Mushroom and Garlic Butter Pasta is a quick, everyday dinner that is done in under 30 minutes. Simple flavors pack a big punch in this easy pasta dish.
With fall (and school schedules) right around the corner I am always looking for quick and delicious dinner ideas. Plus, when you add butter to the title I am instantly intrigued, and thought you might be too!
I know that mushrooms are one of those vegetables…wait, mushrooms are vegetables right? Anyway, they’re one of those ingredients that people like or people hate. Like REALLY hate.
Luckily for me, I am super into mushrooms. They actually happen to be my favorite pizza topping, because I am a super weirdo. And I know I will get the question, “Can I make this without mushrooms?” Well…no. I mean, yes, certainly you could, but then really you should just make another recipe. There are millions on the internet.
MY OTHER RECIPES
So if you aren’t a big mushroom guy, I’ll catch you on the next recipe.
If you ARE a big mushroom guy, then let’s get going.
You can totally be done with his in under 30 minutes. It’s super quick, I just recommend (as per usual) to thoroughly read the recipe and have all your ingredients ready. It makes everything go smoother, and timing is important in this one.
And for the love do NOT forget to reserve the pasta water. Pinky promise me you won’t forget.
So slice your mushrooms, chop your parsley, mince your garlic ahead of time. And you can even roast the tomatoes WAY ahead.
That way, when you get going, you will have everything all set and there will be no stress.
The butter in this recipe adds a silky richness that you can’t achieve with olive oil, although yes, you certainly could sub olive oil for the butter. But, don’t.
When the pasta is cooked, you add into your cooked, buttery, garlicky mushrooms.
Also note that seasoning with salt and pepper is really important in this recipe. Salt the water, season the mushrooms…without liberal seasoning you will definitely have bland pasta.
And I love adding crushed red pepper to this to add a little heat. You can amp up the heat or omit it, if that’s not your thing.
I hope you enjoy this simple, rustic pasta dish as much as we do!
Mushroom and Garlic Butter Pasta is a simple, everyday dinner that is done in under 30 minutes. Simple flavors pack a big punch!
- 1 pint grape tomatoes, sliced in half
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 pound cremini mushrooms, sliced
- 6 tablespoons butter, divided
- 1 pound spaghetti
- 1 tablespoon minced garlic, about 5 cloves
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup reserved pasta water
- 1 cup fresh grated Parmesan cheese
- 1/4 cup chopped fresh parsley.
- Preheat oven to 425°F. Line a baking sheet with aluminum foil. Spread the tomatoes onto the sheet and drizzle with olive oil. Season liberally with salt and pepper. Roast your tomatoes for 10-12 minutes. Transfer the pan to a wire rack and set aside.
- In a large skillet over medium heat melt 3 tablespoons butter. Add in the mushrooms and cook for 6-7 minutes, stirring occasionally. Add the garlic, crushed red pepper and season well with salt and pepper. Continue cooking for another 3 minutes.
- While the mushrooms are cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Reserve 3/4 cup pasta water, and drain pasta.
- Add the remaining 3 tablespoons butter to the mushrooms and melt. Add in the drained pasta, pasta water, and 3/4 cup Parmesan cheese. Mix thoroughly to coat pasta and melt cheese.
- Sprinkle with parsley and fold in roasted tomatoes.
- Serve immediately.
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