Description
A quick, elegant, and deeply savory weeknight dinner featuring nutty brown butter, seared cremini mushrooms, and garlic tossed with pasta. This vegetarian-friendly meal is ready in just 15 minutes using simple pantry staples.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter
- 1 pound (450g) cremini mushrooms, sliced
- 6–8 cloves garlic, minced
- 12 ounces (340g) pasta (fettuccine, tagliatelle, or pappardelle)
- 1 medium shallot, finely diced
- 1/4 cup (60ml) dry white wine (optional)
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Pasta water for emulsifying
Instructions
- Prep all ingredients: chop mushrooms, mince garlic, dice shallot, and grate cheese. Reserve a ladle of pasta water before draining.
- Melt butter in a large skillet over medium heat. Swirl until foaming settles and it smells nutty/toasted (amber color), about 5-7 minutes. Do not burn.
- Increase heat to medium-high. Add mushrooms in a single layer. Sear undisturbed for 2-3 minutes, then stir and repeat until deeply golden and liquid evaporates, about 8-10 minutes total.
- Reduce heat to medium. Add shallot and red pepper flakes; cook for 2 minutes until translucent. Add garlic and cook for 30-60 seconds until fragrant.
- Pour in white wine (if using) and scrape the pan to release fond. Simmer for 1-2 minutes until reduced by half.
- While sauce simmers, boil pasta in salted water until 1 minute less than package directions. Reserve 1 cup pasta water, then drain.
- Turn off heat under mushroom mixture. Add drained pasta to the skillet. Toss vigorously, adding pasta water splashes to create a glossy sauce.
- Stir in Parmesan cheese until melted. Season with salt and black pepper. Top with fresh parsley and serve immediately.
Notes
Do not crowd the pan when cooking mushrooms to ensure they brown rather than steam. Stop browning butter at amber color to avoid bitterness. Use starchy pasta water to emulsify the sauce for a creamy texture. This dish is best served fresh; freezing is not recommended as the sauce may separate.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 550
- Sugar: 4
- Sodium: 400
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 65
- Fiber: 4
- Protein: 18
Keywords: brown butter, garlic mushroom pasta, weeknight dinner, 15 minute meals, vegetarian pasta, easy dinner, comfort food, creamy pasta