Brown Butter Mushroom Pasta Recipe

Introduction

Brown Butter Mushroom Pasta is a simple yet flavorful dish that combines nutty browned butter with savory mushrooms and garlic. This comforting pasta is easy to prepare and perfect for a weeknight dinner or a special occasion.

Ingredients

• 12 oz Rigatoni pasta (or your favorite pasta)
• 8 tablespoons salted butter, cut into tablespoon pieces
• 12 oz cremini or baby bella mushrooms, sliced
• 4 cloves garlic, chopped
• 1/8 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• ½ cup freshly grated Parmesan cheese
• For serving: chopped fresh parsley, crushed red pepper flakes, extra Parmesan cheese (optional)

Instructions

1. Step 1: Bring a large pot of water to a boil and season generously with salt. Once boiling, add the pasta and cook, stirring occasionally, until al dente. Reserve ½ cup of the pasta water and drain the pasta.
2. Step 2: In a large skillet, melt the butter over medium heat. Cook, swirling occasionally, until the butter starts to foam and smells slightly nutty, about 3 to 4 minutes. Add the mushrooms and cook, stirring occasionally, until tender and browned, about 5 minutes.
3. Step 3: Add the garlic and thyme to the skillet and cook for 2 more minutes. Season with salt and black pepper to taste.
4. Step 4: Add the cooked pasta to the skillet along with the reserved pasta water. Reduce heat to low and stir in half of the Parmesan cheese until melted. Then add the remaining cheese, stirring gently until melted and the pasta is evenly coated.
5. Step 5: Transfer the pasta to plates or bowls. Garnish with chopped parsley, crushed red pepper flakes, and extra Parmesan cheese as desired. Serve immediately.

Tips & Variations

• Use any pasta shape you like, such as penne or fusilli, for a different texture.
• For a richer taste, add a splash of white wine when cooking the mushrooms.
• Swap cremini mushrooms for shiitake or button mushrooms if you prefer.
• Add toasted pine nuts or walnuts for extra crunch and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce as needed. Pasta is best enjoyed fresh but reheats well when done carefully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can. Just be sure to adjust the amount of added salt in the recipe to taste since unsalted butter has no salt.

What if I don’t have Parmesan cheese?

Grana Padano or Pecorino Romano can be good substitutes. If you don’t have any hard cheese, the dish will still be tasty but less rich.

Brown Butter Mushroom Pasta Recipe

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4.4 from 83 reviews

This Brown Butter Mushroom Pasta is a simple yet flavorful Italian-inspired dish featuring rigatoni tossed in a rich, nutty brown butter sauce with sautéed cremini mushrooms, garlic, and Parmesan cheese. Perfectly cooked pasta is combined with browned butter and mushrooms for an indulgent and comforting meal that’s easy to make on the stovetop.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 12 oz Rigatoni pasta (or your favorite pasta)

Sauce

• 8 tablespoons salted butter, cut into tablespoon pieces
• 12 oz cremini or baby bella mushrooms, sliced
• 4 cloves garlic, chopped
• 1/8 teaspoon dried thyme
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• ½ cup freshly grated Parmesan cheese

For Serving

• Chopped fresh parsley
• Crushed red pepper flakes (optional)
• Extra Parmesan cheese (optional)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook, stirring occasionally, until al dente according to package instructions. Reserve ½ cup of the pasta cooking water before draining the pasta.
2. Brown the Butter and Cook Mushrooms: In a large skillet over medium heat, melt the butter and cook it, swirling occasionally, until it foams and develops a nutty aroma and golden-brown color, about 3 to 4 minutes. Add the sliced mushrooms and cook, stirring occasionally, until they are tender and browned, approximately 5 minutes.
3. Add Garlic and Thyme: Stir in the chopped garlic and dried thyme, cooking for an additional 2 minutes until fragrant. Season the mixture with kosher salt and freshly ground black pepper to taste.
4. Combine Pasta and Sauce: Add the drained pasta to the skillet and pour in the reserved pasta water. Reduce the heat to low and stir in half of the Parmesan cheese until melted and the sauce coats the pasta. Then add the remaining Parmesan cheese, stirring gently or using tongs to toss, preventing clumping. Check seasoning and adjust salt and pepper if needed.
5. Serve: Transfer the pasta to serving plates or bowls. Garnish with chopped fresh parsley, crushed red pepper flakes, and extra Parmesan cheese if desired.

Notes

• Reserve some pasta water to help the sauce adhere better to the pasta and add creaminess.
• Use fresh Parmesan cheese for the best flavor and melting quality.
• Adjust the amount of crushed red pepper flakes to your spice preference or omit altogether.
• This dish can be made with other pasta shapes you prefer.
• Make sure to brown the butter carefully; it should be golden and nutty but not burnt.
• For a richer flavor, you can add a splash of white wine when cooking the mushrooms (optional).

Keywords: brown butter pasta, mushroom pasta, easy Italian pasta, creamy pasta recipe, rigatoni recipe