Spaghetti with Mushroom, Garlic, and Butter Sauce
A creamy and comforting spaghetti dish drizzled with a luscious mushroom, garlic, and butter sauce, perfect for weeknight dinners.
Ingredients
Pasta and Sauce Ingredients
- 8 ounces spaghetti Use gluten-free spaghetti for a gluten-free option
- 8 ounces mushrooms Slice mushrooms approximately 1/4 inch thick; any variety works
- 2-3 cloves garlic Mince for best flavor
- 4 tablespoons butter Use unsalted butter for more control over seasoning
- to taste salt Essential for enhancing flavors
- to taste pepper Essential for enhancing flavors
- optional Parmesan cheese Adds a nutty finish
- optional tablespoons fresh parsley Chopped for garnish, if desired
Instructions
Preparation
- Gather all ingredients and utensils.
- Clean and slice the mushrooms (about 1/4 inch thick).
- Mince the garlic cloves (2-3 cloves depending on your preference).
- Bring a pot of salted water to a boil for the spaghetti.
- Chop fresh parsley (if using) for garnish.
Cooking
- Cook spaghetti in boiling water according to package instructions until al dente (usually 8-10 minutes).
- While the pasta cooks, melt 4 tablespoons of butter in a skillet over medium heat.
- Add sliced mushrooms and cook until golden and tender, about 5-7 minutes.
- Stir in the minced garlic and sauté for 1-2 additional minutes until fragrant.
- Once the pasta is done, reserve 1/2 cup of pasta water and drain the rest.
Serving
- Add the drained spaghetti to the skillet with the mushrooms and garlic.
- Toss to combine, adding reserved pasta water as needed until the sauce reaches your desired creaminess.
- Season with salt and pepper to taste.
- If desired, sprinkle with Parmesan cheese and fresh parsley before serving.
- Enjoy immediately, savoring every delicious bite!
Notes
For a dairy-free version, use olive oil or a plant-based butter. Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze the spaghetti for up to 2 months.