Garlic Mushroom Pasta
Garlic Mushroom Pasta is a delicious and simple dish that combines earthy mushroom flavors with aromatic garlic, making it perfect for a quick weeknight dinner or a cozy gathering.
Equipment
- 1 Large pot
- 1 Colander
- 1 Skillet or frying pan
- 1 Wooden spoon or spatula
- 1 Measuring cups and spoons
Ingredients
- 12 ounces spaghetti or any pasta of your choice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 16 ounces mushrooms, sliced (like cremini or button mushrooms)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- ¼ cup freshly grated Parmesan cheese Plus more for serving.
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 unit Juice of 1 lemon (optional)
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti in a colander.
- While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
- Add the sliced mushrooms to the skillet with the garlic. Season with salt, black pepper, and red pepper flakes (if using). Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned.
- Once the mushrooms are cooked, add the drained pasta to the skillet. Toss everything together, incorporating the garlic and mushrooms with the pasta. If the dish seems dry, gradually add some reserved pasta water until you reach your desired consistency.
- Stir in the grated Parmesan cheese, tossing until the cheese melts and coats the pasta.
- Remove from heat and, if desired, squeeze fresh lemon juice over the pasta for an extra zing. Garnish with chopped parsley and additional Parmesan cheese before serving.
Notes
This dish is vegetarian and can be customized with additional vegetables like spinach or zucchini. Leftovers can be stored in an airtight container for reheating.