Fiery Garlic Mushroom Pasta with Red Pepper Flakes
Ingredients
- 1 poundpasta
- 1 poundmushrooms (cremini or button)
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- 4 tablespoonolive oil
- ½ cupdry white wine
- 1lemon
- ¼ cupfresh parsley (loosely packed)
- ·kosher salt
- ·black pepper
Prep
- 01
Dice or slice 1 pound mushrooms into 1/4-inch pieces.
- 02
Mince 6 cloves garlic.
- 03
Chop 1/4 cup fresh parsley.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain and set aside.
- 02
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook without stirring for 3-4 minutes until golden. Stir and cook another 2-3 minutes until tender. Transfer to a plate.
- 03
In the same skillet, heat remaining 2 tablespoons olive oil over medium heat. Add red pepper flakes and cook for 30 seconds until fragrant.
- 04
Add garlic and cook for 1 minute, stirring constantly, until golden and fragrant.
- 05
Pour in white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes until reduced by half.
- 06
Return mushrooms to the skillet. Add cooked pasta and toss to combine. Add pasta water a splash at a time (you'll need about 1/2 cup) until the sauce coats the pasta. Season with salt and pepper to taste.
- 07
Finish with juice from 1 lemon and top with fresh parsley. Serve immediately.
Spice Tips
The 1/2 teaspoon red pepper flakes gives a pleasant warmth without dominating. For serious heat, use 3/4 teaspoon or add a pinch of cayenne. If you prefer mild, cut flakes to 1/4 teaspoon or omit entirely—the garlic and lemon will still shine.