Sometimes you just need a fast dinner that isn’t full of processed ingredients and preservatives. Sometimes you just want light, simple meal that satisfies your palate. This recipe fits the bill for both those situations. Even my young teenager can prepare it, and it tastes good. With simple ingredients like garlic, fresh mushrooms, and parmesan cheese this Garlic Mushroom Pasta is a great alternative to the traditional canned spaghetti dinner. Add some fresh vegetables on the side, like asparagus or grilled zucchini, and you have a simple, nourishing meal ready in less time than it takes to have a pizza delivered!
Garlic Mushroom Pasta
2 TB olive oil
12 oz mushrooms
3 garlic cloves
1/2 cup finely grated parmesan cheese
Cool pasta in boiling water until tender. Reserve 1 cup cooking water. Drain and return to pot.
While pasta is boiling, heat olive oil in frying pan. Add mushrooms and garlic, add salt and pepper to taste, and cover. Stir occasionally until mushrooms have softened and released liquid (about 7-10 minutes). Once softened, uncover pan and cook another 3-5 minutes.
Add mushrooms and parmesan to drained noodles. Toss to combine, adding as much reserved pasta water as needed to create a light sauce (about 1/3 – 1/2 cup).
Sprinkle with additional parmesan and serve immediately.