Mushroom Aglio Olio

5 from 1 vote

This delicious mushroom aglio olio is super quick to prepare (about 20 minutes!) and so flavorful. It highlights lots of garlic, chewy roasted mushrooms and olive oil for such a simple vegan pasta recipe. Perfect for a busy weeknight dinner or to serve as a side dish.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American, Italian

Keyword: garlic, healthy, pasta, Vegan, vegetarian pasta

Servings: servings

Calories: 393kcal

Author: Jessica Laroche

Ingredients

8 oz spaghetti reserve some of the cooking water
high-quality olive oil about 2-4 tablespoons
10 oz mushrooms (about 3 cups) any variety you like, sliced
4-5 cloves of garlic
½ cup fresh parsley chopped
salt and ground black pepper to taste
red pepper flakes optional, to taste
vegan parmesan cheese optional, to serve

Instructions

Start by cooking the pasta in boiling salted water until al dente. Don't forget to reserve some of the cooking pasta water for later. Once done, drain (or use tongs to transfer the pasta straight to the pan if the timing is right).
While the pasta is cooking, warm up a large non-stick pan over medium-high heat and then add some olive oil (about 1 tablespoon), the mushrooms and a good pinch of salt. Space out the mushrooms and let them cook for about 3-5 minutes before flipping/tossing them. If you toss them too much, they won't roast but will boil instead!
Once the mushrooms are done to your liking, keep them in the pan, but push them on the side. Then, add some more olive oil (about 1 tablespoon) and the crushed garlic in the middle of the pan. Cook the garlic for 1-2 minutes while stirring constantly before tossing the mushrooms back with the garlic. You want to remove some of the raw flavor for the garlic without burning it.
Then, add the cooked pasta to the pan alongside some red pepper flakes, parsley, more salt and some ground black pepper. Toss the noodles and add some pasta cooking water as needed to create a light sauce.
Serve right away with more parsley, red pepper flakes and some vegan parmesan cheese.

Video

Notes

Store any leftovers in an air-tight container for up to 3 days. You can reheat in the microwave or in the pan (add some more olive oil or water if needed).
I used cremini mushrooms, but any kind would work such as oyster, white buttons, shiitake or portobello.
The most important part of this recipe is to not let the garlic burn. Be ready to add a splash or water if it is browning too fast.
You can add tons of fresh veggies to this recipe, such as broccoli, cauliflower, leafy greens, red pepper, green peas, etc. You may want to roast them first in the pan, then set aside until the end where you can add them back to the noodles to warm them up.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition