Egg Butter Mushroom and Garlic Pasta

This egg butter mushroom and garlic pasta is buttery, garlicy and easy to make. The egg butter adds creaminess to the pasta, and the mushrooms give it that savory, umami boost. It’s a tasty and easy vegetarian meal!

This pasta dish is just one of the many delicious ways you can use egg butter (called munavoi in Finland). See my post on egg butter for more information on egg butter and suggestions for other ways to use it!

Egg butter pasta is easy to make and comes together quickly, especially if you already have some egg butter available! Add some chicken or garbanzo beans for a punch of protein, sprinkle on some parm cheese for a bit of extra saltiness or add some red pepper flakes for a spicy kick.

Ingredients and Substitutions

Egg butter: Made with 2 hard boiled eggs and 3 Tbsp butter. See my egg butter recipe.

Pasta: Can be gluten free or whole wheat if you follow a certain diet. You can use fusilli, linguini, even rice. You can even try it with zoodles or shirataki noodles. They’ll all be delicious!

Mushrooms: I used white mushrooms, but feel free to play around and try different types of mushrooms, like portobello, shiitake, morrells, or even a mixture. Use pre-sliced mushrooms to save time.

Garlic: If you don’t like garlic just leave it out. This pasta will still be delicious!

Salt and fresh ground pepper: But of course!

Make the Egg Butter

You may have some egg butter already prepared, but if you don’t, here’s how to make it. (Here is my full egg butter recipe)

• Hard boil 2 large eggs. Let cool and peel.
• Finely chop hard boiled eggs.
• Add 3 Tbsp softened butter to eggs. Mix well. That’s it!

Make the Pasta

• In a large pot of salted boiling water, cook the pasta according to the directions on the package. When the pasta has finished cooking, reserve about 1/2 cup of the pasta water.
• While the pasta is cooking, heat 1 Tbsp olive oil in a large, wide skillet over medium-high heat.
• Add the mushrooms to the skillet. Toss to coat the mushrooms in oil in, then spread them out in a single layer.
• Don’t stir, just let the mushrooms cook for 4-5 minutes, until brown on one side.
• Stir, then cook another 3-5 minutes until golden brown on all sides.
• Add the garlic and 1/4 tsp salt and continue cooking an additional 1-2 minutes, stirring occasionally until the garlic is fragrant.

• Turn the heat to low and add the drained pasta, egg butter and 1/4 cup reserved pasta water. Use tongs to toss the pasta gently to coat it with the egg butter. The pasta water will reduce to a saucy glaze that coats the pasta. around the pan for about 1 minute. If the pasta looks dry, add a little more pasta water.
• Taste and add more salt if needed.
• Serve with parmesan cheese and fresh cracked black pepper.

Expert Tips

• Don’t crowd the pan – If the pan is too crowded, the mushrooms will steam instead of sauté. Cook mushrooms in a large pan, or even in separate batches so the moisture quickly evaporates.
• Leave the mushrooms alone – Not stirring the mushrooms will allow them to caramelize in the pan and develop that beautiful golden crust.
• Use the pasta water – The starch in pasta water acts as a thickener. Along with the creamy egg butter, it creates a silky sauce, eliminating the need for heavy cream.

How Long Does Egg Butter Mushroom and Garlic Pasta Last?

Egg butter, mushroom and garlic pasta lasts about 3 days in the refrigerator when properly stored.

How to Store Egg Butter Mushroom and Garlic Pasta

Store the pasta in the refrigerator an air-tight container, like a lidded food storage container or a bowl with plastic wrap. To reheat it, I just microwave it for a few minutes, but the stovetop will work as well.