Spaghetti with Mushrooms, Oregano, and Garlicky Breadcrumbs
Pure cozy comfort, and a great vegetarian main. Don't skip the breadcrumbs -- they add the most amazing texture and flavor!
Ingredients
- 8 ounces spaghetti or other pasta shape
- 5 tablespoons butter divided
- 4 cloves garlic minced, divided
- 1/4 teaspoon red pepper flakes
- 1/4 cup breadcrumbs
- 10 ounces mushrooms cleaned and sliced
- 2 teaspoons fresh oregano leaves or 1 teaspoon dried
- 1/2 cup grated Parmesan
- 1-2 tablespoons chopped fresh parsley
- kosher salt and black pepper
Instructions
- Boil a large pot of water, salt generously, and cook pasta to al dente, according to package directions. When the pasta is tender, scoop out about 1/2 cup of the water; drain the rest and set pasta aside.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add red pepper flakes and 1 clove of the minced garlic. Cook for 30-60 seconds, just until fragrant. Stir in the breadcrumbs and cook until golden, 1-2 minutes. Transfer breadcrumbs to a bowl or plate, wipe out the skillet, and return it to medium heat.
- Melt another 2 tablespoons of the butter, then add mushrooms and oregano to the skillet. Cook for 3-4 minutes, stirring occasionally, until mushrooms are tender and browned. Season with salt and pepper, add remaining 3 cloves of minced garlic, and cook for 1 minute.
- Reduce heat to medium-low and add the remaining 2 tablespoons butter, drained spaghetti, Parmesan, salt, and pepper. Toss well and add reserved pasta water, a little at a time, until the sauce is loosened to your desired consistency.
- Taste pasta and season with extra salt and pepper, as desired. Divide into portions and sprinkle with breadcrumbs, fresh parsley or oregano, and more Parmesan, as desired. Serve immediately.
Notes
- Leftovers: keep well, tightly-covered, for 3-4 days in the fridge. For best results store, the breadcrumbs separately, so they don't absorb any moisture from the pasta, mushrooms, or sauce until you're ready to reheat and eat.
- Nutritional info: is an estimate based on dividing the recipe as written into 4 servings. Depending on how hungry your crowd is, and how many sides you serve, you may find this yield varies.
Nutrition Estimate
Calories: 432 kcal, Carbohydrates: 51 g, Protein: 15 g, Fat: 19 g, Saturated Fat: 11 g, Cholesterol: 46 mg, Sodium: 384 mg, Potassium: 389 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 572 IU, Vitamin C: 2 mg, Calcium: 182 mg, Iron: 2 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!