Mushroom Pasta | RecipeTin Eats


This is a nice and juicy mushroom pasta, by no means dry and dull, even though it’s not made with a tomato or cream sauce like this Creamy Mushroom Pasta. It’s butter and garlic, and it’s 6-ingredient magic at its finest.

Plus, my little tip for making extra buttery mushrooms using LESS butter!

Pan-fried spaghetti and mushrooms

mushroom pasta

Anyone who has sautéed mushrooms will know that as soon as the mushrooms hit the pan, the bottom layer of mushrooms soaks up the oil, leaving the top layer dry.

So I used to think the best way to sauté mushrooms was with loads and loads of butter or olive oil. When you sauté the mushrooms, they begin to drain water, creating humidity. But stay! That first layer of mushrooms was lucky enough to hit the pan first has stolen all the butter, leaving the remaining 80% butterless mushroom butter!

In order to standardize the buttery taste of the mushrooms, my solution is to reduce the amount of melted butter in the pan, add a little olive oil (to be able to heat the butter more without burning it and brown the mushrooms more quickly). Then AFTER the mushrooms are golden brown (meaning they have been drained in water so they are no longer butter cookies), add a small knob of butter.

Boom! A large skillet of mushrooms that look and taste MUCH more buttery than if all the butter was melted at the start! To see??

Close up of freshly cooked mushroom pasta

What you need for pasta with mushrooms

Here’s what you need for this mushroom pasta. You can use any type of long or even short pasta you want (like orecchiette, penne, ziti, macaroni). Plus, parmesan isn’t just for serving. Tossing the pasta with parmesan before serving is a little trick I like to use for extra flavor!

What goes in pasta with mushrooms

How to make spaghetti with mushrooms

Here’s how to make this mushroom pasta:

How to make mushroom pasta

The two key steps here are:

  • Butter added later – Withhold some of the butter until AFTER the mushrooms are browned – for extra buttery mushrooms with less butter!

  • Pasta cooking water – Use some of the pasta cooking water to mix with the spaghetti and mushrooms. The starch in the water will emulsify (thicken) with the butter in the mushrooms, creating a transparent, juicy “sauce” that clings to the pasta strands. Classic Italian cooking technique used for all pasta.

If you do this key step of tossing the pasta with some of the pasta cooking water, people will think you’ve made mushroom pasta sauce. That’s how juicy and “naughty” it looks!

Mushroom pasta in a bowl, ready to eat

Fork twirling pasta with mushrooms

I know I can’t stop saying how juicy and smooth this pasta is! This is because it’s hard to capture in photos and I feel like people see pasta like this without a big pot of sauce and assume it’s dry and boring. When in reality, it’s about as far as it gets!

If you want to add a few extra greens to your meal, try this with a (super quick) Classic Arugula/Arugula Salad with Balsamic Dressing. Otherwise, a juicy tomato salad, a fresh and crunchy cucumber salad, or browse my vegetable sides and choose something with whatever vegetables you have!

–Nagi x

PS If you want to indulge in a special Italian pasta meal, add a side of garlic bread or cheesy garlic bread and finish with tiramisu. Sheer perfection!

Watch how to do it

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mushroom pasta

Servings2 -3

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Video recipe above. An amazing way to use mushrooms in a meal – in mushroom batter! The taste of this pasta is in the mushrooms you use because it’s all about mushrooms. This pasta is made the Italian way, so even though it’s only made with 6 ingredients, it’s crispy and juicy and incredibly tasty!


Garlic Butter Mushrooms for Pasta



  • Bring a large pot of salted water to a boil. Add the pasta to the pan when you begin to cook the mushrooms.

  • Cook pasta according to package directions minus 1 minute. RESERVE 1 cup pasta cooking liquid, then drain pasta.


  • Melt half the butter and all the oil in a large skillet over high heat.

  • Add the mushrooms and cook until the water has drained then evaporated and the mushrooms are beginning to brown around the edges – about 5 minutes.

  • Halfway through cooking, season with salt and pepper.

  • Add garlic and remaining butter, cook 2 minutes until mushrooms and garlic are golden brown.

  • Add the pasta, about 3/4 cup reserved cooking water and the Parmesan. Mix gently or until the water reduces and thickens into a sauce glaze that coats the pasta. If the pasta dries out, add more pasta water.

  • Taste and add more salt and pepper if needed.

  • Remove from heat and serve immediately, garnished with fresh parsley and Parmesan cheese.

Recipe Notes:

1. Pasta – it takes a little more if you use short pasta for an equivalent portion. Pictured in post: spaghetti and orecchiette.
Orecchiettes are shaped like mini bowls and are sold in all major supermarkets in Australia, at the same price as more common pastas. I love using these for pasta with mushrooms because I love scooping pasta with mushrooms – also fabulous with this Sausage Pasta in Creamy Tomato Sauce.
2. Mushrooms – any type of thin slice here. Fabulous with plain button mushrooms, extra good with Swiss Brown/Cremini.
3. Variants: Thyme also goes very well with this pasta because mushrooms + thyme = best buds. Sometimes I’ll add a splash of cream of mushroom cream, but that’s not a hit or miss, just a “nice to have when you’re feeling indulgent”.
4. Butter – I provide a range of amounts of butter because – well, the more the better. But the minimum is 2 tablespoons of butter + 1 tablespoon of olive oil, otherwise the pasta starts to dry out. No need to measure precisely, just look at it!
5. Reheat – Pasta always dries out when refrigerated overnight. For the best reheating option, reserve about 1/4 cup of the pasta cooking water. Sprinkle the cold pasta with 2 tablespoons, then reheat in the microwave, mix well. Risen to near perfect juiciness!
6. Food per serving, assuming 2 (generous!) servings.

Nutrition Information:

Portion: 352gcalories: 583callus (29%)Carbohydrates: 64.9g (22%)Protein: 25.5g (51%)Fat: 26.7g (41%)Saturated fat: 12.2g (76%)Cholesterol: 121mg (40%)Sodium: 352mg (15%)Potassium: 791mg (23%)Fiber: 2.4g (ten%)Sugar: 4.2g (5%)Vitamin A: 600UI (12%)Vitamin C: 10.7mg (13%)Calcium: 230mg (23%)The iron: 8.5mg (47%)

Originally published October 2016. Updated with sparkling new photos and videos!



I have a 4×4 car. It’s big enough. The bulldozer is bigger. 😂

Bulldozer head touching car roof

And from the original publication date:

There is no peaceful lunch in this house. Always eyes on you.


A spectacular way to use up mushrooms - in this flavorful and juicy mushroom pasta made the classic Italian way.  15 minute dinner!

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