This meatless Monday post features one ingredient I have a love/hate relationship with. Mushrooms.
I swear I have always hated mushrooms growing up. I thought everything about them was disgusting- they way they looked, the way they smelled, how they were dirty.
Over time, I began to experiment with ways to make mushrooms taste better to me. I learned if I treated mushrooms as a meat substitute & paired it with the right seasonings- they actually tasted pretty good. Mushrooms have this rich, savory flavor & when paired with cheese, it is actually enhanced. Plus mushrooms are low-carb, packed with fiber & a great source of protein.
You can’t go wrong with this recipe.
It comes together in 15-20 minutes- great if you’re looking for a quick, healthy weeknight meal. The meaty texture of the mushrooms paired with the garlicy cheese sauce over the pasta is delicious & rich. You’ll feel like you’re eating a decadent meal- great for a cold, winter night!
- 1 lb spaghetti
- 4 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 1 lb cremini mushrooms, sliced
- ½ tsp salt
- ¼ tsp pepper
- 6 cloves garlic, minced
- ¼ tsp red pepper flakes
- ½ cup grated Parmesan cheese, plus more for serving
- 2 tbsp fresh parsley, chopped
- Bring a large pot of salted water to a boil. Add the pasta & cook until al dente, about 8-10 minutes. In the mean time, start cooking the mushrooms.
- Heat 2 tbsp of butter and the oil in a large cast iron skillet over medium heat until melted. Add the mushrooms and sauté until browned, about 5-7 minutes. Add the garlic, salt & pepper and red pepper flakes along with the remaining 2 tbsp of butter. Cook for another 2-3 minutes.
- When the pasta is ready, reserve ¾ cup of the cooking water, then drain the pasta.
- Add the pasta, reserved cooking water & cheese to the skillet. Use tongs to toss over medium heat until cheese melts.
- Serve hot with parsley & additional Parmesan cheese if desired.