Shallot and Spicy Mushroom Pasta Recipe
The shallot and spicy mushroom pasta from Nik Sharma’s new cookbook, “Veg-Table,” is equal parts cozy, satiating and savory. Read on for the simple vegetarian recipe.
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Cooking tools:
- Cast iron skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Tongs
- Stove
- Airtight container
- Serving bowl
- Plate
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 8 shallots, cut in half and thinly sliced (about 15¼ ounces)
- ½ teaspoon fine sea salt, plus more to taste
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes, such as Aleppo, Maras or Urfa
- ¼ teaspoon dried sage
- 8 ounces cremini mushrooms, quartered
- Zest and juice of 1 lemon
- 1 pound spaghetti
- Freshly ground black pepper, to taste
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped chives
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