My pantry is never without at least 5 different shapes of pasta. It’s always our go-to weeknight meal.
The only problem is that everyone has a preferred noodle. My husband likes spaghetti and would eat it every night of the week of I didn’t insist on some variety.
Our five-year-old likes shorter shapes, which is the best choice. Whenever I see him attempting to maneuver long strands of spaghetti, I have visions of a giant laundry pile that requires a stain stick for the olive oil spots.
To please everyone, I use the same pot of water for these pastas. Of course I cook them separately starting with our little guy. That gives me time to come up with a sauce or some sort of topping for the adults.
For most people, mushrooms are a love-it hate-it kind of thing. Whether it’s the taste or the texture, they’re not to everyone’s taste.
I’m the exception, and I fall somewhere in the middle.
The great thing about mushrooms is that they cook very fast. It makes them perfect for pasta since you can multitask and have everything ready to serve in the time it takes for the noodles to be al dente.
I started a pot of spaghetti. Then I got to work on the mushrooms. Since this is such a quick recipe, I had them sliced and the rest of the ingredients ready to go.
I heated olive oil in a large skillet and added the mushrooms. It seemed like a lot in the pan, but after a few minutes, they began to get smaller and deepen in color.
At that point I stirred in garlic that I had minced into pretty much a paste. When the mushrooms were fragrant and cooked, I squeezed in lemon juice.
The timing could not have been any better. I used tongs to move the cooked spaghetti to the skillet. I find this is the best way to keep the right amount of starchy cooking water on the pasta. Also, then I don’t have to wash a strainer.
I gave the mixture another splash of olive oil and tossed everything together with Parmesan, parsley, salt and pepper.
This lemon garlic mushroom spaghetti might become my new weeknight night favorite!
Lemon Garlic Mushroom Spaghetti
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 4 1x
12 ounces spaghetti
2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
1 garlic clove, finely minced into a paste
Juice of 1 lemon
1-2 tablespoons chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
Grated Parmesan for serving
Bring a large pot of water to a boil and cook the spaghetti according to package instructions.
In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add the mushrooms and sauté for 5 minutes until the mushrooms start to brown. Stir in the garlic and continue cooking for a few minutes until the mushrooms are caramelized and fragrant. Add the lemon juice.
Use tongs to transfer the cooked spaghetti directly from the pot to the skillet with the mushrooms. Toss with the remaining olive oil, parsley, salt and pepper. Top with grated Parmesan before serving.