Simple Spaghetti with Mushroom Garlic Butter Sauce
A quick and delicious weeknight meal featuring tender spaghetti tossed in a glossy, garlicky butter sauce with golden mushrooms and a sprinkle of Parmesan.
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.
Notes
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. Pasta with butter-based sauces freezes acceptably for 1–2 months.