Brown Butter Mushroom Pasta
A quick and easy Brown Butter Mushroom Pasta dish that comes together in a snap with pantry ingredients.
Equipment
- large pot
- Large skillet
Ingredients
Pasta and Sauce Ingredients
- 12 oz Rigatoni pasta
- 8 tablespoons salted butter cut into tablespoon pieces
- 12 oz cremini or baby bella mushrooms sliced
- 4 cloves garlic chopped
- ⅛ teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- ½ cup freshly grated Parmesan cheese
- chopped fresh parsley for serving, optional
- crushed red pepper flakes for serving, optional
- extra Parmesan cheese for serving, optional
Instructions
Cooking Instructions
- Bring a large pot of water to a boil and season generously with salt. Once boiling, add the pasta and cook, stirring occasionally, until al dente. Reserve ½ cup of the pasta water and drain.
- In a large skillet, melt the butter over medium heat. Cook, swirling occasionally, until the butter starts to foam and smells slightly nutty, about 3 to 4 minutes. Add the mushrooms and cook, stirring occasionally, until tender and browned, about 5 minutes. Add the garlic and thyme, cooking for 2 more minutes. Season with salt and black pepper to taste.
- Add the pasta to the skillet and stir in the reserved pasta water. Reduce heat to low and add half of the Parmesan cheese, stirring gently until melted. Add the remaining cheese and stir until melted. Toss to prevent clumping.
- Transfer the pasta to plates or bowls and garnish with parsley, crushed red pepper flakes, and extra Parmesan cheese, if desired.
Notes
This dish can be made with any pasta you prefer.
Nutrition
Serving: 1servingCalories: 396kcalCarbohydrates: 46gProtein: 12gFat: 18gSaturated Fat: 11gCholesterol: 47mgSodium: 268mgPotassium: 399mgFiber: 2gSugar: 3gVitamin A: 539IUVitamin C: 1mgCalcium: 123mgIron: 1mg
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