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brown butter mushroom pasta
Sofia

Brown Butter Mushroom Pasta

Earthy mushrooms sautéed to golden perfection and tossed in a nutty, rich brown butter sauce with pasta, garlic, and herbs. A cozy, elegant meal that comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: Italian-Inspired
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 8 oz pasta fettuccine, spaghetti, or linguine
  • 4 tablespoons unsalted butter
  • 12 oz mushrooms cremini, baby bella, or mix, sliced
  • 3 garlic cloves minced
  • Salt and black pepper to taste
  • ¼ teaspoon red pepper flakes optional
  • ½ teaspoon thyme fresh or dried
  • ¼ cup grated Parmesan cheese plus more for serving
  • ¼ cup pasta water reserved
  • Fresh parsley chopped (for garnish)

Method
 

  1. Cook the Pasta:
  2. Boil pasta in salted water according to package instructions. Reserve ¼ cup of pasta water, then drain.
  3. Brown the Butter:
  4. In a large skillet, melt butter over medium heat. Cook until it foams and turns golden brown with a nutty aroma—about 4–5 minutes. Stir constantly to avoid burning.
  5. Sauté the Mushrooms:
  6. Add sliced mushrooms to the brown butter. Cook over medium-high heat for 7–8 minutes until browned and tender. Season with salt, pepper, thyme, and red pepper flakes if using. Add garlic and cook for another 1 minute.
  7. Toss the Pasta:
  8. Add cooked pasta to the skillet along with Parmesan and reserved pasta water. Toss well until everything is coated and glossy.
  9. Serve:
  10. Plate the pasta and garnish with fresh parsley and extra Parmesan.

Notes

  • Mushroom tip: Don’t overcrowd the pan—let them brown instead of steam.
  • Cheese swap: Try Pecorino Romano or Grana Padano for a sharper bite.
  • Make it creamy: Stir in a splash of heavy cream or crème fraîche at the end.
  • Add-ins: Grilled chicken, spinach, or toasted pine nuts work well.
  • Storage: Keeps in the fridge for up to 3 days. Reheat gently with a splash of water.