Mushroom Garlic Spaghetti
Description
Try making this on Meatless Mondays. It's easy and fast to prepare for busy households that's tasty too. Serve with a salad, if desired.
Ingredients
12 oz. spaghetti or other long pasta
2/3 c. reserved pasta cooking water*
2 T. olive oil
1 lb. fresh Cremini mushrooms, sliced
4-6 garlic cloves, chopped
Kosher salt and freshly ground pepper, to taste
1/2 c. grated Pecorino Romano or Parmesan cheese, plus more for serving
2-3 T. chopped fresh parsley leaves
Directions
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Cook pasta in well salted boiling water according to package directions. Once done, reserve 2/3 cup of the pasta cooking water; drain; set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms; cook until tender and browned 5-7 minutes. Stir in garlic; season with a bit of salt and pepper; cook for 1 more minute, allowing garlic to release its fragrance.
While skillet is still over the heat, add drained pasta to the it; add the shredded cheese and reserved pasta water.
Toss well until a sauce forms and coats the pasta.
Serve immediately garnished with chopped parsley.
Store leftovers in a tightly sealed container in the refrigerator for up to 4 days.
4 servings.
Tip: The reserved pasta cooking water is important to remember because it is starchy and will help make the sauce creamy.