Garlic Mushroom Pasta

This garlic mushroom pasta recipe is a delightful combination of simplicity and exquisite taste. The garlic butter Parmesan sauce, brightened with a touch of lemon and parsley, elevates this dish to a new level of deliciousness.

Why You’ll Love It:

Simple Ingredients: This recipe uses readily available ingredients.
Quick and Versatile: Perfect for a quick weeknight dinner or an elegant meal for guests.
Flavorful Combination: The pairing of lemon and mushrooms creates a unique and unforgettable taste experience.

A Celebration of Pappardelle:

Pappardelle pasta, with its wide, ribbon-like shape, adds a touch of elegance to this dish. Its texture is perfect for capturing the rich, buttery mushroom sauce.

Ingredients: A Palette of Flavors

Pasta: Pappardelle is recommended, but any pasta shape will work.
Oil and Butter: The base for sautéing and the foundation of the sauce.
Onion and Garlic: Aromatic essentials for building flavor. Sweet onions are a great choice.
Mushrooms: Cremini or baby bella mushrooms are preferred.
Chicken Broth: Adds savory depth to the sauce.
Dijon Mustard, Lemon Juice, and Zest: These ingredients work together to brighten and enhance the overall flavor. You won’t taste them individually, but they make a significant difference.
Parmesan Cheese: Use a high-quality block and grate it yourself for the best flavor and melting consistency.
Parsley: A touch of fresh herbs for a burst of freshness.

Pro Tip:

Searing the mushrooms and onions is crucial for maximizing flavor. Don’t rush this step!

Crafting the Dish: Step-by-Step Instructions

(Full ingredients and detailed instructions are in the recipe card below.)

Cook the Pasta: Cook the pasta according to package directions.
Sauté the Aromatics: While the pasta cooks, sauté the mushrooms and onions in olive oil and some butter in a skillet. Stir occasionally until the water is cooked off and they are nicely seared. Add the remaining butter, garlic, and Dijon mustard. Cook for one minute.
Create the Sauce: Pour in the chicken broth, lemon juice, and zest. Let it bubble for a minute. Remove from heat and stir in the Parmesan cheese and parsley.
Combine and Serve: Add a splash of pasta water to the sauce. Drain the pasta and toss it with the sauce. Season with salt and pepper to taste.

Substitutions and Variations:

Vegetarian Option: Use vegetable broth instead of chicken broth.
Wine Addition: Dry white wine (Sauvignon Blanc or Pinot Grigio) can be substituted for some of the broth.
Herb Variations: Feel free to add other fresh herbs you have on hand.
Mushroom Options: Other types of mushrooms can be used, but ensure they are browned well.

Leftovers and Storage:

Store leftovers in an airtight container in the refrigerator for 3-4 days.
Add a splash of white wine or broth when reheating to prevent the pasta from drying out. Reheat slowly over low heat.
Freezing leftovers is not recommended.

Servings: 2
Total Time: 30 minutes

Ingredients

4 ounces uncooked pasta
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, 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 in salted boiling water until al dente.
Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add onions and mushrooms, cooking until browned and caramelized, about 8-10 minutes.
Stir in remaining butter, garlic, and Dijon mustard. Cook for one minute.
Add broth, lemon juice, and zest. Let it bubble for a minute.
Remove from heat, stir in Parmesan and parsley. Add a splash of pasta water before draining, then toss pasta with sauce. Season with salt and pepper, and serve immediately.