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Moma's Mushroom Pasta is a vegetarian comfort dish with a high-class style! The noodles are tender and ready to get coated in a simple thyme butter sauce, but it's the golden, beefy mushrooms that are the real star. Of course, being topped with toasted breadcrumbs doesn't hurt either! Moma's Mushroom Pasta is just like how Mom makes it... and now you can, too!
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Ingredients
- 8 ounces spaghetti
- 1 tablespoon extra-virgin olive oil
- 1/2 cup fresh French-style breadcrumbs
- kosher salt, to taste
- freshly ground black pepper, to taste
- 8 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 (8-ounce) package cremini mushrooms, thinly sliced
- 4 sprigs fresh thyme
- 2 tablespoons fresh parsley, chopped, for garnish
Directions
Step 1 -In a large pot of salted, boiling water, add the spaghetti and cook it to al dente, according to the package directions.
Step 2 -Drain the pasta well.
Step 3 -In a large skillet over medium heat, add the olive oil.
Step 4 -Add the breadcrumbs to the hot oil and cook, while stirring, until they are browned and toasted, about 3-5 minutes.
Step 5 -Season the breadcrumbs with the salt and the black pepper.
Step 6 -Set the breadcrumbs aside.
Step 7 -In the same skillet over low heat, melt the butter until it starts to foam.
Step 8 -Add the garlic to the melted butter and cook, while stirring frequently, until fragrant, about 1 minute.
Step 9 -Add the mushrooms and the thyme sprigs to the garlic-butter and cook, while stirring occasionally, until the mushrooms are tender and browned, about 3-5 minutes.
Step 10 -Season the mushrooms with the salt and the black pepper.
Step 11 -Plate the pasta with the mushroom mixture and top with the toasted breadcrumbs.
Step 12 -Serve garnished with the parsley.
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