Mushroom and Garlic Butter Pasta is a quick, everyday pasta recipe that is done in under 30 minutes. Simple flavors pack a big punch in this easy dinner idea.
With fall (and school schedules) right around the corner I am always looking for quick and delicious pasta recipes and dinner ideas. Plus, when you add “butter” to the title I am instantly intrigued, and thought you might be too!
Mushroom and Garlic Pasta Is An Easy Pasta Recipe!
I know that mushrooms are one of those vegetables…wait, mushrooms are vegetables right? Anyway, they’re one of those ingredients that people like or people hate. Like REALLY hate.
Luckily for me, I am super into mushrooms. They actually happen to be my favorite pizza topping, because I am a super weirdo. And I know I will get the question, “Can I make this without mushrooms?” Well…no. I mean, yes, certainly you could, but then really you should just make another recipe. There are millions on the internet. I mean have you tried my Skillet Balsamic Chicken?
Anyway, if you aren’t a big mushroom guy, I’ll catch you on the next recipe. If you ARE a big mushroom guy, let’s do this thing.
TONS Of Flavor Packed In!
You can totally be done with this Mushroom and Garlic Butter Pasta in under 30 minutes. It’s super quick, I just recommend (as per usual) to thoroughly read the recipe and have all your ingredients ready. It makes everything go smoother, and timing is important in this one.
You have simple ingredients that really pack a punch, which is key. Here are the key ingredients that give you all the flavor:
- Garlic
- Crushed Red Pepper Flakes
- Salt and Pepper
- Butter
- Parmesan Cheese
- PASTA WATER
Butter Makes It Better!
The butter is key to this recipe, so don’t skip it! It adds a silky richness that you can’t achieve with olive oil, which would be an obvious substitute. And while oil works in method, you will be missing out on the butter flavor.
And fyi- use salted butter!
Planning Head Makes This Even Easier!
This Mushroom and Garlic Butter Pasta is easily done in 30 minutes, but you can make the process even easier if you plan ahead or are a meal-prepper!
You can sauté the mushrooms ahead, and roast the mushrooms ahead too! That way you can basically cut the time in half when you’re ready to cook. And when the pasta is cooked, you add into your cooked, buttery, garlicky mushrooms. If you do prep the mushrooms far in advance and they are cold, you will want to just heat them up a little on the skillet to take the chill off. The warm pasta will take care of the rest!
PRO TIP: Seasoning with salt and pepper is really important in this recipe. Salt the water, season the mushrooms…without liberal seasoning you will definitely have bland pasta.
Why Do You Reserve the Pasta Water?
Pasta was is another way to add another layer of flavor. PLUS the starches that release into the water from the pasta as it cooks help create a thicker sauce and binds the sauce to the pasta.
While this recipe doesn’t create so much a typical sauce, it coats the pasta with flavor and a silky thin sauce.
And I love adding crushed red pepper to this to add a little heat. You can amp up the heat or omit it, if that’s not your thing.
I hope you enjoy this simple, rustic pasta recipe as much as we do!
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Mushroom and Garlic Butter Pasta
- Prep Time: 5min
- Cook Time: 30min
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
Mushroom and Garlic Butter Pasta is a simple, everyday dinner that is done in under 30 minutes. Simple flavors pack a big punch!
Ingredients
- 1 pint grape tomatoes, sliced in half
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 pound cremini mushrooms, sliced
- 6 tablespoons butter, divided
- 1 pound spaghetti
- 1 tablespoon minced garlic, about 5 cloves
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup reserved pasta water
- 1 cup fresh grated Parmesan cheese
- 1/4 cup chopped fresh parsley.
Instructions
- Preheat oven to 425°F. Line a baking sheet with aluminum foil. Spread the tomatoes onto the sheet and drizzle with olive oil. Season liberally with salt and pepper. Roast your tomatoes for 10-12 minutes. Transfer the pan to a wire rack and set aside.
- In a large skillet over medium heat melt 3 tablespoons butter. Add in the mushrooms and cook for 6-7 minutes, stirring occasionally. Add the garlic, crushed red pepper and season well with salt and pepper. Continue cooking for another 3 minutes.
- While the mushrooms are cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Reserve 3/4 cup pasta water, and drain pasta.
- Add the remaining 3 tablespoons butter to the mushrooms and melt. Add in the drained pasta, pasta water, and 3/4 cup Parmesan cheese. Mix thoroughly to coat pasta and melt cheese.
- Sprinkle with parsley and fold in roasted tomatoes.
- Serve immediately.
Nutrition
- Serving Size: 1 Plate
- Calories: 313
- Sugar: 3.8 g
- Sodium: 499.2 mg
- Fat: 27 g
- Carbohydrates: 9.2 g
- Protein: 11.2 g
- Cholesterol: 60.9 mg
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Love it! I pinned as well.