YIELD: Serves 4 to 6
If you are looking for another easy and quick spaghetti recipe, then you have to try this mushroom and garlic spaghetti dinner. It’s a flavor-packed dish with sauteed mushroom, garlic, and spaghetti tossed in a delightful butter sauce. The meaty texture and umami-rich flavor of the mushroom is more than enough for this spaghetti dinner to leap to the top of our favorites list!
INGREDIENTS :
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 1 lb cremini mushrooms, sliced
- 1 lb dried spaghetti
- 6 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp coarsely chopped fresh parsley leaves
- 1/2 c. grated Pecorino Romano cheese, plus more for serving
- Kosher salt
- Freshly ground black pepper
DIRECTIONS :
Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente.
Step 2: In a large skillet, beat 1 tbsp butter and oil over medium heat. Once the oil is shimmering, add the mushrooms to the skillet and season with salt and pepper. Cook for about 5 minutes or until the mushrooms are browned and tender, stirring often. Next, add the garlic along with the red pepper flakes (optional) and the rest of the 2 tbsp butter. Continue to cook for another minute.
Step 3: Drain the pasta when done, making sure to set aside 3/4 c. of the cooking water. To the skillet, add the pasta, reserved cooking water, and cheese. Stir well and continue to cook for about 2 minutes over medium heat until the cheese has melted and the sauce has thickened. Lastly, stir in the parsley.
Step 4: Take the skillet off the heat when done and ladle the mushroom and garlic spaghetti into shallow bowls. Serve garnished with extra cheese. Enjoy!
NOTE:
In an airtight container, keep any leftovers and store them in the fridge for up to 4 days.
Nutrition Facts:
Calories 417, Fat 12.2 g (18.8%), Saturated 6.1 g (30.4%), Carbs 61.5 g (20.5%), Fiber 3.1 g (12.4%), Sugars 3.4 g, Protein 15.6 g (31.2%), Sodium 168.9 mg (7.0%)
