Bucatini Pasta with Garlic Butter Sauce

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

subheading: Bucatini Pasta Ingredients:

8 ounces (half a pound or half a package) bucatini pasta noodles, uncooked

Olive oil (¼ cup plus 3 tablespoons)

6 to 7 ounces shiitake mushrooms, sliced thinly (including stems)

Salt

Black pepper

10 cloves garlic, pressed through garlic press

Pinch red pepper flakes

¼ cup white wine (I like Pinot Grigio for this recipe)

6 tablespoons cold unsalted butter, cut into pieces

2 tablespoons chopped flat-leaf parsley

2 cups (packed) baby spinach leaves

1 cup grated Romano cheese, plus extra as needed

subheading: Toasted Breadcrumbs Ingredients:

1 tablespoons olive oil

½ cup panko breadcrumbs

Salt

Black pepper

¼ teaspoon granulated garlic

Directions at thecozyapron.com

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