Ingredients

CupsMetric

CHOOSE pasta

• 200g / 7 oz short pasta like orecchiette, penne, macaroni (Note 1)
• 160g/6 oz long pasta – spaghetti, fettucine (Note 1)

Garlic Butter Mushrooms for pasta

• 400g / 14 oz mushrooms , sliced 1/2 cm / 1/5″ thick (Note 2)
• 50g / 3 tbsp unsalted butter , separated
• 1 tbsp olive oil
• 2 garlic cloves , finely minced
• 1/2 tsp each salt and pepper
• 1/2 cup freshly grated parmesan cheese (or 1/4 cup store bought grated)

Instructions

Pasta

• Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.
• Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.

Mushrooms

• Melt half butter and all oil in a large skillet over heat.
• Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges – around 5 minutes.
• Halfway through cooking, add salt & pepper.
• Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden.
• Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.
• Taste and add more salt and pepper if needed.
• Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.