Garlic butter mushroom and spinach spaghetti
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course
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Cuisine
Vegan
Garlic butter mushroom and spinach spaghetti
Description
This recipe features mushrooms sliced and pan-fried until deeply golden, releasing their rich umami flavor. Garlic sliced thinly is cooked briefly with butter until lightly golden, imparting a subtle garlic aroma without bitterness. Baby spinach is added off the heat to retain tenderness and fresh flavor, brightened by a splash of lemon juice and seasoned with salt and black pepper.
The cooked spaghetti is stirred into the sauce with a bit of reserved pasta water to help the sauce cling to the noodles and create a silky finish. Optionally, crumbled feta cheese adds a mild tang and creamy texture that complements the mushrooms and spinach.
Served immediately, this spaghetti offers a fine balance of savory mushrooms, delicate garlic butter, and fresh spinach that highlights the simple ingredients without overwhelming them.
Ingredients
for the sauce
- olive oil splash
- 250 g mushrooms sliced
- 4 garlic peeled and thinly sliced, cloves
- 2 tablespoons butter
- 3 baby spinach washed, large handfuls
- lemon juice to taste
- salt to taste
- black pepper to taste
- 500 g spaghetti cooked and 1 cup cooking water reserved
- feta cheese crumbled (optional)
Instructions
- Heat a large frying pan over medium-high heat then add the oil.
- Fry the mushrooms until deeply golden and cooked through.
- Add the garlic and butter and fry for another 30 seconds-1 minutes until the garlic is a light golden colour.
- Turn off the heat then add the spinach, lemon juice and season to taste.
- Add the cooked spaghetti and a splash of the cooking water. Stir the pasta into the sauce and add more water if necessary.
- Serve with feta cheese.
User Reviews
Overall Rating
4.4
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