Garlic Butter Mushroom Pasta
15min
30min
4
425
Chef's Note
For the best flavor, try using a mix of different mushroom varieties rather than just one type. If cremini and shiitake aren't available, regular button mushrooms work perfectly fine. The pasta water is essential for creating a silky sauce, so don't forget to reserve some before draining!
Tags
Ingredients
12 oz fettuccine or spaghetti pasta
4 tbsp unsalted butter
2 tbsp olive oil
6 cloves garlic
1 lb mixed mushrooms (cremini, shiitake, button)
2 tsp fresh thyme
1 tsp salt
1/2 tsp black pepper
1/3 cup Parmesan cheese, grated
1/4 cup fresh parsley, chopped
2 cups baby spinach
1/4 tsp red pepper flakes (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add 12 oz of pasta and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta water before draining.
- 2
While the pasta is cooking, clean and slice 1 lb of mushrooms. Mince 6 cloves of garlic and chop 1/4 cup of fresh parsley.
- 3
In a large skillet, heat 2 tbsp of olive oil and 2 tbsp of butter over medium-high heat until the butter is melted.
- 4
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to brown and release their moisture.
- 5
Reduce heat to medium and add the minced garlic, 2 tsp of fresh thyme, 1 tsp of salt, and 1/2 tsp of black pepper. Cook for 2 minutes until fragrant.
- 6
Add 2 cups of baby spinach and cook for 1-2 minutes until wilted.
- 7
Add the remaining 2 tbsp of butter to the skillet and stir until melted.
- 8
Add the drained pasta to the skillet with the mushroom mixture. Toss to combine, adding 1/4 to 1/2 cup of the reserved pasta water to create a silky sauce.
- 9
Remove from heat and stir in 1/4 cup of the grated Parmesan cheese and most of the chopped parsley, reserving some for garnish.
- 10
Serve immediately, garnishing with the remaining Parmesan cheese, parsley, and red pepper flakes if desired.
Nutrition Information (per serving)
425
14g
52g
19g
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