If you’re in the mood for a quick and light pasta dish, mushroom garlic spaghetti is the way to go. No thick sauces or meat to deal with. This spaghetti with mushrooms recipe is simple, and clean, but very satisfying and flavorful. It is the perfect dish for mushroom lovers.
Ingredients You’ll Need:
To make this delightful mushroom pasta, you need the following ingredients:
- Butter
- Olive oil
- Mushrooms
- Garlic
- Red pepper flakes
- Salt and pepper
- Fresh parsley
- Spaghetti pasta
- Freshly grated Parmigiano Reggiano cheese
If you want a creamy sauce, you can add heavy cream to the mushrooms before adding the pasta.
How to Make Mushroom Spaghetti?
This dish comes together in about half an hour.
- Cook the spaghetti al dente according to package instructions. Reserve one cup of pasta cooking water, drain and reserve.
- While the pasta is cooking, melt the butter and olive oil over medium heat in a large skillet, and saute the mushrooms until brown, about 5 minutes.
- Add the garlic, red pepper flakes, one tablespoon of chopped parsley, salt and pepper to taste.
- Pour in the pasta cooking water and add the grated Parmigiano Reggiano and cooked pasta into the skillet. Toss until heated, the cheese melts, and the sauce thickens a little. Serve with additional fresh parsley on top.
What to Make with Mushroom Spaghetti?
I like to start the meal with a salad or a soup. A fresh Cucumber, Tomato, Onion Salad, or a colorful Tossed Salad are perfect additions to this meal.
If you wish to start with soup, let me recommend Broccoli Cheddar Soup or a delicious Roasted Tomato Basil Soup. A piece of toasted Homemade Focaccia Bread or a slice of Easy No-Knead Bread is a must!
Mushroom and Garlic Spaghetti
Equipment
- Knife and cutting board
- Large pasta pot
- Large skillet
- Stove
Ingredients
- 1-16 oz package spaghetti
- 2 tablespoon butter
- 1 tablespoon olive oil
- 16 oz mushrooms, sliced
- 4 garlic cloves, minced
- 2 tablespoons of freshly chopped parsley, divided
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- ¾ cup freshly grated Parmigiano Reggiano cheese
Instructions
- Cook the spaghetti al dente according to package instructions. Reserve one cup of pasta cooking water, drain and reserve.
- While the pasta is cooking, melt the butter and olive oil over medium heat in a large skillet, and saute the mushrooms until brown, about 5 minutes. Add the garlic, red pepper flakes, one tablespoon of chopped parsley, salt and pepper to taste.
- Pour in the pasta cooking water and add the grated Parmigiano Reggiano and cooked pasta into the skillet. Toss until heated, the cheese melts, and the sauce thickens a little. Serve with additional fresh parsley on top.
