Ingredients
The following ingredients have 4 Servings
- 8 ounces spaghetti (gluten-free or regular)
- salt, to taste
- 4 tablespoons of dairy-free butter, divided (I like Country Crock® Plant Butter)
- 8 ounces Chanterelle, Oyster, or Cremini mushrooms, roughly chopped
- 3 cloves of garlic, thinly sliced
- 1 teaspoon coarsely ground black pepper, plus more to taste
- 2 ounces vegan parmesan cheese, finely grated
Instruction
- Cook the Pasta: bring a large pot of salted water to a boil over high heat. Once boiling, add the pasta and cook until just before al dente – the pasta will finish cooking later. Reserve 1 1/2 cups of starchy water, then drain the pasta and set aside.
- In the meantime, melt 1 tablespoon of butter in a sauté pan over medium-high heat. Then, add the chopped mushrooms and sauté for 3 to 5 minutes. Add the sliced garlic to the pan and cook for an additional 1 to 2 minutes, until fragrant and translucent. Remove the mushrooms and garlic from the pan and set aside, returning the pan to the burner.
- melt 2 tablespoons of butter in the same pan over medium-high heat. Add the freshly ground black pepper and swirl it around in the pan for about a minute to bloom the spice. Then, add ¾ cup of the reserved pasta water to the pan and bring it to a simmer.
- Reduce the heat to low, then add in the pasta and remaining 1 tablespoon of butter. Once the butter has melted, add in the grated parmesan and toss the pasta with tongs, until the dairy-free cheese has melted. If your sauce is too thick, add more pasta water in 2 tablespoon increments to thin it out.
- transfer the pasta to serving plates, and top with our caramelized garlicky mushrooms, or as desired. Serve warm; this recipe is best served fresh, but leftovers will keep in the fridge for up to 3 days and are best reheated on the stovetop with a splash of water.
