Mushroom Aglio Olio

Awe….those comforting carbohydrates.

My favorite carbohydrate fix is brown rice pasta, gluten free, dense and delicious.

We usually have one pasta night a week. Tonight is the night.

The great thing about pasta night is that noodles go with just about anything so when planning our pasta night I go with what needs to be used up in the fridge first. In this instance, it is mushrooms. I have some beautiful organic cremini mushrooms calling out to me from the veggie drawer.

Since this coronavirus pandemic, we have not had one meal in a restaurant, nor have we ordered in. We are eating so well at our own table with my home cooking that there is absolutely no desire to go out and risk exposure to the virus.

I am baking a lot for my sweet toothed bread man too….but for the purpose of this post, we will get back on topic.

MUSHROOM AGLIO OLIO

1 package organic brown rice spaghetti, or any noodle you like

4 – 6 tbsp organic extra-virgin olive oil

8 ounces organic cremini mushrooms, cleaned and cut up…(can use any mushrooms you like)

5 organic cloves garlic – chopped into very small dice (use as much garlic as you like…I find 5 is plenty to give that garlicky bite)

1 tsp organic dried red pepper flakes – more if you like more spicy heat

1 & 1/2 tsp dried parley (I have a fresh herb garden on my patio so I use 1/2 cup fresh parsley, washed and diced)

1 tbsp organic butter

Grated parmesan

Salt

Cook noodles according to package directions….maybe just a little less than the directions say as the noodles will cook a bit more when added to the mushrooms and oil mixture. Drain cooked noodles and rinse.

While noodles are cooking add 2 tbsp oil to your favorite large sauté pan. Sauté mushrooms in the oil until they have released their moisture and are starting to brown.

Push them off to the side of the pan, add 2 more tbsp of oil and sauté the garlic cloves and red pepper flakes until fragrant, about 3 minutes.

Now stir mushrooms and garlic and red pepper flakes together. Add the noodles to the pan and gently fold them into the mushroom/garlic/oil mixture until the noodles are coated. Melt the butter in and sprinkle with a bit of Himalayan salt to your taste and top with the parsley.

Serve this delicious and easy pasta dish onto plates or bowls. Sprinkle with Parmesan cheese.

Tonight I am including some grilled hot Italian chicken sausage, chopped up and put on top of the noodles just to up the protein. My sweetie loves to have some good protein with his noodles. His favorite side to pasta is of course, homemade Caesar salad…..and as you learned in last week’s post…..homemade bread.

It’s “oh so good”.

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