Mushroom and Garlic Spaghetti Dinner Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
