Golden Mushroom Parmesan Pasta

Deeply browned mushrooms in glossy parmesan pasta. Let the pan cool off the heat briefly before adding cheese to prevent clumps.

Why you’ll love this recipe

• Deeply browned mushrooms in glossy parmesan pasta.
• Let the pan cool off the heat briefly before adding cheese to prevent clumps.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 10 oz mushrooms, sliced
• 6 oz pasta
• 1/3 cup parmesan, finely grated
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Cook pasta in boiling salted water according to the package

   Cook pasta in boiling salted water according to the package. Reserve 3/4 cup cooking water before draining.

2. 02

   Heat oil in a wide skillet over medium-high

   Heat oil in a wide skillet over medium-high. Brown mushrooms 8–10 minutes without crowding.

3. 03

   Cook it through

   Add pasta and 1/4 cup reserved water to the skillet and toss.

4. 04

   Bring it together

   Remove from heat and gradually toss in parmesan, adding more reserved water to create a glossy coating.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Let the pan cool off the heat briefly before adding cheese to prevent clumps.

Make it your own

Use another firm grating cheese, finely grated, in place of parmesan.

What to serve with it

Divide immediately between warm shallow bowls. Keep the sauce loose rather than letting the pasta stand; a simple green salad is an optional extra.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.