A recipe for Mushroom Garlic Spaghetti! Spaghetti is paired with sautéed mushrooms and plenty of garlic in this quick and easy meal.
This Mushroom Garlic Spaghetti comes together in less than 30 minutes with just a handful of ingredients! It is a great option for a quick lunch or weeknight dinner.
Sliced cremini mushrooms are sautéed in plenty of olive oil with garlic until browned. The mixture is tossed with tender spaghetti, Parmesan, and parsley to create a light pasta dish.
Serve immediately with even more freshly grated Parmesan, parsley, and black pepper for garnish.
A Few Tips
This dish is perfect for a light lunch. I sometimes like to toss in crispy pieces of bacon or Speck. It would also work well alongside grilled chicken.
Cook the pasta until barely al dente, just tender. The spaghetti will continue to soften a little further as it soaks up the reserved pasta water in the pan.
Don’t forget to reserve about 1/2 cup (120 milliliters) of the cooking water for the pasta. This will help blend the ingredients together and coat the spaghetti.
For a minimal prep time, you can use pre-sliced cremini mushrooms.
Adjust the salt and pepper to taste. Want a little spice? Add a large pinch of red pepper flakes as you toss the spaghetti with the parsley and Parmesan.
I originally made this recipe with Spaghettini, but switched to Spaghetti when updating the ingredients. I just personally prefer the slightly thicker noodles. If using Spaghettini, keep an eye on them boiling in the water. They become tender quickly.
Bucatini, Pappardelle, or another ribbon-shaped pasta would also be a delicious option.
Looking for more recipes with Spaghetti?
Try my:
This recipe was originally posted in November 2012 and updated in September 2022.
Mushroom Garlic Spaghetti Recipe
Adapted from Food & Wine
Mushroom Garlic Spaghetti
Ingredients
- 1 pound (450 grams) dried spaghetti
- 1/4 cup (60 milliliters) olive oil
- 4 cloves garlic peeled and minced
- 1 pound (450 grams) cremini mushrooms sliced
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper plus more for garnish
- 1/2 cup (30 grams) Freshly grated Parmesan plus more for garnish
- 1/4 cup (7 grams) fresh parsley finely chopped, plus more for garnish
- 1/2 cup (120 milliliters) reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente, barely tender. Drain, reserving 1/2 cup (120 milliliters) of the water, and set aside.
- While the pasta is boiling, heat the olive oil in a large skillet over medium low heat.
- Once thoroughly heated, add the garlic and cook until fragrant, 30 seconds to 1 minute.
- Add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms start to brown, 5-7 minutes.
- Season with the salt and pepper.
- Add the drained pasta, Parmesan, and parsley to the skillet and toss to coat, slowly adding the reserved pasta water.
- Serve immediately with additional parsley, ground pepper, and freshly grated Parmesan.
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