after I need to impress humans with a meatless dinner, I almost usually consist of lots of mushrooms inside the equation. Their umami-rich flavor and meaty texture have a manner of winning over even the maximum staunch meat eater at the table. This vegetarian pasta proves this point: A slew of mushrooms are sautéed with a combination of olive oil, butter, and lots of garlic to become a rich sauce for easy spaghetti. greater nutty, salty Pecorino Romano cheese replaces the usual Parmesan to up the savory factor of the pasta even in addition and make it one all of us with a fork in their hand will want to twirl. Oh, plus there’s the brought bonus that this dish comes collectively in pretty much 15 minutes.

INGREDIENTS:

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

INSTRUCTIONS:

bring a big pot of salted water to a boil. upload the pasta and cook dinner till al dente, 7 to nine mins or consistent with bundle instructions. meanwhile, prepare dinner the mushrooms.
heat 1 tablespoon of the butter and the oil in a large skillet over medium warmness until shimmering. upload the mushrooms, season with salt and pepper, and sauté till browned and soft, approximately 5 minutes. add the garlic, red pepper flakes if the usage of, and closing 2 tablespoons butter and sauté for 1 minute more.
whilst the pasta is ready, reserve three/4 cup of the cooking water, then drain the pasta. upload the pasta, reserved cooking water, and cheese to the skillet. Toss over medium warmth until the cheese is melted and the sauce thickens and coats the pasta, about 2 mins. add the parsley and toss to mix. Serve in shallow bowls with greater cheese for serving.

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