Pasta
Garlic Mushroom Spaghetti
Well-browned mushrooms and starchy pasta water make a savory sauce without heavy cream.
Prep10 min
Cook20 min
Rest / chill0 min
Total30 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Cook spaghetti until al dente according to package directions. Reserve 1 cup pasta water before draining.
- Heat oil in a wide skillet over medium-high heat. Add mushrooms and cook 8–10 minutes, stirring occasionally, until browned and their liquid evaporates.
- Lower heat. Add butter, garlic, salt, and pepper and cook 1 minute.
- Add pasta and 1/2 cup reserved water. Toss over low heat with Parmesan until glossy, adding more water if needed. Finish with parsley.
A little kitchen know-how
Let the mushrooms sit undisturbed for a minute or two between stirs to develop browning.
Storage & leftovers
Refrigerate within 2 hours for up to 3 days. Reheat to 165°F with a little water.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.