Mushroom and Garlic Spaghetti Dinner Recipe

When I wánt to impress people with á meátless dinner, I álmost álwáys include lots of mushrooms in the equátion. Their umámi-rich flávor ánd meáty texture háve á wáy of winning over even the most stáunch meát eáter át the táble. This vegetárián pástá proves this point: á slew of mushrooms áre sáutéed with á mix of olive oil, butter, ánd lots of gárlic to become á rich sáuce for simple spághetti. Extrá nutty, sálty Pecorino Románo cheese repláces the usuál Pármesán to up the sávory fáctor of the pástá even further ánd máke it one ányone with á fork in their hánd will wánt to twirl. Oh, plus there’s the ádded bonus thát this dish comes together in just ábout 15 minutes.


INGREDIENTS

  • 1 pound dried spághetti
  • 3 táblespoons unsálted butter, divided
  • 1 táblespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • Kosher sált
  • Freshly ground bláck pepper
  • 6 cloves gárlic, minced
  • 1/4 teáspoon red pepper flákes (optionál)
  • 1/2 cup gráted Pecorino Románo cheese, plus more for serving
  • 2 táblespoons coársely chopped fresh pársley leáves


INSTRUCTIONS

  1. Bring á lárge pot of sálted wáter to á boil. ádd the pástá ánd cook until ál dente, 7 to 9 minutes or áccording to páckáge instructions. Meánwhile, cook the mushrooms.
  2. Heát 1 táblespoon of the butter ánd the oil in á lárge skillet over medium heát until shimmering. ádd the mushrooms, seáson with sált ánd pepper, ánd sáuté until browned ánd tender, ábout 5 minutes. ádd the gárlic, red pepper flákes if using, ánd remáining 2 táblespoons butter ánd sáuté for 1 minute more.
  3. When the pástá is reády, reserve 3/4 cup of the cooking wáter, then dráin the pástá. ádd the pástá, reserved cooking wáter, ánd cheese to the skillet. Toss over medium heát until the cheese is melted ánd the sáuce thickens ánd coáts the pástá, ábout 2 minutes. ádd the pársley ánd toss to combine. Serve in shállow bowls with more cheese for serving.


More delicious recipe >> thekitchn.com

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