25-minute mushroom pasta
Mushrooms, garlic, pasta, and parsley. The dinner you cook when the carton has two days left.
In the app
- pasta 12 oz
- mushroom 1 lb
- garlic 4 clove
- olive oil 3 tbsp
- parsley 0.5 bunch
- salt 1 tsp
- black pepper 0.5 tsp
These names match the PantryZero catalog, so the suggestion engine can score this recipe against your pantry.
Mushrooms go from fine to slimy in a weekend. A hot pan and a box of pasta is the rescue. They need space and heat, not cream, to taste like dinner.
Ingredients
- 12 oz pasta
- 1 lb mushrooms
- 4 cloves garlic
- 3 tbsp olive oil
- 1/2 bunch parsley
- Salt and black pepper
Parmesan if it is already in the fridge. A splash of soy sauce in the mushrooms if you want them meatier. Neither is in the scored list, so they will not block a match.
Method
- Boil the pasta in salted water until just shy of done. Save a cup of the water.
- Meanwhile, slice the mushrooms. Heat the oil in a wide skillet over medium-high until it shimmers. Add the mushrooms and salt. Do not crowd; cook in two batches if you must. Leave them until they brown, 6 to 8 minutes.
- Lower the heat. Add the garlic and black pepper. Stir 30 seconds.
- Toss in the pasta and enough pasta water to make a glossy sauce. Chop the parsley through it.
Why it works in PantryZero
Log the mushrooms with an expiry. Pasta, garlic, and oil do the rest. This should land in Almost There or Make Now on the night the carton needs to go.
Cook it from your pantry
Open PantryZero, add what you have, and this recipe will show up scored against your shelf.
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