This is a mushroom pasta that’s nice and juicy, in no way dry and dull even though it’s not made with a tomato or cream sauce like this Creamy Mushroom Pasta. It’s buttery and garlicky, and it’s 6 ingredient magic at its best.Anyone who has sautéed mushrooms will know that the minute mushrooms hit the skillet, the bottom layer of mushrooms soaks up the oil, leaving the top layer dry
Ingredients
CHOOSE pasta
200g / 7 oz short pasta like orecchiette, penne, macaroni
160g/6 oz long pasta - spaghetti, fettucine
Garlic Butter Mushrooms for pasta400g / 14 oz mushrooms , sliced 1/2 cm / 1/5 thick
50g / 3 tbsp unsalted butter , separated
1 tbsp olive oil
2 garlic cloves , finely minced
1/2 tsp each salt and pepper
1/2 cup freshly grated parmesan cheese (or 1/4 cup store bought grated)
To serveParsley , finely chopped
Parmesan cheese , grated
Method
Pasta- Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.
- Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.
Mushrooms- Melt half butter and all oil in a large skillet over heat.
- Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges - around 5 minutes.
- Halfway through cooking, add salt & pepper.
- Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden.
- Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.
- Taste and add more salt and pepper if needed.
- Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.