Simple Cast Iron Skillet Dinners/ Pasta with Mushrooms, Basil and Brown Butter Sauce

By Michael Harris-Arzon

Pasta with mushrooms

Let’s face it, some nights the last thing you want to do after a long day at work is come home and cook.  For me, the challenge has always been that I refuse to feed the kids prepared or frozen foods.  A great solution is a quick pasta with vegetables.  


  • 1 Box Bow-Tie Pasta
  • 6 Cups Chicken Stock
  • 2 Cups  Mushrooms, Sliced
  • 1 Stick Butter, Salted
  • 6 Tbs. Fresh Basil, Roughly Chopped


  1. In a stock pot, add your chicken broth and water until about half way filled.  Over high heat bring to a boil.
  2. Lower the heat under your stock pot to medium-high.  Add your pasta and cook for about 7 minutes or until al dente.  Drain and set aside.
  3. In a large cast iron skillet, melt your butter over medium-high heat.  Once melted, add your sliced mushrooms and continue cooking until your butter is browned.
  4. Once the butter is browned and your mushrooms are cooked, turn off the heat.  Add your bow-tie pasta and roughly chopped basil.  Toss until all of your pasta is coated in butter.  Continue cooking, stirring occasionally, until your pasta has come back up to temperature.  Tip: Cast Iron skillets are ideal for cooking because they conduct heat extremely well.  They also stay hot quite a bit longer than regular pots and pans.  That is why when you turn the heat off, you can continue cooking for a few minutes afterwards. 
  5. Serve and enjoy!

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