Rich and Creamy Brown Butter Mushroom Pasta Recipe You’ll Love
When I first made this Brown Butter Mushroom Pasta, I couldn’t believe something this good came together so fast. The rich, nutty flavor of browned butter mixed with savory mushrooms creates a cozy, restaurant-quality dish right at home.
I served it up for dinner, and honestly, everyone wanted seconds before I even sat down. It’s now my go-to when I want to impress without the stress. Let me walk you through how I make it step by step—it’s easier than you think!
Ingredients
Here’s everything I used to make this creamy, earthy pasta. Try to use fresh and high-quality ingredients for the best flavor!
- Rigatoni (8 oz): I like using rigatoni for the way it holds the sauce, but penne or fettuccine works great too.
- Butter (6 tbsp): Unsalted butter browns better and lets you control the salt. Go for a high-quality brand.
- Cremini mushrooms (12 oz, sliced): These add a deep, meaty flavor. Fresh mushrooms sauté best—avoid canned.
- Garlic (3 cloves, minced): Brings a warm, aromatic base to the dish.
- Fresh thyme (1 tsp): Adds herby depth and smells amazing when cooked with butter.
- Salt (½ tsp) and pepper (¼ tsp): Essential to balance flavors—adjust to taste.
- Parmesan cheese (½ cup, grated): Grate it fresh if you can! Pre-shredded cheese doesn’t melt as smoothly.
- Optional toppings: Chopped parsley, crushed red pepper flakes for a pop of color and spice.
Note: This recipe serves 2–3 people generously as a main course.
Variations
You can easily tweak this recipe depending on what you need or have on hand.
- Gluten-Free: Use a good quality gluten-free pasta and check that your Parmesan is GF-certified.
- Vegan-Friendly: Swap out butter for plant-based butter and use a dairy-free Parmesan or nutritional yeast.
- More Greens: Stir in a handful of spinach or arugula at the end for a vibrant, healthy twist.
- Protein Add-Ons: I’ve added grilled chicken, shrimp, or even spicy Italian sausage for a heartier version.
Cooking Time
Here’s how much time you’ll need from start to finish:
- Prep Time: 5 minutes
- Cooking Time: 20 minutes
- Total Time: 25 minutes
Equipment You’ll Need
Here’s what I used to whip up this recipe smoothly:
- Large Pot: To cook your pasta to al dente perfection.
- Large Skillet: For browning butter and sautéing mushrooms.
- Tongs or Spatula: To toss the pasta gently in the sauce.
- Cheese Grater: Fresh Parmesan melts better and tastes sharper.
- Measuring Cups: For pasta water and accurate ingredient portions.
How to Make Brown Butter Mushroom Pasta?
Let me walk you through the steps I follow every time. It’s simple, and the end result is unforgettable.
Cook the Pasta
I bring a large pot of salted water to a boil and toss in the pasta. While it cooks, I keep an eye on it to ensure it’s al dente—not too soft. Before draining, I always reserve about half a cup of pasta water, which helps bind the sauce later.
Brown the Butter
In a large skillet, I melt the butter over medium heat. I swirl it around gently, and within 3–4 minutes, it turns golden with a rich, nutty smell. That’s when I know it’s perfectly browned—don’t let it burn!
Sauté the Mushrooms
I add the sliced mushrooms right into the browned butter. They sizzle and soak up the flavor while cooking for about 5 minutes until golden brown. Then I stir in the minced garlic and thyme, cooking for another 2 minutes so the fragrance really shines.
Combine and Toss
Now it’s time to bring everything together. I reduce the heat and add the cooked pasta straight into the skillet. I pour in the reserved pasta water and gently toss everything until it starts to coat. Then I add half the Parmesan, stir, and let it melt. I repeat with the rest until it’s creamy and delicious.
Garnish and Serve
Once it’s off the heat, I plate the pasta while it’s still warm. A sprinkle of parsley, a pinch of crushed red pepper, and an extra grating of Parmesan makes it look and taste amazing. I serve it immediately—this dish is best enjoyed fresh!
Additional Tips for Making this Recipe Better
Here are some tips I picked up after making this a few times:
- Use European-style butter for an even richer flavor—it browns beautifully.
- Slice mushrooms uniformly so they cook evenly and don’t get soggy.
- Don’t skimp on the thyme—it lifts the earthy flavor of mushrooms.
- Always reserve pasta water; it’s a natural thickener and flavor enhancer.
- If your sauce feels too thick, add a splash more pasta water to loosen it.
How to Serve Brown Butter Mushroom Pasta?
I love serving this pasta in wide shallow bowls to show off the creamy texture. A final drizzle of the browned butter on top makes it look fancy and taste even better. Fresh parsley gives it that pop of color, and red pepper flakes add a nice little kick.
Serve it with garlic bread, a side salad with lemon vinaigrette, and a glass of crisp white wine like Sauvignon Blanc or Chardonnay. It turns an ordinary night into something special.
Nutritional Information
Here’s a quick nutrition snapshot per serving—perfect for keeping track:
- Calories: 396
- Protein: 12g
- Carbohydrates: 46g
- Fat: 18g
Make Ahead and Storage
This pasta is best fresh, but it’s still delicious the next day!
- Storing: I let leftovers cool, then store them in an airtight container in the fridge. They stay good for up to 3 days.
- Freezing: I don’t recommend freezing it—browned butter sauces don’t thaw well and can split.
- Reheating: I reheat gently in a skillet with a splash of water to revive the sauce. Avoid microwaving if possible, as it separates the butter.
Why You’ll Love This Recipe?
There’s a reason I keep making this dish—it’s simple, rich, and never gets old. Here’s why you’ll love it too:
- Quick and No-Fuss: Takes under 30 minutes, which is perfect for busy nights or last-minute guests.
- Rich and Gourmet: The browned butter and mushrooms make it taste straight out of a fancy restaurant.
- Flexible and Customizable: Use whatever pasta you like and adjust the flavor with your favorite herbs or add-ins.
- Comfort in a Bowl: It’s warm, savory, and deeply satisfying—pure comfort food at its best.
- Crowd-Pleaser: Everyone I’ve made this for has asked for the recipe. It’s a hit every single time.
Brown Butter Mushroom Pasta Recipe
Ingredients
Method
- I bring a large pot of salted water to a boil and toss in the pasta. While it cooks, I keep an eye on it to ensure it’s al dente—not too soft. Before draining, I always reserve about half a cup of pasta water, which helps bind the sauce later.
- In a large skillet, I melt the butter over medium heat. I swirl it around gently, and within 3–4 minutes, it turns golden with a rich, nutty smell. That’s when I know it’s perfectly browned—don’t let it burn!
- I add the sliced mushrooms right into the browned butter. They sizzle and soak up the flavor while cooking for about 5 minutes until golden brown. Then I stir in the minced garlic and thyme, cooking for another 2 minutes so the fragrance really shines.
- Now it’s time to bring everything together. I reduce the heat and add the cooked pasta straight into the skillet. I pour in the reserved pasta water and gently toss everything until it starts to coat. Then I add half the Parmesan, stir, and let it melt. I repeat with the rest until it’s creamy and delicious.
- Once it’s off the heat, I plate the pasta while it’s still warm. A sprinkle of parsley, a pinch of crushed red pepper, and an extra grating of Parmesan makes it look and taste amazing. I serve it immediately—this dish is best enjoyed fresh!
Notes
- Use European-style butter for an even richer flavor—it browns beautifully.
- Slice mushrooms uniformly so they cook evenly and don’t get soggy.
- Don’t skimp on the thyme—it lifts the earthy flavor of mushrooms.
- Always reserve pasta water; it’s a natural thickener and flavor enhancer.
- If your sauce feels too thick, add a splash more pasta water to loosen it.
