Description
A quick and easy mushroom and garlic spaghetti dish ready in just 15 minutes. This vegetarian pasta recipe features tender sautéed cremini mushrooms, fragrant garlic, a hint of red pepper flakes, and a rich finish with Pecorino Romano cheese and fresh parsley, making it a perfect simple weeknight dinner.
Ingredients
Scale
Spaghetti
- 8 oz dried spaghetti (can substitute with gluten-free pasta)
Mushroom and Garlic Sauce
- 3 tbsp unsalted butter (can use vegan butter for a dairy-free option)
- 1 tbsp olive oil (can replace with any neutral oil)
- 1 lb cremini mushrooms, sliced (shiitake or button mushrooms also work)
- Kosher salt (sea salt is a great substitute)
- Freshly ground black pepper (or use white pepper for a milder flavor)
- 6 cloves garlic, minced (use fresh for best flavor)
- 1/4 tsp red pepper flakes (optional)
Finishing Touches
- 1/2 cup Pecorino Romano cheese, grated (can use Parmesan or nutritional yeast for vegan option)
- 2 tbsp fresh parsley, chopped (or use basil or chives as substitutes)
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Add the dried spaghetti and cook until al dente, about 7-9 minutes. Drain and set aside, reserving about 3/4 cup of the pasta cooking water for later use.
- Sauté Mushrooms: In a large skillet, heat the unsalted butter and olive oil over medium heat until shimmering. Add the sliced cremini mushrooms, season generously with kosher salt and freshly ground black pepper, and sauté for about 5 minutes until the mushrooms are browned and tender.
- Add Garlic and Red Pepper Flakes: Stir in the minced garlic and optional red pepper flakes. Continue to sauté for an additional minute until the garlic is fragrant and golden, being careful not to burn it.
- Combine Pasta and Sauce: Carefully add the cooked spaghetti to the skillet along with the reserved pasta cooking water. Toss in the grated Pecorino Romano cheese, mixing well until the sauce thickens and coats the pasta, which should take around 2 minutes.
- Finish and Serve: Sprinkle the chopped fresh parsley over the pasta, give it a final toss to combine all flavors, and serve immediately. Optionally, garnish with extra Pecorino Romano cheese on top.
Notes
- For a dairy-free or vegan option, substitute unsalted butter with vegan butter and Pecorino Romano cheese with nutritional yeast.
- Feel free to substitute cremini mushrooms with shiitake or button mushrooms as preferred.
- Adjust red pepper flakes according to your spice tolerance, or omit for a milder dish.
- Reserve pasta cooking water to help create a creamy sauce without adding cream.
- Fresh parsley can be replaced with basil or chives based on availability or preference.
