Mushroom Garlic Spaghetti
A fast, nourishing pasta dish featuring fiber-rich whole wheat spaghetti, earthy mushrooms, fresh garlic, and Pecorino Romano cheese. Ready in just 20 minutes, this meal offers a delicious blend of savory flavors, healthy fats, and plant-based protein. Ideal for quick dinners or meal prepping for the week.
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.
