Vegetarian Mushroom Pasta

Vegetarian Mushroom Pasta

Silky mushroom pasta finished with butter, garlic, and Parmesan using pasta water magic

Prep

10 mins

Cook

10 mins

Serves

2 to 3

Difficulty

Easy

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Ingredients

• 400 to 450 g button mushrooms, sliced
• 4 to 5 garlic cloves, finely chopped
• 40 g butter, divided
• 2 tablespoons olive oil
• One half cup reserved pasta water
• One half cup finely grated Parmesan cheese
• One half teaspoon cooking salt
• One quarter teaspoon ground black pepper, or more to taste

Method

1. Heat half the butter and the olive oil in a large pan over medium heat.
2. Add the mushrooms and cook for about 5 minutes until softened and reduced.
3. Add the garlic, salt, pepper, and remaining butter. Stir for 1 to 2 minutes until fragrant.
4. Add the cooked spaghetti and turn off the heat.
5. Immediately add the Parmesan and gently fold through.
6. Pour in half the reserved pasta water and stir vigorously to create a creamy sauce.
7. Add the remaining pasta water gradually if needed, keeping the pan off the heat.
8. Serve immediately with extra Parmesan and parsley if desired.

Tips

• Use freshly grated Parmesan for the smoothest sauce
• Turning off the heat prevents the cheese from splitting
• Add a squeeze of lemon for brightness if desired

Storage

• Best eaten immediately while creamy
• Store leftovers airtight in the fridge for up to 2 days
• Reheat gently with a splash of water or stock