Mushroom and Garlic Spaghetti Dinner Recipe

Introduction

This Mushroom and Garlic Spaghetti is a simple yet flavorful dinner perfect for any night of the week. With earthy cremini mushrooms, fragrant garlic, and a touch of spicy red pepper flakes, it offers a cozy, satisfying meal that’s quick to prepare.

Ingredients

• 1 pound dried spaghetti
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 pound cremini mushrooms, sliced
• Kosher salt
• Freshly ground black pepper
• 6 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup grated Pecorino Romano cheese, plus more for serving
• 2 tablespoons coarsely chopped fresh parsley leaves

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 7 to 9 minutes or according to package instructions. Meanwhile, start preparing the mushroom sauce.
2. Step 2: Heat 1 tablespoon of butter and the olive oil in a large skillet over medium heat until shimmering. Add the sliced mushrooms, season with salt and pepper, and sauté until browned and tender, about 5 minutes.
3. Step 3: Add the minced garlic, red pepper flakes if using, and the remaining 2 tablespoons of butter to the skillet. Sauté for 1 minute more until fragrant.
4. Step 4: When the pasta is done, reserve 3/4 cup of the cooking water and then drain the spaghetti.
5. Step 5: Add the drained pasta, reserved cooking water, and grated Pecorino Romano to the skillet. Toss over medium heat until the cheese melts and the sauce thickens to coat the spaghetti, about 2 minutes.
6. Step 6: Stir in the chopped parsley and toss to combine. Serve immediately in shallow bowls with extra Pecorino Romano cheese on top.

Tips & Variations

• For a creamier sauce, stir in a few tablespoons of heavy cream or mascarpone before adding the parsley.
• Use shiitake or portobello mushrooms as a substitute for cremini for different textures and flavors.
• If you prefer less heat, omit the red pepper flakes or add only a pinch.
• Freshly grated garlic will give the best flavor; avoid pre-minced garlic in jars for this recipe.

Storage

Store any 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 if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, this sauce pairs well with various pasta shapes like fettuccine, linguine, or penne. Cook the pasta according to package instructions for best results.

Is this recipe suitable for vegans?

This recipe uses butter and Pecorino Romano cheese, so it’s not vegan as written. To make it vegan, substitute butter with a plant-based alternative and use a vegan cheese or nutritional yeast instead of Pecorino Romano.

Mushroom and Garlic Spaghetti Dinner Recipe

Print Recipe

★★★★★

4.8 from 115 reviews

A savory and comforting Mushroom and Garlic Spaghetti dinner featuring sautéed cremini mushrooms and garlic in a buttery sauce, tossed with al dente spaghetti and Pecorino Romano cheese. This easy skillet dish is perfect for a quick weeknight meal with rich flavors and a touch of fresh parsley.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound dried spaghetti

Mushroom Garlic Sauce

• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 pound cremini mushrooms, sliced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 6 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup grated Pecorino Romano cheese, plus more for serving
• 2 tablespoons coarsely chopped fresh parsley leaves

Instructions

1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, approximately 7 to 9 minutes or according to package instructions. Drain but reserve 3/4 cup of the cooking water before draining completely.
2. Sauté the Mushrooms: While the pasta cooks, heat 1 tablespoon of unsalted butter and 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the sliced cremini mushrooms, season with kosher salt and freshly ground black pepper, and sauté until browned and tender, about 5 minutes.
3. Add Garlic and Butter: Stir in the minced garlic and red pepper flakes (if using). Add the remaining 2 tablespoons of butter and continue to sauté for an additional minute, allowing the garlic to become fragrant and the butter to melt fully into the mushroom mixture.
4. Toss Pasta with Sauce: Add the drained spaghetti, reserved cooking water, and grated Pecorino Romano cheese to the skillet with mushrooms and garlic. Toss everything together over medium heat until the cheese melts and the sauce thickens to coat the pasta evenly, about 2 minutes.
5. Finish with Parsley and Serve: Stir in the chopped fresh parsley to combine. Serve the spaghetti hot in shallow bowls, garnished with additional Pecorino Romano cheese if desired.

Notes

• Reserve pasta cooking water to help create a silky sauce that clings to the noodles.
• Use freshly grated Pecorino Romano for the best flavor and melting quality.
• Adjust red pepper flakes to taste or omit for a milder dish.
• Fresh parsley adds a bright finish, but you can substitute with basil or omit if unavailable.
• Make sure not to overcook the mushrooms; they should be tender but still browned.

Keywords: mushroom spaghetti, garlic pasta, vegetarian dinner, Pecorino Romano, easy Italian pasta recipe