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Garlic Mushroom Pasta Recipe

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4 from 13 reviews

A quick and flavorful Garlic Mushroom Pasta recipe that combines sautéed cremini mushrooms and garlic in a buttery, savory sauce with a hint of lemon and Dijon mustard, tossed with perfectly cooked pasta and finished with Parmesan and fresh parsley. Ready in just 30 minutes, this dish makes a satisfying and elegant meal for two.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 4 ounces uncooked pasta
  • 1/2 teaspoon Dijon mustard
  • Salt & pepper (to taste)

Produce

  • 1/2 medium onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • Zest of 1/2 lemon
  • 2 tablespoons chopped fresh parsley

Liquids

  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 1/4 cup chicken broth or vegetable broth or white wine
  • 1/2 teaspoon lemon juice

Dairy

  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Cook the Pasta: Boil a large pot of salted water and cook the pasta until al dente according to the package directions. Reserve a couple of tablespoons of the hot pasta water before draining.
  2. Sauté Onions and Mushrooms: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the chopped onions and sliced mushrooms. Sauté, stirring occasionally, until the mushrooms release their water, cook it off, and both the onions and mushrooms become browned and caramelized, about 8-10 minutes or slightly longer for deeper flavor.
  3. Add Garlic and Dijon Mustard: Stir in the remaining 2 tablespoons of butter, minced garlic, and Dijon mustard. Cook for about 1 minute until fragrant.
  4. Add Liquids and Simmer: Pour in the broth and add lemon juice and lemon zest. Allow the mixture to bubble and reduce slightly for about 1 minute to meld the flavors.
  5. Finish the Sauce and Toss Pasta: Remove the pan from heat. Stir in the freshly grated Parmesan cheese and chopped parsley. Add a splash of the reserved hot pasta water to loosen the sauce. Toss the drained pasta with the sauce, then season with salt and pepper to taste. Serve immediately.

Notes

  • You can substitute chicken broth with vegetable broth or white wine according to preference or dietary needs.
  • Using lemon zest and juice adds brightness to balance the richness of butter and cheese.
  • Reserve some pasta water to adjust the sauce consistency for a creamy texture.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • Freshly grated Parmesan cheese is recommended for best flavor and melting quality.

Find it online: https://cheftinaskitchen.com/garlic-mushroom-pasta-recipe/