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
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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
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.
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%)
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
Instructions
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!
Notes
In an airtight container, keep any leftovers and store them in the fridge for up to 4 days.
