Mushroom Spaghetti

This vegetarian pasta is filled with rich, buttery sautéed mushrooms. I like this sauce because it lets the earthy flavor of the mushrooms shine through the light, white wine sauce that has been seasoned with just a bit of fresh thyme.

Course pasta

Cuisine American

Keyword 30 minute meal, easy recipe, farm fresh, mushroom, pasta, spaghetti

Prep Time 10

Cook Time 20

Servings

Calories 732kcal

Ingredients

4 tablespoons extra-virgin olive oil, divided
6 tablespoons unsalted butter, divided
2 medium shallots, thinly sliced
12 ounces baby bella mushrooms, thinly sliced
4 ounces shiitake mushrooms, thinly sliced
Kosher salt, as needed
Freshly ground black pepper, as needed
1 teaspoon chopped thyme
1 tablespoon all-purpose flour
1 cup dry white wine
¾ pound spaghetti
½ cup freshly grated Pecorino Romano cheese

US Customary - Metric

Instructions

Heat a large skillet over medium heat, add 2 tablespoons of the olive oil and heat through. Add the shallots and sauté until tender, about 5 minutes. Add 3 tablespoons of the butter and allow to melt, then working in batches, add half of the mushrooms and sauté until golden brown, about 6 minutes.
Season with salt and pepper Remove the mushrooms to a bowl and return the pan to the heat. Add the remaining olive oil, butter, mushrooms and the thyme. Add all of the mushrooms back to the pan.
Stir in the flour, cooking until pale brown, about 1 minute. Add the wine, cooking until it’s reduced by about half, about 3 minutes.
Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.
Add the mushroom mixture to the pasta, stirring to combine and slowly adding the cheese and half the pasta water until it melts into the sauce.
Divide among warmed pasta bowls and serve.

Nutrition