Creamy Brown Butter Mushroom Pasta
This luxurious Creamy Brown Butter Mushroom Pasta features spaghetti tossed in a nutty brown butter and garlic sauce with caramelized mushrooms and parmesan. A restaurant-quality meal ready in 25 minutes.
Pin Share Print Servings: 4 g
Calories: 580kcal
Cost: $10
Equipment
- 1 Large pot (For pasta)
- 1 Large skillet (Light colored preferred)
- 1 Tongs (For tossing)
- 1 Cheese Grater (For fresh parmesan)
Ingredients
- 1 lb spaghetti or linguine - Dry pasta
- ½ cup unsalted butter - 1 stick
- 1 lb cremini mushrooms - Sliced
- 2 cloves garlic - Minced
- ½ cup parmesan cheese - Grated
- ¼ cup heavy cream - For richness
- 1 cup pasta water - Reserved from boiling
- 1 tablespoon fresh sage - Optional, chopped
- ½ teaspoon black pepper - Freshly cracked
- 1 tablespoon fresh parsley - Garnish
Instructions
- Boil pasta in salted water until al dente; reserve 1 cup of pasta water before draining.
- Melt butter in a large skillet over medium heat until it foams and turns golden brown.
- Add mushrooms to the brown butter and sauté for 5–7 minutes until browned.
- Stir in garlic and herbs; cook for 1 minute until fragrant.
- Lower heat; stir in cream and half the pasta water to create a sauce emulsion.
- Toss pasta into the skillet with parmesan and more pasta water until glossy. Serve hot.
Notes
Reserve at least 1 cup of pasta water before draining the noodles; the starch is essential for creating the glossy, creamy emulsion. Use a light-colored pan to easily monitor the browning of the butter.
Nutrition
Serving: 250g | Calories: 580kcal (29%) | Carbohydrates: 85g (28%) | Protein: 18g (36%) | Fat: 28g (43%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 75mg (25%) | Sodium: 320mg (14%) | Potassium: 600mg (17%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 800IU (16%) | Vitamin C: 2mg (2%) | Calcium: 150mg (15%) | Iron: 3mg (17%)