Pasta with Mushrooms and Parmesan

Prep Time:
10 mins
Total Time:
35 mins

This pasta dish gets most of its flavor from the sauteed mushrooms, along with a little garlic and Parmesan cheese. For a more complex flavor, use a variety of mushrooms.


  • 1 pound linguine or other long pasta

  • Coarse salt and ground pepper

  • 2 tablespoons olive oil

  • 2 pounds assorted fresh mushrooms, cleaned and sliced ½ inch thick

  • 6 garlic cloves, thinly sliced

  • 1 cup finely grated Parmesan cheese, plus more for serving


  1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup cooking water; drain pasta, and return to pot.

  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and garlic; season with salt and pepper. Cover skillet (it will be full); cook, tossing occasionally, until mushrooms have softened and released their liquid, 7 to 10 minutes. Uncover skillet, and reduce heat to medium; cook, tossing occasionally, until mushrooms are tender and browned, 10 to 12 minutes.

  3. Add mushroom mixture and Parmesan cheese to pasta; toss to combine. Add as much reserved pasta water as necessary to create a light sauce. Serve immediately, topped with more Parmesan cheese.

Cook's Notes

If the bottom of the pan becomes too dry and begins to blacken during cooking, add a splash of water, and scrape with a wooden spoon or spatula.

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