A twirl of Creamy Brown Butter Mushroom Pasta on a plate

Creamy Brown Butter Mushroom Pasta

Ideal for special occasions and Meatless Mondays alike, this easy Creamy Brown Butter Mushroom Pasta is a great way to weasel into someone's heart! A pound of mushrooms, butter, cream, and Parm come together to make your favorite pasta even tastier!
Course Main Course, Side Dish
Cuisine American
Keyword mushroom pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 586kcal
Author Erica


  • 8 ounces pasta pappardelle, tagliatelle, fettuccine, or spaghetti
  • 1/2 cup unsalted butter
  • 1 pound mixed mushrooms sliced (cremini, porcini, wild, etc.)
  • Kosher salt to taste
  • 2 cloves garlic minced
  • 1/2 cup heavy cream
  • 1 tablespoon lemon juice
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese plus more for garnish
  • 2 teaspoons fresh thyme plus more for garnish


  • Cook the pasta in boiling salted water until al dente. Drain, reserving ΒΌ cup pasta water.
  • Meanwhile, melt butter in a large, non-stick skillet over low heat until the butter starts to foam. Turn heat up to medium and add the mushrooms and a pinch of salt, stirring frequently for 5-6 minutes until they begin to cook down. Add garlic and cook an additional minute.
  • Add the drained pasta to the skillet with the mushrooms, stirring to break up any clumps. Stir in heavy cream and lemon juice, and season to taste with salt and pepper.
  • Add Parmesan, thyme, and enough pasta water to keep the sauce from clumping. Remove from heat, tossing the pasta gently to coat. Serve with extra Parmesan and a sprinkle of fresh thyme, if desired.


Feel free to add sliced grilled chicken or steak to this for a heartier meal!


Calories: 586kcal | Carbohydrates: 52g | Protein: 13g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 107mg | Sodium: 124mg | Potassium: 493mg | Fiber: 4g | Sugar: 4g | Vitamin A: 25% | Vitamin C: 4.3% | Calcium: 11.4% | Iron: 8%