Mushroom Pasta with Lemon, Herbs, and Parmesan Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
