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Garlic Mushroom Pasta

Hearty pasta and mushrooms, bursting with flavor and herbs, paired with our fruit-forward and vibrant Cabernet Sauvignon.

Garlic Mushroom Pasta


  • 4 ounces uncooked pasta
  • 3 tablespoons butter divided
  • 1 tablespoon olive oil
  • 7 ounces cremini mushrooms
  • 1/2 medium onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon Dijon mustard
  • 1/4 cup pasta water
  • 1 lemon, zested & juiced
  • 1/2 cup freshly grated
  • parmesan cheese
  • 2 tablespoons fresh
  • parsley chopped
  • Salt & pepper to taste


Boil a salted pot of water and cook the pasta al dente according to package directions. Add the oil and 1 tablespoon of the butter to a large skillet over medium-high heat. Once the pan is hot, add the mushrooms. Sauté, stirring occasionally, until the water has been released from the mushrooms & cooked 8-10 minutes or possibly a bit longer. Add the onions and cook. Stir in the rest of the butter, plus the garlic and Dijon mustard. Cook for about a minute.Add in the pasta water and lemon juice + zest, and let it bubble for one minute. Take the pan off the heat and stir in the parmesan cheese and parsley. Toss the pasta with the sauce in the pan. Season with salt & pepper to taste and serve immediately.

Recipe provided by Chef Cat Cora

Hand on Heart - Cabernet Sauvignon

pairs well with

Cabernet Sauvignon

Velvety notes of dark cherry and toasted vanilla meet black currant in our vibrant Cabernet Sauvignon. With the alcohol removed, fresh herbs round out this beautifully balanced wine.

Non-alcoholic wine that tastes so real you still need to be 21 to enter.


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