Steps

1. 1

   Bring a large pot of salted water to a boil and cook the spaghetti pasta according to package instructions until al dente, about 8-10 minutes.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium heat.

3. 3

   Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.

4. 4

   Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and turn golden brown, about 5 minutes.

5. 5

   Pour in the vegetable broth and season with salt and black pepper; let it simmer for 2 minutes until slightly reduced.

6. 6

   Drain the cooked pasta, reserving about 1/4 cup of pasta water.

7. 7

   Add the pasta to the skillet with the mushrooms and toss to combine, adding reserved pasta water as needed to loosen the sauce.

8. 8

   Remove from heat and stir in chopped fresh parsley and grated Parmesan cheese.

9. 9

   Serve immediately, garnished with additional parsley or cheese if desired.

Tips from the chef

• Use fresh mushrooms for best flavor and texture.

• Reserve some pasta water to adjust sauce consistency if it becomes too thick.

• Be careful not to burn the garlic to avoid bitterness.

• For added protein, consider topping with grilled chicken or shrimp if desired.