Creamy Brown Butter Mushroom Pasta
A deceptively simple yet rich and comforting dish that combines brown butter, mushrooms, and creamy Parmesan sauce, perfect for a quick weeknight dinner.
Ingredients
Pasta and sauce ingredients
- 8 ounces pasta (fettuccine or spaghetti) Use any long pasta you have
- 4 tablespoons unsalted butter For browning
- 1 cup mushrooms, sliced (such as cremini or button mushrooms) Cremini are preferred but button mushrooms work
- 2 cloves garlic, minced Fresh garlic is recommended
- 1/2 cup heavy cream For richness; can swap for half-and-half
- 1/2 cup grated Parmesan cheese For a salty, savory finish
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Making the Sauce
- In a large skillet, melt the butter over medium heat. Continue to cook, swirling the pan, until the butter turns golden brown and has a nutty aroma.
- Add the sliced mushrooms to the pan and cook until they are tender and browned, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes until slightly thickened.
- Add the cooked pasta to the sauce, tossing to coat. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Garnish with chopped parsley before serving.
Notes
Store leftovers in an airtight container for up to three days; reheat gently with a splash of milk. For a lighter version, swap cream for half-and-half. If batch cooking, undercook pasta by a minute for reheating. Use grated cheese from a block for better melting.