Pasta tossed with brown butter, flavorful mushrooms, and toasted breadcrumbs for a luxurious, vegetarian main.
# What You’ll Need:
→ Pasta
01 - 225 g dried spaghetti
→ Breadcrumbs
02 - 1 tablespoon extra-virgin olive oil
03 - 30 g fresh French-style breadcrumbs
04 - Kosher salt, to taste
05 - Freshly ground black pepper, to taste
→ Mushroom Brown Butter
06 - 113 g unsalted butter
07 - 3 cloves garlic, minced
08 - 225 g cremini mushrooms, thinly sliced
09 - 4 sprigs fresh thyme
→ Garnish
10 - 2 tablespoons chopped fresh parsley leaves
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain thoroughly and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring often, until golden and crisp, approximately 3 to 5 minutes. Season with kosher salt and black pepper to taste. Transfer toasted breadcrumbs to a bowl and set aside.
03 - Melt butter in the same skillet over low heat, adding one tablespoon at a time. Cook, swirling occasionally, until butter foams and develops a nutty aroma and golden-brown color, about 3 to 4 minutes.
04 - Add minced garlic to the browned butter and cook for 1 minute, stirring until fragrant.
05 - Stir in sliced cremini mushrooms and fresh thyme sprigs. Increase heat to medium and cook, stirring occasionally, until mushrooms are browned and tender, about 3 to 5 minutes. Season with salt and pepper. Remove thyme sprigs and discard.
06 - Add the drained spaghetti to the skillet with the mushroom-butter mixture. Toss thoroughly to evenly coat the pasta.
07 - Divide the pasta among serving plates. Top with toasted breadcrumbs and garnish with chopped parsley. Serve immediately.
