Spaghetti with garlic mushrooms
 
Prep time
Cook time
Total time
 
Spaghetti with garlic parmesan mushrooms is a healthy and delicious take on the Italian classic spaghetti aglio-e-olio but loaded with colored bell peppers and mushroom to turn Meatless Monday dinners into something you actually look forward to.
Author:
Recipe type: main course
Cuisine: Italian
Serves: 2
Ingredients
  • Spaghetti - handful per person
  • Extra Virgin Olive Oil - 4 tbsp
  • Garlic cloves chopped fine - 15-16
  • Red chillie flakes - 1 tsp
  • Parsley chopped- 2 tbsp
  • Red bell pepper - ½ chopped into fine dice
  • Yellow bell pepper - ½ chopped into fine dice
  • Cherry tomatoes - 10, cut into halves
  • Passata or tomato sauce - 2 tbsp
  • Salt - acc to taste
  • Mixed Herbs - 1 tbsp
  • For the garlic parmesan mushroom:
  • Buttom or mixed mushroom - 1 packet or 200 gms
  • Garlic cloves 4, sliced thin
  • Butter - 2 tbsp
  • Extra virgin olive oil -1 tbsp
  • Parmesan - 3 tbsp
  • Salt & pepper - acc to taste
Instructions
  1. Start by boiling the spaghetti in ample salted water as per directions. Once done, drain, rinse under cold water, drizzle some olive oil and toss. Keep aside.
  2. While the pasta is boiling, make the garlic parmesan mushroom.
  3. Clean and dry the mushrooms, slice them thin and heat a skillet. Add the butter and olive oil, Once hot, add the mushroom slices, garlic pods, (do not crowd them) and cook it for 7-8 mins till they turn brown. When almost done,add salt & pepper over it. Sprinkle with the parmesan and keep aside.
  4. Get started on the veggies next. In a skillet add the EVOO, the chopped garlic, make sure the garlic doesn't brown , add the red chillie flakes and saute for 30 secs. Next add the bell pepper and the halved cherry tomatoes, mixed herbs and saute for 2 mins till soft.
  5. Next add the passata and cook for 3-4 mins till the sauce is deep and cooked well.
  6. Simply throw in the spaghetti, with about 2-3 tbsp of the reserved pasta water ( ALWAYS reserve some pasta water before draining it), and cook on high heat till the water evaporates and the sauce clings to the pasta.
  7. Serve immediately with a sprinkling of chopped parsely and a squeeze of lemon juice(optional).. (I didn't add, but P did and said it tasted good too).
Recipe by La Petit Chef at http://lapetitchef.in/2016/01/spaghetti-with-mushrooms.html