Mushroom spaghetti

 

🍄 Mushroom Spaghetti

A simple, savory version with lots of garlic and Parmesan.

Ingredients — 2 servings

• 200 g spaghetti
• 250 g mushrooms, sliced
• 2–3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp butter
• 40–50 g Parmesan, grated
• ½ tsp dried thyme or a few fresh thyme leaves
• Salt and black pepper
• ½ cup pasta water
• Optional: parsley, chili flakes, a squeeze of lemon

Method

1. Cook the spaghetti in well-salted water until al dente. Reserve ½ cup pasta water, then drain.
2. Heat olive oil and butter in a large pan over medium-high heat.
3. Add mushrooms and cook until deeply browned and their moisture has evaporated, about 6–8 minutes.
4. Add garlic and thyme. Cook for another minute.
5. Add the spaghetti and a splash of pasta water. Toss vigorously.
6. Add Parmesan gradually, tossing until it melts into a glossy sauce. Add more pasta water if needed.
7. Season with black pepper and salt. Finish with parsley, chili flakes, or a tiny squeeze of lemon.

Best upgrade: Let the mushrooms get really brown before adding the garlic. That's where most of the flavor comes from. 🍄🍝