Easy Garlic Mushroom Bucatini Recipe
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Even with summer around the corner, life doesn’t slow down, and this Garlic Parmesan Mushroom Pasta is perfect for busy weeknight dinners. Those nights, the last thing anyone wants to do is be stuck in the kitchen making a hard dinner! With a perfect savory flavor, it works perfectly as a main dish or serves with grilled dinner on the side.
Sfoglini is sponsoring this post but regardless all opinions of the pasta are mine. This post also contains affiliate links that will earn me a small commission when used to order online from Sfoglini.
Having dishes like this that are easy to throw together with pantry staples and fresh products is important when you have a busy family. The mushrooms cook down perfectly in the garlic for this recipe, helping to add to the flavor of the pasta. It is a light and easy recipe that the whole family will love, and it also feels like comfort food for those summer nights.
What Is Sfoglini Pasta?
Sfoglini brand pasta combines the very best Italian techniques with American ingredients. It is made from organic whole grain, rye, einkorn, spelt flours, and emmer, all grown on North American farms and milled in the US. Plus, Sfoglini Pasta is organic and non-GMO. Its operations are based in New York. You can learn more about the company → here.
Sfoglini Pasta Monthly Pasta Club
The Sfoglini pasta club offers quarterly shipping. With that membership, you get six boxes of pasta delivered to your doorstep every three months. There will be three boxes of Sfoglini semolina pasta, three boxes of Sfoglini specialty pasta, and six recipe cards! There’s a 6 month membership option and a full-year option! See more → here.
Why You’ll Love This Pasta And Mushroom Dish
- Easy and quick to make
- Perfect for busy weeknights
- Light comfort food
- Family friendly- easy for picky eaters to pick out mushrooms
- Easy to customize with different ingredient add-ins
Garlic Mushroom Pasta Ingredients
- Sfoglini Bucatini
- Baby Portabella Mushrooms- any mushroom will work you can also use cremini mushrooms, white buttons, or portobello mushrooms.
- Olive Oil
- Minced Garlic
- Parmesan Cheese
- Italian Seasoning
- Lemon Juice
- Salt
- Parsley- you can use fresh parsley or shelf-stable
What Is Bucatini Pasta?
Now, what Is Bucatini pasta? Bucatini pasta is a type of Italian pasta that looks like thick spaghetti, but it has a hole running through the center. You can picture it like a straw. That means the sauce can be on the outside and inside of the pasta. Meaning that the pasta noodle has more “sauce grip”
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How To Make Mushroom Bucatini
Start a pot of water boiling.
Grab your mushrooms and slice them if needed.
Turn a burner to low-medium heat, and warm 2 Tablespoons olive oil and minced garlic in a skillet.
In another small pan, add your Italian seasoning with one tablespoon of olive oil.
*Adding Italian seasoning to olive oil in a small pan helps to heat the spices, allowing the herb flavors to “bloom” and infuse into the oil.*
Once the water is boiling, cook the pasta according to the directions.
Important note: you will not strain the pasta, you will need the pasta water later.
Once the garlic is sautéed, add the mushrooms and a pinch of salt to the pan.
Allow 7-9 minutes to cook until they have shrunk and are slightly crisped.
When the mushrooms are close to being done, add the olive oil and Italian seasoning to the mushrooms.
Add 1/2 Cup of the pasta water to the skillet of mushrooms.
Remove the pasta with tongs or a pasta spoon and place it in the skillet on top of the mushrooms.
Pour the lemon juice on top of the pasta.
Mix the pasta a bit with the tongs in the skillet. Serve and garnish with parsley and extra Parmesan. If the pasta seems dry, add more pasta water and keep tossing until a light sauce coats the pasta.
Sprinkle the Parmigiano Reggiano cheese over the pasta.
Use your tongs to toss the pasta around the cheese to make the sauce and mix with the mushrooms.
Serve and garnish with parsley and more Parmesan.
How To Store Parmesan Mushroom Pasta
Store in an airtight container in the fridge for up to 3 or 4 days. This recipe will not freeze well.
How to Reheat Garlic Parmesan Mushroom Pasta
You can reheat the pasta dish on the stovetop in a skillet on low—medium heat. You may add more water or broth to help keep the pasta moist.
The microwave is also an excellent option for reheating the leftovers. I put a damp paper towel over mine to help keep it moist, but you can add more water if needed. To make it cheesier, top with fresh parmesan before or after reheating.
Alternate Ingredients To Add To Mushroom And Pasta
- Cream Cheese
- Butter
- Red Pepper Flakes
- Spinach
- Zucchini
- Fresh Basil or Thyme
- Sundried Tomatoes
- Zucchini
- Broocili
- Grilled Chicken
- Bacon
What To Serve With Mushroom Pasta
Bread: Cheesy Garlic Pull Apart Bread, Garlic Parmesan Biscuit Pull Part Bread, English Muffin Garlic Cheese Bread, Easy Cheesy Monkey Bread, Corn Bread, Bread Bowls
Main Dishes: Grilled Cuban Pork Chops, Grilled Garlic Chicken, Air Fryer Chicken Breast, Air Fryer Salmon, Air Fryer Lemon Pepper Tilapia
Side Dishes: Air Fryer Bacon Asparagus, Air Fryer Brussell Sprouts, Green Beans, Caesar Salad, Green Salad, Baked Sweet Potatoes, Air Fryer Broccoli, Grilled Zucchini, Grilled Corn On The Cob, Air Fryer Zucchini Chips
Recipes Using Sfoglini Pasta
I love cooking with Sfoglini pasta. Be sure to check out these other recipes that use it.
- Slow Cooker Chicken Parm Soup
- Crockpot Lasagna Soup Recipe
- Crockpot Goulash
- Mediterranean Bucatini with Spinach & Feta
- Lemon Basil Pasta
Bucatini With Mushroom
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Ingredients
- 8 Ounce Baby Portabella Mushrooms
- 2 Tablespoon Olive Oil
- 2 Tablespoon Minced Garlic
- 2 Teaspoon Lemon Juice
- 1 Pound Sfoglini Bucatini
- 1/2 Cup Parmesan
- 2 Teaspoon Italian Seasoning
- 1 Tablespoon Olive Oil
Instructions
- Start a pot of water boiling.
- Grab your mushrooms and slice them if needed.
- Turn a burner to a low-medium heat and in a skillet warm up you 2 Tablespoon olive oil and minced garlic.
- In another small pan add your italian seasoning with one tablespoon of olive oil.
- Once the water is boiling start to cook the pasta according to the directions.
- DO NOT STRAIN YOU WILL NEED PASTA WATER
- Once the garlic is sauted add the mushrooms, and a pinch of salt to the pan.
- Allow 7-9 minutes to cook until they have shrunk and are slightly crisped.
- When the mushrooms are close to being done add the olive oil and italian seasoning to the mushrooms.
- Add 1/2 Cup of the pasta water to the mushroom.
- Remove the pasta with tongs and place it in the skillet on top of the mushrooms.
- Pour the lemon juice on top of the the pasta.
- Mix with tongs in the skillet a bit.
- Sprinkle the Parmigiano Reggiano cheese over the pasta.
- Use your tongs to toss the pasta around the cheese to make the sauce and mix with the mushrooms.
- Serve and garnish with parsley and extra Parmesan.
That looks delicious!
Will make this recipe sans cheese as I’m vegan. May substitute nutritional yeast, and add more herbs, spices, and broccoli florets. Wonderful sounding recipe and I love the idea of using Sfoglini Bucatini.