Garlic-Butter Pasta with Pan-Seared Mushrooms and Fresh Parsley
Ingredients
- 12 ouncespasta (any short shape (penne, fusilli, or shells work well))
- 1 poundmushrooms (cremini, button, or a mix)
- 4 clovesgarlic
- 3 tablespoonsbutter
- 2 tablespoonsolive oil
- ½ cupfresh parsley
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 4 cloves garlic.
- 02
Roughly chop 1/2 cup fresh parsley.
- 03
Trim mushroom stems and slice or quarter the caps into roughly even pieces.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.
- 02
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches so they don't crowd, cook the mushrooms until golden and tender, about 5 minutes per batch. Season with salt and pepper as you go. Transfer to a plate.
- 03
In the same skillet, reduce heat to medium. Add butter and remaining 1 tablespoon olive oil, then stir in the minced garlic. Cook for about 1 minute until fragrant.
- 04
Return the mushrooms to the skillet, add the cooked pasta, and toss to coat. Add red pepper flakes if using. Pour in 1/2 cup pasta water and stir gently until a light sauce forms, adding more pasta water if needed. The sauce should be loose and glossy, not thick.
- 05
Squeeze juice from the lemon over the pasta, season to taste with salt and pepper, and stir in the fresh parsley. Serve immediately.
Spice Tips
For subtle warmth, the red pepper flakes are already in the ingredient list. If you want more depth, add a pinch of thyme or oregano to the garlic-butter step. A small splash of dry white wine (about 1/4 cup) can replace some of the pasta water for acidity and elegance.
This recipe shines with fresh mushrooms and a good squeeze of lemon at the end. If cremini mushrooms aren't available, button mushrooms work perfectly fine. For a richer version, add a handful of grated Parmesan at the end.