This Easy Mushroom Garlic Spaghetti is a quick, flavorful dish that delivers comfort in just 20 minutes.
Packed with fiber-rich whole wheat pasta and savory mushrooms, it’s a healthy choice for everyday cooking.
With plant-based protein, good fats from olive oil, and low saturated fat, this recipe is both satisfying and nourishing.
Perfect for busy nights or effortless meal prep.
Mushroom Garlic Spaghetti
Equipment
- 1 large pot (for boiling pasta)
- 1 Large skillet (for sautéing mushrooms)
- 1 colander (for draining pasta)
- 1 Pair of tongs (for tossing pasta)
- 1 Cutting board (for chopping garlic and parsley)
- 1 Chef’s knife (for slicing mushrooms and herbs)
Ingredients
- 12 oz whole wheat spaghetti
- 2 tbsp olive oil
- 1 lb cremini mushrooms sliced
- 4 –6 garlic cloves minced
- Kosher salt to taste
- Ground black pepper to taste
- ½ cup grated Pecorino Romano cheese plus extra for serving
- 2 –3 tbsp fresh parsley coarsely chopped
Instructions
- Prepare Ingredients: Before starting, gather all your ingredients to make the process smooth. Wash the cremini mushrooms thoroughly under cold running water to remove dirt, then pat them dry with paper towels. Slice the mushrooms evenly, about 1/4 inch thick, to ensure uniform cooking. Mince 4–6 garlic cloves finely, and coarsely chop 2–3 tablespoons of fresh parsley. Measure out pasta, olive oil, Pecorino Romano cheese, salt, and pepper so everything is ready before cooking begins.
- Boil the Pasta: Fill a large pot with enough water to allow the spaghetti to cook without sticking. Add a generous pinch of kosher salt to enhance flavor. Bring the water to a rapid boil over high heat. Once boiling, add 12 ounces of whole wheat spaghetti. Stir occasionally to prevent sticking. Cook according to the package directions until the pasta is al dente — tender but still firm to the bite. Before draining, scoop out about 2/3 cup of the pasta cooking water and set it aside for later use. This starchy water is essential for creating a silky sauce. Drain the pasta in a colander and set aside.
- Heat Olive Oil: While the pasta cooks, place a large skillet on the stove over medium heat. Pour in 2 tablespoons of high-quality olive oil. Allow the oil to warm gently for about 1 minute, until it shimmers but doesn’t smoke. This creates the perfect base for sautéing mushrooms, ensuring they develop deep flavor without burning.
- Sauté the Mushrooms: Add the sliced cremini mushrooms to the heated skillet in an even layer. Let them cook undisturbed for about 2 minutes to allow browning. Then stir occasionally for 5–7 minutes, until the mushrooms turn a rich golden-brown and release their natural juices. This browning process intensifies the earthy mushroom flavor, giving the dish depth.
- Infuse with Garlic: Once mushrooms are tender and browned, add the minced garlic to the skillet. Stir constantly for about 1 minute, ensuring the garlic softens without burning. Garlic releases its aroma quickly — this step is critical for the pasta’s flavor profile. Season with a pinch of kosher salt and freshly ground black pepper to taste.
- Combine Pasta and Mushrooms: Reduce the heat to low and add the drained spaghetti directly into the skillet with the mushrooms. Sprinkle in 1/2 cup of grated Pecorino Romano cheese while tossing the pasta gently with a pair of tongs. The cheese will melt and begin to coat the pasta, adding a creamy texture. Slowly pour in the reserved pasta water, about 2–3 tablespoons at a time, tossing continuously. This allows the sauce to thicken and cling beautifully to each strand of pasta.
- Add Fresh Herbs: Once the pasta is coated evenly and the sauce reaches a creamy consistency, stir in 2–3 tablespoons of coarsely chopped fresh parsley. The parsley adds brightness, freshness, and a pleasant herbal aroma, balancing the richness of the dish. Taste the pasta and adjust seasoning with extra salt or pepper if needed.
- Plate and Serve: Divide the pasta into individual serving plates while still hot. Sprinkle additional grated Pecorino Romano cheese on top for an extra layer of flavor. Optionally, drizzle a little extra olive oil or garnish with more fresh parsley. Serve immediately for the best texture and flavor.
- Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of pasta water or olive oil to maintain creaminess.
Notes
- Always reserve some pasta cooking water before draining. The starchy water is essential for creating a silky, cohesive sauce that clings to every strand of pasta.
- Choose fresh cremini mushrooms for the best flavor and texture; avoid canned mushrooms if possible. Pre-sliced mushrooms are a convenient option that saves prep time without sacrificing quality.
- Whole wheat spaghetti adds a nutty flavor and more fiber, making this dish healthier while keeping it filling.
- Pecorino Romano cheese adds a bold, salty tang that enhances the mushroom and garlic flavors beautifully. Parmesan can be substituted, but the flavor profile will differ slightly.
- Taste and adjust seasoning before serving — small tweaks with salt or pepper can elevate the dish considerably.
Chef’s Secrets For Mushroom Pasta
A great mushroom garlic spaghetti relies on the technique as much as the ingredients.
Browning mushrooms properly is key — resist the urge to stir too often, as letting mushrooms sit undisturbed in the pan develops a deep caramelized flavor.
Using pasta water instead of plain water when tossing the pasta keeps the sauce creamy without adding heavy cream.
For extra depth, add a splash of white wine when sautéing the mushrooms, allowing it to reduce before adding garlic.
Finally, freshly grated Pecorino Romano offers far better texture and taste compared to pre-grated varieties.
Serving Suggestions For Maximum Enjoyment
This mushroom garlic spaghetti is wonderfully versatile.
Serve it hot as a main course with a crisp green salad dressed in lemon vinaigrette for a light, refreshing balance.
For a heartier meal, pair it with garlic bread or roasted vegetables such as asparagus or Brussels sprouts.
A glass of chilled white wine — such as Pinot Grigio or Sauvignon Blanc — complements the earthy flavors perfectly.
Leftovers also reheat well, making this recipe ideal for meal prepping lunches or quick dinners.
Storage Tips For Freshness
Store leftover pasta in an airtight container in the refrigerator for up to 4 days.
To reheat without drying it out, warm gently in a skillet over low heat with a splash of reserved pasta water or olive oil.
This will revive the creamy texture of the sauce.
If freezing, portion the pasta into airtight containers or freezer-safe bags for up to 2 months, though texture may be slightly affected.
Thaw overnight in the refrigerator before reheating gently.
Frequently Asked Questions
1. Can I use regular pasta instead of whole wheat?
Yes, you can. Regular pasta will cook similarly, though whole wheat adds extra fiber and a subtle nutty flavor that complements the mushrooms beautifully.
Adjust cooking time as needed according to package instructions.
2. Can I substitute another type of mushroom?
Absolutely. Cremini mushrooms work best for their firm texture and rich flavor, but baby bella, shiitake, or portobello mushrooms also make excellent substitutes. Each will add a slightly different depth to the dish.
3. Is Pecorino Romano essential?
While Pecorino Romano gives the dish a bold, salty tang, you can substitute Parmesan if preferred. However, Pecorino Romano has a more distinctive flavor that pairs exceptionally well with mushrooms and garlic.
4. How can I make this recipe vegan?
Replace Pecorino Romano with a vegan cheese or nutritional yeast for a cheesy flavor without dairy. Use plant-based pasta to ensure the dish remains completely vegan-friendly.
5. Can I prepare this dish in advance?
Yes, you can prepare the mushrooms ahead of time and store them in the refrigerator for up to 2 days.
Cook the pasta fresh when ready to serve, then combine for best results. This keeps the dish tasting fresh and maintains texture.
