Quick-Sauté Onion and Mushroom Spaghetti
A simplified weeknight version using higher heat for faster browning and fresh parsley for brightness.
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Ingredients
- 12 ounces Spaghetti pasta
- 3 tablespoons Olive oil
- 1 large Yellow onion, thinly sliced
- 16 ounces Cremini mushrooms, sliced
- 4 cloves Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Red pepper flakes(optional)
- 1/2 cup Fresh parsley, chopped
- 1/2 cup Grated Parmesan cheese
- 1/2 cup Pasta water
Instructions
- 1
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until shimmering.
- 3
Add the sliced onions and mushrooms to the skillet in a single layer; let them sit undisturbed for 3 minutes to develop a golden-brown sear.
- 4
Stir the vegetables and continue to sauté for another 5 minutes until the onions are soft and the mushrooms are deeply browned.
- 5
Lower the heat to medium and stir in the minced garlic, salt, pepper, and red pepper flakes, cooking for just 1 minute until fragrant.
- 6
Before draining the pasta, reserve half a cup of the starchy cooking water.
- 7
Add the drained spaghetti and the reserved pasta water to the skillet, tossing vigorously to coat the noodles in the mushroom juices.
- 8
Remove from heat and stir in the fresh parsley and Parmesan cheese before serving immediately.
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