Garlic Mushroom Pasta

• Vegetarian

• Produce

  • 6 Garlic cloves, large
  • 3 Green onions
  • 16 oz Mushrooms

• Pasta & Grains

  • 16 oz Fettuccine pasta

• Baking & Spices

  • 1 4 + 1/8 teaspoon salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 5 tbsp Butter
  • 1 1/2 cups Parmesan, fresh

Found on juliasalbum.com

Ingredients

• 16 oz mushrooms, sliced
• 6 large garlic cloves, minced
• 1 tablespoon olive oil
• 5 tablespoons butter
• 16 oz fettuccine pasta (for gluten free pasta, use Tinkyada brown rice fettuccine)
• 1/4 + 1/8 teaspoon salt (at least)
• 1 and 1/2 cups fresh Parmesan, shredded
• 3 green onions, chopped

Directions

• Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet on medium-high heat. Add sliced mushrooms and minced garlic. Sprinkle with about 1/8 teaspoon of salt. Cook for about 2 minutes, constantly stirring, until mushrooms are soft. Taste and add more salt, if needed. Remove from heat.
• Cook pasta according to the package instructions. Rinse in cold water, drain.
• Add pasta to the mushrooms along with 4 tablespoons of butter. Add the remaining 1/4 teaspoon of salt. Gently reheat until butter melts and pasta is very warm. Add grated Parmesan cheese, continue to reheat pasta, stirring until cheese melts.
• Definitely add more salt than what I indicate here (I am being conservative) to suite your taste – adding just enough salt (not too much but not too little either) allows all the flavors to blend together: mushrooms, Parmesan cheese, garlic, and butter.
• Serve topped with chopped green onions.
• Note: if available, use truffle salt - it goes great with this recipe.