Garlic Butter Mushroom Pasta

Bring a large pot of well-salted water to a boil. Start cooking the mushrooms while the water heats so the pasta and sauce finish at about the same time.

Add the pasta to the boiling water and cook until just shy of al dente, about 1 minute less than the package directions. Reserve about 1 cup of the pasta water, then drain the pasta.

Meanwhile, heat the olive oil and half of the butter in a large skillet over medium-high heat until the butter is melted.

Add the mushrooms in an even layer and cook for about 5 minutes, stirring occasionally, until they release their moisture, the liquid evaporates, and the edges start to turn golden. Season halfway through with salt and black pepper.

Add the garlic and remaining butter. Cook for 1 to 2 minutes, stirring often, until the garlic is fragrant and the mushrooms are deeply golden.