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- 250g spaghetti or fettuccine - 200g fresh mushrooms (cremini, shiitake, or button), sliced - 4 cloves garlic, minced - 50g unsalted butter, divided - 2 tablespoons extra virgin olive oil - 1 teaspoon dried thyme - Salt and freshly ground black pepper, to taste - ¼ cup grated Parmesan cheese (optional) - Fresh parsley, finely chopped (for garnish) The main ingredients form the heart of this dish. I love using fresh mushrooms for their rich flavor. You can choose from cremini, shiitake, or button mushrooms. Each adds its own twist to the taste. Garlic brings out the best in the mushrooms. I use four cloves for a bold flavor. The unsalted butter helps to create a creamy sauce that coats the pasta nicely. Extra virgin olive oil adds a fruity note. Dried thyme gives a warm, earthy taste. Don't forget to season with salt and pepper. They balance the dish perfectly. For a special touch, you can sprinkle Parmesan cheese on top. It melts into the pasta, enhancing the creaminess. Fresh parsley adds a bright pop of color and freshness. You can find the full recipe with step-by-step instructions to make this delicious comfort food. - Bring a pot of salted water to boil. - Cook spaghetti or fettuccine until al dente, about 8-10 minutes. - Heat olive oil and 25g of butter in a skillet over medium heat. - Add sliced mushrooms; sauté until golden brown, about 5-7 minutes. - Stir in minced garlic and dried thyme. - Season with salt and pepper to taste, mixing well. - Toss the drained pasta with the mushroom mixture in the skillet. - Add reserved pasta water gradually for the right sauce thickness. - Take the skillet off the heat. - Mix in the remaining 25g of butter and optional Parmesan cheese. - Plate the pasta evenly, ensuring mushrooms are well-distributed. - Garnish with chopped fresh parsley for a bright finish. For a complete guide, refer to the Full Recipe. To make your garlic butter mushroom pasta shine, use a mix of mushrooms. I love using cremini, shiitake, and button mushrooms. Each type brings its own taste. This combo adds depth to your dish. Always adjust the seasoning to fit your taste. A pinch more salt or pepper can elevate the dish. Be careful with the garlic. If you overcook it, it can taste bitter. Cook it just until it smells great. I recommend using high heat when you sear the mushrooms. This technique helps them brown nicely and keeps them tender. A good sear adds flavor and texture. Serve your pasta with a fresh side salad or crusty bread. This adds crunch and freshness. For a complete meal, pair it with a nice white wine. A crisp Sauvignon Blanc works well. It balances the rich flavors of the garlic butter. You can find the full recipe in the earlier section. Enjoy your cooking! {{image_4}} You can easily make this dish vegetarian. Just substitute butter with vegan alternatives like coconut oil or olive oil. You can also add more vegetables. Consider bell peppers, spinach, or zucchini. They will boost nutrition and flavors. Want to make it heartier? Incorporate grilled chicken or shrimp. They add great taste and protein. For a plant-based option, use lentils or chickpeas. Both are filling and packed with nutrients. If you need a gluten-free option, swap regular pasta for gluten-free pasta. There are many good choices like rice or chickpea pasta. Just remember to adjust cooking times. Gluten-free pasta cooks faster, so keep an eye on it! Store any leftover Garlic Butter Mushroom Pasta in an airtight container in the fridge. This dish tastes best when eaten fresh, but you can keep it for 2-3 days. Make sure to seal it tightly to keep the flavors and moisture intact. When it’s time to enjoy your leftovers, use a skillet to reheat the pasta. Add a splash of water to help revive the sauce. I recommend avoiding the microwave. It can make the pasta rubbery and less enjoyable. Freezing Garlic Butter Mushroom Pasta is not the best option, but you can do it if needed. If you freeze it, be sure to thaw it in the fridge. Reheat gently in a skillet to keep the texture nice. Enjoy the flavors, even after freezing! I recommend using spaghetti or fettuccine. Both types hold the sauce well. Spaghetti twirls nicely on your fork. Fettuccine offers a wider surface for each bite. Yes, you can use dried mushrooms. Just soak them in water for about 30 minutes. This hydrates them and brings back their flavor. You may need to adjust the salt, as dried mushrooms can be saltier. To spice things up, add red pepper flakes to the sauté. You can also try a dash of cayenne pepper or hot sauce. Start with a little, then taste and adjust. Absolutely! You can make this dish ahead of time. Store it in an airtight container in the fridge. It tastes great for 2-3 days. Just reheat gently on the stove. Yes, adding cream can make the dish richer. Use heavy cream to create a smooth, luxurious sauce. Stir it in just before serving for the best texture. For the full recipe, check out the detailed instructions above. This blog post outlined a simple and tasty Garlic Butter Mushroom Pasta. You learned about the essential ingredients needed, like fresh mushrooms, garlic, and butter. I shared step-by-step instructions for cooking the dish and tips to enhance its flavor. Whether you want a vegetarian version, protein options, or easy storage tips, this recipe fits your needs. Enjoy making this dish and experimenting with it. It’s quick, delicious, and perfect for any meal!

Garlic Butter Mushroom Pasta

Indulge in a delicious Garlic Butter Mushroom Pasta that’s ready in just 20 minutes! This easy recipe combines al dente pasta with sautéed mushrooms, fragrant garlic, and a touch of buttery goodness. Perfect for a weeknight dinner or a cozy date night meal, you'll love how simple and satisfying it is. Want to impress your taste buds?
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Ingredients
  

250g spaghetti or fettuccine

200g fresh mushrooms (cremini, shiitake, or button), sliced

4 cloves garlic, minced

50g unsalted butter, divided

2 tablespoons extra virgin olive oil

1 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

¼ cup grated Parmesan cheese (optional)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti or fettuccine and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve about ½ cup of the pasta cooking water, then drain the pasta thoroughly and set aside in a large bowl.

    Sauté the Mushrooms: In a large skillet, heat the olive oil over medium heat. Once hot, add 25g of butter. When the butter has melted and is bubbling, add the sliced mushrooms. Sauté the mushrooms for 5-7 minutes, stirring occasionally, until they turn a deep golden brown and are tender.

      Add Garlic and Seasoning: Once the mushrooms are cooked, add the minced garlic and dried thyme to the skillet. Stir and cook for 1-2 minutes, or until the garlic becomes fragrant. Season the mixture generously with salt and freshly ground black pepper to taste.

        Combine Pasta and Sauce: Pour the drained pasta into the skillet with the sautéed mushroom mixture. Toss gently yet thoroughly to combine, adding the reserved pasta water a little at a time to achieve a silky sauce that clings to the pasta.

          Finish with Butter and Cheese: Remove the skillet from the heat. Add the remaining 25g of butter and stir until melted and incorporated with the pasta. If using, sprinkle grated Parmesan cheese on top and mix well to combine, allowing it to melt slightly into the dish.

            Serve: Plate the pasta into bowls or onto serving plates, ensuring an even distribution of mushrooms. Garnish generously with finely chopped fresh parsley for a pop of color and added flavor.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2