When I aim to impress with a meatless dinner, mushrooms are my go-to ingredient. Their hearty texture and umami-packed flavor never fail to win over even the most devoted meat lovers. This vegetarian pasta is a perfect example: a generous helping of mushrooms is sautéed in a blend of olive oil, butter, and plenty of garlic, creating a luscious sauce that pairs beautifully with simple spaghetti.
INGREDIENTS
- 1 pound dried spaghetti
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, sliced
- 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 extra for serving
- 2 tablespoons fresh parsley, coarsely chopped
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, following package instructions (about 7 to 9 minutes). While the pasta cooks, prepare the mushrooms.
- Heat 1 tablespoon of butter and the olive oil in a large skillet over medium heat until shimmering. Add the sliced mushrooms, season with salt and pepper, and sauté for about 5 minutes until they’re golden and tender. Stir in the garlic, red pepper flakes (if using), and the remaining 2 tablespoons of butter. Cook for 1 minute until fragrant.
- Once the pasta is done, reserve 3/4 cup of the cooking water before draining. Add the cooked spaghetti, reserved water, and Pecorino Romano cheese to the skillet. Toss everything over medium heat for about 2 minutes, until the cheese melts and the sauce becomes creamy, coating the pasta.
- Stir in the parsley, then serve in shallow bowls with additional Pecorino Romano on top. Enjoy!
