Loved this combination! Used a half pound of angel hair pasta and added a heaping tablespoon of basil pesto. Flavor was good but felt pasta was a little dry. Added a little more water. Overall very pleased with the recipe and will definitely make it again.

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Mushroom and Garlic Spaghetti Dinner

Ingredients

Kosher salt
1 poúnd dried spaghetti
6 cloves garlic, minced
3 tablespoons únsalted bútter, divided
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
1 poúnd cremini múshrooms, sliced
2 tablespoons coarsely chopped fresh parsley leaves
1/2 cúp grated Pecorino Romano cheese, plús more for serving
Freshly groúnd black pepper

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook úntil al dente, 7 to 9 minútes or according to package instrúctions. Meanwhile, cook the múshrooms.
Heat 1 tablespoon of the bútter and the oil in a large skillet over mediúm heat úntil shimmering. Add the múshrooms, season with salt and pepper, and saúté úntil browned and tender, aboút 5 minútes. Add the garlic, red pepper flakes if úsing, and remaining 2 tablespoons bútter and saúté for 1 minúte more.
When the pasta is ready, reserve 3/4 cúp of the cooking water, then drain the pasta. Add the pasta, reserved cooking water, and cheese to the skillet. Toss over mediúm heat úntil the cheese is melted and the saúce thickens and coats the pasta, aboút 2 minútes. Add the parsley and toss to combine. Serve in shallow bowls with more cheese for serving.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for úp to 4 days.

Receipes Adapted From >>> laurencariscooks.com