Bucatini With Mushroom

Bucatini With Mushroom

This quick and easy Garlic Parmesan Mushroom Pasta is perfect for busy weeknights when you need a filling, no-fuss dinner the whole family will love. Made with fresh summer mushrooms, garlic, and Parmesan, it comes together fast . It’s a simple, budget-friendly meal that’s packed with flavor and teen-approved.

Course Dinner, Entree

Cuisine American

Keyword Mushroom Bucatini, Mushroom pasta

Prep Time 5

Cook Time 15

Servings Servings

Calories 231kcal

Author Jennifer Johnson

Equipment

Ingredients

8 Ounce Baby Portabella Mushrooms
2 Tablespoon Olive Oil
2 Tablespoon Minced Garlic
2 Teaspoon Lemon Juice
1 Pound Sfoglini Bucatini
1/2 Cup Parmesan
2 Teaspoon Italian Seasoning
1 Tablespoon Olive Oil

Instructions

Start a pot of water boiling.
Grab your mushrooms and slice them if needed.
Turn a burner to a low-medium heat and in a skillet warm up you 2 Tablespoon olive oil and minced garlic.
In another small pan add your italian seasoning with one tablespoon of olive oil.
Once the water is boiling start to cook the pasta according to the directions.
DO NOT STRAIN YOU WILL NEED PASTA WATER
Once the garlic is sauted add the mushrooms, and a pinch of salt to the pan.
Allow 7-9 minutes to cook until they have shrunk and are slightly crisped.
When the mushrooms are close to being done add the olive oil and italian seasoning to the mushrooms.
Add 1/2 Cup of the pasta water to the mushroom.
Remove the pasta with tongs and place it in the skillet on top of the mushrooms.
Pour the lemon juice on top of the the pasta.
Mix with tongs in the skillet a bit.
Sprinkle the Parmigiano Reggiano cheese over the pasta.
Use your tongs to toss the pasta around the cheese to make the sauce and mix with the mushrooms.
Serve and garnish with parsley and extra Parmesan.

Video

Notes

If the pasta seems dry, add a splash of reserved pasta water and keep tossing until a light sauce coats the pasta.

Nutrition