I was really looking forward to making a slow cooker pot roast for this week, until I realized I won’t be eating dinner at home for two nights, so there isn’t a need to make an entire roast.
So that has been postponed until next week (sad face!)
But after I realized I was postponing the pot roast, I scrambled to see what else I could make without going to the store again. I dug around in my kitchen and found the following: butter, pasta, olive oil, salt, pepper and mushrooms (originally intended for the pot roast).
I knew I could make an sauce but wasn’t 100 percent sure how, so I texted Rebecca for some help and she coached me through it, literally helping me create this by text message. Wave of the future.
And here it is: a simple Mushroom Garlic Pasta recipe
- 2 Tbsp butter (salted)
- 2-3 gloves of garlic, minced
- 2 Tbsp EVOO
- 8 oz sliced mushrooms
- Kosher salt
- Fresh ground black pepper
- Mozzarella cheese (or Parmesan)
- Pasta (I used a mix of whole grain/traditional spaghetti)
- In a skillet, combine the EVOO and butter. Once the butter is melted, add the garlic and saute for 1-2 minutes
- Then stir in the mushrooms and cook until soft, adding a pinch of salt and pepper, then turn heat to low
- Cook the pasta 8-9 minutes, until al dente, save 1/4 to 1/2 cup of the cooked pasta’s water
- Combine the garlic, mushrooms, butter, EVOO mixture to the drained pasta and toss, mix in the pasta water
- Add cheese and additional salt/pepper as desired
The verdict: DELISH!
It’s light and the color of the mushrooms against the pasta was gorgeous and adding the pasta water really gave it some additional flavor and moisture. Considering I had to shop my pantry for stuff, I’m pleased :) And very excited for the pot roast next weekend!
The other big share, due to my cooking and “planner” nature, I bought prep cups at Crate and Barrel this weekend! You can check out the ones I bought here.
What are your favorite, easy work night means. No joke, cereal is always a back-up for me :)