Garlicky Cremini Pasta with Parsley

By DreiFromBK

Buttery cremini mushrooms and lots of garlic give flavor to this supersimple vegetarian pasta from F&W's Kay Chun.

Ingredients

• 12 ounces orecchiette
• 1/4 cup extra-virgin olive oil
• 1 pound small cremini mushrooms, halved if large
• 5 garlic cloves, finely chopped
• 4 tablespoons unsalted butter
• 1/4 cup chopped parsley
• Salt
• Pepper
• Lemon wedges, for serving

Details

Adapted from foodandwine.com

Preparation

Step 1

In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water.
Meanwhile, in a large skillet, heat the olive oil. Add the mushrooms and garlic and cook over moderate heat, stirring occasionally, until golden and tender, about 8 minutes.
Stir the pasta, reserved cooking water and the butter and parsley into the mushrooms and cook, tossing, until saucy, about 2 minutes; season with salt and pepper. Serve with lemon wedges.

Suggested Pairing

Minerally, lemon-zesty Sancerre.