Mushroom and Garlic Butter Pasta

READY IN: 35mins


  • 1pintgrape tomatoes, sliced in half
  • 1tablespoonolive oil
  • salt and pepper
  • 1lbcremini mushroom, sliced
  • 6tablespoonsbutter, divided
  • 1lbspaghetti
  • 1tablespoon minced garlic, about 5 cloves
  • 12 teaspooncrushed red pepper flakes
  • 34 cup reserved pasta water
  • 1cup fresh grated parmesan cheese
  • 14 cup chopped fresh parsley

  • Preheat oven to 425. Line a baking sheet with aluminum foil. Spread the tomatoes onto the sheet and drizzle with olive oil. Season liberally with salt and pepper. Roast your tomatoes for 10-12 minutes. Transfer the pan to a wire rack and set aside.
  • In a large skillet over medium heat melt 3 tablespoons butter. Add in the mushrooms and cook for 6-7 minutes, stirring occasionally. Add the garlic, crushed red pepper and season well with salt and pepper. Continue cooking for another 3 minutes.
  • While the mushrooms are cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Reserve 3/4 cup pasta water, and drain pasta.
  • Add the remaining 3 tablespoons butter to the mushrooms and melt. Add in the drained pasta, pasta water, and 3/4 cup Parmesan cheese. Mix thoroughly to coat pasta and melt cheese.
  • Sprinkle with parsley and fold in roasted tomatoes.
  • Serve immediately.
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