Introduction

This quick mushroom spaghetti is a simple, flavorful pasta dish that comes together in under 30 minutes. Featuring sautéed mushrooms, garlic, and a touch of chili flakes, it’s perfect for a cozy weeknight dinner. Fresh parsley and optional Parmesan add a lovely finishing touch.

A white plate with a blue rim holds a serving of spaghetti topped with sautéed mushroom slices, scattered with small bits of red chili flakes and green herbs. The spaghetti is yellowish-beige, soft, and intertwined, forming the bottom layer, while the browned mushrooms with a slightly glossy texture cover the top evenly. The plate is set on a white marbled surface, and in the blurred background, a block of cheese on a metal rack is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz (280 grams) spaghetti or other pasta shapes
2 tablespoons olive oil or extra virgin olive oil
4 large garlic cloves, minced
¼ teaspoon chili flakes
1 lb (450 grams) mushrooms (portobello, cremini, or similar), sliced
3 tablespoons fresh parsley, chopped
⅓ cup freshly grated Parmesan cheese (optional)
Salt and pepper, to taste

Instructions

Step 1: Cook the spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta.
Step 2: Rinse the mushrooms quickly under cold running water to remove any dirt, then pat dry thoroughly with paper towels. Slice and set aside.
Step 3: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chili flakes, cooking gently for about 1 minute until fragrant and slightly golden.
Step 4: Add the sliced mushrooms to the skillet. Season with salt and pepper, then cook, stirring frequently, until the mushrooms release their moisture and start to brown, about 7 minutes. For cremini mushrooms, wait for the liquid to evaporate before browning.
Step 5: Add the drained spaghetti to the skillet along with the chopped parsley and Parmesan cheese, if using. Gradually add some of the reserved pasta water to help combine everything, tossing over medium heat for 1 minute until the sauce coats the pasta evenly.
Step 6: Serve immediately, garnished with extra Parmesan and chili flakes if desired. Enjoy your quick and delicious mushroom spaghetti!

Tips & Variations

Use a mix of different mushrooms like shiitake or oyster for extra depth of flavor.
If you prefer a creamier sauce, stir in a splash of heavy cream or crème fraîche at the end.
For a vegan version, omit the Parmesan or use a plant-based alternative.
Adding a squeeze of fresh lemon juice before serving can brighten the dish.

Storage

Store leftover mushroom spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce and keep the pasta moist.

How to Serve

A black cast iron skillet holds a serving of spaghetti pasta mixed with sliced brown mushrooms and small bits of red chili. The spaghetti is light yellow and scattered with finely chopped green herbs and small shreds of white cheese. A wooden spoon is lifting some of the pasta on the right side, and the skillet rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried mushrooms instead of fresh?

Dried mushrooms can be used but should be rehydrated first in warm water. Keep in mind the texture will be different and you may want to reduce the added liquid in the recipe accordingly.

How can I make this dish gluten-free?

Simply substitute the spaghetti with gluten-free pasta. Cook it according to the package instructions, as cooking times can vary from regular pasta.