Yield: 4 to 6 Servings
This is a complete meal that the whole family is going to love! This Mushroom and Garlic Spaghetti Dinner is the best thing you will ever serve today! Made from simple ingredients which I’m pretty sure you already have, there’s no reason why you shouldn’t give this recipe a try! Ready in less than an hour. Enjoy!
Ingredients:
1/2 c grated Pecorino Romano cheese, plus more for serving
3 tbsp unsalted butter, divided
Freshly ground black pepper
1 lb. dried spaghetti
2 tbsp coarsely chopped fresh parsley leaves
1 lb. cremini mushrooms, sliced
1 tbsp olive oil
1/4 tsp red pepper flakes (optional)
Kosher salt
6 cloves garlic, minced
Directions:
Place a large pot on the stove and turn the heat to high. Allow the water to boil.
Add the noodles to the boiling water, then cook according to the directions on the package. Drain and set aside 3/4 cup of the pasta water for later use.
Place a large skillet on the stove and turn the heat to medium. Add 1 tbsp of butter and allow it to melt.
Add the mushrooms into the hot skillet, then saute for about 5 minutes or until soft. Season with salt and pepper to taste.
Add the garlic and red pepper flakes, then saute for about a minute or until aromatic.
Add the reserved pasta water into the skillet together with the cooked noodles and cheese. Toss everything until well combined. Cook for 2 more minutes or until the texture becomes thick. Dish out!
Sprinkle more cheese over each serving.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.
Ingredients
- 1/2 c grated Pecorino Romano cheese, plus more for serving
- 3 tbsp unsalted butter, divided
- Freshly ground black pepper
- 1 lb. dried spaghetti
- 2 tbsp coarsely chopped fresh parsley leaves
- 1 lb. cremini mushrooms, sliced
- 1 tbsp olive oil
- 1/4 tsp red pepper flakes (optional)
- Kosher salt
- 6 cloves garlic, minced
Instructions
Place a large pot on the stove and turn the heat to high. Allow the water to boil.
Add the noodles to the boiling water, then cook according to the directions on the package. Drain and set aside 3/4 cup of the pasta water for later use.
Place a large skillet on the stove and turn the heat to medium. Add 1 tbsp of butter and allow it to melt.
Add the mushrooms into the hot skillet, then saute for about 5 minutes or until soft. Season with salt and pepper to taste.
Add the garlic and red pepper flakes, then saute for about a minute or until aromatic.
Add the reserved pasta water into the skillet together with the cooked noodles and cheese. Toss everything until well combined. Cook for 2 more minutes or until the texture becomes thick. Dish out!
Sprinkle more cheese over each serving.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.
