Garlicky Cremini Pasta with Parsley

Buttery cremini mushrooms and lots of garlic give flavor to this supersimple vegetarian pasta from F&W’s Kay Chun.

  • Total Time:
  • Servings: 4

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  • 12 ounces orecchiette
  • 1/4 cup extra-virgin olive oil
  • 1 pound small cremini mushrooms, halved if large
  • 5 garlic cloves, finely chopped
  • 4 tablespoons unsalted butter
  • 1/4 cup chopped parsley
  • Salt
  • Pepper
  • Lemon wedges, for serving

How to make this recipe

  1. In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water.

  2. Meanwhile, in a large skillet, heat the olive oil. Add the mushrooms and garlic and cook over moderate heat, stirring occasionally, until golden and tender, about 8 minutes.

  3. Stir the pasta, reserved cooking water and the butter and parsley into the mushrooms and cook, tossing, until saucy, about 2 minutes; season with salt and pepper. Serve with lemon wedges.

Suggested Pairing

Minerally, lemon-zesty Sancerre.

Contributed By Photo © Eva Kolenko Published May 2016

1070509 recipes/garlicky-cremini-pasta-parsley 2016-03-30T14:21:07+00:00 Kay Chun weeknight-dinner|4|fast|vegetarian may-2016 recipes,garlicky-cremini-pasta-parsley 1070509

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