Garlic Mushroom Pasta with Parsley

Garlic mushroom pasta depends on browning the mushrooms before adding liquid. A wide pan and a little patience build flavor without a long ingredient list. Reserved pasta water then brings butter and olive oil together into a light sauce that coats the strands.

Yield: 2. Timing: Prep 10 minutes; cooking 15–20 minutes. Times are approximate; follow the cooking cues below.

Ingredients

• 200 g spaghetti
• 300 g mushrooms, sliced
• 1 tablespoon olive oil
• 20 g butter
• 2 garlic cloves, finely chopped
• 2 tablespoons chopped parsley
• 1 teaspoon lemon juice
• 30 g grated Parmesan, optional
• Salt and black pepper

Step-by-step instructions

1. Bring a pot of salted water to the boil and cook the spaghetti according to its package directions. Reserve 200 ml pasta water before draining.
2. Meanwhile heat oil in a wide frying pan over medium-high heat. Add the mushrooms in an even layer and cook without constant stirring until their moisture evaporates and the edges brown, about 7–10 minutes.
3. Lower the heat. Add butter and garlic, stirring for 30–60 seconds until fragrant. Add 80 ml reserved pasta water and stir to lift any browned bits.
4. Add the drained spaghetti and toss over low heat. Add more pasta water by the tablespoon until the sauce looks glossy. Stir in parsley and lemon juice. Season and add optional Parmesan at the table.

Tips for a better result

Use a second batch if the pan is small. Crowded mushrooms release water and take longer to brown. Do not add garlic at the beginning: it can burn while the mushrooms cook.

Substitutions and common questions

Can I use another pasta shape? Yes, use the same dry weight and follow its package timing. For a plant-based version use olive oil instead of butter and omit Parmesan. Wheat pasta contains gluten; butter and Parmesan contain milk.

Original editorial recipe guidance; not represented as kitchen-tested. Check ingredient labels for allergens. For more about our approach, visit About GuessRecipes.