Easy Mushroom Garlic Spaghetti Recipe
Easy to make spaghetti recipe that's ready in just 20 minutes and made with garlic, mushrooms, cheese, and herbs.
Equipment
- 1 Mixing bowl Large
Ingredients
Ingredients
- 12 oz Spaghetti whole wheat or your favorite brand
- 2 tablespoon Olive oil
- 1 lb Cremini mushrooms sliced
- 4-6 cloves Garlic chopped
- Kosher salt to taste
- Ground pepper to taste
- ½ cup Pecorino Romano cheese grated, plus more for serving
- 2-3 tablespoon Fresh parsley leaves coarsely chopped
Instructions
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti as the package says till al dente. Don’t forget to save ½ cup pasta water before draining—it’s gonna help the sauce loosen up.
- While pasta cooks, heat olive oil in a big skillet over medium heat. Toss in mushrooms and sauté for about 8-10 minutes. You want ’em browned and tender but not mushy.
- Add chopped garlic to the skillet. Stir often for 1-2 minutes until the garlic smells fragrant. Season with kosher salt and ground pepper.
- Once pasta is drained, toss it into the mushroom skillet. Mix it up keeping it warm on low heat. Pour in pasta water little by little until sauce feels just right and coats the noodles.
- Take the pan off heat. Stir in grated Pecorino Romano until the cheese melts and everything’s creamy. Toss parsley over top for some fresh color.
- Serve right away with extra Pecorino Romano cheese to sprinkle. It’s best hot and fresh for full flavor and texture.
Video
https://youtube.com/watch?v=8nHlhM0-16w%3Fsi%3DdAAi_RStxZvwFYgd
Notes
Don’t forget to reserve the pasta water! Regular water does not provide the same benefits—it’s starchy and helps create a creamy texture. Purchase pre-sliced mushrooms for less prep time. Avoid canned mushrooms. Spaghetti or other long noodles are best. You can swap Parmesan for Pecorino. Leftovers stay fresh in fridge for 3 days or freezer for 2 months.