Name: Brown Butter Mushroom Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz pasta (spaghetti, fettuccine, or your choice); 1 tablespoon butter; 2 tablespoons olive oil; 1 pound mushrooms, sliced (cremini or button mushrooms work well); 3 cloves garlic, minced; 1/4 cup dry white wine (optional); 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese (or dairy-free alternative); Salt and pepper to taste; Fresh parsley, chopped, for garnish

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This brown butter mushroom pasta is a rich and flavorful dish that combines the earthy taste of sautéed mushrooms with the nutty richness of brown butter. The result is a creamy, savory pasta that’s perfect for any occasion. Whether you’re looking for a comforting weeknight meal or a special dinner to impress, this dish is sure to hit the spot.

Ingredients

8 oz pasta (spaghetti, fettuccine, or your choice)

1 tablespoon butter

2 tablespoons olive oil

1 pound mushrooms, sliced (cremini or button mushrooms work well)

3 cloves garlic, minced

¼ cup dry white wine (optional)

½ cup heavy cream

¼ cup grated Parmesan cheese (or dairy-free alternative)

Salt and pepper to taste

Fresh parsley, chopped, for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the pasta according to the package directions. Reserve ½ cup of pasta water and drain the rest.

In a large skillet, heat the butter over medium heat. Allow the butter to melt and bubble, then continue cooking until it turns golden brown and releases a nutty aroma, about 5-7 minutes. Be careful not to burn it.

Add the olive oil and sliced mushrooms to the skillet, and sauté for 5-7 minutes, until the mushrooms are browned and tender.

Stir in the garlic and cook for an additional 1-2 minutes, until fragrant.

If using, pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.

Add the heavy cream to the skillet and stir well to combine. Simmer for another 3-4 minutes until the sauce thickens.

Stir in the grated Parmesan and season with salt and pepper to taste.

Add the cooked pasta to the skillet, tossing it to coat in the sauce. If the sauce seems too thick, add reserved pasta water a little at a time until you reach the desired consistency.

Serve the pasta garnished with fresh parsley and an extra sprinkle of Parmesan, if desired.

Servings and Timing

Servings: 2 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Variations

For a vegan version, I like to use a dairy-free alternative for the Parmesan cheese and opt for a plant-based cream instead of heavy cream.

If I’m craving a bit more protein, I sometimes add grilled chicken or crispy bacon to the dish for extra flavor.

For a bit of spice, I’ve added red pepper flakes to the sauce, which gives the dish a nice kick.

For a lighter option, I occasionally use zucchini noodles or whole wheat pasta instead of regular pasta.

Storage/Reheating

Storage: I usually store any leftover brown butter mushroom pasta in an airtight container in the fridge. It’ll keep well for up to 2-3 days.

Reheating: To reheat, I gently warm the pasta in a skillet over medium heat, adding a splash of cream or reserved pasta water to loosen the sauce if it has thickened too much. You can also microwave it in intervals, stirring to ensure it’s heated through evenly.

FAQs

Can I make this recipe without white wine?

Yes, I’ve made it plenty of times without wine, and it’s still delicious! You can substitute the wine with a little extra broth or simply skip it and let the cream and mushrooms shine on their own.

How do I prevent the butter from burning when browning it?

To avoid burning the butter, I keep a close eye on it and lower the heat once it starts bubbling. Once it turns golden brown and releases a nutty aroma, I know it's done.

Can I use a different type of pasta?

Absolutely! I like using spaghetti or fettuccine, but feel free to use any type of pasta you prefer or have on hand.

Can I make this dish ahead of time?

While the pasta is best fresh, I’ve made the sauce ahead of time and stored it in the fridge for up to 2 days. When ready to serve, just reheat the sauce, cook the pasta, and toss everything together.

Can I freeze this pasta?

I don’t typically recommend freezing pasta dishes with creamy sauces, as the sauce can separate when reheated. However, if you want to freeze the sauce, you can do so and then cook fresh pasta when you're ready to eat.

Conclusion

This brown butter mushroom pasta is a quick and indulgent dish that combines savory, nutty flavors with a creamy texture that makes every bite comforting and satisfying. Whether I’m enjoying it for a cozy weeknight dinner or serving it to guests, it never fails to impress. With just a few ingredients and minimal effort, I can enjoy a restaurant-quality meal in the comfort of my own kitchen.

Recipe:

Brown Butter Mushroom Pasta

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Author: Cheryl
Total Time: 30 minutes
Yield: 2 servings
Diet: Vegetarian

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Description

Instructions

Cook the pasta according to the package directions. Reserve ½ cup of pasta water and drain the rest.
In a large skillet, heat the butter over medium heat. Allow the butter to melt and bubble, then continue cooking until it turns golden brown and releases a nutty aroma, about 5-7 minutes. Be careful not to burn it.
Add the olive oil and sliced mushrooms to the skillet, and sauté for 5-7 minutes, until the mushrooms are browned and tender.
Stir in the garlic and cook for an additional 1-2 minutes, until fragrant.
If using, pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
Add the heavy cream to the skillet and stir well to combine. Simmer for another 3-4 minutes until the sauce thickens.
Stir in the grated Parmesan and season with salt and pepper to taste.
Add the cooked pasta to the skillet, tossing it to coat in the sauce. If the sauce seems too thick, add reserved pasta water a little at a time until you reach the desired consistency.
Serve the pasta garnished with fresh parsley and an extra sprinkle of Parmesan, if desired.