ArabianCuisineFrenchIndianItalianPakistaniQuick & Easy

Mushroom Pasta

20 mins Cook
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Copy of NomNom Recipes 1 103

This delectable mushroom pasta boasts a delightful juiciness, far from being dry or bland, despite its lack of a tomato or cream sauce, such as the Creamy Mushroom Pasta. Infused with a rich buttery and garlicky essence, it embodies the art of culinary magic with just six simple ingredients. What’s more, I’ll share a nifty trick for achieving exceptionally buttery mushrooms while using minimal butter!

Mushroom Pasta Mushroom Pasta

Mushroom Pasta

When sautéing mushrooms, many have observed how quickly the mushrooms in direct contact with the skillet absorb the oil, leaving the upper layer parched.

I once believed that a generous amount of butter or olive oil was the only way to perfectly sauté mushrooms. As they cook, mushrooms release water which contributes moisture. However, the initial layer that makes first contact with the skillet monopolizes the butter, depriving nearly 80% of the other mushrooms of that buttery richness.

To ensure every mushroom gets its fair share of buttery flavor, I’ve devised a strategy. Start by melting a lesser quantity of butter in the skillet and add a touch of olive oil. This not only prevents the butter from burning but also helps in browning the mushrooms quicker. Once the mushrooms are nicely golden and have released their water (meaning they’re less likely to soak up all the butter), introduce a small amount of butter.

The result? A pan full of mushrooms that are both visually appealing and incredibly buttery, far more than if you had melted all the butter right at the start. Makes sense, right?

What you need for mushroom pasta

The essentials for this mushroom pasta are quite simple. You have the flexibility to choose your preferred type of pasta, whether it’s long strands or short varieties like orecchiette, penne, ziti, or macaroni. Additionally, remember that the Parmesan isn’t just a garnish; I like to incorporate it into the pasta before serving as a clever trick to enhance its flavor further!

How to make mushroom spaghetti

Here’s the method for preparing this mushroom pasta:

There are two crucial steps to keep in mind:

  1. Delayed Butter Addition: Reserve a portion of the butter to add AFTER the mushrooms have achieved that enticing golden color. This technique results in remarkably buttery mushrooms using less butter.
  2. Pasta Cooking Water: Incorporate some of the pasta cooking water when tossing the spaghetti and mushrooms. The starch present in the water will blend with the butter in the mushrooms, creating a glossy, translucent “sauce” that clings to the pasta strands. This is a classic Italian cooking method employed for all types of pasta dishes.

By following this pivotal step of tossing the pasta with a bit of pasta cooking water, you’ll give the impression of having crafted a mushroom pasta sauce. It appears so juicy and “saucy”! I emphasize the juiciness because it’s challenging to capture in photos, and I want to convey that this pasta is anything but dry and dull. In reality, it’s quite the opposite!

If you desire to incorporate some extra greens into your meal, consider pairing it with a classic and quick Rocket/Arugula Salad dressed with Balsamic vinaigrette. Alternatively, you could opt for a juicy tomato salad, a crisp cucumber salad, or peruse my Vegetable Sides for a side dish using the vegetables you have on hand!

Mushroom Pasta

Mushroom Pasta

This delectable mushroom pasta boasts a delightful juiciness, far from being dry or bland, despite its lack of a tomato or cream sauce, such as the Creamy Mushroom Pasta. Infused with a rich buttery and garlicky essence, it embodies the art of culinary magic with just six simple ingredients. What's more, I'll share a nifty trick for achieving exceptionally buttery mushrooms while using minimal butter!
prep time
10 mins
cooking time
20 mins
total time
30 mins




  • 200g / 7 oz short pasta like orecchiette, penne, macaroni (Note 1)

  • 160g/6 oz long pasta - spaghetti, fettucine (Note 1)


  • 400g / 14 oz mushrooms , sliced 1/2 cm / 1/5" thick (Note 2)

  • 50g / 3 tbsp unsalted butter , separated

  • 1 tbsp olive oil

  • 2 garlic cloves , finely minced

  • 1/2 tsp each salt and pepper

  • 1/2 cup freshly grated parmesan cheese (or 1/4 cup store bought grated)


  • Parsley , finely chopped

  • Parmesan cheese , grated




Start by bringing a generously salted pot of water to a rolling boil. As you begin preparing the mushrooms, add the pasta to the pot.
Cook the pasta according to the instructions on the package, but subtract 1 minute from the recommended cooking time. Before draining the pasta, be sure to reserve a mugful of the pasta cooking liquid.


In a large skillet over medium-high heat, melt half of the butter along with all of the oil.
Introduce the mushrooms and allow them to cook until they release their moisture, which then evaporates, and the mushrooms take on a golden hue around the edges. This should take roughly 5 minutes.
About halfway through the mushroom cooking process, season with salt and pepper to taste.
Add the garlic and the remaining butter, continuing to cook for an additional 2 minutes until both the mushrooms and garlic attain a golden color.
Combine the cooked pasta in the skillet, along with approximately 3/4 cup of the reserved pasta water and the Parmesan cheese. Gently toss the mixture until the water reduces and forms a luscious glaze that coats the pasta. If the pasta appears dry, incorporate additional pasta water as needed.
Taste and adjust the seasoning with more salt and pepper, if required.
Remove the skillet from the heat and serve immediately, garnishing with fresh parsley and an extra sprinkle of Parmesan cheese.


Pasta: The quantity may need to be slightly increased when using short pasta to achieve an equivalent serving size. In the photos, you'll see either spaghetti or orecchiette used. Orecchiette, resembling mini bowls, can be found in major Australian supermarkets at the same price as more common pasta varieties. They work wonderfully with mushroom pasta because they allow you to scoop up both the pasta and the mushrooms. They are also an excellent choice for dishes like Sausage Pasta in a creamy tomato sauce. Mushrooms: Any type of slicable mushroom works well in this recipe. Plain button mushrooms are fantastic, but Swiss Brown/Cremini mushrooms add an extra layer of flavor. Variations: Thyme complements this pasta beautifully as mushrooms and thyme are a perfect pairing. Occasionally, I'll introduce a splash of cream to the mushrooms for added indulgence, but it's not essential; the dish is delightful without it. Butter: I've provided a butter quantity range because, well, more butter is often better in this case. However, the minimum recommendation is 2 tablespoons of butter along with 1 tablespoon of olive oil to prevent the pasta from becoming dry. You don't need to measure precisely; just eyeball it! Reheating: Pasta tends to dry out when refrigerated overnight. For the best reheating outcome, save approximately 1/4 cup of pasta cooking water. Sprinkle 2 tablespoons of it over the cold pasta, then microwave to reheat, and toss thoroughly. This method can revive the pasta to nearly perfect juiciness! Nutrition per serving, based on a generous portion, assuming 2 servings.
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