Spaghetti with Sautéed Mushroom, Garlic, and Butter Sauce
A comforting and creamy spaghetti dish featuring sautéed mushrooms and garlic, perfect for a cozy dinner.
Ingredients
Pasta and Sauce Base
- 200 g Spaghetti Base of the dish
- 4 tablespoons Butter Provides creamy richness
Vegetables
- 200 g Mushrooms Adds earthiness, can substitute with favorite variety
- 4 cloves Garlic Fresh preferred, adds aromatic flavor
- 1 cup Fresh Parsley For garnish
Seasoning
- to taste Salt Essential for seasoning
- to taste Black Pepper Essential for seasoning
Instructions
Preparation
- Gather all ingredients and kitchen tools.
- Fill a large pot with water and bring it to a boil.
- Slice the mushrooms and mince the garlic.
- Chop the fresh parsley for garnish.
- Once boiling, add a pinch of salt to the water.
Cooking
- Add the spaghetti to boiling water and cook according to package instructions (9-11 minutes) until al dente.
- In a skillet, heat the butter over medium heat.
- Add the sliced mushrooms and sauté until golden brown (5-7 minutes).
- Stir in minced garlic and cook until fragrant (1-2 minutes).
- Reserve some pasta water, then drain the spaghetti.
Serving
- Add drained spaghetti to the skillet, tossing with the sautéed mushrooms and garlic.
- Add a splash of reserved pasta water to create a sauce.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
This dish makes great leftovers; store in an airtight container in the fridge for up to 3 days or freeze for a month. To reheat, warm up with a splash of water or butter to maintain texture.