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Garlic Butter Mushroom Pasta



  • Serves 4
  • Cooks in 30 mins (10m prep + 20m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving


local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large skillet, melt 2 tablespoons of butter over medium heat.
  2. 2.Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
  3. 3.In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook until fragrant, about 1 minute.
  4. 4.Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, until the sauce thickens slightly.
  5. 5.Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
  6. 6.Add the cooked pasta and sautéed mushrooms to the skillet. Toss everything together until the pasta is coated in the sauce.
  7. 7.Garnish with fresh parsley and additional grated Parmesan cheese.
  8. 8.Serve hot and enjoy!

lightbulb_outline Tips

  • chevron_rightYou can use any type of mushrooms you like for this recipe, such as cremini, button, or shiitake.
  • chevron_rightFeel free to add some cooked chicken or shrimp for an extra protein boost.
  • chevron_rightIf you prefer a lighter sauce, you can use half-and-half or milk instead of heavy cream.
  • chevron_rightDon't forget to season the pasta water with salt before cooking the linguine for added flavor.