Spaghetti with Mushroom Garlic Butter Sauce
I’ve been making this simple spaghetti with mushroom garlic butter sauce on nights when I want comfort without fuss. Tender spaghetti tossed in a glossy, garlicky butter sauce with golden mushrooms and a flurry of Parmesan feels like dinner and a little celebration at once. If you like mushroom-forward weeknight meals, you might also enjoy this chicken and mushroom stir-fry that shares the same savory, garlicky spirit.
Why you’ll love this dish
This recipe is the kind of meal you can make from memory: minimal ingredients, fast hands-on time, and big flavor. It’s perfect for a weeknight when you want something more interesting than plain pasta but don’t want to spend an hour at the stove. It’s budget-friendly, pantry-friendly, and easy to scale up for guests. The butter and Parmesan create richness while mushrooms add umami that keeps the dish from tasting one-note.
“Simple ingredients, restaurant vibes — the mushrooms get perfectly golden and the garlic butter clings to every strand of spaghetti.” — a regular at my dinner table
If you’re exploring other butter-forward egg or sauce ideas, try pairing buttery dishes with breakfast-style recipes like cilbir Turkish eggs for brunch inspiration.
Step-by-step overview
Before you start cooking, here’s the short version: cook the spaghetti al dente, sauté garlic and mushrooms in butter until the mushrooms are golden, season, then toss the pasta in the mushroom garlic butter so each strand gets coated. Finish with freshly grated Parmesan and parsley. That’s it — quick, satisfying, and easy to customize.
I often keep a little reserved pasta water on hand to loosen the sauce if it seems clumpy. For a richer take, a splash of cream or a grind of black pepper at the end lifts the flavors.
What you’ll need
- 12 oz (about 340 g) spaghetti
- 8–10 oz mushrooms, sliced (cremini, button, or a mix)
- 3–4 cloves garlic, minced
- 3–4 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- Fresh parsley, chopped (optional, for brightness)
Notes and substitutions:
- Swap spaghetti for linguine, fettuccine, or a gluten-free pasta if needed.
- For vegan: use plant-based butter and nutritional yeast in place of Parmesan.
- For a protein boost, stir in cooked chicken or white beans — or try this crock-pot chicken thighs with lemon garlic butter for a make-ahead protein to add on top.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package until al dente. Reserve 1/2 cup pasta water, then drain and set the pasta aside.
- Heat a large pan over medium heat and add the butter. Let it melt and foam, but don’t let it brown.
- Add the minced garlic and sliced mushrooms. Sauté, stirring occasionally, until the mushrooms release their moisture and turn golden — about 5–7 minutes. Keep the garlic moving so it doesn’t burn.
- Season the mushroom mixture with salt and plenty of freshly ground black pepper. Taste and adjust.
- Add the drained spaghetti to the pan. Toss to coat the pasta in the mushroom garlic butter. If the sauce needs loosening, add a splash of the reserved pasta water and toss until glossy.
- Plate immediately and finish with grated Parmesan and chopped parsley if you like.
If you want a shortcut that still tastes great, add a knob more butter and toss in the cheese off the heat so it melts evenly. For inspiration on hearty garlic-butter pairings, check this garlic butter chicken bites with creamy parmesan pasta.
Best ways to enjoy it
- Plate with a simple green salad dressed in lemon vinaigrette to cut the richness.
- Serve with crusty bread or garlic bread for mopping up the buttery sauce.
- Pair with a light-bodied white wine (Pinot Grigio or Vermentino) or a chilled rosé.
- For a more robust dinner, top with sliced grilled chicken or pan-seared shrimp.
Presentation tip: twist the spaghetti with tongs around the serving fork to create a neat nest, top with a few whole sautéed mushroom slices, then scatter Parmesan and parsley.
Storage and reheating tips
- Refrigerator: Store leftover pasta in an airtight container for up to 3–4 days. Add a splash of broth or water when reheating to refresh the sauce.
- Freezing: Pasta with butter-based sauces freezes acceptably for 1–2 months, but texture may change. Freeze in portioned containers. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over low heat with a tablespoon or two of water or stock. Microwaving works—cover and stir halfway through to avoid drying.
- Food safety: Don’t leave cooked pasta at room temperature for more than 2 hours. Cool quickly and refrigerate.
Pro chef tips
- Dry your mushrooms well and don’t overcrowd the pan. Too many mushrooms at once will steam instead of brown.
- Start with cold butter in the pan for a gentler melt; brown butter is tasty but changes the flavor profile, so watch closely.
- Keep the garlic moving and add it after the mushrooms have started to color if you’re worried about burning. Burnt garlic tastes bitter.
- Use reserved pasta water to emulsify the butter and cheese into a silky sauce. A tablespoon or two at a time is usually enough.
- Grate your own Parmesan for the best melting and flavor — pre-grated powder won’t have the same creaminess.
For a quick protein add-on that keeps the garlic-butter theme, you can toss in pre-cooked chicken from a simple pan sear or earlier batch like the chicken and mushroom stir-fry.
Creative twists
- Creamy version: Add 1/4 cup cream after tossing the pasta for a silkier sauce.
- Wine-lift: Deglaze the pan with 1/4 cup dry white wine before adding the pasta for a bright acidity.
- Herby: Finish with tarragon, thyme, or basil instead of parsley.
- Mushroom mix: Use shiitake, oyster, or porcini for deeper umami.
- Vegan: Use vegan butter and nutritional yeast; add toasted walnuts for texture.
- Spicy: Add red pepper flakes when sautéing garlic for a little heat.
Common questions
Q: How long does this take from start to finish?
A: About 20–25 minutes. Pasta plus the sauté of mushrooms and garlic is very quick.
Q: Can I use dried mushrooms?
A: Yes — rehydrate dried mushrooms in hot water, drain (reserve the soaking liquid for flavor), and sauté. They’ll add concentrated umami.
Q: Will the dish be too buttery?
A: The butter should coat the pasta, not drown it. Use 3–4 tablespoons and adjust to taste. If you want less butter, add a splash of olive oil and use fewer tablespoons.
Q: Can I make the sauce ahead?
A: You can sauté mushrooms ahead and refrigerate for up to 2 days. Reheat gently and toss with freshly cooked pasta for best texture.
Conclusion
If you want more mushroom-garlic pasta inspiration, this Garlic Butter Mushroom Pasta – The Salty Marshmallow offers a closely related take with helpful photos and variations. For another easy weeknight mushroom-and-butter pasta idea, see the Mushroom and Garlic Butter Pasta | Easy Weeknight Pasta Dinner recipe which adds a few twists you might like.
Simple Spaghetti with Mushroom Garlic Butter Sauce
Ingredients
Pasta and Sauce Ingredients
- 12 oz spaghetti
- 8-10 oz mushrooms, sliced (cremini, button, or a mix)
- 3-4 cloves garlic, minced
- 3-4 tbsp unsalted butter
- to taste Salt and freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- Fresh parsley, chopped (optional) For brightness
Instructions
Cooking the Spaghetti
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to the package until al dente.
- Reserve 1/2 cup pasta water, then drain and set the pasta aside.
Preparing the Sauce
- Heat a large pan over medium heat and add the butter.
- Let it melt and foam, but don’t let it brown.
- Add the minced garlic and sliced mushrooms.
- Sauté, stirring occasionally, until the mushrooms release their moisture and turn golden — about 5–7 minutes.
- Season the mushroom mixture with salt and plenty of freshly ground black pepper, then taste and adjust.
Combining
- Add the drained spaghetti to the pan.
- Toss to coat the pasta in the mushroom garlic butter.
- If the sauce needs loosening, add a splash of the reserved pasta water and toss until glossy.
- Plate immediately and finish with grated Parmesan and chopped parsley if desired.
