Mushroom Pasta with Garlic and Herbs
The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
In the time it takes to bring a pot of water to boil and cook pasta, you’ll have created a simple and delicious mushroom, garlic and herb sauce for the ultimate vegetarian meal. Mushrooms are earthy, meaty and pair so well with butter, garlic and herbs like thyme.
![Mushroom Pasta with Garlic and Herbs Ingredients](https://marketing.heinens.com/content/uploads/2020/09/Quick-Mushroom-Pasta-with-Garlic-and-Herbs_Ingredients_600x700.jpg)
To cut down on prep time, I suggest buying pre-sliced mushrooms. This 20-minute recipe calls for sliced Baby Bellas, but you can swap in button mushrooms or any combination of mushrooms you like. To bump up the protein in this meatless pasta, I like to use Barilla’s Protein+ spaghetti.
![Mushroom Pasta with Garlic and Herbs](https://marketing.heinens.com/content/uploads/2020/09/Mushroom-Pasta-with-Garlic-and-Herbs_800x550.jpg)
Mushroom Pasta with Garlic and Herbs
Servings: 4
Ingredients
- 3 Tbsp. unsalted butter
- 2 8 oz. packages sliced Baby Bella mushrooms
- 3-4 garlic cloves, minced
- 1 tsp. dried thyme
- Salt and pepper
- 14.5 oz. box Barilla Protein+ Spaghetti
- ½ cup grated Parmesan cheese
- 1 cup reserved pasta water
- Fresh chopped parsley
Instructions
- Bring a pot of salted water to a boil for the pasta.
- As you wait for the water to boil, melt the butter in a large non-stick skillet over medium heat.
- Add the sliced mushrooms and sauté for about 5 minutes, or until reduced by half.
- Stir in the garlic and thyme and season with salt and pepper. Cook for 1 minute more.
- When the water is boiling, drop in the pasta and cook until al dente, about 7 minutes.
- Reserve a cup of the pasta water, then drain and return pasta to the pot.
- Add the mushrooms and any sauce from the skillet, tossing well to coat.
- Fold in the Parmesan cheese and enough pasta water to create a thin sauce. Toss in the parsley and serve.