Description
Brown Butter Mushroom Pasta features tender pasta tossed in a nutty brown butter sauce with sautéed mushrooms and garlic. It’s a simple yet elegant dish that comes together quickly for a flavorful weeknight dinner.
Ingredients
12 oz pasta (fettuccine, linguine, or penne)
4 Tbsp unsalted butter
8 oz mushrooms (cremini, button, or mix), sliced
2 cloves garlic, minced
¼ cup chopped shallot or yellow onion
½ tsp salt
¼ tsp black pepper
2 Tbsp chopped fresh parsley
Optional: ¼ cup grated Parmesan cheese and lemon zest
Instructions
- Boil pasta according to package directions in salted water. Reserve ½ cup pasta water, then drain.
- In a skillet over medium heat, melt butter. Cook, swirling occasionally, until golden brown and nutty (4–5 minutes).
- Add mushrooms and cook for 5 minutes until golden. Add garlic and shallot; cook 1–2 minutes more.
- Add cooked pasta to the skillet. Toss to coat. Add reserved pasta water a splash at a time until sauce is silky.
- Season with salt and pepper. Stir in parsley. Add Parmesan and lemon zest if using. Serve immediately.
Notes
Add cooked chicken or shrimp for extra protein.
Use Pecorino Romano or Gruyère instead of Parmesan.
For creamy pasta, stir in ¼ cup cream at the end.
Add red pepper flakes for heat or thyme for herb boost.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
