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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.

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)

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

Find it online: https://thefamilycooking.com/brown-butter-mushroom-pasta/