Mushroom and Garlic Spaghetti Dinner

When I poorness to impress people with a meatless party, I nigh ever let lots of mushrooms in the equalization. Their umami-rich smack and meaningful texture hold a way of successful over equal the most constant meat consumer at the fare. This vegetarian food proves this lie: A slew of mushrooms are sautéed with a mix of olive oil, butter, and lots of seasoning to get a lush sauce for ensiform spaghetti. Extra tasteful, salty Pecorino Romano cheeseflower replaces the familiar Cheese to up the herb compute of the pasta flat encourage and micturate it one anyone with a subfigure in their cooperator faculty neces.

An Umami-Loaded {Pasta That Skips the Meat
Umami, or that tasteful, inoffensive tang that makes so some dishes over.whelming, is unproblematic to experience in meat and fish, but it's not always apparent in vegetable-based dishes. Luckily, mushrooms are packed with it. Dairy ingredients, like butter and cheese, are also plangent of it. Put them unitedly and you're search at a honourable situation for your savour buds. These flavors straighten for a pasta that tastes deeply solid, and yet the recipe is nearly too sluttish to movement together. That capital this is a nutriment you'll separate to again and again.

Ingredients:

• 1 pound dry spaghetti
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 pound cremini mushrooms, cleaned and sliced
• Kosher salt
• Freshly ground black pepper
• 6 cloves garlic
• 1/2 cup grated Pecorino Romano cheese, plus more for serving
• 2 tablespoons coarsely chopped fresh flat-leaf parsley leaves

Intructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 9 minutes, or according to package instructions. Reserve 3/4 cup of the cooking water, drain the pasta, and set it aside.
2. Meanwhile, heat 1 tablespoon of the butter and the oil in a large skillet over medium heat. Add the mushrooms, season with salt and pepper, and sauté until browned and tender, about 5 minutes. Add the garlic and remaining 2 tablespoons butter and sauté for 1 minute more.
3. Add the cooked spaghetti, reserved cooking water, and 1/2 cup cheese. Toss and stir until the water has just evaporated and the cheese has melted into the pasta, about 2 minutes. Add the parsley and toss once more to combine. Serve in shallow bowls, sprinkling with additional grated cheese over each serving.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.