Simple Mushroom Pasta

After nearly 2 years of blogging, I’ve come to terms with the fact that this isn’t a summer fling, and I really am in it for the long haul. I finally put a ring on it.

My Ninja Naan owns its domain and is officially off the market!

 

Exciting news aside, I love pasta!  I feel like it is one of the most underrated foods (along with lentils), and its greatness is usually masked with copious amounts of cream and/or cheese.  Don’t get me wrong, I love cheesy Ziti and creamy Alfredo, but there is something that should be said about lightly dressed pastas that allow the noodles to shine.

I stumbled upon this recipe on one of my favorite blogs, Flour and Spice, and have been hooked!  It’s a lightly spiced pasta dish that is dusted with delicious meaty mushrooms.  It’s a great vegetarian alternative to the usual heavy pasta dishes, and it really allows the mushrooms and spaghetti to shine.  Give it a whirl and let me know how it goes! I’m sure you will enjoy it just as much as we did 🙂

 

SimpleMushroomPastaPic

 

Simple Mushroom Pasta

Yield: 4 – 6 Servings

Ingredients:

  • 1 pound pasta (spaghetti or linguine)
  • 1 pound button mushrooms, coarsely chopped
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced or grated
  • 1 teaspoon red pepper flakes
  • Salt, to taste
  • Ground black pepper, to taste
  • Lemon, to taste
  • ½ cup grated parmesan cheese, plus more for garnish
  • 2 tablespoons unsalted butter
  • Parsley, for garnish

Directions:

Cook the pasta until al dente according to package instructions. Reserve one cup cooking liquid, drain, and set aside.

In a large pan, heat oil over medium high heat. Add mushrooms and cook for 2 minutes, stirring often. Add garlic, red pepper flakes, salt, and pepper and cook until the mushrooms begin to change color, about 2 to 3 minutes. Remove pan from heat.

Add desired amount of lemon juice, pasta, reserved cooking liquid, parmesan cheese, and butter. Toss well and return to heat. Cook for a few minutes until the cheese and butter has melted, and the liquid has been absorbed.

Garnish with additional parmesan cheese and parsley.

 

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28 responses

  1. Yay!!! SO SO happy to see this! We actually had it for dinner last night courtesy my mushroom loving mini chef. Glad you enjoyed it as well!

  2. Mabrook, on your domain! Something to celebrate! I find myself enjoying pasta dishes that are not heavy on the tomato sauce and actually make the pasta shine. This mushroom pasta is great! I add mushrooms a lot to my pasta dunes and I also love broccoli with it too, and of course, some pepper flakes for spice. Hope you are well.

  3. Congrats! I bought my domain too early this year. It gives you a kind of power doesn’t it!

    Incidentally, I just had leftover pasta for lunch today. I dislike when so many restaurants add tons of cream and cheese to their pasta dishes. You should try Pioneer Womans roasted red pepper sauce. It’s probably my most favorite way to make pasta!

  4. Congratulations on your domain! Also, I just ended up trying this recipe today, and it was delicious!!!! I generally don’t like Parmesan, but this recipe did such a great job of making me forget that :). My husband is skeptical of pasta without lots of sauce yet he enjoyed it as well. I didn’t have button mushrooms, but used Trader Joe’s ready-cut Crimini Mushrooms, and otherwise followed the recipe exactly. Will be making this again iA!

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