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 🙂
Simple Mushroom Pasta
Yield: 4 – 6 Servings
- 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
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.