Quick Mushroom Spaghetti
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Mushrooms and spaghetti are a marriage made in heaven, and everyone needs an easy mushroom spaghetti recipe for last-minute dinners! It’s super simple but darn delicious, flavor-packed, and ready in 15 minutes. Yes, it’s a winner!
Published on Feb 2020 /Updated on Jan 2025
This is the first mushroom pasta recipe I published five years ago. I’ve also shared delicious mushroom carbonara and spinach mushroom pasta since then, but this mushroom spaghetti is still a hit for us and I had to share it again for you to try.
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This is one of those simple, everyday recipes that are absolutely perfect to whip up a satisfying bowl of spaghetti during busy weeknight meals.
The smell of the garlic, the intensely flavored gravy released from the mushrooms, the savory parmesan cheese, and the aromatic parsley… it’s just amazingly GOOD, fragrant, and great for boosting your mood at the end of a long day.
And the recipe is super simple, it requires a handful of ingredients and comes together in 15 minutes.
Yes, I do love this pasta dish, it’s a real treat for spaghetti and mushroom lovers. It’s so simple but packs so much flavor, and I’m sure it’s one of those no-frills recipe that you’ll be making again and again.
Enjoy with a glass of white wine and some grated parmesan cheese if you don’t keep it vegan, and you can call it dinner!
List of the ingredients
- Spaghetti
- Mushrooms
- Garlic
- Extra virgin olive or olive oil
- Parmesan cheese* (optional)
- Chilli flakes (optional)
- Fresh parsley
- Salt & pepper
How to make mushroom spaghetti
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Saute garlic and chilli flakes in olive oil.
- Add mushrooms, salt, pepper, and cook for about 7 minutes.
- Cook and drain your spaghetti, reserving some cooking water.
- Add spaghetti, cooking water, parmesan, and parsley to the mushrooms.
- Toss until well combined and serve!
RECIPE NOTES
Mushroom spaghetti ingredients
Spaghetti: In my world, spaghetti is the perfect pasta shape for a quick pasta recipe. I find so satisfying in twirling yummy noodles on a fork! But something long like bucatini, linguine, or fettuccine will also work. My favorite brands are Garofalo and Rummo.
Mushrooms: Portobello, baby Bella, cremini, baby portobello (so many funny names!) but they all work just fine in this recipe. I prefer the brown varieties which boast more flavor than their common white, and portobello mushrooms are my go-to mushrooms for many recipes.
Extra virgin olive oil: I always recommend using extra virgin olive oil for my pasta recipes for the best flavor and nutrition, but it can sub with butter if you wish.
Garlic + Chilli flakes: For big, bold flavor. You can skip the chilli flakes (red pepper flakes) if spicy is not your thing, but please don’t skip the garlic, its wonderful flavor is essential to the dish.
Fresh Italian parsley: This aromatic herbs pairs so well with mushrooms.
Salt & pepper: As always, make sure to add salt to the pasta water and season to taste your mushroom spaghetti before serving, also adding a few cracks of black pepper.
MORE QUICK PASTA RECIPES?
- 10+ Super quick pasta recipes
- Spaghetti with garlic and olive oil
- Sun-dried tomato pesto pasta
- Cream cheese pasta
- Lemon ricotta pasta
Let me know if you make this mushroom spaghetti or if you have any questions! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Mushroom Spaghetti
Ingredients
Spaghetti
- 10 oz (280 grams) spaghetti or other pasta shapes
Mushrooms
- 2 tablespoons olive oil or extra virgin olive oil
- 4 large garlic cloves, minced
- ¼ teaspoon chilli flakes
- 1 lb (450 grams) Mushrooms (portobello, cremini…)
- 3 tablespoon Fresh parsley, chopped
- ⅓ cup freshly grated parmesan cheese (optional)
- salt & pepper, to taste
Instructions
Spaghetti
- Cook spaghetti in salted, boiling water until al dente, according to the package directions. Reserve ½ cups of pasta cooking water before draining the pasta.
Mushrooms
- Firstly, rinse the mushrooms under runny, cold water to remove dirt or debris, pat dry with paper towels (do not soak them), slice them and set aside.
- Heat the olive oil in a large skillet over medium heat. Add garlic and chilli flakes and cook gently for about 1 minute until slightly golden and fragrant.
- Add the mushrooms to the skillet and season with salt and pepper. Cook, stirring and tossing frequently until the mushrooms are sizzling and brown, about 7 minutes. (If you use cremini mushrooms, they might give off a lot of water during cooking; you have to wait for that liquid to boil off before the mushrooms begin to brown).
- When the spaghetti is done and al dente, drain it and add it to the skillet along with the parsley, grated parmesan cheese, if using, and some of the reserved cooking water (add it water gradually, as much as you need it to combine everything nicely). Toss over medium heat for 1 minute, until the mushrooms and the sauce coat the pasta.
- Serve immediately, sprinkled with extra grated parmesan, if you like, and chilli flakes. Enjoy!
I picked up some reduced price mushrooms earlier and thought I would try something different from my usual tomato-based pasta sauces. A quick internet search found this recipe, and wow! It was amazing, I will definitely be doing this one again! I used white mushrooms and dried parsley (as did somebody else I see!) but will try different mushrooms next time.
Thanks for sharing your wonderful feedback, Colin!
It’s great to hear it was amazing, it’s so much appreciated. x
I made this tonight and it came out wonderful even with white mushrooms and dried parsley (I’m sorry but it’s all I had). Definitely a keeper recipe!
Hi Anna! Thanks so much for your feedback, I’m so pleased it turned out wonderful : )
One of the best pasta recipes I could make in under 15 minutes .
A big fan of your receipies …
Sending love from India….
I’m so pleased, thanks for sharing! : )
Greetings from London and happy 2023. x
Did you seriously call Parmesan “optional”? What kind of heresy is that? It is essentially the glue that binds a delicious pasta dish together.
Seriously though, this meal was a pretty good find. I added some walnuts in during the cooking process, which added a nice crunch. The short amount of time cooking was an added bonus for after a night shift; you can debate costs, and health, and all that jazz between cooking at home vs jumping onto UberEats. Where there is no debate is time and efficinecy, and you can guarantee you will be eating this meal when it is piping hot and ready.
Will likely make this one again.
I loved reading your comment, Mikey!
To be honest, Parmesan is a must in my household and totally get what you mean. However, I think the mushrooms, the garlic and the rest of the ingredients deliver that big flavor that cheers you up at the end of the day, and perfect for those who look for a vegan or dairy-free dish. : )
Thanks so much for sharing your lovely feedback X
Made this dish last night for a fussy husband & my 20-something daughter. Used a tray of mixed mushrooms – portobello, brown & white mushrooms. Followed your recipe to the T. It came out sooooo good! Husband & daughter loved it. Thank you for such an easy, yet tasty recipe.
Fantastic, I’m so glad to hear you guys loved it. Thanks for sharing your lovely feedback : )
Have a good great weekend, Valerie! x
Made this for lunch today.Added one third cup of frozen peas.Delicious,Thanks!
I’m so pleased to hear that, thanks for taking the time to share your feedback! x
I added spinach to my dish! I was going to use some dried mushrooms I had on hand but discovered they take quite a while to soak 😳.
Thanks for your sharing your feedback, Cheryl! 😊 Yes, dried mushrooms take ages to soak properly, pretty annoying if you’re in a rush. x
I am looking forward to making your recipe; however, I have spent more time than I care to admit trying to find ” ready made” pasta that is, in fact, vegan. Peta even gave a list of vegan pastas (Barilla,et.al). Each and every ”vegan” pasta contained 2-4 grams of sugar—presume bone char process was used. Other than trying to make my own, might you offer any thoughts? I shall thank you in advance.
I’m sorry but I can’t help you with proper “vegan” pasta brands, Greer. Although I love eating pasta, I’ve never made my own research on the matter. I hope you’ll love the recipe x
I’ve been looking for cream free pasta recipes as I have a cow’s milk intolerance so this couldn’t be more perfect thank you for sharing xo
I’m glad you’ve found this pasta recipe without a single drop of cream, it’s delicious! 🙂 Thanks so much for your comment, Gemma! x
I made this some protein lentil pasta for extra protein
So good!!
I’m so pleased you enjoyed it 🙂 thanks for your feedback, Mish x
Thank you so much for posting this, I bought mushrooms last night for some unknown reason but had no plans for them or anything else to go with it. Quick search on pinterest and this popped up, although I did change the olive oil for a bit of double cream and added extra water and it was amazing!!
Really quick and easy so thank you for putting a bit of sparkle into my Friday night meal
Thanks a million for your lovely comment, Carly! This is one of the recipes I love most: so little effort, so much flavor.
You’ve made my day 🙂
I used a little bit of cream (based on previous comments) and used goat cheese instead of parmesan. I did 1/2 shitake and 1/3 cremini because that is what I had in my fridge and instead of parsley didnt have any so three in some fresh rosemary from the garden whole the mushrooms cooked…..so fast, so easy….thank you for a great recipe that is very forgiving and adaptable – fab!
Thank you for your comment, Carol! 😊 That sounds delicious, I’m so pleased you liked it! x
Tried this dish for the first time tonight. My boyfriend wanted a nice mushroom spaghetti, decided to give this recipe a try, wow totally blown away. Everything came out delicious. Will definitely try again
I’m very happy to hear that Nichole, thanks so much for sharing! x