Name: Mushroom and Garlic Spaghetti Dinner Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 pound dried spaghetti; 3 tablespoons unsalted butter, divided; 1 tablespoon olive oil; 1 pound cremini mushrooms, sliced; Kosher salt, to taste; Freshly ground black pepper, to taste; 6 cloves garlic, minced; 1/4 teaspoon red pepper flakes (optional); 1/2 cup grated Pecorino Romano cheese, plus more for serving; 2 tablespoons coarsely chopped fresh parsley leaves

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Introduction

This Mushroom and Garlic Spaghetti Dinner is a simple yet flavorful vegetarian meal perfect for any night of the week. With sautéed mushrooms, fragrant garlic, and a touch of Pecorino Romano, it comes together quickly and satisfies every pasta lover.

A white bowl sits on a soft lavender cloth with a small pile of spaghetti inside, showing about two main layers of long, light yellow noodles twisted around a silver fork lying in the bowl. Scattered throughout the pasta are browned slices of mushrooms, adding a darker brown color and soft, slightly textured feel. Small pieces of bright green parsley are mixed in, giving fresh spots of color on top of the noodles. The noodles appear lightly coated with oil or sauce, giving them a slightly shiny look. The background is a smooth white marble surface with two blurred glass bowls holding ingredients in the distance. Photo taken with an iphone --ar 4:5 --v 7

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
1/4 teaspoon red pepper flakes (optional)
1/2 cup grated Pecorino Romano cheese, plus more for serving
2 tablespoons coarsely chopped fresh parsley leaves

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 9 minutes or according to package instructions. Meanwhile, prepare the mushrooms.
Step 2: Heat 1 tablespoon of the butter and the olive oil in a large skillet over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and sauté until browned and tender, about 5 minutes.
Step 3: Add the minced garlic, red pepper flakes if using, and the remaining 2 tablespoons butter to the skillet. Sauté for 1 minute more until fragrant.
Step 4: When the pasta is ready, reserve 3/4 cup of the cooking water, then drain the pasta.
Step 5: Add the drained pasta, reserved cooking water, and grated Pecorino Romano cheese to the skillet. Toss over medium heat until the cheese melts and the sauce thickens, about 2 minutes.
Step 6: Stir in the chopped parsley and toss to combine. Serve immediately in shallow bowls with extra cheese on the side.

Tips & Variations

Use shiitake or button mushrooms if cremini are unavailable; each brings a slightly different flavor.
Add a squeeze of fresh lemon juice just before serving for a bright finish.
For a vegan version, substitute butter with olive oil and use nutritional yeast instead of Pecorino cheese.
If you like heat, increase the red pepper flakes to your taste.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if it thickens too much.

How to Serve

The image shows a pink skillet filled with a dish of spaghetti mixed with browned mushroom slices and sprinkled with green parsley leaves and small red chili flakes. The spaghetti is pale yellow and twisted throughout the pan, with the mushrooms dark brown and slightly shiny from cooking. The parsley adds pops of fresh green on top and inside the pasta. The skillet is placed on a white marbled surface with a light purple cloth under one side of the handle. In the background, a wooden board holds garlic cloves, sliced mushrooms, and a bunch of parsley, all blurred softly to keep focus on the pasta dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pasta instead of dried spaghetti?

Yes, fresh pasta works well but cooks faster, usually within 2 to 3 minutes. Adjust cooking time accordingly and keep an eye on it to avoid overcooking.

What can I do if I don’t have Pecorino Romano cheese?

Grated Parmesan cheese is a good substitute and will still provide a salty, savory flavor to the dish. You can also try Grana Padano or Asiago cheese as alternatives.