I’m a simple person. I don’t want much in life. A warm home, a happy family, an elephant, and a few good, simple meals. This dish basically evolved out of me wanting a tasty, light dinner but also not having gone grocery shopping in a week and not having any meat or anything thawed.
I had a few odds and ends in the fridge, including a tub of cremini mushrooms that I’d originally bought to make this garlic butter roasted mushroom recipe from Smitten Kitchen. Instead of making the recipe as is, I decided to use it as inspiration for this pasta dish. I want all of you health enthusiasts to note that there is no butter in this dish at all. So there.
Oh, but there are two tablespoons of duck fat. Yeah.
Also, as my gift to you (and Josh…mostly Josh), I’m going to leave you with this inexplicable, time-honored internet meme:
Roasted mushroom spaghetti
- 1lb cremini mushrooms, sliced
- 2 tbs duck fat
- 2 tsp olive oil
- 2-3 cloves garlic, chopped
- 1 tbsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp lemon juice
- 4 cups fresh baby spinach
- 8oz spaghetti
- 3-4oz shredded manchego cheese (or romano would work)
- more salt and pepper to taste
- Preheat oven to 450F.
- Cook spaghetti according to the instructions on the package.
- While that's going on, put mushrooms in a glass baking dish with the duck fat, olive oil, dried thyme, garlic, salt and pepper and toss everything together well. Place the pan in the oven and roast the mushrooms for 10 minutes, give it a good stir and let it roast another 10 minutes.
- Pull the mushrooms out of the oven. Add in the lemon juice and spinach and then toss the entire mixture in with the pasta. Add more salt or pepper as needed. (I like to pepper it up, myself).
© Have Fork, Will Eat