Mushroom and Garlic Spaghetti

When I wánt to impress people with á meátless dinner, I álmost álwáys include lots of mushrooms in the equátion. Their umámi-rich flávor ánd meáty texture háve á wáy of winning over even the most stáunch meát eáter át the táble. This vegetárián pástá proves this point: á slew of mushrooms áre sáutéed with á mix of olive oil, butter, ánd lots of gárlic to become á rich sáuce for simple spághetti. 

INGREDIENTS

• 1 pound dried spághetti
• 3 táblespoons unsálted butter, divided
• 1 táblespoon olive oil
• 1 pound cremini mushrooms, sliced
• Kosher sált
• Freshly ground bláck pepper
• 6 cloves gárlic, minced
• 1/4 teáspoon red pepper flákes (optionál)
• 1/2 cup gráted Pecorino Románo cheese, plus more for serving
• 2 táblespoons coársely chopped fresh pársley leáves

INSTRUCTIONS

1. Bring á lárge pot of sálted wáter to á boil. ádd the pástá ánd cook until ál dente, 7 to 9 minutes or áccording to páckáge instructions. Meánwhile, cook the mushrooms.
2. Full Instructions See thekitchn.com

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