Garlic Mushroom Spaghetti with Olive Oil

Spaghetti with Mushrooms, Garlic and Oil

This simple, flavorful pasta dish highlights earthy mushrooms, fragrant garlic and good olive oil. It’s a terrific weeknight meal because it comes together quickly—about 20 minutes total—and it’s very adaptable. To keep portions lighter while still satisfying, the recipe relies on mushrooms and herbs to bulk up the plate, letting you use a little less pasta without sacrificing texture or taste. Any common cooking mushroom works well: cremini (baby bella), shiitake, oyster, or a mix for added depth.

The technique is straightforward: sauté garlic in olive oil, add mushrooms and a pinch of red pepper for warmth, deglaze with a splash of white wine, and toss with al dente spaghetti. A little reserved pasta water helps create a silky finish that coats the strands. Finish with fresh parsley and grated cheese if desired. The result is a comforting, bright-tasting dish that pairs beautifully with a green salad and a light vinaigrette.

Yield: 4 servings

Prep: 5 mins | Cook: 15 mins | Total: 20 mins

Calories: 292.6 kcal per serving

WW Personal Points: 7

Ingredients

• 12 oz baby bella mushrooms, sliced
• 3 cloves garlic, smashed and chopped
• 2 tbsp olive oil
• Crushed red pepper flakes, to taste
• 1/4 cup white wine
• 1/2 lb (8 oz) uncooked spaghetti
• 2 tbsp parsley, finely chopped
• Salt and freshly ground black pepper, to taste
• Grated cheese for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
2. While the pasta cooks, heat the olive oil in a medium sauté pan over medium heat.
3. Add the garlic and a pinch of crushed red pepper flakes; cook until the garlic is fragrant and softened, about 1 minute—do not let it brown.
4. Add the sliced mushrooms, season with salt and pepper, and sauté for about 2 minutes until they begin to release their juices and soften.
5. Pour in the white wine and cook for another 2–3 minutes to reduce slightly and concentrate flavors.
6. Before draining the pasta, reserve 1/4 cup of the cooking water. Drain the pasta, then add it to the pan with the mushrooms.
7. Toss the pasta with the mushrooms and parsley. If the pasta seems dry, add a little of the reserved pasta water a tablespoon at a time until you reach a glossy, silky consistency.
8. Adjust seasoning with salt and pepper, and serve immediately. Offer grated cheese at the table if desired.

Tips and Variations

– Use a combination of mushrooms (cremini, shiitake and oyster) for a richer, more layered flavor. Slice thicker mushrooms a bit thinner so they cook evenly.

– To make this dish vegetarian-friendly, ensure the wine is vegetarian or substitute with low-sodium vegetable broth if you prefer not to use wine.

– For gluten-free diets, swap the spaghetti for a gluten-free pasta and follow the same timing guidance for al dente texture.

– Add protein: toss in cooked shrimp, shredded rotisserie chicken, or white beans for a heartier meal.

– Brighten the dish by finishing with a squeeze of fresh lemon juice if you like more acidity, especially when skipping the wine.

Storage and Reheating

Leftovers keep covered in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore moisture and prevent the pasta from drying out. Avoid microwaving at high heat, which can toughen the mushrooms and pasta.

Nutrition (per serving)