Mushroom Pasta with Lemon, Herbs, and Parmesan Recipe

Introduction

This mushroom pasta is a comforting and flavorful dish that combines tender pappardelle with a rich mushroom sauce. Fresh herbs, a splash of white wine, and Parmesan cheese elevate this simple meal into something special, perfect for any occasion.

Ingredients

• 2 tablespoons extra-virgin olive oil (plus more for drizzling)
• 1 pound mixed mushrooms (torn or sliced)
• ¾ teaspoon sea salt (plus more to taste)
• Freshly ground black pepper
• 8 ounces pappardelle pasta
• 2 tablespoons unsalted butter
• 2 shallots (chopped, about ⅔ cup)
• 2 teaspoons chopped fresh rosemary or fresh thyme leaves
• 2 garlic cloves (grated)
• ⅓ cup dry white wine
• 1 teaspoon Dijon mustard
• ⅓ cup grated Parmesan or pecorino cheese (plus more for serving)
• 1 tablespoon fresh lemon juice
• Chopped fresh parsley (for garnish)

Instructions

1. Step 1: Heat 1 tablespoon of the olive oil in a large cast iron skillet over medium-high heat. Add half the mushrooms, ¼ teaspoon of the salt, and several grinds of black pepper. Cook, stirring only occasionally, for 5 to 8 minutes until the mushrooms are soft and browned. Remove from the skillet and set aside. Repeat with remaining olive oil and mushrooms.
2. Step 2: Bring a large pot of salted water to a boil. Cook the pappardelle according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and toss with a drizzle of olive oil to prevent sticking.
3. Step 3: Over medium heat, melt the butter in the pasta pot. Add chopped shallots and the remaining ¼ teaspoon salt, cooking and stirring for 3 to 5 minutes until translucent. Stir in rosemary (or thyme) and grated garlic. Add the white wine and Dijon mustard, letting the wine reduce for 30 seconds.
4. Step 4: Add the cooked pasta, grated cheese, and ¼ cup of the reserved pasta water to the pot. Toss to combine, adding more pasta water as needed to lightly coat the pasta. Stir in fresh lemon juice, then gently fold in the cooked mushrooms. Garnish with chopped parsley and adjust seasoning to taste. Serve with extra grated cheese.

Tips & Variations

• Use a mix of mushrooms like cremini, shiitake, and oyster for deeper flavor and texture.
• Substitute the white wine with vegetable broth if you prefer an alcohol-free version.
• For a creamier sauce, add a splash of cream or a spoonful of crème fraîche when tossing the pasta.
• Try fresh thyme if rosemary is not available for a slightly different herb aroma.
• Reserve some mushroom cooking broth to add extra umami when tossing the pasta, if desired.

Storage

Store leftover mushroom pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving directly to keep the texture of the mushrooms and pasta intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other pasta types for this recipe?

Yes, while pappardelle works best due to its wide shape that holds the sauce well, you can substitute with fettuccine, tagliatelle, or even spaghetti if preferred.

How do I make this dish vegan?

To make a vegan version, use olive oil instead of butter, choose nutritional yeast or vegan Parmesan as a cheese substitute, and omit the Dijon mustard or ensure it’s vegan-friendly.

Mushroom Pasta with Lemon, Herbs, and Parmesan Recipe

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★★★★★

4.4 from 52 reviews

A rich and flavorful Mushroom Pasta recipe featuring sautéed mixed mushrooms in a rosemary and garlic butter sauce, tossed with tender pappardelle and finished with Parmesan cheese and fresh lemon juice for brightness.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushrooms

• 2 tablespoons extra-virgin olive oil (plus more for drizzling)
• 1 pound mixed mushrooms (torn or sliced)
• ¾ teaspoon sea salt (plus more to taste)
• Freshly ground black pepper

Pasta

• 8 ounces pappardelle pasta

Sauce and Garnish

• 2 tablespoons unsalted butter
• 2 shallots (chopped, approx. ⅔ cup)
• 2 teaspoons chopped fresh rosemary or fresh thyme leaves
• 2 garlic cloves (grated)
• ⅓ cup dry white wine
• 1 teaspoon Dijon mustard
• ⅓ cup grated Parmesan or pecorino cheese (plus more for serving)
• 1 tablespoon fresh lemon juice
• Chopped fresh parsley (for garnish)

Instructions

1. Sauté Mushrooms: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add half of the mushrooms, ¼ teaspoon sea salt, and several grinds of freshly ground black pepper. Cook, stirring occasionally, for 5 to 8 minutes until the mushrooms are soft and browned. Remove cooked mushrooms from the skillet and set aside. Repeat this step with the remaining mushrooms adding the second tablespoon of olive oil.
2. Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta. Toss the drained pasta with a drizzle of olive oil to prevent sticking.
3. Prepare Sauce: Return the pasta pot to the stove over medium heat. Add butter and heat until melted. Add chopped shallots and the remaining ¼ teaspoon salt; sauté for 3 to 5 minutes until shallots are translucent. Stir in fresh rosemary and grated garlic. Pour in the dry white wine and add Dijon mustard, cooking for about 30 seconds until the wine reduces slightly.
4. Combine Pasta and Sauce: Add the cooked pasta, grated Parmesan or pecorino cheese, and ¼ cup of the reserved pasta water to the pot. Toss to combine, adding more pasta water as needed to coat the pasta lightly with the sauce. Stir in the fresh lemon juice.
5. Finish and Serve: Fold the sautéed mushrooms into the pasta mixture. Garnish with chopped fresh parsley and season to taste with additional salt and freshly ground black pepper if needed. Serve immediately with extra grated cheese on the side.

Notes

• Use a mix of mushroom varieties like cremini, shiitake, and oyster for deeper flavor.
• Reserve pasta cooking water as it helps to create a silky sauce that coats the noodles.
• Dry white wine can be substituted with vegetable broth for a non-alcoholic option.
• For a vegan version, substitute butter with vegan margarine and cheese with nutritional yeast or vegan cheese.
• Ensure mushrooms are well browned to develop rich umami flavor.
• Serve immediately for best texture and flavor.

Keywords: Mushroom pasta, pappardelle pasta, vegetarian pasta, garlic butter sauce, Italian mushroom recipe