This garlic mushroom pasta recipe features sautéed cremini mushrooms and caramelized onions tossed in a creamy Parmesan sauce with fresh lemon zest and juice. Made with simple ingredients like olive oil, garlic, Dijon mustard, and fresh herbs, this easy pasta dish is perfect for quick weeknight dinners or cozy meals at home. The combination of tender pasta, rich mushroom flavor, and bright citrus notes creates a balanced and flavorful plate that pairs well with a variety of sides. Ideal for mushroom lovers seeking a savory vegetarian pasta option that’s ready in under 30 minutes.
Ingredients
- 4 ounces uncooked pasta
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- ½ medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- ½ teaspoon Dijon mustard
- ¼ cup chicken broth, vegetable broth, or white wine
- ½ teaspoon lemon juice + zest of ½ lemon
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, following package instructions.
- While the pasta cooks, heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the chopped onion and sliced mushrooms. Sauté, stirring occasionally, until the mushrooms release their moisture, it evaporates, and both the mushrooms and onions become golden brown and caramelized—about 8 to 10 minutes.
- Stir in the remaining butter, then add the minced garlic and Dijon mustard. Cook for about 1 minute until fragrant.
- Pour in the broth (or wine), lemon juice, and lemon zest. Let the mixture simmer and bubble for about a minute to meld the flavors.
- Remove the skillet from heat. Stir in the Parmesan cheese and chopped parsley.
- Before draining the pasta, scoop out 2 tablespoons of the hot pasta water and add it to the sauce. Drain the pasta and toss it into the skillet with the sauce, mixing well to coat evenly.
- Season with salt and pepper to taste, then serve immediately.
Why You’ll Love This Recipe
This garlic mushroom pasta combines earthy cremini mushrooms with bright lemon notes and a creamy Parmesan finish. It’s a simple yet flavorful meal that comes together quickly, perfect for busy weeknights or casual gatherings.
Tips
- Caramelizing the mushrooms and onions slowly is key to unlocking deep, rich flavor.
- Save a bit of pasta water before draining to help the sauce cling better to the noodles.
- Use freshly grated Parmesan for the best texture and taste.
Variations and Substitutions
- Swap cremini mushrooms with shiitake or button mushrooms based on preference.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Add cooked chicken or shrimp for extra protein.
FAQs
Can I use a different type of pasta?
Yes, any pasta like fettuccine, linguine, or penne works well with this sauce.
Is this recipe dairy-free?
To make it dairy-free, substitute butter with olive oil and use a dairy-free cheese alternative or omit the cheese.
Serving Suggestions
Serve this pasta with a fresh green salad or steamed vegetables for a complete meal. A crusty garlic bread pairs wonderfully on the side.
Garlic Mushroom Pasta Recipe
2
servings10
minutes20
minutesIngredients
4 ounces uncooked pasta
1 tablespoon olive oil
3 tablespoons butter, divided
½ medium onion, chopped
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
½ teaspoon Dijon mustard
¼ cup chicken broth, vegetable broth, or white wine
½ teaspoon lemon juice + zest of ½ lemon
½ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and pepper, to taste
Directions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, following package instructions.
- While the pasta cooks, heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the chopped onion and sliced mushrooms. Sauté, stirring occasionally, until the mushrooms release their moisture, it evaporates, and both the mushrooms and onions become golden brown and caramelized—about 8 to 10 minutes.
- Stir in the remaining butter, then add the minced garlic and Dijon mustard. Cook for about 1 minute until fragrant.
- Pour in the broth (or wine), lemon juice, and lemon zest. Let the mixture simmer and bubble for about a minute to meld the flavors.
- Remove the skillet from heat. Stir in the Parmesan cheese and chopped parsley.
- Before draining the pasta, scoop out 2 tablespoons of the hot pasta water and add it to the sauce. Drain the pasta and toss it into the skillet with the sauce, mixing well to coat evenly.
- Season with salt and pepper to taste, then serve immediately.
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