YIELD: Serves 4 to 6
This easy dinner never fails to impress everyone around the dinner table. The rich umami flavor and meaty texture of the mushroom stun even the meat-eaters. This mushroom and garlic spaghetti dinner is a very savory meatless meal that you can easily whip up in minutes. A no-fuss recipe with sauteed mushrooms, lots of garlic, and spaghetti tossed in an impressive rich sauce. This is a scrumptious, irresistible, and very satisfying vegetarian dish that you’ll want to make again and again!
INGREDIENTS
1 tbsp olive oil
3 tbsp unsalted butter, divided
1 lb. dried spaghetti
1 lb. cremini mushrooms, sliced
6 cloves garlic, minced
2 tbsp coarsely chopped fresh parsley leaves
1/4 tsp red pepper flakes (optional)
1/2 c. grated Pecorino Romano cheese, plus more for serving
Kosher salt
Freshly ground black pepper
How to make Mushroom and Garlic Spaghetti Dinner
Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente (about 7 to 9 minutes).
Step 2: In a large skillet, heat 1 tbsp butter and oil over medium heat. Once the oil is shimmering, add the mushrooms to the skillet and sprinkle with salt and pepper. Cook for about 5 minutes until tender and browned. Next, add the garlic, red pepper flakes (optional), and the rest of the butter. Cook for another minute.
Step 3: Reserve 3/4 c. of the pasta water. Then, drain the pasta and add it to the skillet along with the reserved cooking water and cheese. Toss well and continue to cook for additional 2 minutes over medium heat until the cheese has melted and the sauce has thickened. Stir in the parsley.
Step 4: Serve the mushroom and garlic spaghetti in shallow bowls. Sprinkle with extra cheese. Enjoy!
Note:
You can keep any leftovers in an airtight container 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%)
Ingredients
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 1 lb. dried spaghetti
- 1 lb. cremini mushrooms, sliced
- 6 cloves garlic, minced
- 2 tbsp coarsely chopped fresh parsley leaves
- 1/4 tsp red pepper flakes (optional)
- 1/2 c. grated Pecorino Romano cheese, plus more for serving
- Kosher salt
- Freshly ground black pepper
Instructions
Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente (about 7 to 9 minutes).
Step 2: In a large skillet, heat 1 tbsp butter and oil over medium heat. Once the oil is shimmering, add the mushrooms to the skillet and sprinkle with salt and pepper. Cook for about 5 minutes until tender and browned. Next, add the garlic, red pepper flakes (optional), and the rest of the butter. Cook for another minute.
Step 3: Reserve 3/4 c of the pasta water. Then, drain the pasta and add it to the skillet along with the reserved cooking water and cheese. Toss well and continue to cook for additional 2 minutes over medium heat until the cheese has melted and the sauce has thickened. Stir in the parsley.
Step 4: Serve the mushroom and garlic spaghetti in shallow bowls. Sprinkle with extra cheese. Enjoy!
Notes
You can keep any leftovers in an airtight container and store them in the fridge for up to 4 days.
