Description
A comforting pasta dish featuring earthy mushrooms and rich brown butter, made in just 30 minutes.
Ingredients
Scale
- 8 ounces spaghetti (or any pasta of choice)
- 2 tablespoons extra-virgin olive oil
- 1 cup French style breadcrumbs (or panko/Italian breadcrumbs)
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, thinly sliced
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves (for garnish)
Instructions
- Cook the pasta: Boil a large pot of salted water, add pasta, and cook until al dente. Reserve half a cup of pasta water, then drain.
- Prepare the breadcrumbs: Heat 1 tablespoon of olive oil in a skillet and toast breadcrumbs for 3-4 minutes until golden. Set aside.
- Sauté the mushrooms: In the same skillet, heat remaining olive oil and 2 tablespoons of butter. Add garlic, cook for 30 seconds, then add mushrooms and thyme. Season and cook for 5-7 minutes.
- Make the brown butter sauce: Add remaining butter, let melt and turn golden brown, about 3-5 minutes.
- Combine pasta and sauce: Toss drained pasta with the sauce, adding reserved pasta water as needed for desired consistency.
- Serve: Plate the pasta, add toasted breadcrumbs and garnish with parsley and thyme. Serve immediately.
Notes
For a creamier sauce, stir in heavy cream at the end. Be cautious while making the brown butter to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg