Simple Mushroom Pasta Recipes kick off my weeknight dinner lineup — especially this 15-minute Spaghetti Aglio Olio Recipe that feels fancy but takes almost no time. If you love garlicky olive oil, juicy mushrooms, and pasta that slips off the fork, you’re in the right place.
Simple Mushroom Pasta Recipes: 15-Min Mushroom Spaghetti Aglio Olio
What makes this dish a go-to? It’s the perfect combo of speed, texture, and honest flavor. The mushrooms soak up fragrant garlic-infused oil, the pasta picks up that silky emulsion, and a hit of chili and parsley wakes every bite. Ready in the time it takes to steam veg — and yes, it absolutely counts as one of those 15 Minute Meals.
What makes this recipe so irresistible
- Balanced textures — tender mushroom bite + al dente spaghetti + silky oil.
- Huge flavor from few ingredients — good olive oil and garlic do most of the heavy lifting.
- Ridiculously fast — dinner on the table in about 15 minutes.
- Comfort without the guilt — light, but deeply satisfying.
Sound good? Let’s break it down.
Ingredient list (with short notes)
- Spaghetti — classic base; use dried spaghetti or linguine if you prefer.
- Mixed mushrooms (button, oyster, shiitake) — I love variety for texture; use porcinis or cremini if that’s what you have.
- Extra-virgin olive oil — the backbone of any good Olio Recipe; splurge a little here.
- Garlic — sliced or chopped; don’t burn it.
- Chili flakes — add heat; adjust to taste.
- Parsley — bright herb finish for a true Herb-seasoned Mushroom Pasta note.
- Parmesan — optional but recommended for umami.
- Salt + pepper — salt your pasta water like the sea.
(Quick note: if you want a creamy twist, see the variations below for a Creamy Portobello Mushroom Pasta spin.)
Simple how-to (no nonsense)
- Boil the pasta in well-salted water until just shy of al dente. Reserve a cup of pasta water.
- Sauté mushrooms in a generous glug of olive oil over medium-high heat until they brown and release liquid. Add garlic and chili flakes near the end so garlic doesn’t burn.
- Toss pasta into the pan with mushrooms. Add a splash of reserved pasta water and cook 1–2 minutes until you get a glossy emulsion that coats strands. Stir in parsley and finish with grated Parmesan if using. Serve immediately.
Quick, right? That glossy finish = pretty much the soul of a great Easy Pasta Sauce.
The story behind this plate
I discovered this riff on a rainy night when I had three sad mushrooms left in the fridge and zero patience. I tossed them into hot oil with garlic, threw in spaghetti that had just finished boiling, and — boom — dinner. My family cleaned their plates and I promised myself I’d never overcomplicate a weeknight again. That night birthed our household’s beloved Simple Mushroom Pasta Recipes folder.
Pro tips for perfect mushroom aglio olio
- Don’t overcrowd the pan. Work in batches if needed so mushrooms brown instead of steam.
- Use good oil. Since there’s no heavy sauce, olive oil flavor matters.
- Reserve pasta water. That starchy splash binds oil to pasta and creates silk. Bold tip: a tablespoon at a time is all you need.
- Watch the garlic. Add it late so it softens but does not taste bitter.
- Finish with acid. A squeeze of lemon brightens everything.
Variations to try (because variety = fun)
- Creamy Portobello option: Stir in a splash of cream or mascarpone at the end for a Creamy Portobello Mushroom Pasta vibe.
- Mushroom medley: Swap in shiitake for an earthy Shiitake Mushroom Pasta Dish twist.
- Linguine swap: Use linguine and stir in a few tablespoons of butter for a decadent Linguine With Mushroom Sauce Recipe feel.
- S’more? Not here. But if you want herbs: add thyme and finish with lemon zest for a true Herb-seasoned Mushroom Pasta.
Best way to serve it
Serve hot straight from the skillet. Top with extra parsley and a drizzle of good oil. Pair with crusty bread for sopping, or a simple green salad dressed with lemon vinaigrette. Want to impress guests? Finish with a tiny scatter of toasted breadcrumbs for crunch — classy and cozy.
Quick tips for storage & leftovers
- Store in the fridge up to 2 days — saucier versions last a little longer.
- Reheat gently in a skillet with a splash of water or oil; microwave tends to dry it out.
- For meal prep: keep pasta and mushrooms separate, then toss and warm together for best texture.
FAQs
Can I use dried mushrooms?
Yes — rehydrate them first and fold into the pan for deep umami.
What about a richer sauce?
Stir in a little cream or mascarpone to create a Creamy Portobello Mushroom Pasta. Use reserved pasta water to thin if needed.
Is this similar to other garlic-oil pastas?
It’s the mushroom-forward version of the classic Spaghetti Aglio Olio Recipe — same technique, added earthiness.
Can I make this gluten-free?
Absolutely — swap in your favorite GF spaghetti.
Final crumb (short & punchy)
This dish proves you don’t need a long ingredient list to make something memorable. It lives in the sweet spot between pantry-friendly and restaurant-worthy: quick, flavorful, and flexible. Toss together this Spaghetti Aglio Olio Recipe on a weekday, riff it into a Linguine With Mushroom Sauce Recipe on the weekend, or lean into a Shiitake Mushroom Pasta Dish when you want something more exotic. Either way, you’ll have dinner done in about 15 minutes — a real win in the 15 Minute Meals world.
So — got mushrooms in the fridge? Go make this. Your future self (and anyone lucky enough to eat it) will high-five you.
Simple Mushroom Pasta Recipes: 15-Min Mushroom Spaghetti Aglio Olio
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
Description
Light, garlicky spaghetti gets a boost from sautéed mushrooms — ready in about 15 minutes and perfect for a quick meatless supper.
Ingredients
- 250 g spaghetti
- 1/3 cup extra-virgin olive oil, divided
- 200 g button mushrooms, halved
- 100 g oyster mushrooms, torn into bite-size pieces
- 7–8 garlic cloves, very finely chopped
- 1 teaspoon red chilli flakes (adjust to taste)
- 1½ teaspoons fresh parsley, chopped
- 2–3 tablespoons freshly grated Parmesan
- Salt, to taste
Instructions
- Bring a large pot of water to a vigorous boil. Salt it well (it should taste like the sea) and cook the spaghetti until just al dente according to package timing. Before draining, scoop out and set aside about 1 cup of the starchy cooking water. Drain the pasta and set aside.
- While the pasta cooks, warm 1 tablespoon of the olive oil in a large frying pan over medium–high heat. Add the button and oyster mushrooms and sauté, turning occasionally, until they take on deep color and any released liquid has mostly evaporated (3–5 minutes). Remove mushrooms to a plate.
- Lower the heat to low–medium, add the remaining olive oil to the same pan, then add the chopped garlic. Gently cook the garlic until it just begins to color — don’t let it burn — then stir in the chilli flakes.
- Pour in about ¼–½ cup of the reserved pasta water, add a pinch of salt, and simmer for 1–2 minutes until the liquid reduces slightly and begins to emulsify with the oil, forming a glossy sauce.
- Return the mushrooms to the pan, add the drained spaghetti, and toss vigorously to coat. Add more reserved pasta water a tablespoon at a time if you need to loosen the sauce; the starch helps bind oil and water into a silky coating.
- Stir through the chopped parsley, plate the pasta, then finish with the grated Parmesan. Serve immediately.
Notes
- Notes & pro tips
- Salt the pasta water generously. This is your primary seasoning — don’t be shy.
- Reserve pasta water. That starchy splash is essential for a silky emulsion.
- Cook mushrooms hot. High heat encourages browning instead of steaming; avoid overcrowding the pan.
- Mind the garlic. Add it later and keep the heat moderate so it flavors without turning bitter.
- Timing trick: Start mushrooms first so the pan is ready when pasta finishes — everything comes together hot and perfectly textured.
- Variations: Swap mushrooms for diced bacon or prawns for a non-vegetarian twist (see bacon or shrimp aglio olio versions).
- Serving ideas: Add a squeeze of lemon or a few toasted breadcrumbs for crunch and brightness.
Nutrition
- Calories: 351kcal
- Sugar: 3g
- Sodium: 108mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 4mg
