Whole Wheat Spaghetti with Mushroom Sauce



1 lb. cremini mushrooms, stemmed removed and sliced

4 fresh tomatoes, seeded, chopped

3 tablespoons butter

3 tablespoons olive oil

1 head roasted garlic

1 tablespoon parsley, chopped

1 bunch scallions, sliced

pinch of red pepper flakes

salt and pepper, to taste

1 lb. whole wheat spaghetti, cooked in salted water to al dente

Saute the mushrooms in the butter and olive oil until the moisture is almost all evaporated. Stir in the roasted garlic squeezed from the bulb, tomatoes, and parsley. Cook for 10 minutes at a simmer. Add the remaining ingredients and toss. Drain the pasta and add pasta to sauce and toss. Add pasta water to the sauce if sauce is too dry.

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