AuthorKathleen GloverCategoryMain Meals, PastaDifficultyBeginnerGarlic mushroom spaghetti is a meatless dish, that is quick and easy to make. This recipe is creamy and delicious, a great choice for a vegetarian meal. Who could resist buttery pasta, delicious mushrooms, irresistible fragrant garlic, and just a touch of savory Pecorino Romano cheese.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7-10 minutes, or according to package instructions.
Reserve 3/4 cup of the cooking water, drain the pasta and set aside.
Meanwhile, heat 1 tbsp of butter and the oil in a large skillet, over medium heat. Add the mushrooms, and season with salt and pepper. Saute until browned and tender, about 5-7 minutes. Add the garlic and the remaining 2 tbsp of butter, saute for additional 2 minutes.
Add the cooked spaghetti, reserved water, and cheese into the skillet. Toss and stir until the water has just evaporated and the cheese has melted into the pasta, about 2 minutes. Add the parsley and toss once more to combine. Serve in a shallow bowl, sprinkling with additional grated cheese over each serving.
Ingredients
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7-10 minutes, or according to package instructions.
Reserve 3/4 cup of the cooking water, drain the pasta and set aside.
Meanwhile, heat 1 tbsp of butter and the oil in a large skillet, over medium heat. Add the mushrooms, and season with salt and pepper. Saute until browned and tender, about 5-7 minutes. Add the garlic and the remaining 2 tbsp of butter, saute for additional 2 minutes.
Add the cooked spaghetti, reserved water, and cheese into the skillet. Toss and stir until the water has just evaporated and the cheese has melted into the pasta, about 2 minutes. Add the parsley and toss once more to combine. Serve in a shallow bowl, sprinkling with additional grated cheese over each serving.