Mushroom and Garlic Spaghetti

Once I need to electrify human beings with a meatless dinner, I almost usually include plenty of mushrooms within the equation. Their umami-rich taste and meaty texture have a manner of triumphing over even the most staunch meat eater at the table. This vegetarian pasta proves this point: A slew of mushrooms are sautéed with a mix of olive oil, butter, and masses of garlic to emerge as a wealthy sauce for simple spaghetti. extra nutty, salty Pecorino Romano cheese replaces the standard Parmesan to up the savory issue of the pasta even similarly and make it one everybody with a fork of their hand will want to twirl. Oh, plus there’s the brought bonus that this dish comes together in pretty much 15 minutes.

Umami, or that rich, savory taste that makes such a lot of dishes impossible to resist, is simple to locate in meat and fish, but it’s no longer constantly obvious in vegetable-based dishes. fortuitously, mushrooms are filled with it. Dairy elements, like butter and cheese, are also full of it. placed them together and you’re looking at a solid scenario for your taste buds. these flavors make for a pasta that tastes deeply enjoyable, and yet the recipe is almost too easy to throw together. meaning this is a meal you’ll flip to over and over.

INGREDIENTS

• 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

INSTRUCTIONS

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.