Créé avec l’IA
Vinces Spaghetti with Garlic Mushroom Sauce
Ingrédients
4 Portions
- spaghetti400 g
- olive oil2 tbsp
- mushrooms, sliced500 g
- garlic cloves, minced3 cloves
- white wine1/2 cup
- vegetable broth1 cup
- fresh thyme leaves1 tbsp
- unsalted butter2 tbsp
- Saltto taste
- pepperto taste
- Grated Parmesan cheesefor serving
Instructions
- 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
- 2
While the spaghetti is cooking, heat the olive oil in a large pan over medium heat. Add the sliced mushrooms and sauté until they are golden brown and have released their moisture, about 5-7 minutes.
- 3
Add the minced garlic to the mushrooms and cook for another minute until fragrant.
- 4
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half, about 2-3 minutes.
- 5
Stir in the vegetable broth and fresh thyme leaves. Bring the mixture to a simmer and cook for 5 minutes to allow the flavors to meld.
- 6
Reduce the heat to low and stir in the unsalted butter until melted and the sauce is slightly thickened. Season with salt and pepper to taste.
- 7
Add the cooked spaghetti to the sauce and toss to coat evenly. If the sauce is too thick, add a little pasta water or additional vegetable broth to reach the desired consistency.
- 8
