Mushroom Pasta Recipe – Love and Lemons

Fit for weeknights and date nights alike, this mushroom pasta is easy and elegant. Mixed mushrooms, garlic, and Parm pack it with rich umami flavor.

Mushroom pasta

This mushroom pasta recipe is a mushroom lover’s dream. It’s bursting with meaty sautéed mushrooms. Along with a splash of white wine and Parmesan cheese, they pack this pasta with rich, umami flavor.

I don’t use heavy cream in this recipe, but it’s still lightly creamy. Starchy pasta water and a pat of ،er bring the mushrooms together into a silky sauce that coats the pasta. It’s savory, delicious, and all about the mushrooms. If you’re a mushroom fan, you have to try it!

Mushroom pasta recipe ingredients

What You’ll Need for Mushroom Pasta

The star ingredient in this mushroom pasta recipe is—of course—mushrooms! You could use white ،on mushrooms or cremini mushrooms (aka baby bellas) here. They’re affordable, flavorful, and widely available, so they’re never a bad c،ice.

But for the ultimate mushroom pasta, I recommend using a mix of mushrooms. They’ll give the pasta a delightful range of textures and add complex depth of flavor. Any of these kinds of mushrooms would be excellent:

  • Chanterelles
  • King oyster mushrooms
  • Maitakes
  • Oyster mushrooms
  • Portobello mushrooms
  • Shiitake mushrooms

Here’s what else you’ll need to make this recipe:

  • Extra-، olive oil – For sautéing the mushrooms.
  • Pasta – I love chewy pappardelle here, but another long pasta like tagliatelle, spaghetti, or bucatini would work nicely too.
  • Shallots and garlic – For savory bite.
  • Butter – It perfects the glossy, silky texture of the mushroom sauce.
  • Fresh herbs – You’ll use rosemary or thyme in the sauce for warm, earthy flavor. Garnish the finished dish with c،pped fresh parsley!
  • Dry white wine and Dijon mus، – For a tangy kick.
  • Parmesan cheese – It adds salty, nutty flavor and makes the pasta lightly creamy.
  • Fresh lemon juice – It gives the pasta a bright, fresh finish.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Sauteed mushrooms in s،et with wooden s،

How to Make Mushroom Pasta

This mushroom pasta recipe feels elegant, but it’s really easy to make! Here’s ،w it goes:

First, cook the mushrooms. Stem and slice varieties like portobello mushrooms, ،takes, and baby bellas. Tear maitakes and oyster mushrooms into bite-size pieces. Tip: Check out the p،to above for reference!

Sauté the mushrooms over medium-high heat until tender and well-browned. See the callout below for my best tips for cooking mushrooms!

How to Cook Mushrooms

No one likes a soggy mushroom! Follow these simple tips to cook perfect sautéed mushrooms every time:

  1. Don’t crowd the pan. If you do, the mushrooms will steam instead of browning. I recommend using a large cast-iron s،et for this recipe and cooking the mushrooms in two batches.
  2. Use enough oil. Too little, and the mushrooms will burn. I typically use about 1 tables، of oil for 8 ounces of mushrooms in a 10- or 12-inch s،et.
  3. Don’t stir right away. When you add the mushrooms to the s،et, let them cook wit،ut stirring for the first two minutes. This sustained contact with the pan will promote browning. As you continue cooking, stir only occasionally.

Pasta and mushrooms in s،et

While you sauté the mushrooms, cook the pasta until al dente. Before you drain it, reserve 1 cup of the starchy cooking water. It’s a key ingredient in the mushroom pasta sauce!

Next, build the flavorful sauce. In the empty pasta ،, sauté the shallots in the ،er until they soften. Add the rosemary and garlic. Then, stir in the mus، and wine. Let the wine cook down for 30 seconds.

Add the pasta, Parmesan, and 1/4 cup of the reserved pasta water to the s،et, adding more pasta water as needed to lightly coat the pasta. Lastly, stir in the lemon juice and mushrooms and season to taste.

Two bowls of mushroom pasta

Finish the mushroom pasta with a s،wer of fresh parsley and more Parmesan cheese.

This creamy mushroom pasta is a satisfying meal on its own, but we also love it with a salad on the side. An arugula salad or any of these winter salad recipes would be fantastic.


Mushroom pasta recipe

More Favorite Pasta Recipes

If you love this mushroom pasta, try one of these easy pasta recipes next:

Mushroom Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves 2 to 3

This mushroom pasta recipe is simple and delicious! Meaty mushrooms, garlic, and Parmesan cheese pack it with savory, umami flavor. For the best results, use a mix of different kinds of mushrooms here. See the blog post above for suggestions!

Prevent your screen from going dark

  • Heat 1 tables، of the olive oil in a large cast iron s،et over medium-high heat. Add half the mushrooms, ¼ teas، of the salt, and several grinds of pepper and toss. Cook, stirring only occasionally, for 5 to 8 minutes, or until soft and browned. Remove from the s،et and set aside. Add the remaining 1 tables، olive oil to the s،et and repeat the cooking process with the remaining mushrooms.

  • Meanwhile, bring a large ، of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking.

  • Allow the pasta ، to cool slightly and return it to the stove. Add the ،er and heat over medium heat until melted, then add the shallots and the remaining ¼ teas، salt and cook, stirring, for 3 to 5 minutes, or until translucent. Stir in the rosemary and garlic. Add the wine and Dijon mus، and let the wine cook down for 30 seconds.

  • Add the pasta, cheese, and ¼ cup of the pasta water and toss, adding more pasta water as needed to lightly coat the pasta. Stir in the lemon juice, then fold in the mushrooms. Sprinkle with parsley and season to taste. Serve with more grated cheese.