During our book club’s autumn dinner last Thursday, Claire the quiet one who usually brings hummus—walked in carrying a bottle of red and casually asked if we were hungry.
I was already simmering mushrooms for Mushroom and Garlic Spaghetti, not expecting it to be the star of the night. But halfway through the first bite, everyone was asking for the recipe before the wine was even uncorked.
Earlier that same week, I made the dish again for a Tuesday night catch-up with my sister-in-law, Maria. She had just returned from a wellness retreat and asked for something “simple, but really good.” This recipe gave her exactly that: earthy cremini mushrooms, fragrant garlic, and a cheese-kissed sauce that hugged the pasta without being heavy. She scraped the plate clean.
Then, on a quiet Sunday, I cooked Mushroom and Garlic Spaghetti just for myself. With the kids at their friend’s house and the house unusually calm, I savored each forkful at the kitchen counter. It’s a dish that fits into real life dinners with friends, cozy family nights, or a solo moment of calm and every time, it offers a different kind of warmth.
Short Description
Mushroom and Garlic Spaghetti is a rustic, flavor-packed main course featuring sautéed cremini mushrooms, golden garlic, and Pecorino Romano in a light, buttery sauce that clings to every strand of pasta.
Key Ingredients
- 1 pound dried spaghetti
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, sliced
- Kosher salt
- Freshly ground black pepper
- 6 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- ½ cup grated Pecorino Romano cheese, plus more for serving
- 2 tablespoons coarsely chopped fresh parsley leaves
Tools Needed
- Large pot
- Skillet or sauté pan
- Tongs
- Wooden spoon
- Chef’s knife
- Cutting board
- Cheese grater
- Measuring cups and spoons
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 7 to 9 minutes. Before draining, reserve ¾ cup of the pasta water.
Step 2: Sauté the Mushrooms
While the pasta cooks, heat 1 tablespoon butter and the olive oil in a large skillet over medium heat. Add mushrooms, season with salt and pepper, and sauté for about 5 minutes until browned and tender.
Step 3: Add Garlic and Heat Through
Stir in the garlic, red pepper flakes if using, and the remaining 2 tablespoons butter. Sauté for 1 minute until fragrant.
Step 4: Combine Pasta and Sauce
Add the drained pasta, reserved cooking water, and grated cheese to the skillet. Toss everything together over medium heat for about 2 minutes, until the cheese melts and the sauce coats the noodles.
Step 5: Garnish and Serve
Turn off the heat, stir in parsley, and serve immediately in shallow bowls. Top with extra Pecorino Romano as desired.
Why You’ll Love This Recipe
Full of deep, umami-rich flavor
Quick enough for weeknights
Light but satisfying
Uses basic pantry ingredients
Vegetarian and wholesome
Elegant enough for guests
Mistakes to Avoid & Solutions
Overcrowding the mushrooms
They’ll steam instead of brown.
Solution: Use a wide skillet and sauté in batches if necessary.
Skipping the pasta water
The sauce may turn out dry.
Solution: Always reserve ¾ cup of pasta water to create a silky sauce.
Not seasoning early
The mushrooms may taste flat.
Solution: Salt mushrooms as they cook to bring out flavor and help them brown.
Using pre-grated cheese
It may clump and not melt smoothly.
Solution: Grate fresh Pecorino Romano for the best texture and flavor.
Overcooking the garlic
Burnt garlic turns bitter fast.
Solution: Sauté just until fragrant, no longer than 1 minute.
Serving and Pairing Suggestions
Serve with crusty sourdough or garlic bread
Add a side salad with lemon vinaigrette
Top with a poached egg for brunch
Pair with Pinot Noir or a chilled glass of white
Ideal for plated dinners or rustic family-style bowls
Storage and Reheating Tips
Store in an airtight container for up to 3 days in the fridge
Reheat gently on the stove with a splash of water or olive oil
Avoid microwaving too long to prevent drying out
Do not freeze; mushrooms and cheese lose texture when thawed
FAQs
1. Can I use other types of mushrooms?
Yes! Shiitake, oyster, or portobello mushrooms all work beautifully here.
2. What’s the best pasta shape if I don’t have spaghetti?
Linguine or fettuccine work well—anything long and flat to catch the sauce.
3. Is this dish spicy?
Only slightly if you add red pepper flakes. Leave them out for a milder version.
4. Can I make it dairy-free?
Use vegan butter and skip the cheese or substitute with a dairy-free Parmesan.
5. How do I make this dish more filling?
Add white beans, grilled chicken, or sautéed spinach for extra protein and heartiness.
Tips & Tricks
Clean mushrooms with a damp towel—avoid soaking
Let the mushrooms sit in the pan to develop a golden sear
Use high-quality cheese for best flavor
Add pasta directly to the sauce while hot to help everything blend
Toss with tongs, not a spoon, to coat pasta evenly
Recipe Variations
Creamy Garlic Mushroom Spaghetti
Add ¼ cup heavy cream after the garlic for a richer sauce.
Lemon Herb Version
Add 2 teaspoons lemon zest and a splash of lemon juice before serving.
Truffle Upgrade
Drizzle with truffle oil after plating for a gourmet twist.
Nutty Crunch
Sprinkle toasted pine nuts or walnuts on top for added texture.
Greens Boost
Toss in baby spinach or kale with the pasta for a nutrient hit.
Final Thoughts
Mushroom and Garlic Spaghetti brings people together around the simplest ingredients. Watching my friends and family pause mid-conversation just to enjoy the aroma said more than words could. It’s deeply flavorful without being heavy, and balanced enough for any day of the week.
There’s quiet confidence in a dish like this just pasta, mushrooms, butter, and time. No extra showmanship needed. If you’re looking for a meal that fills more than your stomach, give this one a try. You might be surprised how much it speaks without saying a word.
Savory Mushroom And Garlic Spaghetti
Ingredients
- 1 pound dried spaghetti
- 3 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 1 pound cremini mushrooms sliced
- Kosher salt
- Freshly ground black pepper
- 6 cloves garlic minced
- ¼ teaspoon red pepper flakes optional
- ½ cup grated Pecorino Romano cheese plus more for serving
- 2 tablespoons coarsely chopped fresh parsley leaves
Instructions
- Boil spaghetti in salted water until al dente, 7–9 minutes. Reserve ¾ cup pasta water, then drain.
- Sauté mushrooms in 1 tbsp butter and olive oil over medium heat for 5 minutes with salt and pepper.
- Add garlic, red pepper flakes, and 2 tbsp butter. Cook 1 minute until fragrant.
- Add pasta, reserved water, and cheese. Toss over medium heat for 2 minutes until sauce coats pasta.
- Stir in parsley, serve in bowls, and top with more Pecorino Romano.
