Mushroom Garlic Spaghetti Pasta is a nice little meal that is perfect for a week night where you don’t have much time and want to get something on the table quickly. There is no meat in this recipe but you could add some if you want. But if you are looking for a simple meatless Monday dinner, this is perfect. However, you can add a little chicken to make this a little more full or even some different vegetable like broccoli, asparagus or maybe even some green or red peppers. The point is that this is simple and easy.
- 1 pound dried spaghetti
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, sliced (you can also use portobello)
- Kosher salt
- Freshly ground black pepper
- 6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
- 2 tablespoons coarsely chopped fresh parsley leaves
- Bring a large pot of salted water to a boil. Add the pasta and cook until it is to your liking, 7 to 9 minutes.
- Cook the mushrooms in a little butter and oil on medium-high heat for maybe around 5 minutes. Use your head here, all stoves are a little different. Don’t burn that shit or you will have to start over.
- Add the garlic, red pepper flakes if using and you want your farts to hurt, and remaining 2 tablespoons butter and sauté for 1-2 minutes more.
- When the pasta is ready, reserve 3/4 cup of the cooking water, then drain the pasta.
- Add the pasta back into the same pot, add the reserved cooking water, and the cheese.
- Toss over medium heat until the cheese is melted and the sauce thickens and coats the pasta, about 2 minutes.
- Add the parsley (to make this bastard look pretty) and toss to combine.
- Top with more cheese.
Like this Mushroom Garlic Spaghetti Pasta recipe? Check out some more pasta recipes HERE.
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