Simple Weekday Spaghetti with Mushrooms

I was going to go to the store today for some Valentine’s Day sale candy but I never made it out. I took a three hour nap and watched re-runs of bad TV shows instead — I was so tired! And I have no idea why! I mean, this weekend was extra lazy so I should’ve been well-rested: “Dr. Scotch” and I drank champagne & Manhattans, we made dinner…In other words, it was my ideal Valentine’s Day weekend.

Ugh. I’m just going to blame it on the weather.

Today’s recipe post is vegan friendly. Bonus: it’s pretty easy and quick to make — it’s the perfect weekday meal for people who think they’re too awesomely busy to spend time cooking food and stuff.

P.S. You can un-vegan and un-vegetarian it by topping it with freshly grated Parmesan.

For 4 servings (slightly adapted from Food & Wine)

• 1/2 c. olive oil
• 3 cloves garlic, minced
• 1/4 tsp. dried red pepper flakes
• 2/3 lb. cremini mushrooms, sliced
• 1 tsp. salt
• about 1/4 tsp. freshly ground black pepper
• 1 lb. spaghettini
• 3 tbsp. chopped Italian parsley
• 1/4 c. to 1/3 c. seasoned Italian breadcrumbs (packaged or DIY)
  

In a medium skillet pan, heat the olive oil over medium heat. Add the garlic and the red pepper flakes and cook, stirring, until garlic is fragrant. Add the sliced mushrooms, salt, pepper, and cook until mushrooms begin to brown. In a large pot, cook pasta according to package directions. Drain and toss with the mushroom mixture. Sprinkle chopped parsley and breadcrumbs on pasta before serving.

A note about parsley: My philosophy on plating is that one should garnish with what is meant to be eaten. #SavetheParsley.

Try these vegan friendly base recipes for pastas:

• Roasted Red Pepper Pasta from The Minimalist Baker
• Avocado Pasta from Damn Delicious
• Vegan Pasta Alfredo from Simple Vegan