Description
This Brown Butter Mushroom Pasta is rich, creamy, and incredibly comforting. Made with golden-brown butter, sautéed mushrooms, and a luscious, cheesy sauce that coats every strand of pasta to perfection. Ready in under 30 minutes, this dish is perfect for quick weeknight dinners or cozy weekend indulgence.
Ingredients
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12 oz fettuccine or your favorite pasta
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1/2 cup (1 stick) unsalted butter
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12 oz cremini or button mushrooms, sliced
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4 cloves garlic, minced
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1/2 cup heavy cream (or coconut cream for dairy-free option)
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1/3 cup grated Parmesan cheese (optional but recommended)
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2 tbsp chopped fresh parsley (for garnish)
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Salt and pepper, to taste
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Red pepper flakes (optional, for a little kick)
Instructions
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Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
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Make the Brown Butter: Melt butter in a large skillet over medium heat. Stir frequently until butter begins to foam and turns golden brown (about 3–5 minutes).
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Cook the Mushrooms: Add sliced mushrooms to the skillet and cook for 5–6 minutes, until tender and golden. Stir in garlic and cook for an additional minute.
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Create the Sauce: Pour in heavy cream and add Parmesan cheese (if using). Stir well until cheese melts and the sauce is creamy. Season with salt, pepper, and red pepper flakes if desired.
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Combine and Serve: Add cooked pasta to the skillet and toss to coat. Add reserved pasta water as needed to achieve desired consistency. Garnish with parsley and extra Parmesan. Serve hot and enjoy!
Notes
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For a dairy-free version, use coconut cream and skip Parmesan cheese.
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Add fresh thyme or rosemary for extra flavor.
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For more protein, top with grilled chicken, shrimp, or crispy turkey bacon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired