Sometimes it’s the simplest things that can bring the most joy. It may be just a handful of ingredients but this butter garlic and mushroom pasta is so delicious, you’ll be making it every day. Silky smooth buttery sauce, delicious sauteed mushrooms tossed through fresh-cooked pasta… you really can’t go wrong. The best part – you can whip this amazing dinner together in just 15 minutes!
This is the perfect dish to cook up for a date night, or if you’re wanting something a little lighter on a weeknight. I’ve been working so much lately so a lot of the time I just want something quick and easy when I get home. Typically if I don’t feel like cooking (which is most nights after work) I order Uber Eats… but I’m really trying to kick that habit! Since ditching the food delivery option my bank account is definitely looking a lot healthier. So lately I’m all about simple dishes that come together in half an hour or less.
So how do you make it? Well, everything can be done while the pasta is cooking. Get that big pot of water boiling – don’t forget to add salt! Then saute the mushrooms and garlic in butter until the pasta is cooked. I recommend a long pasta shape like fettuccine or linguine, for this one I used pappardelle.
When the pasta has just turned al dente, around 7 minutes, transfer it into the pan along with the rest of the butter, fresh herbs (I use thyme), lemon juice and freshly grated parmesan. Now this next part is important. Keep stirring the sauce through the pasta until it becomes silky smooth. The starches in the pasta will combine with the butter and cheese to create a super lush sauce. If it’s looking a little dry, add a splash of the pasta water. Serve with a lemon wedge and fresh parmesan grated on top!
More date night pasta dishes:
If you give this butter garlic and mushroom pasta a try, let me know in the comments!
SIMPLE BUTTER GARLIC AND MUSHROOM PASTA
Course: DinnerDifficulty: Easy4
servings15
minutesPerfect date night pasta dish.
Ingredients
500g pappardelle
1/2 cup butter
3 cloves garlic minced
2 cups mushrooms sliced
1/2 cup parmesan grated
1 tsp fresh thyme
juice of half a lemon
Directions
- Start a pot of boiling water and add the pasta and a big pinch of salt.
- In a pan on medium heat, melt half the butter and add the garlic and mushrooms and season with salt and pepper. Simmer until the pasta is al dente.
- Add the cooked pasta to the pan with the rest of the butter, thyme, lemon juice and parmesan. Keep stirring until the sauce becomes silky smooth. Add a splash of pasta water if needed.
Pingback: 20 WEEKNIGHT DINNERS IN 30 MINUTES - Taylah's Kitchen
Pingback: SIMPLE HOISIN BEEF NOODLE STIR-FRY - Taylah's Kitchen
Pingback: CHICKEN ALFREDO STUFFED PASTA SHELLS - Taylah's Kitchen
Pingback: CREAMY ROASTED PUMPKIN PASTA - Taylah's Kitchen