Noodles tossed with thinly sliced shiitake mushrooms, aromatic minced garlic, and grated parmesan cheese. Simple yet delicious, this shiitake mushroom garlic parmesan noodles are perfect for a lazy night in.
Ingredients
⅓ pound dry spaghetti pasta
2 tablespoons butter, vegetable spread, or olive oil
4-5 cloves of garlic, minced
½ cup sliced shiitake mushrooms (about 6-7 shiitake mushrooms)
⅓ cup grated parmesan cheese
3 tablespoons olive oil, more as needed
¼ teaspoon salt, more to taste
¼ teaspoon crushed red peppers (optional)
Directions:
Cook the pasta according to the directions on the packaging, about 6-7 minutes, until the noodles are al dente. Drain the pasta and run them through cold water to prevent the noodles from sticking to each other. Set aside for now.
In a medium sized skillet, add either butter, vegetable spread, or olive oil, and heat for about a minute.
Add the minced garlic, and use a spatula to move the garlic around, cooking the garlic until it becomes aromatic and the edges turn golden brown, about 1-2 minutes over low heat.
Once the garlic has become aromatic, add the sliced shiitake mushrooms. Cook the mushrooms for about a minute or two until they’ve softened. Remove the skillet from heat.
Toss the pasta in the garlic flavored oil until evenly coated. Add the parmesan cheese, olive oil, and salt. Toss the pasta until the ingredients are all evenly incorporated. Season with more salt as needed. Add more olive oil if the noodles are too dry.
Divide the pasta onto two plates. Lightly season with crushed red peppers if desired.
Serve the pasta warm or cold.
Notes
For a vegan version of this recipe, leave out the parmesan cheese.
For the gluten-free version, use gluten-free noodles.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/01/20/shiitake-mushroom-garlic-parmesan-noodles/