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Brown Butter Mushroom Pasta Recipe
Ash Tyrrell

Brown Butter Mushroom Pasta Recipe

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.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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.