YIELD: 4 to 6 servings
I often like to serve meatless dinner but when I do I include lots of mushrooms. Their flavour and meaty texture are simply stunning. Sauteed in olive oil, butter, and scores of garlic make a rich, luscious sauce for an easy spaghetti dinner. Topped it all up with nutty and salty Pecorino Romano cheese, surely this Mushrooms and Garlic Spaghetti Dinner steal my heart in one big twirl!
INGREDIENTS
1 lb dried spaghetti
3 tbsp unsalted butter, divided
1 tbsp olive oil
1 lb cremini mushrooms, sliced
Kosher salt
Freshly ground black pepper
6 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
1/2 c. grated Pecorino Romano cheese, plus more for serving
2 tbsp coarsely chopped fresh parsley leaves
How to make Mushroom and Garlic Spaghetti Dinner
Step 1: According to package directions, cook the pasta in a large pot of boiling salted water for about 7 to 9 minutes until al dente.
Step 2: In the meantime, cook the mushrooms.
Step 3: In a large skillet, heat a tbsp butter and oil over medium heat. Once hot, add the mushrooms, season with salt and pepper, and cook for about 5 minutes, stirring until brown and tender. Add in the garlic, red pepper flakes, and the rest of the 2 tbsp butter. Saute for a minute more.
Step 4: Once the pasta is done, drain and set aside 3/4 cup of the cooking water.
Step 5: To the skillet, add the pasta, the reserved cooking water, and cheese. Toss and cook over medium heat for about 2 minutes until the cheese has melted and the sauce has thickened. Stir in the parsley.
Step 6: To serve, place in shallow bowls and top with extra cheese. Enjoy!
NOTE:
If there’s any leftover, place in an airtight container and store in the fridge for up to 4 days.
Nutrition Facts:
Per serving, based on 6 servings
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 3.4g | Protein 15.6 g 31.2% | Sodium 168.9 mg 7.0%
Ingredients
- 1 lb dried spaghetti
- 3 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 1 lb cremini mushrooms, sliced
- Kosher salt
- Freshly ground black pepper
- 6 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1/2 c. grated Pecorino Romano cheese, plus more for serving
- 2 tbsp coarsely chopped fresh parsley leaves
Instructions
Step 1: According to package directions, cook the pasta in a large pot of boiling salted water for about 7 to 9 minutes until al dente.
Step 2: In the meantime, cook the mushrooms.
Step 3: In a large skillet, heat a tbsp butter and oil over medium heat. Once hot, add the mushrooms, season with salt and pepper, and cook for about 5 minutes, stirring until brown and tender. Add in the garlic, red pepper flakes, and the rest of the 2 tbsp butter. Saute for a minute more.
Step 4: Once the pasta is done, drain and set aside 3/4 cup of the cooking water.
Step 5: To the skillet, add the pasta, the reserved cooking water, and cheese. Toss and cook over medium heat for about 2 minutes until the cheese has melted and the sauce has thickened. Stir in the parsley.
Step 6: To serve, place in shallow bowls and top with extra cheese. Enjoy!
Notes
If there’s any leftover, place in an airtight container and store in the fridge for up to 4 days.
