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Mushroom Pasta with Garlic and Oil

This comforting mushroom pasta features earthy flavors and a light garlic oil infusion, transforming simple ingredients into an impressive dish that's quick and easy to make.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 9 oz spaghetti You can use whole wheat or gluten-free pasta if you prefer.
  • 1/2 cup olive oil Always use high-quality extra virgin olive oil for the best flavor.
  • 7 oz button mushrooms Fresh is always best, but canned can work in a pinch.
  • 3.5 oz oyster mushrooms These add a unique flavor; substitute with any mushrooms you like.
  • 10 cloves garlic, thinly sliced Fresh garlic makes a notable difference.
  • 1 1/2 tsp chili flakes Adjust this according to how spicy you like it!
  • 2 1/2 tsp fresh parsley, chopped Fresh herbs elevate any dish; if unavailable, dried parsley will suffice.
  • 3 tbsp grated parmesan Use fresh grated for a creamier texture.
  • to taste salt A pinch of good sea salt can elevate your dish immensely.
  • 1/2 tsp lemon zest This adds a refreshing brightness to balance the earthiness of the mushrooms.

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes based on package instructions.
  2. While the pasta cooks, thinly slice the garlic, chop the parsley, and measure out the chili flakes and lemon zest.
  3. Clean and slice the button and oyster mushrooms into bite-sized pieces for even cooking.
  4. Reserve 1 cup of pasta water before draining the spaghetti.
  5. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and sauté until golden brown, about 5-7 minutes.
  6. Transfer the mushrooms to a plate and set aside.
  7. In the same skillet, reduce heat and add the remaining olive oil. Gently sauté the sliced garlic until lightly golden and fragrant, about 1-2 minutes.
  8. Stir in the chili flakes and cook for another 30 seconds.
  9. Pour in the reserved pasta water, add the mushrooms back into the skillet, and allow it to simmer for 2-3 minutes.
  10. Add the drained spaghetti to the skillet and toss to coat with the sauce.
  11. Transfer the pasta to serving bowls and top with grated parmesan, parsley, and lemon zest. Serve hot!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for a month. When reheating, add a splash of water or olive oil to loosen the pasta.