Indulge in the rich flavors of creamy brown butter mushroom pasta, a delightful dish that combines perfectly cooked pasta with a savory brown butter mushroom sauce and a creamy Parmesan finish.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
12 oz fettuccine, linguine, or spaghetti
1 tablespoon salt, for the pasta water
6 tablespoons unsalted butter
16 oz cremini or baby bella mushrooms, sliced
5 cloves garlic, minced
1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
½ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes, optional
1 cup heavy cream
¾ cup freshly grated Parmesan cheese, plus extra for serving
½ cup reserved pasta water, as needed
1 teaspoon Dijon mustard, optional
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Instructions
Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the pasta and cook according to the package directions until al dente. Before draining, reserve at least 1 cup of pasta water. Drain the pasta and set it aside.
Place the butter in a large skillet over medium heat. Let it melt, stirring or swirling the pan occasionally. Continue cooking for about 3–5 minutes until the butter turns amber and smells toasted.
Add the sliced mushrooms to the brown butter and cook for 7–10 minutes until they develop a deep golden-brown color. Add the minced garlic, thyme, salt, black pepper, and red pepper flakes if using, and cook for another 30–60 seconds.
Reduce the heat to low and slowly pour in the heavy cream. Stir gently and add the Dijon mustard if using. Let the sauce simmer for 2–3 minutes until slightly thickened, then gradually stir in the grated Parmesan cheese until melted and smooth.
Add the cooked pasta directly to the skillet and toss gently for 1–2 minutes until coated in the creamy mushroom sauce. Stir in the chopped parsley and adjust seasoning as desired.
Remove the skillet from the heat and garnish with additional Parmesan cheese, fresh parsley, and freshly cracked black pepper. Serve immediately.
Notes
Do not rinse the pasta after draining to help the sauce adhere better.
Adjust the thickness of the sauce with reserved pasta water as needed.
For a spicier kick, increase the amount of red pepper flakes.