This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Skillet pasta with mushrooms, fennel, and a bright squeeze of lemon is one of those recipes that’s easy enough for a busy weeknight but feels a little special, too. The earthy mushrooms pair up with sweet fennel and Parmesan. It’s simple, flavorful, and definitely worth trying for dinner tonight!
We used kamut pasta, but you can use any type of pasta in this recipe.
Here is Why This Pasta and Mushroom Recipe Works
Kamut pasta brings a nutty twist: This ancient grain pasta has a hearty texture and rich flavor that holds up beautifully with the veggies and zesty lemon. Plus, it feels just a little more grown-up than plain old noodles.
Quick and easy: With just 30 minutes, a skillet, and a pot, you’ve got dinner sorted. No complicated techniques or fancy gadgets required.
Balanced flavors: Sweet fennel, earthy mushrooms, a little heat from red chile, and the brightness of lemon. It’s like a flavor team working in perfect harmony.
Flexible and forgiving: Out of crimini mushrooms? Swap in whatever you have. Want more spice? Add extra chile. This recipe plays nice with substitutions.
If you like this recipe, try our lemon salmon pasta.
The Ingredients
Pantry: Kamut pasta, olive oil.
Spices and seasonings: Salt, black pepper.
Produce: Fennel bulb, crimini mushrooms, red chile, garlic, parsley, lemon.
Dairy: Parmesan cheese.
Variations on our Pasta Skillet Dinner
Mushroom Asparagus Skillet Pasta: Swap the fennel for 1 cup of chopped asparagus spears and add a pinch of red pepper flakes.
Mediterranean Skillet Pasta: Stir in ½ cup of chopped sun-dried tomatoes, ¼ cup of Kalamata olives, and crumble some feta cheese on top instead of Parmesan.
Creamy Kamut Pasta Dinner: Toss the pasta with ¼ cup of heavy cream or a dollop of mascarpone for a rich, cream sauce.
If you like this recipe try our pasta with marsala cream sauce or our leek and cheese pasta bake.
Tips for Success
- Slice the fennel thinly. Thinner slices cook faster and become tender more quickly, so take your time with this step.
- Kamut pasta has a hearty texture but can still go mushy if overcooked. Aim for a slightly firm bite (al dente).
- If you prefer less heat, skip the red chile or replace it with a pinch of smoked paprika for flavor without the spice.
- Freshly squeezed lemon juice adds brightness and flavor that bottled juice just can’t match. However, if all you have is the bottled stuff, that works in a pinch.
Storage
Refrigerating: Transfer any leftovers to an airtight container and refrigerate for up to 3 days.
Freezing: While this pasta is best enjoyed fresh, you can freeze leftovers if needed. Place the cooled pasta in a freezer-safe container or resealable bag, removing as much air as possible, and freeze for up to 1 month.
Reheat the pasta gently in a skillet over medium heat, adding a splash of olive oil or a squeeze of lemon juice.
Mushrooms and Fennel with Pasta
This Kamut pasta dinner is fresh, flavorful, and easy enough for any night of the week. With hearty textures and bright, zesty flavors, it’s a satisfying and effortless choice for your table.
Pin this now to find it later!
Pin It
Skillet Pasta with Fennel and Mushrooms
If you make this recipe, please leave a star rating and comment.
Ingredients
For the Pasta:
- 8 ounces dry pasta, I used whole wheat Kamut pasta
- 1 tablespoon kosher salt
For the Vegetables:
- ¼ cup olive oil, divided
- 1 large fennel bulb, trimmed, core removed and thinly sliced
- 8 ounces cremini mushrooms, sliced
- 1 fresh red chili (such as Fresno), ribs and seeds removed and finely diced
- 4 cloves garlic, grated or minced
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper, freshly ground
- ½ cup fresh parsley, coarsely chopped
- 1 tablespoon lemon zest, about 1 lemon
- 1 lemon, juiced
- ½ Parmesan cheese, freshly grated
Instructions
- Fill a large pot with water and add the kosher salt, bring to a boil over high heat. Add the pasta and cook for 8 minutes, until slightly tender, while the water continues to boil. Drain the pasta, cover and reserve until needed.
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high, heat. Add the sliced fennel and mushrooms and cook for 2-4 minutes until tender. The time will depend on how thinly the fennel is sliced. Add the red chile, garlic, salt and pepper, cook for 30 seconds until the garlic is fragrant but not browned.
- Remove the skillet from the heat, add the drained pasta, the remaining olive oil, chopped parsley and lemon zest. Toss to combine. Transfer the mixture to a serving dish and squeeze the juice from the lemon over the top. Serve with a dish of the grated Parmesan cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This sounds great and would make a perfect midweek meal!
Thanks for your comments, it is a great side dish. 😉