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Vegetarian, Classics and bistro fare

Mushroom pasta with garlic and parsley

Mushroom pasta with garlic and parsley is a pasta dish with browned button mushrooms, raw garlic, and fresh parsley, serving 4 people in 25 minutes. It is rated very easy and costs around €1.80 per person. The trick is searing the mushrooms unsalted in a very hot pan so they brown instead of releasing their water.

A skillet of mushrooms browned with garlic and parsley, pasta coated just right, and a cloud of parmesan on top, sound good for tonight?

Mushroom pasta with garlic and parsley
Total time
25 min
Difficulty
Very easy
Cost per person
€1.80
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

This dish is all about mushroom texture. Properly seared, they develop golden edges and a nearly nutty flavor that contrasts nicely with the softness of the tagliatelle. Raw garlic added at the end and fresh parsley wake everything up, while parmesan rounds it out with a salty, melting finish. Nothing complicated, but every detail matters.

It is the kind of weeknight dinner that saves the evening without eating up your time. Kids like it because the thickly sliced mushrooms are easy to eat alongside the pasta, and adults appreciate the garlic and parsley aroma, a nice change from jarred sauces. Mon Chou often suggests it on nights when the fridge is nearly empty, since it only needs a handful of ingredients.

The ingredients

4 people

Pantry

  • Pasta (tagliatelle)often in the pantry 400 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Button mushrooms 500 g
  • Garlic 3 cloves
  • Flat leaf parsley 1 bunch

Dairy

  • Parmesan 60 g
  • Butter 20 g

Allergens Gluten, Lactose

The step by step recipe

  1. Wipe the mushrooms with a damp cloth and cut them into thick slices.

    Never soak them in water, they absorb liquid like sponges.

  2. Bring the pasta water to a boil, salt it generously, and cook the pasta a bit less than the package instructions. 10 min

    Save a cup of pasta water before draining, it will help bind the sauce.

  3. Heat the oil in a large skillet and sear the mushrooms in two batches, without stirring right away. 8 min

    A hot, not overcrowded pan is what gives nice golden edges.

  4. Add the butter, chopped garlic, and chopped parsley, season with pepper, and let it cook for a minute to release the aroma. 2 min

    Garlic burns fast, lower the heat before adding it so it stays mild.

  5. Toss the drained pasta with the mushrooms, adding a splash of pasta water, and serve with grated parmesan.

    Grate the parmesan at the last minute, it melts better and smells better.

Our tips to get it right

  • Pick firm, white button mushrooms, they release less water during cooking than ones already turning brown.
  • Cook the mushrooms in two batches if your pan is small, otherwise they steam instead of browning.
  • Always save a bit of pasta water, it helps bind the mushrooms and pasta together without needing cream.

The variations

  • Swap the button mushrooms for oyster mushrooms or porcini depending on the season, for a bolder flavor.
  • For a richer version, stir in a splash of heavy cream along with the pasta water.
  • For kids, slice the mushrooms thinner and cut back on the garlic for a milder taste.

What to serve it with

  • A green salad with vinaigrette
  • Crusty bread for soaking up juices
  • A glass of white grape juice

Storage

This pasta keeps for 2 days in the fridge in a sealed container. It does not freeze well, the mushrooms turn spongy once thawed. Reheat in a pan over low heat with a splash of water to bring back the pasta's softness.

Questions about this dish

Can I use a different long pasta instead of tagliatelle?

Yes, spaghetti or linguine work just as well. What matters is that the mushroom sauce can coat the pasta properly.

Should I wash the mushrooms before slicing them?

No, it is better to wipe them with a damp cloth. Soaked in water, they absorb liquid and brown less well during cooking.

Can I prep the mushrooms ahead of time?

You can slice them a few hours ahead and keep them in the fridge. It is best to cook them at the last minute so they stay nicely browned.

How do I tone down the raw garlic for kids?

Use less garlic or remove the center germ, which is the strongest part. You can also let it infuse a bit longer in the warm butter before mixing it in.

How long does it take to make a mushroom pasta with garlic and parsley?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a mushroom pasta with garlic and parsley?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mushroom pasta with garlic and parsley cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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