This Garlic Mushroom Pasta is incredibly savory, tasty and SO simple. It’s the perfect quick Spring dinner to whip up on a week night and is ultra delicious!
Alright y’all, I feel like once again, I have to start off a blog post saying how I used to not like the main ingredient of this particular recipe. It’s true, I used to not like mushrooms.
But – in my defense, it was the canned mushrooms that I didn’t like. My stepmom used to put them in spaghetti sauce and I thought they were so gross and slimy and no thank you.
But thank the Lord for the fact that my tastebuds change and that I now get to experience the goodness of fresh mushrooms!
Why You’ll Love this Pasta:
This pasta is literally Spring in a dish. The sauce – filled with fresh lemon, lemon zest, garlic and parsley is so BRIGHT and BOLD!
Seriously, it’s so so yummy. But the good news is – where the sauce is bright, the savoriness and earthy tones from the mushrooms really help balance it out – especially when you add in that freshly grated parmesan cheese!
I also love the use of pappardelle pasta in this dish – the noodles are SO wide and really help soak up every ounce of that delicious sauce.
By the way, when I say sauce, don’t fret – you’re not making a fancy sauce that you will need to stand over the pan for 4 hours whisking. By literally using the starchy pasta water and a few other ingredients you can easily whip up a sauce that coats the noodles perfectly.
This dish packs a punch of flavor and is SO yummy. So let’s get into what you need to make it!
Ingredients You Need:
- Baby Bella Mushrooms
- Yellow Onion
- Salted Butter
- Chicken broth (or veggie broth)
- Lemon
- Garlic
- Parsley
- Pappardelle pasta
- Freshly shredded Parmesan Cheese
Best Pasta Making Tips:
Begin by cooking the pasta. The best part about using the pappardelle pasta is that it’s already in little nests! I think it’s just the cutest thing ever so you know exactly how much to make for each person which is nice.
While the pasta is cooking, dice half of a yellow onion, mince the garlic and if you bought whole mushrooms, slice those – although for time saving sake, I bought pre-sliced and felt no shame ha!
Add 2 tbsp of the salted butter to a large and deep skillet. Put it on medium heat and then add in the onions with a pinch of salt. Cook for 2-3 minutes. Next, add in the mushrooms and let those cuties cook down until they are golden and brown. Lastly, add in the garlic and let it cook for 1 minute or so – until it gets super aromatic and delicious.
Your house is going to smell like savory delicious goodness that you’re going to want to make into a candle. Trust me.
Now, your pasta should still be cooking right now so I would suggest turning down the pan with the veggies in it on low – letting it stay warm until the pasta is done cooking!
Cook the pasta to make it al dente, according to the box directions and PLEASE save at least 1 cup of the starchy pasta water! I put it right into a mason jar.
Add a splash of chicken broth to the bottom of the pan with the mushrooms to help deglaze it and get that delicious flavor off the bottom of the pan.
Next, add the cooked pasta right into the pan along with about ½ cup of pasta water AND the parmesan cheese. Toss with tongs until it’s fully coated.
Highly recommend you freshly grate the parmesan yourself – the stuff you see in the green bottles at the store can get really clumpy and not good in a dish like this. Fresh is best in this instance!
Add in the last 2 tbsp of salted butter into the pan and toss until it’s incorporated.
Stir in the fresh parsley as well as a large pinch of salt and cracked black pepper. Squeeze half of a lemon into the pan as well. Taste and adjust seasoning! Need more salt? Add it in! Need more lemon? Do it! More herbs? You got it! Adjust based on your taste buds, my friends!
Also, if the noodles are still kind of sticking and it feels like you need to add more pasta water – do it! I think I ended up adding about 1 cup overall to keep the noodles perfectly saucy! I just say to start with ½ cup JUST in case 🙂
Garnish with lemon zest, more fresh parsley and red pepper flakes for a ZING of heat!
Best Way to Store Pasta:
I would say the best way to store it would be in a tightly sealed tupperware container in the fridge. Store it for up to 2 days but it’s definitely best when it’s eaten fresh.
When warming it up, I recommend adding a spoonful of butter to get everything fresh! Also a fresh squeeze of lemon would brighten it up as well. Yum!
Did you enjoy this recipe? Here are a few others you might like:
Roasted Red Pepper Pasta with Chicken Sausage
Roasted Garlic Cashew Cream Pasta
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Garlic Mushroom Pasta
This Garlic Mushroom Pasta is incredibly savory, tasty and SO simple. It’s the perfect quick Spring dinner to whip up on a week night and is ultra delicious!
Ingredients
- 8 oz baby Bella mushrooms, sliced
- 1/2 medium yellow onion, sliced
- 1/2 stick (4 tbsp) salted butter
- 4 large cloves garlic, minced
- Squeeze of 1/2 of a lemon, zested lemon
- 1/4 cup fresh parsley
- 8-10 oz paparedelle pasta
- 1/2 cup freshly shredded parmesan cheese
- 1/4 cup chicken broth (can sub veggie broth)
- red pepper flakes and extra parmesan to garnish
- salt and pepper to taste
Instructions
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Begin by cooking the pasta. Once it’s done, drain it but SAVE 1 cup of the pasta water.
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Dice the yellow onion, mince the garlic and slice the mushrooms.
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To a large sauce pan, add in 2 tbsp of salted butter. Add in diced onions with a pinch of salt. Cook for 2-3 minutes Add in mushrooms and let cook until they are golden and brown - about 5-6 minutes. Add in garlic and let cook for 1 more minute. Turn this on low and let stay warm until the pasta is done cooking.
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Once pasta is done, drain it but remember to save 1 cup of the pasta water.
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Add 1/4 cup of chicken broth to the bottom of the pan with the mushrooms to deglaze it.
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To the pan with the mushrooms, add in the pasta as well as about 1/2 cup of the pasta water, and parmesan cheese. Stir. Add in fresh parsley and salt and cracked pepper. If needed, add more pasta water. Let cook for one more minute.
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Squeeze half of a lemon on top - taste and adjust seasoning if needed.
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Garnish with fresh lemon zest, red pepper flakes and extra parmesan cheese! Enjoy!
Recipe Notes
This serves 2 people with generous leftovers 🙂 Not sure it could serve up to 4 though - depends on how big the servings are! I just wanted to be generous with my servings just in case for this recipe.