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.
Equipment
- Large pot
- Colander
- large skillet
- Cooking spoon
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.
Instructions
Cooking Instructions
- 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.
- 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.
- Reduce heat to low, add remaining olive oil and minced garlic. Cook for 2-3 minutes until garlic is lightly golden.
- Stir in chili flakes and reserved pasta water, simmer for 2-3 minutes.
- Toss drained spaghetti with the mushroom-garlic sauce and chopped parsley, adjusting sauce consistency with additional pasta water if needed.
- 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.