Brown Butter Mushroom Pasta

Why You’ll Love This Recipe

This brown butter mushroom pasta recipe is all about big flavor with minimal effort. The brown butter adds a warm, nutty complexity that pairs perfectly with the umami of mushrooms. It’s quick, easy, and doesn’t require cream or heavy sauces to feel indulgent. Plus, it’s easily adaptable—add herbs, cheese, or even a splash of wine for extra flair.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (fettuccine, spaghetti, or pappardelle work well)
• Unsalted butter
• Mushrooms (cremini, button, shiitake, or a mix), sliced
• Garlic (minced)
• Fresh thyme or rosemary (optional)
• Lemon juice (for brightness)
• Parmesan cheese or vegan alternative (optional)
• Salt and pepper
• Olive oil (optional for sautéing)
• Fresh parsley (for garnish)

Directions

1. Cook pasta in salted water until al dente. Reserve about ½ cup of pasta water, then drain and set aside.
2. While the pasta cooks, heat a large skillet over medium heat. Add butter and cook until it melts and begins to foam, then turns golden brown and smells nutty (about 3–5 minutes). Stir often and watch closely to avoid burning.
3. Add sliced mushrooms to the brown butter. Sauté until they release their moisture and become golden brown, about 8–10 minutes.
4. Stir in garlic and thyme, cooking for another 1–2 minutes until fragrant.
5. Add the cooked pasta to the skillet, along with a splash of reserved pasta water. Toss to combine and coat the pasta in the sauce.
6. Finish with a squeeze of lemon juice, salt, and pepper to taste.
7. Serve hot, topped with grated Parmesan and chopped parsley if desired.

Servings and timing

This recipe serves 2–3.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Vegan: Use plant-based butter and a vegan cheese alternative or nutritional yeast.
• Add Protein: Stir in sautéed tofu, white beans, or grilled chicken.
• Creamy Option: Add a splash of cream or plant-based milk at the end for a richer sauce.
• Nutty Boost: Sprinkle with toasted pine nuts or walnuts for extra texture.
• Spicy: Add red pepper flakes for a bit of heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce. Freezing is not recommended, as mushrooms can become rubbery and the butter sauce may separate.

FAQs

What is brown butter?

Brown butter is regular butter that’s cooked until the milk solids toast, giving it a nutty aroma and rich, deep flavor.

What kind of mushrooms work best?

Cremini, button, portobello, or shiitake mushrooms all work well. A mix adds great depth.

How do I know when butter is browned?

It will turn golden-brown, foam slightly, and smell nutty. Stir constantly and remove from heat as soon as the color changes.

Can I use pre-sliced mushrooms?

Yes, just make sure they’re fresh and not too thin so they hold up in the pan.

Is this dish heavy?

No, it’s rich in flavor but lighter than creamy sauces. The brown butter adds richness without heaviness.

Can I make this gluten-free?

Yes, simply use your favorite gluten-free pasta.

Can I add vegetables?

Absolutely—spinach, kale, or roasted Brussels sprouts pair wonderfully with the flavors.

How do I prevent mushrooms from getting soggy?

Cook them in a hot pan without crowding. Let them sear rather than steam for the best texture.

What pasta shape works best?

Long noodles like fettuccine or spaghetti work beautifully, but short shapes like penne also absorb the sauce well.

Do I have to use Parmesan?

No, it’s optional. It adds a savory finish but the dish is delicious without it.

Conclusion

Brown butter mushroom pasta is a simple yet sophisticated dish that turns basic ingredients into a flavorful, comforting meal. With its nutty butter sauce, savory mushrooms, and perfectly cooked pasta, it’s a weeknight dinner that feels like something special. Whether you’re making it for yourself or sharing with guests, this recipe is bound to impress.

Brown Butter Mushroom Pasta

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Brown butter mushroom pasta is a simple yet elegant dish made with nutty browned butter, savory mushrooms, and tender pasta. It’s quick to prepare and full of rich, earthy flavor—perfect for a cozy dinner or a special occasion.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2–3 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

• 8 oz pasta (fettuccine, spaghetti, or pappardelle)
• 4 tbsp unsalted butter
• 8 oz mushrooms (cremini, button, or shiitake), sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme or rosemary (optional)
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese or vegan alternative (optional)
• Salt and pepper, to taste
• 1 tbsp olive oil (optional)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Cook pasta in salted water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. In a large skillet over medium heat, melt butter. Cook, stirring often, until it foams, turns golden brown, and smells nutty (about 3–5 minutes). Watch closely to avoid burning.
3. Add mushrooms to the brown butter. Sauté for 8–10 minutes until golden brown and tender.
4. Stir in garlic and thyme, cooking for 1–2 minutes until fragrant.
5. Add the cooked pasta and a splash of pasta water. Toss to coat evenly in the sauce.
6. Add lemon juice, salt, and pepper to taste. Stir in Parmesan if using.
7. Serve hot, garnished with chopped parsley and extra cheese if desired.

Notes

• Use a mix of mushrooms for more depth of flavor.
• For a vegan version, use plant-based butter and cheese or nutritional yeast.
• Do not overcrowd the pan when cooking mushrooms to avoid sogginess.
• Add red pepper flakes for a spicy kick or toasted nuts for extra texture.
• Reheat with a splash of water or broth to loosen the sauce.

Nutrition

• Serving Size: 1.5 cups
• Calories: 480
• Sugar: 3g
• Sodium: 420mg
• Fat: 26g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 60mg