Fried Pasta

This Fried Pasta dish transforms simple spaghetti into a crispy, flavorful meal by pan-frying cooked noodles with aromatic wild mushrooms. The combination of garlic, dried red chiles, and fresh lemon juice creates a bright, savory profile that cuts through the richness of the butter. It is an excellent choice for a quick weeknight dinner or a light lunch when you crave something hearty yet fresh. The texture contrasts perfectly between the crisp-edged pasta and tender mushrooms, making it a satisfying vegetarian option. Simple to prepare with pantry staples, this recipe offers restaurant-quality results with minimal effort, ensuring a delicious experience for the whole family.

Cooking Method: Frying

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 346.5

Dietary: Vegetarian

Description

This Fried Pasta dish transforms simple spaghetti into a crispy, flavorful meal by pan-frying cooked noodles with aromatic wild mushrooms. The combination of garlic, dried red chiles, and fresh lemon juice creates a bright, savory profile that cuts through the richness of the butter. It is an excellent choice for a quick weeknight dinner or a light lunch when you crave something hearty yet fresh. The texture contrasts perfectly between the crisp-edged pasta and tender mushrooms, making it a satisfying vegetarian option. Simple to prepare with pantry staples, this recipe offers restaurant-quality results with minimal effort, ensuring a delicious experience for the whole family.

Ingredients

9 To 11 ounces (250 to 300 grams) wild mixed mushrooms (I would probably
3 Tablespoons olive oil
1 Clove garlic, finely chopped
1 To 2 small dried red chiles, pounded or very finely chopped
1/2 Lemon, juiced
1 pound (455 grams) dried spaghetti
1 Handful fresh parsley, roughly chopped
2 Ounces (55 grams) unsalted butter

Directions

1
Clean the mushrooms by brushing off any dirt with a pastry brush or a clean tea towel; do not wash them.
2
Slice the mushrooms thinly, tearing larger varieties like girolles or chanterelles in half.
3
Boil the spaghetti in salted water until al dente, then drain and toss with a little olive oil to prevent sticking.
4
Heat the olive oil in a large frying pan over high heat until shimmering.
5
Add the mushrooms to the hot pan and fry quickly, tossing once or twice to brown evenly.
6
Add the chopped garlic, dried red chiles, and a pinch of salt, continuing to fry and toss for 4 to 5 minutes.
7
Turn off the heat and immediately squeeze in the lemon juice.
8
Add the cooked spaghetti to the pan, tossing vigorously to coat with the mushroom mixture and oil.
9
Turn the heat back to medium and fry the pasta for 2-3 minutes, pressing down slightly to crisp the edges.
10
Stir in the butter and fresh parsley, tossing until the butter melts and coats the pasta.
11
Season with salt and freshly ground black pepper to taste before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 346.5kcal

% Daily Value *
Total Fat 12.5g20%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 53.6g18%
Dietary Fiber 2.1g9%
Sugars 25.6g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a mix of wild mushrooms such as shiitake, oyster, or chanterelles for the best flavor profile. If wild mushrooms are unavailable, cremini or button mushrooms work well.

Ensure the pan is very hot before adding the mushrooms to prevent them from steaming and becoming soggy. You want them to brown quickly.

Serve immediately while the pasta is still crispy. Garnish with grated Parmesan cheese if desired.

For extra heat, leave the seeds in the dried red chiles or add a pinch of red pepper flakes.

Keywords: fried pasta, spaghetti, wild mushrooms, vegetarian, italian cuisine, quick dinner, garlic, lemon, butter, olive oil, red chile, parsley, pan-fried, crispy pasta, weeknight meal, mushroom pasta

Read it online: https://www.chefs-mate.com/recipe/fried-pasta-5/