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This is vegetarian pasta, a slew of mushrooms are sautéed with a mix of olive oil, butter, and lots of garlic to become a rich sauce for simple spaghetti. Extra nutty, salty Pecorino Romano cheese replaces the usual Parmesan to up the savory factor of the pasta even further, plus this dish comes together in just about 15 minutes.

Servings      : 4 to 6


·         1 pound dried spaghetti
·         3 tablespoons unsalted butter, divided
·         1 tablespoon olive oil
·         1 pound cremini mushrooms, sliced
·         Kosher salt
·         Freshly ground black pepper
·         6 cloves garlic, minced
·         1/4 teaspoon red pepper flakes (optional)
·         1/2 cup grated Pecorino Romano cheese, plus more for serving
·         2 tablespoons coarsely chopped fresh parsley leaves


1.   Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 9 minutes or according to package instructions. Meanwhile, cook the mushrooms.
2.   Heat 1 tablespoon of the butter and the oil in a large skillet over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and sauté until browned and tender, about 5 minutes. Add the garlic, red pepper flakes if using, and remaining 2 tablespoons butter and sauté for 1 minute more.
3.   When the pasta is ready, reserve 3/4 cup of the cooking water, then drain the pasta. Add the pasta, reserved cooking water, and cheese to the skillet. Toss over medium heat until the cheese is melted and the sauce thickens and coats the pasta, about 2 minutes. Add the parsley and toss to combine. Serve in shallow bowls with more cheese for serving.

·         Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.


Balanced                           sugar-conscious                         vegetarian
Pescatarian                       egg-free                                    peanut-free
tree-nut-free                     soy-free                                     fish-free
shellfish-free                     pork-free                                   red-meat-free

Per serving, based on 6 servings. (% daily value)

Calories 417                      Fat 12.2 g (18.8%)                      Saturated 6.1 g (30.4%)
Carbs 61.5 g (20.5%)        Fiber 3.1 g (12.4%)                     Sugars 3.4 g
Protein 15.6 g (31.2%)      Sodium 410.1 mg (17.1%)

Recipe from thekitchn.com

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