MUSHROOM AND GARLIC BUTTER PASTA

Mushroom and Garlic Butter Pasta image

Provided by Chef PotPie

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 pint grape tomatoes, sliced in half
1 tablespoon olive oil
salt and pepper
1 lb cremini mushroom, sliced
6 tablespoons butter, divided
1 lb spaghetti
1 tablespoon minced garlic, about 5 cloves
1/2 teaspoon crushed red pepper flakes
3/4 cup reserved pasta water
1 cup fresh grated parmesan cheese
1/4 cup chopped fresh parsley

Steps:

Preheat oven to 425. Line a baking sheet with aluminum foil. Spread the tomatoes onto the sheet and drizzle with olive oil. Season liberally with salt and pepper. Roast your tomatoes for 10-12 minutes. Transfer the pan to a wire rack and set aside.
In a large skillet over medium heat melt 3 tablespoons butter. Add in the mushrooms and cook for 6-7 minutes, stirring occasionally. Add the garlic, crushed red pepper and season well with salt and pepper. Continue cooking for another 3 minutes.
While the mushrooms are cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Reserve 3/4 cup pasta water, and drain pasta.
Add the remaining 3 tablespoons butter to the mushrooms and melt. Add in the drained pasta, pasta water, and 3/4 cup Parmesan cheese. Mix thoroughly to coat pasta and melt cheese.
Sprinkle with parsley and fold in roasted tomatoes.
Serve immediately.

Nutrition Facts : Calories 756.4, Fat 29.8, SaturatedFat 16.1, Cholesterol 67.8, Sodium 555.6, Carbohydrate 94.9, Fiber 5.4, Sugar 7.3, Protein 28.4