Everyone needs a good garlic mushroom pasta recipe in their back pocket for last-minute dinners!
It’s packed with umami flavor and boosts your mood at the end of a long day, it’s easy and comes together in only 15 minutes.
This is a real treat for spaghetti and mushroom lovers and guaranteed to please the entire family.
I love carbs, but I try to avoid pasta dishes in the evening. That being said, and despite all my resolutions, when I cook this fragrant garlic mushroom pasta for my boys in our busy weeknight dinners, I just can’t resist.
The smell of the garlic, the intensely flavored gravy released from the mushrooms, the savory parmesan cheese, and the aromatic parsley… it’s just too good.
WHO can resist? Not me.
If you love big bold flavors, this garlic mushroom pasta is for you!
WHAT YOU NEED FOR THIS RECIPE:
- Extra virgin olive or olive oil
- Parmesan cheese* (optional)
- Chili flakes (optional)
- Fresh parsley
- Salt & pepper
HOW TO MAKE A DELICIOUS GARLIC MUSHROOM PASTA
Let me tell you how easy it is…
- Cook spaghetti until al dente
- Saute’ garlic and chili flakes in olive oil in a large skillet over medium heat
- Add mushrooms, salt, pepper, and saute’ for about 7 minutes
- Drain the pasta and reserve some cooking water
- Add pasta, cooking water, parmesan, chopped parsley to the skillet
- Toss over medium heat until well combined
- Serve with extra parmesan cheese and a good drizzle of olive oil. Done!
EASY, HEALTHY AND BUDGET-FRIENDLY!
What not to love about fragrant garlic mushroom pasta that smells and tastes amazing? It’s utterly DELICIOUS, packed with flavors, it’s on the table in 15 minutes, and costs only $1.20 per serving!
This is really one of my favorite easy mushroom recipes: it has no cream, and it’s packed with real and healthy ingredients like mushrooms, fiber, garlic, and olive oil.
Skip the parmesan, and it’s vegan too.
ARE MUSHROOMS HEALTHY?
The delicious mushrooms are high in fiber, vitamins and important minerals like Selenium and antioxidants. Antioxidants protect against damage from aging, boost your immune system and get rid of free radicals. Plus, mushrooms are also fat-free, low-sodium and low-calories.
IS PASTA HEALTHY?
Pasta is definitely part of a healthy diet, as long as it’s eaten in moderation.
And If you switch to whole-grain you’ll get more natural fiber and micronutrients than white pasta.
WHAT MUSHROOMS TO USE FOR THIS PASTA RECIPE?
Portobello, baby Bella, cremini, baby portobello (so many funny names!) but they all work just fine in this recipe.
These brown varieties boast more flavor than their common white, and portobello mushrooms are my go-to mushrooms for many recipes.
Plenty of garlic, parsley, and olive oil, plus rich mushrooms and parmesan, both great purveyors of umami flavor.
Umami flavor is that rich and savory factor that transforms this dish from good to amazing!
Also, I love adding a lot of chili flakes or fresh chili, the smell garlic and chili gently fried in olive oil is simply delicious. However, sharing spaghetti with my 4-year-old boy means I can only add chili at the end.
If you love this easy mushroom pasta without cream, then you might like these super quick and delicious pasta recipes:
- Vegan broccoli pasta
- Spaghetti with garlic and olive oil
- Sun-dried tomato pesto pasta
- Cream cheese pasta
If you make this recipe, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
15 MINUTE GARLIC MUSHROOM PASTA
- 1 lb (450 grams) Mushrooms (portobello, cremini...)
- 10 oz (280 grams) spaghetti or other pasta shapes
- 4 large garlic cloves, minced
- 1/4 tsp chili flakes, or more to taste (optional)
- 2 Tbsp olive oil, plus extra for drizzling
- 1/3 cup (30 grams) grated parmesan cheese, plus extra for serving
- 3 Tbsp fresh parsley, chopped
- Slightly rinse the mushrooms with cold water to remove any dirt or debris and pat dry with paper towels (do not soak them). Slice the mushrooms, mince or finely slice the garlic, chop the parsley.
- Cook spaghetti in a large pot of boiling salted water according to package instructions. Cook until al dente.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add garlic and chilli flakes and cook gently, until golden, about 2 minutes.
- Add the mushrooms into 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 pasta is ready, reserve 1/2 cup of the cooking water, then drain the pasta. Add the pasta, parsley, grated cheese and reserved cooking water to the skillet (better if you add cooking water gradually, as much as you need it to combine everything nicely). Toss over medium heat for 2 minutes, until the mushrooms and the sauce coat the pasta.
- Check the seasoning, adding salt and pepper if necessary. Remove the skillet from the heat, drizzle with extra olive oil and chilli flakes if you like.
- Serve immediately, sprinkled with extra grated parmesan and chili flakes. Enjoy.