This meatless Garlic Mushroom Pasta with butter and Parmesan sauce takes only 30 minutes to make. Sliced mushrooms and minced garlic are cooked in olive oil and butter and then tossed with cooked fettuccine pasta and shredded Parmesan cheese.
Course Main Course
Cuisine Italian, Mediterranean
Keyword garlic mushroom pasta, mushroom pasta
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
6garlic cloves, minced
16ozfettuccine(for gluten free pasta, use brown rice fettuccine)
¼teaspoonsalt, at least
1 ½cupsParmesan, shredded
3green onions, chopped
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet on medium-high heat. Add sliced mushrooms and minced garlic. Sprinkle with about ⅛ teaspoon of salt. Cook for about 2 minutes, constantly stirring, until mushrooms are soft. Taste and add more salt, if needed. Remove from heat.
Cook pasta according to the package instructions. Rinse and drain. Note about gluten free pasta: If using gluten free pasta, rinse it in cold water and drain to prevent it from getting mushy.
Add pasta to the mushrooms along with 4 tablespoons of butter. Add the remaining ¼ teaspoon of salt. Gently reheat until butter melts and pasta is very warm. Add grated Parmesan cheese, continue to reheat pasta, stirring until cheese melts.
Definitely add more salt than what I indicate here (I am being conservative) to suite your taste – adding just enough salt (not too much but not too little either) allows all the flavors to blend together: mushrooms, Parmesan cheese, garlic, and butter.
Serve mushroom pasta topped with chopped green onions.
Note: if available, use truffle salt - it goes great with this recipe.