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Mushroom Pasta

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Mushroom pasta is a quick and comforting dish full of earthy, savory flavor. With garlic, herbs, and tender mushrooms tossed in a light sauce made from cream or pasta water, this easy recipe is rustic, refined, and ready in under 30 minutes.

Ingredients

  • 8 oz pasta (fettuccine, tagliatelle, linguine, or your favorite)
  • 2 tablespoons olive oil or butter
  • 2 cloves garlic, minced
  • 1 shallot or small onion, finely chopped
  • 8 oz mushrooms (cremini, button, shiitake, or a mix), sliced
  • 1/4 cup white wine or 1 tablespoon lemon juice (optional)
  • 1/4 cup heavy cream or reserved pasta water
  • Salt and pepper, to taste
  • 1/4 cup grated Parmesan cheese (plus more for serving)
  • Fresh thyme or parsley, chopped (for garnish)

Instructions

  1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
  2. In a large skillet, heat olive oil or butter over medium heat.
  3. Sauté garlic and shallot until fragrant and softened, about 2–3 minutes.
  4. Add mushrooms and cook until golden and tender, about 7–10 minutes. Season with salt, pepper, and thyme.
  5. Deglaze with white wine or lemon juice, if using. Let it simmer briefly to reduce.
  6. Stir in cream or pasta water to create a light sauce.
  7. Add cooked pasta to the skillet and toss until well coated in the sauce.
  8. Top with grated Parmesan and fresh parsley. Serve immediately.

Notes

  • Add spinach or kale at the end for extra greens.
  • Use truffle oil or goat cheese for a richer variation.
  • For a vegan version, use olive oil and plant-based milk or broth instead of cream.
  • Reheat leftovers gently in a skillet with a splash of broth or water to loosen the sauce.
  • Best enjoyed fresh — not ideal for freezing.

Nutrition

Find it online: https://recipesbyliza.com/mushroom-pasta/