Description
A flavorful and creamy Garlic Mushroom Pasta featuring sautéed cremini mushrooms, garlic, and parmesan cheese tossed with al dente pasta, perfect for a quick and satisfying meal.
Ingredients
Units
Scale
Pasta
- 4 ounces uncooked pasta
Sauce and Vegetables
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1/2 medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/4 cup chicken broth or vegetable broth or white wine
- 1/2 teaspoon lemon juice
- Zest of 1/2 lemon
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt & pepper to taste
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the pasta according to package directions until al dente. Reserve a couple tablespoons of hot pasta water before draining.
- Sauté Vegetables: 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, the water evaporates, and the mushrooms and onions are browned and caramelized, about 10 minutes.
- Add Flavorings: Stir in the remaining 2 tablespoons of butter, minced garlic, and Dijon mustard. Cook for about 1 minute until fragrant.
- Deglaze and Simmer: Pour in the broth and add lemon juice and lemon zest. Let the mixture bubble gently for about 1 minute to meld the flavors.
- Finish the Sauce: Remove the pan from heat. Stir in the grated parmesan cheese and chopped parsley until melted and combined. Add a splash of reserved pasta water if needed to loosen the sauce.
- Toss and Serve: Toss the drained pasta into the sauce until fully coated. Season with salt and pepper to taste. Serve immediately for best flavor and texture.
Notes
- To serve 4 people, simply double the pasta and other ingredients; the mushrooms and onions may take longer to caramelize due to increased volume.
- This recipe pairs well as a main dish or alongside a fresh salad for a balanced meal.
- Using broth or white wine adds depth of flavor, but vegetable broth is a good vegetarian alternative.
- Freshly grated parmesan cheese is preferred for best melting and flavor profile.
- Reserve some pasta water to adjust sauce consistency as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg
