Garlic Mushroom Pasta with Lemon Parmesan Sauce
By Isabella Quinn
Choose firm, dry cremini mushrooms with no slimy spots; their concentrated savoriness anchors this garlic mushroom pasta as they brown deeply with sweet onion. Pappardelle ribbons catch a buttery Parmesan sauce brightened with lemon, and parsley adds a fresh finish.
Olive oil and butter give the onions and mushrooms enough richness to sauté and then form the sauce base. Garlic and Dijon mustard add depth before chicken broth, lemon juice, and lemon zest briefly bubble in the skillet. Freshly grated Parmesan is stirred in off the heat, where it melts into the sauce, while parsley keeps the finished pasta tasting fresh.
The mushrooms are ready when their released water has cooked off and they look browned and caramelized, not pale or steamy. Give them the full searing time, stirring only occasionally, so the skillet can build color. Rushing this stage is the common problem: crowded, wet mushrooms soften rather than develop the deeper flavor that supports the butter, broth, and cheese.
Serve the pasta immediately while the sauce still coats the ribbons. Crusty bread, dinner rolls, garlic bread, or a Parmesan arugula salad fit alongside it. If the pasta dries after chilling, gently warm it over low heat with a small splash of broth or white wine.
Why you'll love this recipe
- Cremini mushrooms provide the dish’s main savory depth, and taking time to brown away their moisture gives the sauce a fuller, roasted character.
- Freshly grated Parmesan melts more smoothly than pre-grated cheese, creating a cohesive sauce that clings to the pasta instead of staying grainy.
- Pappardelle’s broad ribbons hold onto the butter, broth, and cheese mixture, so a modest amount of sauce reaches every forkful.
- Lemon juice and zest sharpen the rich mushroom and butter base without dominating it, bringing brightness that makes the Parmesan taste clearer.
- Sweet onion, garlic, and parsley make a short ingredient list feel layered, using straightforward aromatics rather than relying on extra sauces.
- Chicken broth, vegetable broth, or dry white wine offers flexibility, so the savory liquid can match what is already available in the kitchen.
Ingredients
- •4 oz uncooked pasta
- •1 tbsp olive oil
- •3 tbsp butter (divided)
- •0.5 medium onion (chopped)
- •8 oz cremini mushrooms (sliced)
- •3 cloves garlic (minced)
- •0.5 tsp Dijon mustard
- •0.25 cup chicken broth (or vegetable broth or dry white wine)
- •0.5 tsp lemon juice
- •0.5 lemon lemon zest
- •0.5 cup freshly grated Parmesan cheese
- •2 tbsp fresh parsley (chopped)
- •salt (to taste)
- •pepper (to taste)
Instructions
- 1
Boil a salted pot of water and cook the pasta al dente according to package directions.
- 2
Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat.
- 3
Once the pan is hot, add the onions and mushrooms.
- 4
Sauté, stirring occasionally, until the mushrooms have released their water, the water has cooked off, and the onions and mushrooms are browned and caramelized, about 8-10 minutes or longer.
- 5
Stir in the remaining butter, garlic, and Dijon mustard, and cook for about 1 minute.
- 6
Add the broth, lemon juice, and lemon zest, and let the mixture bubble for about 1 minute.
- 7
Take the pan off the heat and stir in the Parmesan cheese and parsley.
- 8
Add a couple tablespoons of hot pasta water to the sauce before draining the pasta.
- 9
Toss the drained pasta with the sauce, season with salt and pepper as needed, and serve immediately.
FAQ
Nutrition (per serving)
Calories
574
Protein
21g
Fat
32g
Carbs
52g
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