Mushroom and Garlic Spaghetti Recipe

If you’re looking for that magical dish that’s just as dreamy on a busy weeknight as it is for a cozy dinner party, Mushroom and Garlic Spaghetti is the answer! Imagine silky strands of pasta tossed with golden-brown mushrooms, a whisper of garlic, and a blanket of melting Pecorino Romano—simple, rustic, and absolutely irresistible.

Ingredients You’ll Need

The beauty of Mushroom and Garlic Spaghetti is that it relies on simple ingredients that shine all on their own—each one brings something essential, whether it’s a pop of flavor, a silky texture, or a touch of freshness. Gather these staples for a pasta night to remember!

• Dried Spaghetti: The classic base—choose a quality brand that will hold up to tossing and soak up all the buttery, cheesy goodness.
• Unsalted Butter: Adds rich flavor and those glossy, decadent pasta strands; don’t skimp on this!
• Olive Oil: Helps sauté the mushrooms and prevents butter from burning—plus, it contributes subtle fruitiness.
• Cremini Mushrooms: Bring deep, earthy flavor and a satisfying “meaty” bite that’s the star of this recipe.
• Kosher Salt & Freshly Ground Black Pepper: Enhances every flavor and lets the mushrooms and cheese pop—season with confidence.
• Garlic: The heart of this dish; use fresh cloves for robust, fragrant flavor.
• Red Pepper Flakes (optional): A pinch wakes up the sauce with gentle heat—skip or add to taste!
• Pecorino Romano Cheese: Salty, nutty, and bold; it melts into the sauce and finishes each bite with serious character.
• Fresh Parsley: Brightens up the flavors and gives a little color contrast—don’t leave it out if you can help it.

Variations

Want to give your Mushroom and Garlic Spaghetti a personal twist? Let your mood—and your pantry—guide you! This recipe is fantastically versatile, so you can adapt it to fit what you love most or what you have on hand.

• Go Vegan: Swap out the butter for olive oil, use your favorite vegan cheese, and you’ll still get a luxuriously rich pasta experience.
• Add Greens: Toss in a couple handfuls of baby spinach or arugula for color, freshness, and a nutritional bump.
• Pump Up the Protein: Stir in sautéed chicken strips, canned chickpeas, or even crispy tofu if you like some heft.
• Try Other Mushrooms: Mix shiitakes, oysters, or button mushrooms for more complex flavor and texture.

How to Make Mushroom and Garlic Spaghetti

Step 1: Cook the Spaghetti

Set a big pot of well-salted water on to boil. Once it’s rolling, add your spaghetti and cook until just shy of al dente, which is usually 7–9 minutes or as the package advises—don’t forget to swirl the noodles occasionally to keep things loose. Right before draining, save about 3/4 cup pasta water; it’s pure liquid gold for bringing the sauce together.

Step 2: Sauté the Mushrooms

Meanwhile, heat 1 tablespoon butter with the olive oil in a large skillet over medium heat. When the butter melts and starts to sizzle, scatter in the cremini mushrooms and season well with salt and black pepper. Let them cook undisturbed for a minute or two before stirring so they really brown, then sauté for about 5 minutes until they’re deeply golden and tender.

Step 3: Add the Garlic & Butter

Add the minced garlic and red pepper flakes (if using) to the pan, along with the remaining 2 tablespoons butter. Let everything sizzle for about a minute, just until the garlic turns fragrant and the butter melts, permeating every mushroom slice for maximum flavor.

Step 4: Toss Pasta & Cheese

Add the drained spaghetti straight to the skillet with the mushrooms. Pour in your reserved pasta water and the grated Pecorino Romano. Use tongs to toss and stir, letting the cheese melt and the sauce thicken—this takes about 2 minutes and coats the noodles like a dream.

Step 5: Finish with Parsley & Serve

Take the skillet off the heat, sprinkle in the chopped parsley, and give everything a final toss. Serve your Mushroom and Garlic Spaghetti in warm shallow bowls with a flurry of extra cheese on top—and prepare yourself for big smiles all around.

How to Serve Mushroom and Garlic Spaghetti

Garnishes

Sprinkle each bowl with an extra handful of Pecorino Romano, a light shower of cracked black pepper, and a scattering of fresh parsley. If you want to really gild the lily, drizzle a little good olive oil or even a whisper of lemon zest for brightness!

Side Dishes

A crisp green salad in a zingy vinaigrette is classic with Mushroom and Garlic Spaghetti, and you cannot go wrong with warm, crusty bread to mop up extra sauce. For heartier appetites, serve alongside roasted broccoli, blistered tomatoes, or a mosaic of grilled vegetables.

Creative Ways to Present

Spoon the spaghetti into shallow bowls and twist the strands into tidy nests with tongs for a trattoria-style feel. For dinner parties, plate on a big platter for family-style serving, or get playful with individual ramekins and a drizzle of truffle oil for a special touch.

Make Ahead and Storage

Storing Leftovers

Leftover Mushroom and Garlic Spaghetti can be stored in an airtight container in the refrigerator for up to three days. The flavors meld beautifully overnight, so don’t hesitate to enjoy every last bite.

Freezing

This pasta is best enjoyed fresh, but you can freeze cooled leftovers if needed—just know the texture of the mushrooms may soften. Thaw overnight in the fridge and refresh with a sprinkle of cheese as you reheat.

Reheating

The best way to reheat is in a skillet over gentle heat with a splash of water (or broth) to loosen the sauce. Stir frequently and add a bit more cheese if you like—your Mushroom and Garlic Spaghetti will taste just as dreamy as day one!

FAQs

Final Thoughts

I hope you’re feeling inspired (and hungry!) to whip up a batch of Mushroom and Garlic Spaghetti for your next dinner. This dish is truly one of those little kitchen victories that fills hearts and bellies with warmth—so gather your ingredients and dig in. You’re going to love it!

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