Easy Mushroom Garlic Spaghetti
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
456 kcal
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Course
Main Course
Easy Mushroom Garlic Spaghetti
Description
Easy Mushroom Garlic Spaghetti focuses on cremini mushrooms cooked in olive oil until tender and browned, along with minced garlic that infuses the dish with savory aroma. The cooked spaghetti is combined with the mushrooms in a skillet, along with grated Pecorino Romano cheese and reserved starchy pasta water. Tossing these together creates a creamy coating on the noodles without using cream. Fresh parsley adds a herby note and color contrast to the rich flavors. This pasta is cooked using standard boiling and sautéing, resulting in a harmonious mix of textures and mild earthiness from the mushrooms.
The dish pairs well with simple sides or can stand alone as a light meal. The use of Pecorino Romano instead of Parmesan gives it a distinctive salty sharpness. It works with whole wheat or your preferred spaghetti. The fresh parsley at the end brightens the dish and adds freshness.
Careful reservation and use of pasta cooking water help achieve creamy sauce consistency. Pre-sliced mushrooms save prep time, and fresh mushrooms are preferred over canned for better texture and flavor. Leftover pasta stores well refrigerated up to four days.
Ingredients
- 12 ounces spaghetti whole wheat or your favorite brand
- 2 tablespoons olive oil
- 1 pound cremini mushrooms sliced
- 4-6 garlic chopped, cloves
- salt to taste, Kosher
- black pepper to taste, Kosher
- 1/2 cup Pecorino Romano cheese plus more for serving, grated
- 2-3 tablespoons parsley fresh, coarsely chopped leaves
Instructions
- Cook the 12 ounces spaghetti in salted water according to package directions. Once the time is up, reserve 2/3 cup of the pasta water, then drain.
- Meanwhile, heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced 1 pound cremini mushrooms and cook until tender and browned, 5-7 minutes. Stir in the 4-6 garlic cloves (minced) and season with a pinch of Kosher salt and ground pepper; cook for 1 minute more to allow the garlic to release its fragrance.
- While the pan is still on heat, add the drained pasta to the skillet together with the 1/2 cup grated Pecorino Romano cheese and reserved pasta water.
- Use a pair of tongs to toss well until the sauce forms and coats the pasta.
- Stir in the 2-3 tablespoons coarsely chopped fresh parsley leaves. Serve immediately and enjoy!
Notes
- Reserve pasta water when draining to use as a starch for sauce thickening and creaminess.
- Use fresh mushrooms rather than canned for better flavor and texture; pre-sliced mushrooms can reduce prep time.
- Choose long pasta like spaghetti to retain sauce better than shorter shapes.
- Pecorino Romano cheese is recommended for its strong flavor as opposed to Parmesan.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 456kcal | 23% |
| Carbohydrates | 70g | 23% |
| Protein | 18g | 36% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 236mg | 10% |
| Potassium | 732mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 180mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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