Mushroom Spaghetti Aglio Olio
Mushroom Spaghetti or Mushroom Aglio Olio is one of the easiest vegan mushroom pasta. This is not a creamy mushroom pasta but this is so flavorful and delicious pasta bursting with garlic flavors and crunchy mushroom bites.
Mushroom Aglio Olio, Mushroom Pasta, Mushroom Spaghetti, Mushroom Spaghetto Aglio Olio, Spaghetti Aglio e Olio
1 lb/ 400 gms
4 - 5
8 - 10
finely chopped cilantro leaves
plus more for garnish
or as per taste
3 - 4
to boil pasta
as per taste
Heat water in a large pot and bring it to boil.
Add salt generously (abt 1 tbsp in 1 ltr water).
Then add spaghetti pasta to the boiling water.
Keep boiling at high heat for 5 - 7 minutes or till it's cooked
Reserve 1/2 cup pasta cooking water from the pasta pot. It will add further flavor to the Aglio olio.
Once done, remove from hot water through a colander.
Wash it with water to stop overcooking.
Drizzle some olive oil to avoid getting dry pasta.
In a skillet or pan, heat oil. Add sliced mushrooms.
Saute for 4 - 5 minutes or till it looks brownish.
Season with a pinch of salt and pepper.
Remove from oil when done.
Saute Spaghetti in Olive Oil and Garlic
On the same pan, add little oil if required.
Add a generous amount of garlic to the oil.
Saute till it starts to change color.
Add chopped parsley and chili flakes.
Adjust the quantity of flakes depending on how spicy you want your pasta to be.
Saute for 1 minute.
Next, add the reserved pasta water and the sauteed mushroom.
Bring it to a boil and simmer for a minute till all water is absorbed nicely.
Immediately add the pasta and stir nicely.
Add some more chopped parsley and serve the mushroom spaghetti aglio olio hot.
Adding starchy pasta water helps to keep the spaghetti moist and also adds a nice flavor to the whole dish. It's important.
My Dainty Kitchen by Ipsa