Brown Butter Mushroom Pasta Recipe
This creamy mushroom pasta features tender mushrooms in a rich, nutty brown butter sauce. Tossed with al dente pasta and melted Parmesan, it's a comforting, flavorful dish. Garnished with parsley and extra cheese, it’s the perfect meal for any occasion!
Ingredients
- 12 oz rigatoni or any preferred pasta
- 8 tbsp salted butter cut into pieces
- 12 oz cremini or baby bella mushrooms sliced
- 4 cloves garlic chopped
- ⅛ tsp dried thyme
- Kosher salt & black pepper to taste
- ½ cup freshly grated Parmesan
For Serving (Optional):
- Chopped fresh parsley
- Crushed red pepper flakes
- Extra Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, stirring occasionally. Reserve ½ cup of pasta water, then drain.
- In a large skillet, melt the butter over medium heat, swirling occasionally. Cook until it foams and turns slightly nutty, about 3-4 minutes.
- Add the mushrooms and cook, stirring occasionally, until tender and browned, about 5 minutes. Stir in the garlic and thyme, cooking for another 2 minutes. Season with salt and black pepper to taste.
- Add the pasta to the skillet along with the reserved pasta water. Reduce heat to low and stir in half of the Parmesan until melted. Add the remaining cheese, stirring or tossing with tongs to prevent clumping. Adjust seasoning if needed.
- Serve immediately, garnished with parsley, crushed red pepper flakes, and extra Parmesan, if desired.
Notes
- Use High-Quality Butter: It’s the key flavor, so choose a good brand.
- Slice Mushrooms Evenly: For uniform cooking and tender bites.
- Save the Pasta Water: The starchy liquid helps create a silky sauce.
- Don’t Rush the Butter: Brown it carefully to avoid bitterness.