Ingredients:
- Spaghetti: 12 oz (about 340g)
- Olive oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Mushrooms: 10 oz (about 285g), sliced (use a mix of your favorite mushrooms like cremini, shiitake, or button)
- Unsalted butter: 2 tablespoons
- Parmesan cheese: ½ cup, grated (optional)
- Fresh parsley: ¼ cup, chopped (optional)
- Red pepper flakes: ¼ teaspoon (optional, for a bit of heat)
- Salt and black pepper: To taste
- Lemon juice: 1 tablespoon (optional, for a hint of freshness)
Instructions:
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
- Reserve about 1 cup of pasta water before draining the spaghetti.
- Prepare the Garlic and Mushrooms:
- While the spaghetti is cooking, heat the olive oil in a large pan over medium heat.
- Add the minced garlic and sauté for about 1-2 minutes until fragrant, but not browned.
- Add the sliced mushrooms to the pan. Cook them for about 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
- Combine Everything:
- Once the mushrooms are cooked, add the butter to the pan and let it melt.
- Toss in the cooked spaghetti and mix everything well. If the pasta seems dry, add a bit of the reserved pasta water to create a light sauce.
- Season with salt, black pepper, and red pepper flakes (if using).
- Serve:
- Remove from heat and stir in the lemon juice (if using) and fresh parsley.
- Serve immediately, topped with grated Parmesan cheese.
Tips:
- You can add other ingredients like spinach, cherry tomatoes, or even a protein like grilled chicken or shrimp for added variety.
- For a vegan version, replace butter with vegan butter and skip the Parmesan or use a vegan cheese alternative.
