Comfort food to the max, I like to think of this spaghetti dish as quick and fancy.

Ingredients:

1 pack of spaghetti

fresh mushrooms (the more the better, but use what you’ve got. Lots of varieties work—regular white button mushrooms, cremini, portobello…you can even mix it up. This week we have bunashimeji and it’s delicious!)

extra virgin olive oil

salt

pepper

microgreens (broccoli, cabbage, arugula, amaranth, kohlrabi…so many colorful options!)

lemon

Instructions:

1. Preheat oven to 400

2. Heat water in a pot for cooking the spaghetti

3. While the water heats up, slice up your mushrooms. If you’re using bunashimeji, all you need to do is cut the bottom inch or so off so that they separate. Spread them in one layer on a baking sheet (lined with parchment paper for easy clean-up). Drizzle with olive oil, sprinkle with garlic slices, salt and pepper and bake for about 10 minutes or until just a bit crispy.

4. Cook the spaghetti as directed, drain and toss with a little olive oil, salt and pepper.

5. Serve spaghetti topped with mushrooms & garlic, a generous pile of microgreens and a dash of lemon.