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Easy • vegetarian

Brown-Butter Mushroom Pasta

Earthy seared mushrooms tossed with pasta in a nutty, golden brown-butter sauce. Pure pantry magic.

Prep
5 min
Cook
20 min
Servings
4
Level
Easy
Brown-Butter Mushroom Pasta

There is something almost magical about brown butter — it transforms a stick of plain butter into something nutty and toasted in just a couple of minutes. Toss it with seared mushrooms and a tangle of pasta and you have a dinner that tastes like it took a lot more effort than it did. Vegetarian, comforting, and completely satisfying.

Ingredients

Yield: 4 servings

  • 12 ounces tagliatelle, fettuccine, or pappardelle
  • Salt for the pasta water
  • 6 tablespoons unsalted butter
  • 1 pound cremini or mixed mushrooms, sliced
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 cup grated parmesan, plus more to serve
  • Black pepper
  • Flaky salt

Preparation

  1. Step 1

    Bring a large pot of well-salted water to a boil. Cook the pasta until just al dente. Reserve 1 cup of the pasta water before draining.

  2. Step 2

    While the pasta cooks, heat a large skillet over medium-high. Add the mushrooms in a single layer (work in batches if needed) and cook undisturbed for 3 minutes, then stir and cook another 3 to 4 minutes, until deeply golden. Transfer to a plate.

  3. Step 3

    Reduce the heat to medium. Add the butter to the empty skillet and let it melt and bubble. Swirl frequently — within 2 to 3 minutes the milk solids will turn golden and smell nutty. Immediately add the garlic and thyme and cook for 30 seconds.

  4. Step 4

    Return the mushrooms to the pan. Add the drained pasta and 1/2 cup of the reserved pasta water. Toss vigorously, adding more pasta water as needed, until the sauce coats every strand.

  5. Step 5

    Off the heat, stir in the parmesan and a few generous grinds of pepper. Serve immediately with extra cheese and a pinch of flaky salt.

Tips

  • Don't crowd the mushrooms — they need room to brown, not steam.
  • Brown butter goes from perfect to burnt in seconds. Pull it the moment you smell toasted nuts.
  • A handful of arugula tossed in at the end adds a peppery contrast.