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Mushroom Pasta with Garlic Oil

A comforting pasta dish that beautifully marries earthy mushrooms with fragrant garlic oil, offering a quick and flavorful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Oil
  • 9 oz spaghetti Choose high-quality pasta for the best texture.
  • 1/2 cup olive oil Extra virgin olive oil adds amazing flavor.
Mushrooms
  • 7 oz button mushrooms Fresh is best! Look for firm mushrooms.
  • 3.5 oz oyster mushrooms Can substitute with shiitake mushrooms.
Garlic and Seasoning
  • 10 cloves garlic, thinly sliced Fresher garlic gives better flavor.
  • 1.5 tsp chili flakes Adjust according to spice preference.
  • 2.5 tsp fresh parsley, chopped Can substitute with basil or thyme.
  • 3 tbsp grated parmesan Try Pecorino Romano for a stronger flavor.
  • Salt To taste; sea salt is preferred.
  • 1/2 tsp lemon zest Use organic lemons if possible.

Method
 

Preparation
  1. In a large pot, bring salted water to a roaring boil. Add the spaghetti and cook until al dente, about 8-10 minutes.
  2. Reserve 1 cup of the pasta water before draining.
Cooking
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add button and oyster mushrooms in a single layer. Cook for about 5-7 minutes until golden brown.
  2. In the same skillet, reduce heat to low. Add remaining olive oil and the sliced garlic. Sauté gently until garlic turns light golden brown, about 2-3 minutes.
  3. Add chili flakes to the garlic oil and stir for about 30 seconds.
  4. Pour in reserved pasta water and add a pinch of salt. Return sautéed mushrooms to skillet and let simmer for 2-3 minutes.
  5. Drain spaghetti and add it directly to the skillet. Toss well over low heat for about 1-2 minutes.
  6. Transfer the pasta to serving plates and top with grated parmesan, chopped parsley, and lemon zest.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove. You can also sauté mushrooms and prepare garlic oil ahead of time.