I love making this for my partner when he’s tired and wants something quick.
Some nights call for something comforting, simple, and full of flavor.
That’s where this garlic mushroom pasta comes in.
It’s earthy, garlicky, and tossed in olive oil with a sprinkle of parmesan that makes every bite sing.
The mushrooms give it a deep, rich flavor while the garlic and herbs make the whole kitchen smell like an Italian restaurant.
Special thanks to my vegetarian friend who gave me this recipe and it’s a tried and tested winner!
This is the kind of dish that feels fancy but takes barely 20 minutes to make, perfect for those weeknights when you want something warm and delicious without spending hours cooking.
Let’s get into it!
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A few tips:
Use high-quality extra virgin olive oil for better depth of flavor
Grate your own parmesan instead of using pre-shredded – a good microplane grater works wonder
A nonstick sauté pan helps the mushrooms brown perfectly without sticking.
Don’t overcrowd the pan — cook the mushrooms in batches if needed so they caramelize instead of steaming.
Toss in truffle salt or a drizzle of truffle oil for an instant upgrade.
Use freshly grated parmesan, it melts beautifully and gives that creamy finish.
For a lemony twist, add a touch of lemon zest right before serving to brighten the flavors.
Easy Garlic Mushroom Pasta
Course: Lunch, DinnerDifficulty: Easy2
servings10
minutes15
minutesIngredients
200 g spaghetti or linguine
2 tablespoons olive oil
3 garlic cloves, finely sliced
1 ½ cups mushrooms, sliced (cremini or button)
¼ teaspoon chili flakes (optional)
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped
2 tablespoons grated parmesan or nutritional yeast (for vegan option)
Optional: extra olive oil for drizzling, lemon zest, and more parsley for garnish
Directions
- Cook the pasta in salted boiling water until al dente, then reserve ½ cup of the pasta water and drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant but not browned, then add the sliced mushrooms. Cook for 5–6 minutes until the mushrooms turn golden and slightly crisp at the edges.
- Season with salt, pepper, and chili flakes.
- Add the drained pasta directly to the skillet, toss well, and pour in a splash of the reserved pasta water to help coat everything in that silky garlic oil.
- Sprinkle with fresh parsley and parmesan before serving.
- This has become one of my favorite lunch recipes.
Variations & Substitutions
Swap parmesan for nutritional yeast to make it vegan
Use whole wheat pasta, chickpea pasta, or gluten-free pasta depending on your dietary preference
Instead of broccoli, try roasted cauliflower or spinach for a different green twist
For more heat, blend in a small chili or a pinch of cayenne with the sauce
Add in sautéed mushrooms or peas for extra veggie goodness
It’s the kind of recipe you’ll want to bookmark and keep coming back to, especially on cold nights when you just want something hearty and homemade without hovering over a stove.
It’s easy, it’s forgiving, and it’s downright delicious.
