Mushroom Pasta with Parmesan
Ingredients
- 8 ounces* short pasta
like penne, rigatoni, or casarecce, plus saved pasta water
- 16 ounces baby bella mushrooms
cremini
- 1/2 small sweet onion or yellow onion
- 4 tablespoons olive oil
divided
- 3/4 teaspoon kosher salt
divided
- 3 tablespoons salted butter
divided
- 1 tablespoon fresh lemon juice
- 2 tablespoons Italian breadcrumbs or panko
optional
- 4 garlic cloves
- 1/4 teaspoon red pepper flakes
or sliced fresno pepper
- 1/4 cup grated Parmesan cheese
- Creamy variation: 3 to 4 ounces soft crumbled goat cheese
Directions
- 1
Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/2 cup pasta water (you’ll likely only need a few tablespoons).
- 2
Clean the mushrooms, then slice them. Thinly slice the onion. In a skillet, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 2 minutes. Then mushrooms and cook for 2 minutes, stirring often. Add 1/2 teaspoon kosher salt and cook another 3 to 4 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender (taste to assess doneness). Add 1 tablespoon butter and lemon juice and increase heat to high. Cook 2 minutes until the edges of mushrooms are golden brown. Taste and add a few more pinches of salt until the flavor pops. Stir in the Italian breadcrumbs or panko and remove the mushrooms to a bowl.
- 3
Mince the garlic. In the same skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium low heat. Add the garlic and red pepper flakes and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns.
- 4
To the skillet with the garlic butter sauce, add the mushrooms, cooked pasta, grated Parmesan cheese, the remaining 1/4 teaspoon kosher salt, and just enough pasta water until saucy (we used 2 to 3 tablespoons pasta water). Taste again and add a few more pinches of salt if desired. If using, stir in the soft crumbled goat cheese at the end until it makes a creamy sauce. Enjoy warm.
Mushroom Pasta with Parmesan
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About this Recipe
Craving a satisfying, restaurant-worthy pasta dish that comes together quickly? This Mushroom Pasta with Parmesan delivers rich, savory flavors in a simple, elegant meal perfect for any weeknight. You'll love how easily you can bring sophisticated taste to your table.
The magic of this recipe lies in how perfectly earthy baby bella mushrooms, fragrant garlic, and a bright touch of lemon juice harmonize with rich butter and savory Parmesan. It's a testament to simple, quality ingredients creating profound flavor, transforming humble mushrooms into the undeniable star of your plate.
You'll discover a deeply savory, umami-rich experience, where tender short pasta, such as penne or rigatoni, is coated in a luscious, buttery sauce infused with perfectly browned mushrooms and aromatic garlic. A hint of brightness from the fresh lemon juice and a gentle warmth from red pepper flakes cut through the richness, while the generous grating of Parmesan adds a salty, nutty finish. Optionally, a sprinkle of Italian breadcrumbs or panko introduces a delightful textural contrast, adding a subtle crunch to each bite.
This recipe is wonderfully adaptable to your pantry and preferences. Feel free to experiment with a mix of other mushroom types alongside the baby bellas for an even deeper flavor profile. For an extra layer of richness and a tangy creaminess, consider stirring in 3 to 4 ounces of soft crumbled goat cheese at the end – it beautifully transforms the sauce. If you prefer less heat, you can omit the red pepper flakes or sliced fresno pepper entirely, or increase them for more zing.
This elegant Mushroom Pasta with Parmesan is ideal for a cozy weeknight dinner or impressive enough to serve guests. Enjoy it on its own for a comforting meal or alongside a crisp green salad to complete the experience.