Description
A simple recipe for spaghetti tossed with sautéed mushrooms and garlic.
Ingredients
Scale
- 1 pound spaghetti
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1/4 cup reserved pasta water
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Cook spaghetti according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 8-10 minutes.
- Add minced garlic to the skillet and cook for 1 minute until fragrant. Do not let the garlic burn.
- If using wine, pour it into the skillet and let it simmer until reduced by half, scraping up any browned bits from the bottom.
- Add the drained spaghetti to the skillet with the mushrooms and garlic.
- Pour in 1/4 cup of the reserved pasta water and the Parmesan cheese. Toss everything together until the sauce coats the pasta. Add more pasta water if the sauce seems too dry.
- Stir in the chopped parsley. Season with salt and pepper to your taste.
- Serve immediately with extra Parmesan cheese on top.
Notes
- Use any firm mushroom variety you prefer, such as button or shiitake.
- For a richer flavor, substitute vegetable broth for the white wine.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 350
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 6
- Protein: 18
- Cholesterol: 10
Keywords: spaghetti, mushrooms, garlic, pasta, vegetarian, quick dinner