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Once I want to affect people with a meatless dinner, I nearly usually include plenty of mushrooms within the equation. Their umami-wealthy flavor and meaty texture have a way of winning over even the most staunch meat eater on the table. 


This vegetarian pasta proves this factor: A slew of mushrooms are sauteed with a mix of olive oil, butter, and plenty of garlic to come to be a wealthy sauce for easy spaghetti. extra nutty, salty Pecorino Romano cheese replaces the standard Parmesan to up the savory thing of the pasta even further and make it one everyone with a fork of their hand will want to twirl. Oh, plus there’s the added bonus that this dish comes together in just about 15 minutes.

Umami, or that rich, savory taste that makes so many dishes irresistible, is straightforward to discover in meat and fish, but it’s not always obvious in vegetable-based dishes. happily, mushrooms are full of it. Dairy components, like butter and cheese, also are full of it. put them collectively and also you’re looking at a solid scenario on your taste buds. these flavors make for a pasta that tastes deeply gratifying, and but the recipe is nearly too smooth to throw collectively. which means this is a meal you’ll turn to over and over.



  • 1 pound dried spaghetti
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • Kosher salt
  • Freshly ground black pepper
  • 6 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup grated Pecorino Romano cheese, plus more for serving
  • 2 tablespoons coarsely chopped fresh parsley leaves


  1. Convey a massive pot of salted water to a boil. upload the pasta and cook dinner till al dente, 7 to nine minutes or in line with package deal instructions. in the meantime, prepare dinner the mushrooms.
  2. heat 1 tablespoon of the butter and the oil in a big skillet over medium warmth till shimmering. upload the mushrooms, season with salt and pepper, and sauté until browned and tender, approximately five minutes. upload the garlic, red pepper flakes if the usage of, and remaining 2 tablespoons butter and saute for 1 minute extra.
  3. whilst the pasta is ready, reserve three/4 cup of the cooking water, then drain the pasta. add the pasta, reserved cooking water, and cheese to the skillet. Toss over medium heat until the cheese is melted and the sauce thickens and coats the pasta, approximately 2 mins. upload the parsley and toss to mix. Serve in shallow bowls with greater cheese for serving.

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