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Mushroom Spaghetti

Garlic & Oil

Garlic & Oil (Step 3)

Mushroom Spaghetti Recipe

This is a deliciously light-tasting & meatless mushroom pasta recipe you can whip up in 30 minutes.

Serves: 2

Prep Time: 15 mins

Cook Time: 15 mins


  • 2 servings of spaghetti or your favourite pasta about 140-160grams
  • 200 grams fresh button or favourite mushrooms stalks discarded and caps 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
  • sea salt to taste
  • freshly cracked black pepper to taste


  1. Bring a pot of water with 1 tbsp sea salt to a boil. Cook spaghetti until al dente (usually 2-3 minutes minus the recommended time). Drain and set aside the pasta, reserving a small cup of the pasta water.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Leave a Comment

23 Responses to “Mushroom Spaghetti”

  1. Cai Yi via Facebook — March 17, 2012 @ 10:45 pm

    <3 spaghetti!


  2. Samantha — March 21, 2012 @ 6:02 pm

    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.


    • wiffy replied: — March 21st, 2012 @ 10:18 pm

      thanks, happy to hear that, and the Chinese parsley is a nice touch.


  3. M. BLummers — March 24, 2012 @ 7:18 am

    In the above Mushroom Spaghetti Receipe, the amount of mushrooms to be utilised has been omitted. Please amend


    • wiffy replied: — March 24th, 2012 @ 1:02 pm

      apologies, I have amended the recipe, thanks.


  4. Caca — June 1, 2012 @ 9:38 am

    sautee mushroom with pasta, my all time favourite


  5. char — June 1, 2012 @ 2:25 pm

    Hi…. May i know what do you use the pasta water for?


    • wiffy replied: — June 1st, 2012 @ 5:57 pm

      Hi, it’s used at the last step, to bind all the ingredients together, especially if the pasta is too dry.


  6. Pauline — June 18, 2012 @ 8:45 pm

    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!


  7. Ryan — December 14, 2012 @ 4:59 pm

    Wow, Thats cool, thanks for sharing <3


  8. lberry1391 — June 19, 2013 @ 12:14 pm

    Is very healthy without butter i like this.


  9. Sonja — June 26, 2013 @ 7:25 am

    Hi this is a lovely tasty and healthy dish. If I add prawns instead of mushrooms for a change would the other ingredients still complement that.


  10. cristina — April 25, 2014 @ 4:50 pm

    this is a definate keeper! thankyou for such an easy and yummy recipe!