Mushroom Spaghetti
Mushroom Spaghetti
This is a meatless and deliciously light-tasting mushroom pasta recipe. My family named this dish as “spectacular spaghetti” – proving that sometimes the simplest recipe can be the most delicious. Since the base ingredients are only garlic and olive oil, this is something similar to a mushroom aglio olio. I love to cook easy one-dish meals like this on weekdays when I don’t have too much time to prepare dinner. Besides the fresh mushrooms, most of the other ingredients are what I usually have in the fridge or pantry, so this is also a good dish to make whenever I am low on fresh foods supply. In this recipe, I used fresh button mushrooms but feel free to use your favourite mushrooms or even a variety mushroom pack to make things more interesting. If you love mushrooms pasta, check out another family favourite – Marmite pasta with mushrooms.
Like Noob Cook on Facebook | Recipe Updates via Email |
Mushroom Spaghetti Recipe
- Serves: 2
- Prep: 15 mins
- Cook: 15 mins
A deliciously light-tasting & meatless mushroom pasta recipe.
Ingredients
- 2 servings of spaghetti or your favourite pasta about 140-160grams
- 200 grams fresh button or favourite mushrooms stalks trimmed and sliced thinly
- 10 cloves garlic peeled and sliced thinly
- 4 tbsp olive oil divided
- 1/2 tsp dried chilli flakes (or substitute with finely chopped chilli padi)
- 20 grams butter cubed
- 20 grams Italian flat-leaf parsley finely chopped (may substitute with dried parsley flakes)
- sea salt to taste
- freshly cracked black pepper to taste
Instructions
- Bring a pot of water with 1 tbsp sea salt to a boil. Cook spaghetti according to the timing indicated on the packet, until al dente. Drain and set aside the pasta, reserving a small cup of the pasta water.
- Heat saucepan with 1 tbsp of olive oil. Add mushrooms, a pinch of salt and black pepper. Stir fry or saute until cooked, about 3 minutes. Set aside cooked mushrooms on a plate.
- Heat 3 tbsp olive oil in the same pan, add garlic and chilli padi/chilli flakes (if using). Saute the garlic until it starts to turn light golden brown.
- Turn off the stove. The garlic will continue cooking in the hot oil on its own for a few more seconds in the hot oil, until they turn a lovely golden brown. Melt cubed butter in the garlic & oil mixture.
- Add cooked pasta, chopped parsley, cooked mushrooms, sea salt and black pepper (to taste). Toss to coat all the ingredients evenly, adding some reserved pasta water to help the ingredients bind together.
(Get the step-by-step photos, ingredients list and cooking notes on page 2)
Pages: 1 2
| If you enjoy this article, please share, tks! |     |
{ 20 comments… read them below or add one }
I am loving how you used the mushrooms in this dish. Mushrooms has a bite to it that sometimes, hubby forget there isn’t any meat in the dish! it’s a good mid week vegetarian dish for sure!
Love this simple and healthy pasta dish! The fresh mushrooms and herbs are the winners in this dish. Yum! ;)
Thanks for sharing, I will cook and update u the outcome
Yummy! A simple but really fresh and delicious pasta.
Lotsa garlic and mushrooms plus the chili that gives the dish that kick with the aromatic herbs – this must be so so good!
This looks seriously awesome! I love pasta and will try this when I make some fresh pasta:)
hmm I love spaghetti in this way! :)
This is great! I was just wondering what to make for dinner as my hubby was out of state, so I only need to cook something easy. This is it since I have all the ingredients except to substitute parsley with cilantro. Thanks!
This looks a lovely light dinner. You do give such good recipes for weeknights :)
Looks so good, might have to make it for lunch today. Thanks for the recipe!
<3 spaghetti!
Just attempted this today n my family loved it! Ty vim u r quite fabulous but I am sure u have been told a zillion times already! Ps I used Chinese parsley coz I like its taste better instead of English pars.
thanks, happy to hear that, and the Chinese parsley is a nice touch.
In the above Mushroom Spaghetti Receipe, the amount of mushrooms to be utilised has been omitted. Please amend
apologies, I have amended the recipe, thanks.
sautee mushroom with pasta, my all time favourite
Hi…. May i know what do you use the pasta water for?
Thanks
Hi, it’s used at the last step, to bind all the ingredients together, especially if the pasta is too dry.
Thanks for sharing the method of cooking pasta till al dente. Before this, I never knew when it was cooked through and usually ended up overcooking it. I also used to add oil to the water too – as seen in Nigella’s programme. Yours worked better. Thanks! I have tried this recipe twice – it’s absolutely delicious! Yummz!
Wow, Thats cool, thanks for sharing <3