Quick-Sauté Onion and Mushroom Spaghetti

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
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Red pepper flakes(optional)
• 0.5 cup Fresh parsley, chopped
• 0.5 cup Grated Parmesan cheese
• 0.5 cup Pasta water

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until shimmering.

3. 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. 4

   Stir the vegetables and continue to sauté for another 5 minutes until the onions are soft and the mushrooms are deeply browned.

5. 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. 6

   Before draining the pasta, reserve half a cup of the starchy cooking water.

7. 7

   Add the drained spaghetti and the reserved pasta water to the skillet, tossing vigorously to coat the noodles in the mushroom juices.

8. 8

   Remove from heat and stir in the fresh parsley and Parmesan cheese before serving immediately.