Garlic & Lemon Pasta with Crispy Mushrooms
Ingredients
- 12 ouncespasta (any shape)
- 1 poundmushrooms (cremini or button)
- 5 clovesgarlic
- 1lemon
- 4 tablespoonolive oil
- ¼ teaspoonred pepper flakes
- ½ cupvegetable broth
- ¼ cupfresh parsley
- 1 to tastesalt and black pepper
Prep
- 01
Mince 5 cloves garlic.
- 02
Juice 1 lemon.
- 03
Slice mushrooms into quarters or halves.
- 04
Chop 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.
- 02
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook without stirring for 4–5 minutes until golden. Stir and cook another 3–4 minutes until tender. Transfer to a plate.
- 03
In the same skillet, add remaining 2 tablespoons oil and cook garlic with red pepper flakes over medium heat for 1 minute until fragrant.
- 04
Add vegetable broth and juice of 1 lemon. Bring to a simmer, then return mushrooms to the pan.
- 05
Add cooked pasta to the skillet and toss to coat, adding pasta water a splash at a time if it looks dry. Season with salt and pepper to taste.
- 06
Transfer to bowls and top with fresh parsley.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. For earthiness, stir in 1 teaspoon fresh thyme or a splash of balsamic vinegar at the end.