Ingredients

• 10 oz (280 grams) spaghetti or other pasta shapes
• 2 tablespoons olive oil or extra virgin olive oil
• 4 large garlic cloves, minced
• ¼ teaspoon chilli flakes
• 1 lb (450 grams) Mushrooms (portobello, cremini...)
• 3 tablespoon Fresh parsley, chopped
• ⅓ cup freshly grated parmesan cheese (optional)
• salt & pepper, to taste

Directions

• Spaghetti
• Cook spaghetti in salted, boiling water until al dente, according to the package directions. Reserve ½ cups of pasta cooking water before draining the pasta.
• Mushrooms
• Firstly, rinse the mushrooms under runny, cold water to remove dirt or debris, pat dry with paper towels (do not soak them), slice them and set aside.
• Heat the olive oil in a large skillet over medium heat. Add garlic and chilli flakes and cook gently for about 1 minute until slightly golden and fragrant.
• Add the mushrooms to the skillet and season with salt and pepper. Cook, stirring and tossing frequently until the mushrooms are sizzling and brown, about 7 minutes. (If you use cremini mushrooms, they might give off a lot of water during cooking; you have to wait for that liquid to boil off before the mushrooms begin to brown).
• When the spaghetti is done and al dente, drain it and add it to the skillet along with the parsley, grated parmesan cheese, if using, and some of the reserved cooking water (add it water gradually, as much as you need it to combine everything nicely). Toss over medium heat for 1 minute, until the mushrooms and the sauce coat the pasta.
• Serve immediately, sprinkled with extra grated parmesan, if you like, and chilli flakes. Enjoy!

Notes

• 12-15-25 3/4 Recipe
• Final Ingredient list:
• rotini pasta
• extra virgin olive oil
• unsalted butter
• shallot chopped
• garlic cloves minced
• red bell pepper small chop
• Sichuan pepper flakes
• mushrooms (brown & shitake) sliced
• parsley chopped
• parmesan grated
• kosher salt & black pepper
• Aleppo pepper flakes garnish

Photos