Pasta with Garlic-Braised Mushrooms and Fresh Herbs
Ingredients
- 1 poundpasta
- 1 poundmushrooms (cremini, baby bella, or shiitake)
- 4 clovesgarlic
- 3 tablespoonolive oil
- ½ cupdry white wine
- ½ cupvegetable broth
- 2 teaspoonfresh thyme
- 1lemon
- ¼ cupfresh parsley
- ·salt
- ·black pepper
Prep
- 01
Slice 1 pound mushrooms into 1/4-inch thick pieces.
- 02
Mince 4 cloves garlic.
- 03
Chop 1/4 cup fresh parsley.
Method
- 01
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- 02
While the pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 03
Add the sliced mushrooms to the skillet and cook for 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown.
- 04
Pour in the white wine and vegetable broth, add the fresh thyme, and simmer for 3–4 minutes until the liquid reduces slightly.
- 05
Toss the cooked pasta into the mushroom mixture. Add the juice of 1 lemon and 1/4 cup fresh chopped parsley. Season with salt and black pepper to taste. If the pasta seems dry, add pasta water a splash at a time until it reaches a light, silky consistency.
- 06
Divide among bowls and serve immediately.
Spice Tips
For warmth without heaviness, add a pinch of red pepper flakes to the garlic as it sizzles. A small shaving of Parmesan or a drizzle of good olive oil at the table adds brightness.
Cremini and baby bella mushrooms are earthy and widely available; shiitake adds deeper umami if you prefer. For a richer dish, add a splash of heavy cream or a knob of butter at the end.