Ingredients
Spaghetti
- 12 ounces spaghetti, whole wheat or your favorite brand
Sauté
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, sliced
- 4-6 garlic cloves, chopped
- Kosher salt and ground pepper, to taste
Finishing
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
- 2-3 tablespoons coarsely chopped fresh parsley leaves
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil and cook 12 ounces of spaghetti according to package directions until al dente. Reserve 2/3 cup of the pasta water and then drain the spaghetti.
- Sauté mushrooms: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound of sliced cremini mushrooms and cook for 5-7 minutes until tender and browned.
- Add garlic and season: Stir in 4-6 chopped garlic cloves and season with kosher salt and ground pepper to taste. Cook for an additional 1 minute, allowing the garlic to release its aroma.
- Toss pasta with sauce: Add the drained spaghetti to the skillet along with 1/2 cup grated Pecorino Romano cheese and the reserved pasta water. Use tongs to toss everything well, creating a creamy sauce that coats the pasta evenly.
- Finish with parsley and serve: Stir in 2-3 tablespoons of coarsely chopped fresh parsley leaves. Serve immediately topped with extra Pecorino Romano cheese if desired. Enjoy your flavorful mushroom garlic spaghetti!
Notes
- Reserve the pasta water carefully; its starchiness helps create a creamy, cohesive sauce.
- For less prep time, buy pre-sliced mushrooms, but avoid canned mushrooms for best flavor and texture.
- Use spaghetti or other long noodles for optimal sauce adhesion and flavor infusion.
- Try Pecorino Romano cheese rather than Parmesan for a bolder taste that complements the mushrooms.
- Store leftovers in a tightly sealed container in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
