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Mushroom Spaghetti Aglio Olio

Mushroom Spaghetti Aglio Olio Ready in 15 Minutes

Experience the delightful flavors of Mushroom Spaghetti Aglio Olio in just 15 minutes, a comforting vegetarian dish perfect for any night.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Spaghetti Feel free to substitute with linguine or fettuccine.
For the Sauce
  • 3 tablespoons Olive oil Use high-quality extra virgin.
  • 8 ounces Button mushrooms Can substitute with shiitake or portobello.
  • 4 ounces Oyster mushrooms If unavailable, add more button mushrooms.
  • 4 cloves Garlic Fresh is best; garlic powder is an alternative.
  • 1 teaspoon Chilli flakes Adjust to taste.
  • 1/4 cup Parsley Fresh, chopped; dried can substitute.
  • 1/4 cup Parmesan Optional, use nutritional yeast for a vegan option.
  • 1 teaspoon Salt To taste.

Equipment

  • Large Pot
  • Large pan

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.
  2. In a pan, heat olive oil over medium-high heat. Sauté button and oyster mushrooms for about 5-7 minutes until golden brown.
  3. Lower the heat and add chopped garlic to the mushrooms. Cook for 2-3 minutes until garlic is light golden and fragrant.
  4. Add chili flakes, pour in reserved pasta water, and season with salt. Simmer for 2-3 minutes until emulsified.
  5. Add drained spaghetti and sautéed mushrooms to the sauce, tossing to evenly coat the pasta.
  6. Remove from heat, toss in chopped parsley, serve hot with grated Parmesan if desired.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 60gProtein: 10gFat: 15gSaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. For freezing, separate layers with parchment and freeze for up to 2 months. Reheat gently with added water or oil.

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