Go Back
Mushroom Aglio e Olio Spaghetti

Savor the Flavor: Mushroom Aglio e Olio Spaghetti Delight

This 15-Minute Mushroom Aglio e Olio Spaghetti is a quick vegetarian dish that combines earthy mushrooms with garlicky goodness for a delightful meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 8 oz Spaghetti Feel free to use any pasta for gluten-free options.
For the Sauce
  • 3 tbsp Olive Oil Use high-quality extra virgin olive oil.
  • 4 cloves Garlic Minced.
  • 1 tsp Chili Flakes Adjust to your liking.
  • 1 tsp Salt Adjust to your taste.
For the Mushroom Medley
  • 8 oz Button Mushrooms Can substitute with shiitake or portobello.
  • 4 oz Oyster Mushrooms Can substitute with more button mushrooms.
For Garnish
  • 1/4 cup Parsley Chopped.
  • 1/4 cup Parmesan Grated; substitute with nutritional yeast for a vegan option.

Equipment

  • Large pot
  • Colander
  • large skillet
  • Cooking spoon

Method
 

Cooking Instructions
  1. Boil a large pot of salted water and cook spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water and drain.
  2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Sauté sliced button and oyster mushrooms for about 5-7 minutes until golden brown.
  3. Reduce heat to low, add remaining olive oil and minced garlic. Cook for 2-3 minutes until garlic is lightly golden.
  4. Stir in chili flakes and reserved pasta water, simmer for 2-3 minutes.
  5. Toss drained spaghetti with the mushroom-garlic sauce and chopped parsley, adjusting sauce consistency with additional pasta water if needed.
  6. Serve immediately with grated Parmesan on top.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat gently on low heat.