Garlic Mushroom Spaghetti

Pasta night used to stress me out. I’d stand in the kitchen wondering what sauce to make, digging through the pantry for ingredients I didn’t have. Then I discovered this simple mushroom garlic spaghetti, and everything changed.

This recipe uses ingredients I almost always have on hand. A box of spaghetti, some mushrooms from the fridge, and garlic that’s been sitting on my counter. The whole thing comes together in about twenty minutes, which is perfect for those nights when everyone’s hungry and I’m running behind.

The best part? My kids actually eat it. They pick around the mushrooms sometimes, but they love the garlicky pasta. My husband goes back for seconds every time. It’s become our go-to weeknight dinner when we need something quick and satisfying.

What Kind of Mushrooms Should I Use?

Cremini mushrooms are called for in this recipe, and they’re a great choice because they have more flavor than regular white button mushrooms. You can easily swap them out for other varieties like shiitake, oyster, or even a mix of different mushrooms if that’s what you have on hand. If you’re feeling fancy, porcini or chanterelles would work beautifully too, though they’ll cost a bit more. When selecting your mushrooms, look for ones that feel firm and dry to the touch, and avoid any that look slimy or have dark spots. Give them a gentle wipe with a damp paper towel before slicing rather than washing them under water, since mushrooms absorb moisture like little sponges.

Options for Substitutions

This simple pasta dish is super forgiving when it comes to swaps:

• Spaghetti: Any long pasta works great here – try linguine, angel hair, or fettuccine. Short pasta like penne or rigatoni will work too, just adjust the cooking time according to package directions.
• Cremini mushrooms: Button mushrooms are the easiest swap, but you can also use shiitake, oyster, or portobello mushrooms for different flavors. Mix and match a few varieties if you’re feeling fancy.
• Pecorino Romano cheese: Parmesan cheese is the closest substitute and works perfectly. You can also try Asiago or even sharp cheddar in a pinch, though the flavor will be a bit different.
• Fresh parsley: Fresh basil or oregano make nice alternatives. If you only have dried herbs, use about 1 tablespoon instead of the fresh amount and add it earlier in the cooking process.
• Olive oil: Butter works wonderfully here and adds extra richness to the dish. You can also use a combination of both – start with butter and finish with a drizzle of olive oil.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with mushroom garlic spaghetti is overcrowding the mushrooms in the pan, which causes them to steam instead of getting that golden-brown color you want – cook them in batches if needed to give them room to breathe.

Another common error is burning the garlic, so add it after the mushrooms have cooked for a few minutes and keep the heat at medium to prevent it from turning bitter.

Don’t forget to save at least a cup of that starchy pasta water before draining – it’s liquid gold for bringing your sauce together and making everything silky smooth.

Finally, add the cheese off the heat while tossing with a splash of pasta water, which prevents the cheese from clumping and creates a creamy coating that clings to every strand of spaghetti.

What to Serve With Mushroom Garlic Spaghetti?

This earthy, garlicky pasta pairs beautifully with a simple Caesar salad or mixed greens tossed with lemon vinaigrette to balance out all those rich flavors. A crusty loaf of garlic bread is always a winner too – you can never have too much garlic when mushrooms are involved! For protein, try serving it alongside grilled chicken breast or pan-seared salmon, which won’t compete with the mushroom flavors but will make it a more filling meal. A glass of red wine like Chianti or Pinot Noir also complements the earthy mushrooms perfectly if you’re looking to make it a special dinner.

Storage Instructions

Refrigerate: This mushroom garlic spaghetti keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it makes a great lunch the next day. Just keep in mind that the pasta will absorb some of the olive oil as it sits.

Freeze: You can freeze portions of this pasta for up to 2 months in freezer-safe containers. I like to slightly undercook the spaghetti when I know I’m going to freeze it, since it’ll continue cooking when you reheat it later.

Reheat: To warm it back up, add a splash of olive oil or a tablespoon of pasta water to a pan and heat the spaghetti over medium heat, tossing frequently. You can also microwave it with a drizzle of olive oil, stirring every 30 seconds until heated through. Sprinkle with fresh parsley and extra cheese before serving.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1650
• Protein: 55-70 g
• Fat: 38-46 g
• Carbohydrates: 230-255 g

Ingredients

For the pasta:

• Kosher salt (for salting the pasta water generously)
• 12 oz spaghetti (whole wheat or your preferred type)

For the mushroom skillet:

• 4 to 6 cloves garlic (finely minced for even cooking)
• 1 lb cremini mushrooms (sliced into 1/4-inch thickness)
• 2 tbsp olive oil (extra virgin preferred for better flavor)
• Kosher salt and black pepper (to taste)

For serving:

• 1/2 cup grated pecorino romano cheese (freshly grated, plus extra as needed)
• 2 to 3 tbsp fresh parsley (roughly chopped, for color and freshness)

Step 1: Start the Pasta Water and Prepare Ingredients

• Kosher salt
• 4 to 6 cloves garlic
• 1 lb cremini mushrooms
• 1/2 cup grated pecorino romano cheese
• 2 to 3 tbsp fresh parsley

Fill a large pot with water and bring it to a rolling boil, then season generously with kosher salt—the water should taste like the sea.

While the water heats, prepare your mise en place by mincing the garlic finely and slicing the mushrooms into even 1/4-inch thickness.

This ensures everything cooks uniformly and the garlic won’t burn while waiting for the mushrooms to finish.

Finely grate the pecorino romano cheese and roughly chop the fresh parsley, setting them aside separately.

Step 2: Cook the Spaghetti

• 12 oz spaghetti
• Pasta water

Once the water is boiling, add the spaghetti and cook according to the package directions until al dente—tender but still with a slight bite.

About 1-2 minutes before the pasta finishes cooking, reserve 2/3 cup of the starchy pasta water in a separate container (this liquid will emulsify with the oil and cheese to create a silky sauce), then drain the pasta and set aside.

Step 3: Sear the Mushrooms and Build Flavor

• 2 tbsp olive oil
• 1 lb cremini mushrooms

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Add the sliced mushrooms in a single layer and let them cook undisturbed for 4-5 minutes to develop a golden-brown color—this browning creates deep, savory flavor that’s essential to the dish.

Stir and continue cooking for another 1-2 minutes until they release their moisture and begin to soften.

Step 4: Add Garlic and Season

• 4 to 6 cloves garlic
• Kosher salt and black pepper

Add the minced garlic to the mushrooms and cook for just 30 to 60 seconds, stirring constantly to prevent burning—you want the garlic fragrant but still delicate.

Season with kosher salt and black pepper to taste, remembering that the pasta water and cheese will add additional saltiness, so taste and adjust carefully.

Step 5: Combine and Emulsify

• Cooked spaghetti from Step 2
• Mushroom and garlic mixture from Step 4
• 2/3 cup reserved pasta water from Step 2
• 1/2 cup grated pecorino romano cheese

Add the cooked spaghetti from Step 2 directly to the skillet with the mushrooms and garlic.

Pour in the reserved pasta water and immediately add the grated pecorino romano cheese.

Toss everything together continuously over medium heat for 1-2 minutes—the starchy pasta water and cheese will combine with the oil to create a luxurious, creamy sauce that coats every strand.

I like to keep the heat on just long enough for the sauce to emulsify but not so long that it breaks, which is why constant tossing is important here.

Step 6: Finish and Serve

• 2 to 3 tbsp fresh parsley
• Extra pecorino romano cheese

Remove the skillet from heat and stir in the fresh parsley, which will brighten the dish and add a fresh, herbaceous note.

Taste for seasoning and adjust salt and pepper as needed.

Divide among serving bowls and pass additional grated pecorino romano cheese at the table—the salty, sharp cheese adds the final layer of flavor that elevates this simple dish.