• 200g spaghetti
  • 2 tbsp EVOO
  • 40g butter
  • 300g portobellini mushrooms
  • Salt to taste
  • Black pepper to taste
  • 3 sprigs of thyme
  • 1 tsp crushed garlic
  • 1/2 cup freshly grated parmesan
  • Flat leaf parsley, to serve
  • Parmesan shavings, to serve


  • Bring a large pot of salted water to a boil. Add the spaghetti to the pot and cook per packet instructions. Reserve 1 cup of pasta water.
  • Add the olive oil and butter to a large pan on medium heat. Add the mushrooms and cook until the liquid has evaporated, and the mushrooms start to brown.
  • Add salt, pepper, and garlic; allow to cook for a further minute or two. Add the cooked spaghetti to the mushrooms, and about 1/2 cup of the reserved pasta water followed by the parmesan.
  • Toss gently to combine, and you’ll notice the sauce will thicken. Add an extra splash of pasta water if the pasta is too dry.
  • Add salt and pepper if needed, and serve immediately with shavings of parmesan and parsley. Enjoy!

Source: Thetockablog