All that blogging about nepitella made me hungry and so for dinner tonight, I whipped up this tasty dish with ingredients I had on hand. If you don’t have nepitella, you’re forgiven this time, and can substitute a mixture of basil and mint. So what is nepitella? Find out here.
Nepitella and Mushroom Spaghetti
October 16, 2018
: 30 min
- One pound of spaghetti
- Extra-virgin olive oil (a quarter of a cup should do it)
- Button mushrooms, sliced. (About 12-16 oz.)
- Capers (about 1 tablespoon.)
- Nepitella (About 1 tablespoon of chopped up fresh. A little less if using dried.) (A mixture of basil and mint can be used as a substitute.)
- A pinch of red crushed pepper
- A half-pinch of nutmeg (this spice is powerful, use caution and add just a little. You can always add more if you desire.)
- Garlic (one clove, sliced)
- Butter (About a 1/2 tablespoon for taste.)
- Parmesano (aka: parmesan) cheese (about 1/4 cup.)
- Salt (to taste)
- Step 1 Boil water in a large pot. When water boils, add spaghetti.
- Step 2 While water is boiling, cook mushrooms in about 2 tablespoons of the olive oil. Sprinkle with nepitella and salt.
- Step 3 Half-way through cooking, add the red pepper to the mushrooms. Add the capers too.
- Step 4 Cook mushrooms until well done. During the last five minutes, add the garlic (be careful not to burn). And add a half pinch of nutmeg (be careful, this spice is strong).
- Step 5 Drain the spaghetti and put it back in the empty pot. Add the mushroom mixture and stir. Add about 2 tablespoons of the olive oil and the butter. Sprinkle on the parmesan cheese. Add salt to taste and serve.