I am all about easy recipes, and after growing some mushrooms at home, I was so excited to use fresh mushrooms in pasta. This pasta dish is very simple to make, and if you are a garlic and mushroom lover like myself, it is a tasty quick meal idea.
- 1 package Morelli Egg Pasta
- 1 package mushrooms, sliced (I used oyster mushrooms)
- 2-3 cloves garlic
- salt and pepper to taste
- parmesan cheese for topping
* You can make this recipe vegan by using regular pasta (not egg), vegan butter, and by omitting the cheese or using a substitute.
Cook the pasta according to the package directions.
For this recipe, I used Morelli Egg Pasta. Normally when I cook with egg pasta, I am used to a very eggy taste, but this pasta has a light, versatile flavor, and there is no strong egg flavor like I would associate with egg noodles.
While the pasta cooks, chop and saute your mushrooms in butter.
I used fresh oyster mushrooms that I grew at home with my Back to the Roots Oyster Mushroom Kit. This type of mushroom has a low moisture content. If you use mushrooms like white button mushrooms, they will let out moisture, so certain types of mushrooms really need to be cooked down for longer.
As the mushrooms get closer to being finished, add in a couple cloves of crushed garlic. This is really however much you want! I am a garlic lover so I used 2 cloves per serving.
Make sure not to burn the garlic. Season with salt, add in extra butter if desired, and toss with the desired amount of pasta.
I love buttery pasta with parmesan cheese, so I add in a generous amount of parmesan.
This is such an easy dish to put together, and I usually have most of these ingredients on hand as well.
Morelli Pasta on Amazon: https://www.amazon.com/gp/mpc/ADINVQ7ENXTNY
About the Author: Marysa
Busy blogger and mom of two girls! We love traveling and the great outdoors, and are always looking for our next adventure!