Mushroom and Garlic Spaghetti Dinner

Mushroom and Garlic Spaghetti Dinner is a hearty, comforting dish that showcases the deep umami of mushrooms and the punchy aroma of garlic.

Simple yet satisfying, it’s perfect for busy weeknights or an easy weekend meal. The dish comes together quickly, so you can enjoy a flavorful homemade dinner without much fuss. Pair it with a crisp salad or garlic bread to round out the meal.

Kitchen Equipment Needed

Large pot for boiling spaghetti
Large skillet or sauté pan
Cutting board and knife
Measuring cups and spoons
Wooden spoon or spatula

Ingredients Overview

Spaghetti: Standard spaghetti works beautifully to absorb the sauce, but feel free to use any long pasta you have on hand.
Mushrooms: Cremini, button, or a mix of wild mushrooms provide an earthy flavor and meaty texture.
Garlic: Adds a bold, aromatic element that complements the mushrooms.
Olive oil: Used for sautéing, contributing a fruity depth to the sauce.
Butter (optional): Offers an extra layer of richness.
Herbs: Fresh or dried herbs (like thyme, basil, or parsley) elevate the flavor profile.
Pasta water: The starchy water helps bind the sauce to the pasta, making it silky and cohesive.

Ingredients

12 oz spaghetti
2 tablespoons olive oil (plus more if needed)
2 tablespoons unsalted butter (optional)
1 lb mushrooms, sliced (e.g., cremini, button, or mixed)
4 cloves garlic, minced
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
Salt and pepper, to taste
1/2 cup grated Parmesan cheese (optional)
1/4 cup chopped fresh parsley (or basil)
1/2 cup reserved pasta water (if needed)

Directions

Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
Sauté the mushrooms: In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms, and season lightly with salt and pepper. Cook for about 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Add garlic and herbs: Reduce the heat to medium. Stir in the minced garlic, thyme (dried or fresh), and butter (if using). Cook for 1–2 minutes, being careful not to let the garlic burn.
Combine with spaghetti: Add the cooked spaghetti to the skillet, tossing to coat it with the mushroom and garlic mixture. If the pasta seems dry, gradually stir in some of the reserved pasta water until you reach your desired sauce consistency. Taste and adjust seasoning with salt and pepper.
Finish and serve: Stir in the grated Parmesan (if using) and chopped parsley. Plate the pasta and garnish with additional Parmesan and fresh herbs, if desired.

Prep Time

10 minutes

Cook Time

15–20 minutes

Total Time

25–30 minutes

Nutrition (per serving, serves 4)

Calories: ~380
Protein: ~14g
Fat: ~13g
Carbohydrates: ~53g
Fiber: ~3g
Sugar: ~3g

Expert Tips

Get a good sear on mushrooms: Avoid crowding the pan so the mushrooms can brown instead of steam.
Use fresh herbs if possible: Fresh parsley or basil adds brightness to the finished dish.
Reserve pasta water: A small amount of starchy pasta water helps the sauce cling to the spaghetti.

FAQs

Can I use whole wheat or gluten-free pasta? Yes. Simply follow the package instructions for the cooking time and proceed with the recipe as usual.
What if I don’t have fresh herbs? Dried thyme or basil works just fine. Use about 1 teaspoon of dried herbs in place of 1 tablespoon of fresh.
Can I add protein? Absolutely. Stir in cooked chicken, shrimp, or sausage for a heartier meal.

Storing & Reheating

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm gently in a skillet over low heat. Add a splash of water or broth if the pasta seems dry.

Substitutions & Variations

Vegetables: Add spinach, cherry tomatoes, or roasted red peppers for extra color and flavor.
Creamy version: Stir in a splash of heavy cream or half-and-half for a richer sauce.
Vegan: Omit the butter and cheese; use olive oil, and top with nutritional yeast for a similar savory taste.

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