Mushroom Spaghetti
A simple, savory weeknight pasta with sautéed mushrooms and garlic, tossed with spaghetti and fresh herbs. Ready in about 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 420
- Protein
- 14g
Ingredients
- 12 oz spaghetti
- 16 oz mushrooms
- 3 cloves garlic
- 3 tbsp olive oil
- ¼ cup parsley
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 12 oz spaghetti and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta water before draining.
- 2
While the pasta cooks, slice the 16 oz mushrooms and mince the 3 garlic cloves.
- 3
Heat the 3 tbsp olive oil in a large skillet over medium-high. Add the mushrooms in a single layer and cook without stirring until browned, about 5 minutes.
- 4
Add the minced garlic and cook until fragrant, about 1 minute. Season with the 1 tsp salt and 0.5 tsp black pepper.
- 5
Add the drained spaghetti to the skillet with the mushrooms. Toss to combine, adding reserved pasta water a splash at a time until the sauce coats the pasta, about 2-3 minutes.
- 6
Stir in the 0.25 cup chopped parsley and serve immediately.
Tools you’ll need
- large pot
- large skillet
- colander
- knife
- cutting board
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