Name: Creamy Brown Butter Mushroom Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz pasta (spaghetti, fettuccine, or penne); 4 tbsp unsalted butter; 2 cups mixed mushrooms, sliced (cremini, shiitake, button); 2 garlic cloves, minced; 1/4 cup grated Parmesan cheese (optional); 1/4 cup chopped fresh parsley; Salt and black pepper, to taste; 1 tsp lemon juice (optional, for brightness)

Jump to Recipe

Introduction

This creamy brown butter mushroom pasta is a simple yet elegant dish that highlights the rich, nutty flavor of browned butter combined with earthy mushrooms. Perfect for a cozy weeknight dinner, it comes together quickly and uses pantry staples for a comforting, flavorful meal.

A close-up view of a white plate filled with creamy spaghetti topped with sautéed mushroom slices that have a glossy, light brown texture. The pasta strands are coated in a smooth, beige sauce, arranged in a loose pile occupying the center of the plate. Sprinkled on top are small green parsley leaves and a light dusting of grated cheese, adding texture and pops of color. There are also visible small black pepper flakes scattered over the dish. The setting is against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz pasta (spaghetti, fettuccine, or penne)
4 tbsp unsalted butter
2 cups mixed mushrooms, sliced (cremini, shiitake, button)
2 garlic cloves, minced
1/4 cup grated Parmesan cheese (optional)
1/4 cup chopped fresh parsley
Salt and black pepper, to taste
1 tsp lemon juice (optional, for brightness)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
Step 2: Clean mushrooms with a damp paper towel and slice evenly.
Step 3: In a large skillet over medium heat, melt the butter. Stir occasionally until it foams and turns golden brown with a nutty aroma. Remove from heat if it begins to darken too quickly.
Step 4: Add mushrooms to the browned butter and stir to coat evenly. Cook for 5–7 minutes until mushrooms release moisture and become browned.
Step 5: Add minced garlic, salt, and pepper. Cook for 1–2 more minutes until the mushrooms are tender and slightly caramelized.
Step 6: Return drained pasta to the skillet and toss with the mushroom and butter mixture. Add reserved pasta water gradually as needed to reach your desired sauce consistency.
Step 7: Stir in chopped parsley and optional lemon juice. Sprinkle with Parmesan cheese if desired. Taste and adjust seasoning before serving immediately while warm.

Tips & Variations

Use a combination of mushrooms for a richer, more complex flavor.
Avoid rinsing mushrooms with water to keep them from becoming soggy.
Optional additions include cooked chicken, turkey bacon, or a splash of cream for a richer sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce and prevent it from drying out.

How to Serve

A close-up of a white plate filled with spaghetti coated in a creamy, light beige sauce, topped with sliced brown mushrooms that have a slightly shiny, sautéed texture. Small green parsley leaves and a sprinkle of grated white cheese and black pepper flakes are scattered over the pasta and mushrooms, adding color and texture contrast. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! Spaghetti, fettuccine, penne, or even linguine all work well. The key is to cook it al dente so it holds the sauce nicely.

Can I make this recipe dairy-free?

Yes. Substitute the butter with a plant-based alternative and use a dairy-free Parmesan or nutritional yeast for a similar flavor profile.