Simple Spaghetti

Even though this recipe is super simple to make and only has a handful of ingredients, it’s amazingly yummy. This is a go-to recipe of ours when we want something simple and we’re yearning for comfort food. We recommend heating up some gluten-free, vegan rolls to go along with this pasta, because you’ll want to soak up every bit.

Ingredients:

one package of gluten-free spaghetti {we’ve tried them all and usually pick the corn spaghetti for this recipe}

12 ounces of mushrooms, sliced {we buy them already sliced}

6 cloves of garlic, thinly sliced

1 tablespoon of red pepper flakes {we add a little more on top at the end after we taste for spiciness}

1 cup of EVOO

salt and pepper to taste

Instructions:

1. In a big pot {we use a huge Le Creuset}, pour in 1/4 cup of the EVOO and heat on medium. Add the mushrooms, season with salt and pepper and stir occasionally. If things get dry, add a little more of the olive oil.

2. In another large pan, boil the water for the pasta. Make sure to salt the water well, because it’s the only time to season the pasta. Cook the pasta to package directions.

3. While you’re boiling the water and cooking the pasta, keep an eye out on your mushrooms. Once they brown, add the rest of the EVOO, the sliced garlic, and the red pepper flakes. Turn the heat down to medium-low and simmer.

4. Before dumping the pasta into a strainer, remove about 1/2 cup of the pasta water and add it to the other pot.

5. Drain the pasta and then add it to the pot with the mushrooms, olive oil, red pepper flakes, toss together, and taste for seasoning. Add more salt, pepper and red pepper flakes if needed.