loves it. Ribbon pasta works beautifully too.
Which Mushrooms?
You can definitely try a variety of mushrooms. I used white button mushrooms. Just be sure to brown them well.
Wine or broth?
If you’re a wine lover, then dry white wine works great for this dish.
If you’re not for wine, chicken or vegetable broth works well, unless you’re vegetarian then you will have to stick to vegetable broth.
GARLIC BUTTER MUSHROOM PASTA
Ingredients
- 120g pasta (uncooked)
- 3 tablespoons butter
- 2 tablespoon olive oil
- ½ medium onion (chopped)
- 200g white button mushrooms (sliced)
- 3 big cloves garlic (minced)
- ¼ cup chicken broth or vegetable broth or white wine
- squeeze of half a lemon
- ¾ cup fresh cream
- ½ cup freshly shredded Parmesan cheese or Cheddar or Gouda
- salt & pepper to taste
Instructions
- Boil a salted large pot of water and cook the pasta al dente according to package directions.
- In the meanwhile, prepare your ingredients.
- Add the olive oil and using 1 tablespoon of the butter to a skillet over medium-high heat.
- Once the pan is hot, add in the onions and mushrooms. Sauté, stirring occasionally, until the water evaporates from the mushrooms
- This is where all the flavour lies. It'll take a good few minutes
- Stir in the rest of the butter, and garlic Cook for about 30 seconds.
- Add in the broth and lemon juice and let it bubble for about a minute.
- Take the pan off the heat and stir in the fresh cream and cheese. Reserve cheese for topping.
- Using a couple of tablespoons of the hot pasta water prior to draining the pasta, toss the pasta with the sauce and pasta water.
- Season with salt & pepper as needed, garnish with fresh herbs and serve immediately.
Notes
