Easy Mushroom Garlic Spaghetti
Easy to make spaghetti recipe that's ready in just 20 minutes and made with garlic, mushrooms, cheese, and herbs.
Servings: 4
Ingredients
- 12 ounces spaghetti whole wheat or your favorite brand
- 2 tablespoons 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 tablespoons coarsely chopped fresh parsley leaves
Instructions
- Cook the 12 ounces spaghetti in salted water according to package directions. Once the time is up, reserve 2/3 cup of the pasta water, then drain.
- Meanwhile, heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced 1 pound cremini mushrooms and cook until tender and browned, 5-7 minutes. Stir in the 4-6 garlic cloves (minced) and season with a pinch of Kosher salt and ground 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 1/2 cup grated Pecorino Romano cheese and reserved pasta water.
- Use a pair of tongs to toss well until the sauce forms and coats the pasta.
- Stir in the 2-3 tablespoons coarsely chopped fresh parsley leaves. 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 Pecorino 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
Serving: 1cup | Calories: 456kcal | Carbohydrates: 70g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 236mg | Potassium: 732mg | Fiber: 4g | Sugar: 4g | Vitamin A: 221IU | Vitamin C: 4mg | Calcium: 180mg | Iron: 2mg