After a week-long road trip with the family, it did not matter how exhausted I was when we got home I craved a home-cooked meal. With not much in the fridge, I played around with the saute pan and some pasta-making tips I have learned along the way. Not sure if we were hungry for a home-cooked meal or if it was really that good but the saute mushroom spaghetti dinner is a new family fave.

Saute Mushroom Spaghetti Recipe

ALL YOU NEED:

• Package of spaghetti
• 1/3 cup of chopped shallots
• 2 cloves of garlic
• 2-4 Tablespoons of my garlic paste concoction (depends on your garlic desire) I use 2 tblsp for the pasta and 2 for the veggie saute
• 3-4 tablespoons of butter
• 1 cup of cherry tomatoes
• 1 cup of mushrooms
• Fresh grated Parmigiano Reggiano
• EVOO
• Dash of salt and pepper
• pasta water

WHAT TO DO:

1. In a large pot add water, a dash of sea salt, and two cloves of garlic. Bring to a boil
2. While the water boils, in a saute pan, add EVOO, garlic, and 2 tablespoons of butter over medium heat. Add shallots.
3. When shallots are tender, add mushrooms and lower heat.
4. Stir regularly. Once cooked at this point water should be boiling, add pasta.
5. I slowly add a couple of wooden spoons of pasta water to the mushroom saute and then add the tomatoes. Let the tomatoes cook slowly in the pan.
6. When pasta is ready, drain.
7. Add to pasta pot EVOO and 2 more tablespoons of garlic paste. Add pasta and mix together
8. To serve, add a serving of pasta to mushroom saute in the pan and fully cover with the ingredients
9. Serve with a drizzle of freshly grated Parmigiano Reggiano

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