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top view mushroom and spaghetti in orange skillet
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Easy Mushroom Garlic Spaghetti

Easy to make spaghetti recipe thats ready in just 20 minutes and made with garlic , mushrooms, cheese and herbs.
Course Main Course
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 456kcal
Author Rena

Ingredients

  • 12 oz spaghetti whole wheat or your favorite brand
  • 2 tbsp olive oil divided
  • 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

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