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Garlic Mushroom Spaghetti — Quick, Simple, Flavorful

Name: Garlic Mushroom Spaghetti
Prep time: 10 min
Cook time: 15 min
Yield: 1 recipe
Ingredients: 200 g pasta; 250 g mushrooms; 2 tbsp olive oil; 2 cloves garlic; 1 tsp salt; 1/4 tsp black pepper; 2 tbsp chopped parsley; 30 g grated Parmesan

Prep 10 min Cook 15 min Difficulty 1/5

Simple garlic mushroom spaghetti: brown mushrooms, toss with pasta and reserved water for a glossy, flavorful sauce. Ready in 25 minutes.

Why this recipe works

A quick, vegetarian pasta that highlights deeply browned mushrooms and simple pantry ingredients. Suits busy cooks or anyone who wants a tasty weeknight meal with minimal fuss. Prep is short and technique-focused—browning the mushrooms and using reserved pasta water makes the sauce glossy without cream.

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Recipe guide

Brown mushrooms, toss with pasta water—ready in 25 minutes.

Brown mushrooms in a single layer for best flavor.
Reserve pasta water to create a glossy sauce.
Finish with parsley and grated cheese or nutritional yeast.

Ingredients & Overview

Ingredients (serves 2–3): 200 g spaghetti, 250 g mushrooms (sliced), 2 tbsp olive oil, 2 cloves garlic (minced), 1 tsp salt, 1/4 tsp black pepper, 2 tbsp chopped parsley, 30 g grated Parmesan or nutritional yeast. Prep: 10 minutes. Cook: 15 minutes. Difficulty: Easy.

Step-by-Step Method

1. Boil a large pot of salted water and cook pasta until al dente; reserve 1 cup pasta water, then drain. 2. Meanwhile wipe and thinly slice mushrooms; mince garlic and chop parsley. 3. Heat olive oil in a large skillet over medium-high. Add mushrooms in a single layer and cook undisturbed 3–4 minutes to brown, then stir and cook 2–3 more minutes. 4. Reduce heat to medium, add garlic and cook 30–60 seconds until fragrant. Season with salt and pepper. 5. Add drained pasta to the skillet with a splash of reserved pasta water; toss to coat, adding more water for a glossy sauce. 6. Stir in parsley, adjust seasoning, and serve hot with grated Parmesan or nutritional yeast.

Tips, Variations & Serving

Quick variations: add chili flakes for heat, a squeeze of lemon for brightness, or a splash of white wine when mushrooms are browned. Make it vegan: use nutritional yeast or a dairy-free grated cheese. For extra richness, finish with a knob of butter or a drizzle of good olive oil.

Ingredients

200 g pasta

250 g mushrooms

2 tbsp olive oil

2 cloves garlic

1 tsp salt

1/4 tsp black pepper

2 tbsp chopped parsley

30 g grated Parmesan

Instructions

Bring a large pot of salted water to a boil and cook pasta until al dente, reserving 1 cup pasta water before draining

Meanwhile, wipe and slice mushrooms thinly

Mince garlic cloves and chop parsley

Heat olive oil in a large skillet over medium-high heat

Add mushrooms in a single layer and cook undisturbed 3–4 minutes until browned, then stir and cook 2–3 more minutes

Lower heat to medium, add garlic and cook 30–60 seconds until fragrant

Season with salt and black pepper, stir to combine

Add drained pasta to the skillet with a splash of reserved pasta water and toss to coat, adding more water if needed to create a glossy sauce

Stir in chopped parsley and adjust seasoning to taste

Serve hot, sprinkling dairy-free grated Parmesan or nutritional yeast if desired

FAQs

Can I use a different type of pasta? Use any long pasta you like (spaghetti, linguine). Cook until al dente and reserve some pasta water to loosen the sauce.

How long will leftovers keep? Yes—store cooked mushrooms in the fridge up to 3 days in an airtight container and reheat gently in a skillet with a splash of water or olive oil.

Any quick tips for better flavor? Use good-quality olive oil, fresh garlic, and don’t overcrowd the pan so the mushrooms brown rather than steam. Taste and adjust salt before serving.