Hey there, fellow foodies! Are you looking for a quick, flavorful pasta dish that’s perfect for a busy weeknight? Well, you’re in the right place! Today, I’m sharing my secret recipe for the best garlic mushroom pasta that’s ready in just 30 minutes. This dish is a game-changer for anyone who loves creamy, savory flavors without spending hours in the kitchen. Whether you’re a busy mom looking for quick family dinners or someone who just wants to enjoy a delicious meal, this recipe is for you. Plus, it’s one of those easy pasta recipes that will become a staple in your kitchen!
Why You’ll Love This Recipe
- Ready in 30 minutes, perfect for weeknight dinner ideas
- Creamy, savory sauce with garlic and mushrooms
- Easy pasta recipes that are also impressive
- Can be made with simple, accessible ingredients
- Vegetarian-friendly and customizable
Ingredients
Here’s what you’ll need to make this garlic mushroom pasta recipe. Don’t worry; most of these ingredients are probably already in your pantry!
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process. This recipe is all about layering flavors, so don’t skip any steps!
Step 1: Cook the Pasta
Boil a salted pot of water and cook the pasta al dente according to the package directions. Remember, al dente means the pasta still has a bit of bite to it. While the pasta is cooking, you can start prepping the sauce.
Step 2: Sauté Onions and Mushrooms
Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the onions and mushrooms. Sauté, stirring occasionally, until the water released from the mushrooms has cooked off and everything gets a good sear and is browned/caramelized. This step is crucial because it adds a ton of flavor to the dish. It’ll take about 8-10 minutes, maybe a bit longer, but trust me, it’s worth the wait!
Step 3: Add Garlic and Mustard
Stir in the remaining butter, garlic, and Dijon mustard. Cook for about a minute, just until fragrant. Be careful not to burn the garlic!
Step 4: Create the Sauce
Add the broth and lemon juice + zest to the skillet. Let it bubble for about a minute or so, allowing the sauce to reduce slightly and thicken.
Step 5: Combine Everything
Take the pan off the heat and stir in the Parmesan cheese and parsley. Add a splash of the hot pasta water (a couple of tablespoons) to the sauce before draining the pasta. This helps create a creamy, well-coated sauce. Finally, toss the cooked pasta with the sauce. Season with salt and pepper as needed, and serve immediately!
Pro Tips for Making the Recipe
- Don’t skip the caramelization step. Those browned mushrooms and onions are the backbone of the dish.
- Reserve pasta water. It’s gold for creating a creamy sauce!
- Customize to your taste. Add some red pepper flakes for heat or a sprinkle of thyme for an herby twist.
How to Serve
This garlic mushroom pasta is a complete meal on its own, but it’s also delicious paired with a simple green salad or some garlic bread. For a heartier option, you could add some grilled chicken or shrimp on top. If you’re looking for more quick family dinners, check out my Best Garlic Chicken with Broccoli and Spinach Recipe or my How to Make Honey Garlic Chicken for some inspiration.
Make Ahead and Storage
This recipe is best enjoyed fresh, but you can make the sauce ahead of time and store it in the fridge for up to 24 hours. Reheat it gently before tossing with freshly cooked pasta. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to restore the sauce’s creaminess.
And there you have it—a creamy, garlicky, mushroom-packed pasta dish that’s ready in no time! It’s perfect for quick pasta dinners, weeknight meals, or even a special occasion. Let me know in the comments how you customize it, and don’t forget to check out my other easy pasta recipes for more meal ideas. Happy cooking! 🥄
Garlic Mushroom Pasta
Ingredients
- 4 ounces pasta uncooked
- 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 veg broth or white wine
- 1/2 teaspoon lemon juice plus zest of 1/2 lemon
- 1/2 cup parmesan cheese freshly grated
- 2 tablespoons parsley chopped fresh
- Salt & pepper to taste
Instructions
- Boil a salted pot of water and cook the pasta al dente according to package directions.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the onions and mushrooms. Sauté, stirring occasionally, until the water has been released from the mushrooms & cooked off and everything gets a good sear and is browned/caramelized (this gives a ton of flavor). It’ll take 8-10 minutes or possibly a bit longer.
- Stir in the rest of the butter, plus the garlic and Dijon mustard. Cook for about a minute.
- Add in the broth and lemon juice + zest, and let it bubble for about a minute or so.
- Take the pan off the heat and stir in the parmesan cheese and parsley. Add a splash of the hot pasta water prior to draining the pasta (a couple tablespoons) and then toss the pasta with the sauce. Season with salt & pepper as needed and serve immediately.