Mom’s Mushroom Pasta: Simple and Delicious Comfort Food

This Mushroom Pasta recipe is so so simple, but so comforting. It brings me back to my childhood when my mother would make me simple and flavorful meals like this every night. She, like most mothers, always find a way to make the simple dishes so delicious.

No one is better than mom

My mother still and will always be the best cook that I know. She’s absorbed tips from her mother, to the chefs that she has worked for, or the recipes shared among friends and family that have now become staples in our home. My mother has a way of making the simplest of dishes something crave-able. She makes incredible dishes like the Coq Au Vin that was shared earlier in the creation of this blog, or the sweet potato soufflé that is on our Thanksgiving table every year.

My mother was my first inspiration into the world of cooking. I can honestly say she has more natural cooking skills than most cooks can ever learn in a educational setting. Besides having great meals at home, I was raised around amazing restaurants all of my life. Since coming to Las Vegas in 1997, my family has worked at a some pretty great restaurants. For a child growing up in Las Vegas, there wasn’t much to do in the form of activities, especially outside in the 100 plus degree weather. The one thing that definitely wasn’t lacking was great food.

This is a little off topic of what I was just talking about, but this pasta also reminds me of two things:

  1. The simple Pasta and Clams special that I had the opportunity to make when I was at the steak house. My Chef told me that in many parts of Italy they do not make the fancy pastas with the thick sauces. Rather, they make very simple but flavorful pastas. This one used a paste made with anchovies, parsley, lemon, and olive oil. The cooking process contained the same deglazing with a stock and the addition of butter to give it a glossy finish. 
  2. The scene when Chef Carl Casper (Jon Favreau) is cooking Aglio E Olio in his apartment for Molly (Scarlett Johansson). Aglio E Olio is a simple pasta dish made with garlic cooked in olive oil, finished with chili flakes and fresh parsley. Side note: I wish had the professional kitchen set up that he has in his apartment in the movie!

This dish is simple, quick, and affordable. It’s a dish that, if given the option between having my mom make this and going out to eat, I will always choose this dish. I hope you enjoy this dish as I always do, and remember to always #stayhungry.

Mom’s Mushroom Pasta

Sauté the sliced garlic with half a stick of butter over medium heat.

Add in the mushrooms and chili flakes and sauté until fully wilted.

The combination of mushrooms and garlic are then deglazed with beef stock made from the beef better than bouillon base. A dab of butter is mixed into the sauce to provide it a creamier texture.

When the pasta is ready, drain out the water (but reserve a cup of the water, just in case you need to thin out the sauce).

Toss the pasta in the sauce, season with salt and pepper and fresh Parmesan cheese.

Print Recipe
Mom's Mushroom Pasta BigOven - Save recipe or add to grocery list Yum
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
  1. In a medium pot of salted boiling water, cook the pasta until al dent.
  2. Mix together hot water and and bouillon paste until fully dissolved, set aside.
  3. In a large saute pan heat 1/2 stick of butter over medium heat, add in garlic and saute.
  4. Add in mushrooms and saute until fully wilted.
  5. Deglaze the pan with the broth. Add in the pepper flakes and the other half of the stick of butter piece by piece until the sauce starts to thicken.
  6. When the pasta is cooked drain the water, reserving 1 cup of the pasta water on the side.*
  7. Add the sauce into the pot of the pasta and mix until fully coated. Season with salt and pepper and some of the parmesan cheese.
  8. Serve with with parmesan cheese on top
Recipe Notes

*You can use any of the Better Than Bouillon pastes to make the pasta. We usually use beef, or if that's not available chicken. You can also use the roasted vegetable base to make it vegetarian.

*The reserved pasta water is just in case the sauce becomes too thick and needs to be thinned out.

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