Delicious Mushroom Pasta Recipe

Easy, Nutritious, & Perfect for Weeknights

If you know my blog, you already understand how much I love cooking with mushrooms — and for good reason! Mushrooms are incredibly versatile, nutrient-dense, low in calories, and packed with health benefits like supporting your immune system and your heart. When cooked properly, they unlock a deep umami flavor that makes any dish special.

This Lively Mushroom Pasta is a quick, affordable, and flavorful way to enjoy those juicy, savory mushrooms. It’s perfect for busy weeknights, and the best part? It makes delicious leftovers! Whether you prefer linguini, pappardelle, or fettuccine, this dish elevates simple ingredients into a gourmet meal you’ll crave.

Ingredients (2-3 servings):

1/2 pound pasta (linguini, pappardelle, or fettuccine work beautifully)
1 tbsp olive oil
1 tbsp butter
1 shallot, sliced
1 lb mushrooms, sliced or torn (get creative with a mix of varieties!)
1/4 tsp freshly ground black pepper
3/4 tsp salt
2 cloves garlic, minced
2 tsp fresh thyme leaves
1/3 cup white wine (or mushroom broth for a vegan version)
1 1/2 tsp Dijon mustard
Juice of half a lemon
1/2 cup freshly grated Parmesan (or vegan cheese) — plus more for garnish
2 tbsp chopped parsley

How to Make This Flavorful Mushroom Pasta:

Bring a good-sized pot of water to a boil while you are cooking the mushroom sauce and cook the pasta according to the package instructions. Reserve 1/2 cup of pasta water. Drain the pasta.

Meanwhile, add olive oil and butter to 10” or larger cast iron pan over medium heat. Add the shallots and cook, stirring here and there until soft, about 3 minutes. Add the mushrooms and pepper, and cook, stirring occasionally until browned and most of the liquid has evaporated. Add the salt and stir.

Add the thyme and garlic and cook for one minute.

Add wine and Dijon. Cook, stirring occasionally, until the wine reduces by about half. Add the pasta, parmesan and lemon juice, as well as half the pasta water and toss. Add more pasta water if needed.

To serve, sprinkle with parsley and more parmesan.