Mushroom & Olive Oil Pasta [Recipe]

Mushrooms are the meaty, umami-rich powerhouse that makes this comfort food recipe sing. It takes about 20 minutes total from start to table. Best of all? No cutting board required!

This quick-and-easy dinner becomes a killer main course with the addition of Italian sausage, sun dried tomatoes, chopped spinach, or shredded parmesan cheese.

Serves two. Double or triple as written.

Mushroom & Olive Oil Pasta Ingredients

4 oz dry pasta (we used spaghetti)

8 oz raw mushrooms, cleaned (we used criminis, but white or portabella will work, too)

1/4 cup high quality olive oil (such as Kouzini's Raw, Unfinltered EVOO in our Gourmand Kit)

8 cloves raw garlic, peeled

2 tbsp white wine (or white wine vinegar, or lemon juice)

Salt and pepper to taste

Optional: 1 tsp dried herbs such as parsley, chive, or oregano (try Two Snooty Chef's Seattle Garlic Seasoning from our Garlic Kit)

Optional: fresh parsley, for garnish

How to Make Mushroom & Olive Oil Pasta

1. Add mushrooms, olive oil, garlic, white wine, and dried herbs (if using) to a food processor. Pulse until the garlic and mushrooms are minced within the oil. Be careful not to puree.
2. Season with salt and pepper to taste.
3. Transfer the the mixture to a saucepan and hold over very low heat for about 20 minutes. If the oil begins to bubble, your heat is too high. If you're using a glass top stove, you may need to remove the pan from the burner occasionally.
4. In a medium pot, bring 6 cups of salted water to a boil. Add your pasta and cook until al dente (about 8 minutes for spaghetti).
5. Strain the water from the cooked pasta, then add it to the saucepan and toss to coat with the mushroom mixture.
6. Plate, garnish with fresh parsley (optional), and enjoy!