Garlic Mushroom Pasta with Lemon Parmesan Sauce Recipe
This garlic mushroom pasta recipe is an easy-to-make and incredibly delicious dish featuring a rich garlic butter parmesan sauce brightened with fresh lemon juice and parsley. Perfect for a quick weeknight meal, it combines tender cremini mushrooms sautéed to a perfect caramelized finish with al dente pasta for a satisfying main course.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Pasta:
- 4 ounces uncooked pasta
For the Sauce:
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1/2 medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/4 cup chicken broth or vegetable broth
- 1/2 teaspoon lemon juice
- Zest of 1/2 lemon
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt & pepper to taste
Instructions
- Cook the Pasta: Boil a salted pot of water and cook the pasta al dente according to package directions, then set aside.
- Sauté Onions and Mushrooms: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, add the chopped onions and sliced mushrooms. Sauté, stirring occasionally, until the mushrooms release their water, cook it off, and both onions and mushrooms become browned and caramelized, about 8-10 minutes or longer for deeper flavor.
- Add Garlic and Dijon Mustard: Stir in the remaining 2 tablespoons of butter along with the minced garlic and Dijon mustard. Cook for about one minute to allow flavors to meld.
- Add Broth and Lemon: Pour in the chicken or vegetable broth, lemon juice, and lemon zest. Let the mixture bubble gently for about a minute to reduce slightly and combine the flavors.
- Finish the Sauce: Remove the pan from heat and stir in the freshly grated parmesan cheese and chopped parsley. Add a splash (a couple tablespoons) of the hot pasta water to loosen the sauce before draining the pasta.
- Toss and Serve: Drain the pasta and immediately toss it with the prepared sauce. Season with salt and pepper as needed. Serve immediately for best flavor and texture.
Notes
- This recipe easily doubles to serve more people; note that sautéing a larger quantity of mushrooms and onions may take longer to caramelize.
- Stretch the recipe to feed four by increasing the pasta quantity if serving alongside other dishes.
- The recipe is also featured in the Salt & Lavender: Everyday Essentials hardcover cookbook.