Paprika Mushroom Stroganoff
Deeply browned mushrooms in a tangy paprika cream sauce.
15-Minute Garlic Butter Mushroom Pasta
Golden mushrooms, lots of garlic, butter, parmesan and a splash of pasta water — the fastest 'restaurant' pasta you'll ever make.
Vegetarian
Under 30 min (168 ratings)
Prep5 min
Cook12 min
Total17 min
Serves2
DifficultyEasy
The secret to great mushroom pasta is patience for exactly four minutes: let the mushrooms sit in a hot pan without stirring so they brown properly instead of steaming. Everything else is easy.
Method
- Bring a large pan of well-salted water to the boil and cook the pasta until al dente. Before draining, scoop out a mug of the cooking water.
- Meanwhile, heat the olive oil in a large frying pan over high heat. Add the mushrooms in a single layer and leave them alone for 3–4 minutes until deeply golden underneath, then stir and cook 2 minutes more. Season with salt.
- Turn the heat to medium, add the butter, garlic, thyme and chilli flakes. Cook for 1 minute until the garlic is soft and fragrant but not browned.
- Add the drained pasta to the pan with a splash of the reserved cooking water. Toss well, then add the parmesan and lemon zest and keep tossing until a glossy sauce coats every strand. Add more pasta water if it looks dry.
- Finish with parsley and plenty of black pepper. Serve immediately with extra cheese.
💡 VeggieTip notes
- Use a mix of mushrooms (chestnut, oyster, shiitake) for more texture and depth.
- Vegan version: swap butter for olive oil and use a plant-based parmesan or 2 tbsp nutritional yeast.
- Don't crowd the pan — cook the mushrooms in two batches if needed. It makes all the difference.
Nutrition (per serving, approx.)
610kcal
21g protein
78g carbs
25g fat
6g fibre
Values are estimates and will vary with brands and portion sizes.
Tags: mushroom pasta garlic weeknight 15 minutes