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.
