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Whether you’re a dedicated vegetarian, trying out Meatless Mondays, or just trying to get through Lent without breaking down and grabbing a burger, this one’s for you.

Mushrooms are delicious, nutritious, and add wonderful texture to this creamy pasta dish. Try any kind of pasta you like and enjoy this “no recipe recipe” for…

Brown Butter-Mushroom Pasta

from Elizabeth Jaime for Bon Appetit’s Cooking Without Recipes

Begin by browning a good chunk of butter in a skillet—exactly how much depends on what kind of week you’ve had. As the butter begins to brown, add a handful of sliced mushrooms and let them cook down. Cremini work great, but any mix of mushrooms (such as oyster, shiitake, and lion’s mane) would work. After the mushrooms are nice and browned, add a bit of heavy cream—not too much, just enough to make everything creamy.

While the mushrooms are browning, boil a pot of heavily-salted water (you always need more salt than you think!) and add a lb. of orecchiette or other pasta. I like my pasta al dente, so cook it a minute under the suggested boiling time. Once the pasta’s done, add the drained orecchiette to the skillet with the buttered mushrooms and a bunch of grated Parmesan cheese and mix it all up.

A sprinkle of chives, herbs, or scallions on top lends a pop of color. Once plated, top it with as much Parmesan cheese as you can physically grate and give it another good stir.

Try one of Bettini’s fresh pastas for this dish!

And if you liked the no-recipe format, find more “Cooking Without Recipes” here.