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Creamy Mushroom Spaghetti Aglio Olio Your New Favorite Comfort Food

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Learn how to make delicious Mushroom Spaghetti Aglio Olio. Easy recipe with step-by-step instructions.

Ingredients

Scale

As someone who grew up watching my grandma cook with what she had on hand, I always emphasize fresh, quality ingredients. Here’s what you’ll need for this recipe, along with some tips for substitutions if you’re missing something:

  • 400 grams (14 oz) spaghetti or your favorite pasta (whole wheat or gluten-free options work well too)
  • 2 cups fresh mushrooms, sliced (button, cremini, or shiitake—they all add a lovely earthy flavor)
  • 4-5 cloves garlic, thinly sliced or minced (adjust to your garlic love)
  • 1/4 cup extra virgin olive oil (trust me, this makes all the difference)
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (about 2 tablespoons, for brightness)
  • Grated Parmesan cheese (optional, for serving—vegans can skip or use nutritional yeast)

If you don’t have fresh mushrooms, you can use dried ones—soak them first to rehydrate. For garlic, if you only have garlic powder, use about 1 teaspoon, but fresh always shines brightest in this dish. I also sometimes add a squeeze of lemon juice at the end for a little tang, which reminds me of the bright flavors my grandma loved to add.

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, usually about 8-10 minutes. Remember, I always save a cup of pasta water before draining—this helps create a silky sauce later. Drain and set aside.
  2. Sauté the mushrooms: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and a pinch of salt. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender. I like to let them develop a little caramelization for added flavor, a tip I learned from my grandma’s love for browning ingredients.
  3. Add garlic and chili: Push the mushrooms to one side of the skillet. Lower the heat and add the remaining 2 tablespoons of olive oil. Add the sliced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not browned—garlic can burn quickly, and nobody wants bitter notes. This step fills the kitchen with that irresistible aroma I grew up loving.
  4. Combine everything: Add the cooked pasta directly into the skillet with the mushroom and garlic mixture. Toss well to coat all the strands evenly. If the mixture feels dry, add a splash of that reserved pasta water—this helps create a glossy, flavorful sauce. I often add a bit more olive oil if needed, because, like my grandma always said, “A little extra love makes everything better.”
  5. Finish with herbs and seasoning: Turn off the heat. Stir in the chopped parsley and taste. Adjust salt and pepper as needed. For a final touch, sprinkle with Parmesan or nutritional yeast if you prefer a cheesy finish.
  6. Serve immediately: Plate your Mushroom Spaghetti Aglio Olio hot, and enjoy the comforting flavors. I love serving it with a side of crusty bread—I swear, the bread soaks up all that garlic and mushroom goodness in the best way.

Find it online: https://artofeasycooking.com/mushroom-spaghetti-aglio-olio/