Description
This Brown Butter Mushroom Pasta is a rich and flavorful Italian-inspired dish that combines nutty browned butter with sautéed cremini mushrooms, garlic, and thyme, tossed with al dente fettuccine and finished with Parmesan cheese. Perfect for a cozy weeknight dinner, this vegetarian pasta recipe is simple yet elegant.
Ingredients
Scale
pasta
- 12 oz fettuccine or pasta of choice
sauce and toppings
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 16 oz cremini or baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- chopped parsley for garnish (optional)
Instructions
- Cook pasta: Cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of the pasta water, then drain the rest.
- Brown butter: In a large skillet over medium heat, melt the unsalted butter and cook it for about 4–5 minutes until it turns golden brown and emits a nutty aroma.
- Sauté mushrooms: Add the olive oil to the browned butter, then add the sliced mushrooms. Cook for 7–9 minutes, stirring occasionally, until the mushrooms become golden and have released their moisture.
- Add aromatics: Stir in the minced garlic, thyme leaves, salt, and black pepper. Sauté for an additional 1–2 minutes until fragrant.
- Combine pasta and sauce: Reduce the heat to low, add the drained pasta to the skillet, and toss everything to coat the noodles evenly with the sauce.
- Add cheese and loosen sauce: Stir in the grated Parmesan cheese and splash in some reserved pasta water as needed to loosen the sauce. Cook for another 1–2 minutes to blend flavors.
- Serve: Serve the pasta warm, garnished with chopped parsley if desired.
Notes
- For extra richness, add a splash of heavy cream at the end of cooking.
- Use a mix of mushrooms like shiitake or oyster mushrooms for a deeper, more complex flavor.
