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With just 7 ingredients and 20 minutes, you can have this easy Mushroom Garlic Spaghetti recipe on the table any night of the week! A simple pasta recipe for those busy weeknights.
When it comes to quick and easy dinners, this Mushroom and Garlic Pasta is one of our go-to’s. We like to think of it as the adult alternative to the garlic butter pasta our moms used to make us as a kid. Butter is swapped for olive oil to make this easy spaghetti recipe lighter but kept the garlic, with the addition of mushrooms to make this an actual adult meal. And, of course, it’s topped with cheese.
The mushrooms take the place of any meat needed in this recipe and really turn it into a complete, filling meal. Pasta and garlic might not be a respectable adult meal but add some mushrooms and freshly grated cheese and voila! you have a quick and easy garlic pasta even adults can enjoy!
Why You’ll Love This easy Spaghetti recipe
- Only 7 ingredients! Including the olive oil, salt, and pepper, there are only 7 ingredients in this dish! Ingredients you most likely have handy and ready to go!
- It’s vegetarian! This mushroom spaghetti recipe is a quick and easy meal to throw together for vegetarian friends. It can also be made vegan if you use vegan-friendly cheese that’s in abundance now at stores.
- Ready in 20 minutes! In just the time it takes the pasta to cook, you can have this entire dinner ready to go in just 20 minutes.
Ingredients You Will Need
These are just a list of the ingredients you need to grab from the store to make this easy homemade spaghetti recipe. Full measurements are going to be listed further down below.
- Spaghetti – grab your favorite kind. There are so many healthier options out there.
- Olive oil – divided, you may also use avocado oil
- Cremini mushrooms – sliced
- Garlic cloves – chopped
- Kosher salt and ground pepper – to taste
- Pecorini Romano cheese – for sauce + serving
- Fresh parsley leaves – coarsely chopped
How To Make Mushroom Garlic Spaghetti
- Cook the pasta in salted water according to package directions. Once time is up, reserve 2/3 cup of the pasta water then drain.
- Heat the oil in a large skillet over medium heat. Add the sliced mushrooms and cook until tender and browned 5-7 minutes. Stir in the garlic and season with a pinch of salt and pepper; cook for 1 minute more to allow the garlic to release its fragrance.
- While the pan is still on heat, add the drained pasta to the skillet together with the shredded cheese and reserved pasta water.
- Toss well with a pair of tongs until the sauce forms and coats the pasta.
- Stir in the chopped parsley.
- Serve immediately and enjoy!
Recipe Notes & Tips
- Don’t forget to reserve the pasta water! It can be so easy to accidentally dump all the water but regular water does not provide the same benefits as pasta water and helps as a thickening agent. It’s starchy and will help provide a creamy texture to the pasta.
- Purchase pre-sliced mushrooms for even less prep time. Some of you may be tempted to use canned mushrooms, we highly recommend and much prefer using some fresh mushrooms.
- Spaghetti noodles or other long pasta noodles are the best to use. The sauce sticks to them and infuses long noodles better than shells or macaroni.
- While parmesan might seem like the obvious go-to cheese for this, we recommend giving Pecorini Romano a try instead, for a more robust flavor to this dish.
- Store your leftover pasta/spaghetti in a tightly sealed container in the fridge for up to 4 days.
Frequently Asked Questions
You can make your own sauce at home. Homemade pasta sauces are much healthier than store bought. Simple mix some milk, cream cheese, sour cream, or plain yogurt with garlic, herbs, salt, and pepper, with some olive oil and you got yourself a simple pasta sauce.
You can store this in the fridge in an airtight container for up to 4 days. Just reheat in the microwave with a splash of water to avoid super dry noodles.
Cooked pasta should never be rinsed when making a warm pasta dish. Do not rinse your pasta! The starch on the pasts is what will help your sauce stick to the pasta and make it extra creamy. The only time you may rinse your pasta is when making cold pasta salads.
Easy Garlic Pasta Variations
- Add lemon. To change up the flavor profile, add in the juice of a lemon when the mushrooms are almost cooked.
- Stir in peppers or onions. If you want to add more veggies, sauteed peppers and onions are a good place to start. Add in some chopped roasted veggies too!
- Add chicken or shrimp for added protein. While the mushrooms really do take the place of meat in this recipe, you can also stir in some cooked chicken or shrimp.
Other Easy Pasta Recipes
- Baked Feta Pasta with Shrimp
- Creamy Salmon Pasta
- Buffalo Chicken Pasta Salad
- Mexican Chipotle Chicken Pasta
- Easy Cheeseburger Pasta
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Easy Mushroom Garlic Spaghetti
Ingredients
- 12 oz spaghetti, whole wheat or your favorite brand
- 2 tbsp olive oil
- 1 pound cremini mushrooms, sliced
- 4-6 garlic cloves, chopped
- Kosher salt and ground pepper, to taste
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
- 2-3 tbsp coarsely chopped fresh parsley leaves
Instructions
- Cook the pasta in salted water according to package directions. Once time is up, reserve 2/3 cup of the pasta water then drain.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the sliced mushrooms and cook until tender and browned 5-7 minutes. Stir in the garlic and season with a pinch of salt and pepper; cook for 1 minute more to allow the garlic to release its fragrance.
- While the pan is still on heat, add the drained pasta to the skillet together with the shredded cheese and reserved pasta water.
- Use a pair of tongs to toss well until the sauce forms and coats the pasta.
- Stir in the chopped parsley. Serve immediately and enjoy!
Video
Notes
- Don’t forget to reserve the pasta water! It can be so easy to accidentally dump all the water but regular water does not provide the same benefits as pasta water and helps as a thickening agent. It’s starchy and will help provide a creamy texture to the pasta.
- Purchase pre-sliced mushrooms for even less prep time. Some of you may be tempted to use canned mushrooms, we highly recommend and much prefer using some fresh mushrooms.
- Spaghetti noodles or other long pasta noodles are the best to use. The sauce sticks to them and infuses long noodles better than shells or macaroni.
- While parmesan might seem like the obvious go-to cheese for this, we recommend giving Pecorini Romano a try instead, for a more robust flavor to this dish.
- Store your leftover pasta/spaghetti in a tightly sealed container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made. Really a good meal.