This vegetarian mushroom pasta is so easy to make and incredibly delicious! Loaded with buttery garlic flavor, it’s the perfect dish for any night of the week. Ready in 30 minutes or less!
You will love this mushroom pasta recipe. It’s so flavorful and delicious and even better, it’s ready in 30 minutes and restaurant quality.
So you can have this on the table faster than take-out. And it’s so much tastier too.
It’s perfect for busy week nights and also so good you can serve it at a dinner party.
And if you love super easy pasta recipes ready in 30 minutes or less then you’ll also love our alfredo sauce, our hummus pasta and our spicy vodka rigatoni.
Ingredients You’ll Need To Make This Recipe:
Ingredient Notes
- Pasta – you can use any pasta that you like. We used spaghetti.
- Cremini mushrooms – are also called baby bella’s, portobellini or swiss brown. You can also use white button mushrooms.
- Lemon juice – should ideally be freshly squeezed for the best flavor.
- Parmesan – should be freshly grated.
How To Make Garlic Mushroom Pasta
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Put the pasta on to cook according to the package directions. When cooked, drain and rinse and set aside. Keep 1 cup of pasta water aside after cooking.
- Heat olive oil in a pot on medium heat. Add sliced mushrooms and sauté until the mushrooms release water and the water reduces (about 10 minutes).
- Add soy sauce, butter, crushed garlic, thyme and rosemary and cook until the spices are fragrant and the mushrooms have absorbed the butter.
- Reduce the heat to low and add the cooked pasta, fresh lemon juice, salt, pepper, parmesan cheese and a little of the reserved pasta water and gently toss together.
- Add more pasta water as needed to make sure the pasta is coated and not dry.
- Serve topped with fresh chopped parsley and a sprinkle of ground black pepper, with lemon wedges on the side.
Recipe FAQ
If you serve this with gluten-free pasta then this can easily be a gluten-free meal.
You can make this pasta dairy-free if you use a dairy-free butter such as Earth Balance and a dairy-free parmesan.
Keep leftovers stored in a covered container in the fridge and enjoy within 3-4 days. Reheat in the microwave. If it dries out at all when reheating then add a dash of olive oil.
More Delicious Mushroom Recipes
Did you make this recipe? Be sure to leave a comment and rating below.
Mushroom Pasta
Ingredients
- 8 ounces Pasta Dry Weight
- 2 Tbsp Olive Oil
- 5 cups Cremini Mushrooms Sliced
- 1 Tbsp Soy Sauce
- ⅓ cup Butter
- 4 Cloves Garlic Crushed
- 1 tsp Dried Thyme
- ½ tsp Dried Rosemary
- 2 Tbsp Lemon Juice Freshly Squeezed
- ½ tsp Sea Salt
- ½ tsp Ground Black Pepper
- ½ cup Parmesan Cheese Freshly Grated
- ½ cup Pasta Water Reserved from cooking
For Serving:
- Fresh Chopped Parsley
- Ground Black Pepper
- Lemon Wedges
Instructions
- Put the pasta on to cook according to the package directions. When cooked, drain and rinse and set aside. Keep 1 cup of pasta water aside after cooking.
- Heat olive oil in a pot on medium heat. Add sliced mushrooms and sauté until the mushrooms release water and the water reduces (about 10 minutes).
- Add soy sauce, butter, crushed garlic, thyme and rosemary and cook until the spices are fragrant and the mushrooms have absorbed the butter.
- Reduce the heat to low and add the cooked pasta, fresh lemon juice, salt, pepper, parmesan cheese and a little of the reserved pasta water and gently toss together.
- Add more pasta water as needed to make sure the pasta is coated and not dry.
- Serve topped with fresh chopped parsley and a sprinkle of ground black pepper, with lemon wedges on the side.
Notes
- Pasta – you can use any pasta that you like. We used spaghetti.
- Pasta water – keep aside 1 cup of pasta water that’s left behind after cooking the pasta. You will likely only use around ½ cup of it, but just keep aside a bit more just in case.
- Cremini mushrooms – are also called baby bella’s, portobellini or swiss brown. You can also use white button mushrooms.
- Storing – Keep leftovers stored in a covered container in the fridge and enjoy within 3-4 days. Reheat in the microwave. If it dries out at all when reheating then add a dash of olive oil.
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