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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 and since then, but this mushroom spaghetti is still a hit for us and I had to share it again for you to try.
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 and
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?
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
This garlic mushroom spaghetti is a delicious weeknight dinner that comes together in 15 minutes. It is a real last-minute treat for spaghetti and mushroom lovers and is guaranteed to please the entire family.
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!
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