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The Kitchn: An umami-loaded pasta that skips the meat

By Sheela Prakash on

Freshly ground black pepper

6 cloves garlic, minced

1/2 cup grated Pecorino Romano cheese, plus more for serving

2 tablespoons coarsely chopped fresh flat-leaf parsley leaves

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.

 

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 saute until browned and tender, about 5 minutes. Add the garlic and remaining 2 tablespoons butter and sauté for 1 minute more.

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: Leftovers can be stored in an airtight container in the refrigerator for up to four days.

(Sheela Prakash is assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)


 

 

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