Garlic & Herb Mushroom Spaghetti

Tender mushrooms coated in a flavorful garlic-herb sauce, tossed with your favorite pasta. This recipe is a must make!

Sometimes, all we really want – or NEED – is a delicious pasta dish. Am I right?

If you’re looking to try something new, easy and most importantly tasty then you’ll definitely want to add this Garlic & Herb Mushroom Spaghetti to your menu! 

As with many of my other recipes, it’s REALLY simple. Therefore it's the perfect quick weeknight dinner, school lunch, or “I’m feeling too lazy to cook something difficult” meal.

WHAT INGREDIENTS DO I NEED?

• 3 cups white button mushrooms
• 1 cup fresh parsley
• 8-10 oz gluten free pasta (or preferred type of pasta)
• 2 Tbsp olive oil
• 2 Tbsp butter or margarine
• 1 tsp garlic
• ¼ tsp red pepper flakes
• ½ tsp salt
• ¼ tsp pepper
• ¾ cup pasta water
• ⅓ cup Parmesan cheese

HOW DO I MAKE GARLIC & HERB MUSHROOM SPAGHETTI?

Start by chopping 3 cups of white button mushrooms and 1 cup of fresh parsley.

Next, begin to cook 8-10 oz of gluten free spaghetti (or preferred type of pasta).

While the pasta is cooking, heat 2 tablespoon of olive oil and 2 tablespoon of butter (or margarine) in a large skillet. Add 1 teaspoon of garlic, ¼ teaspoon of red pepper flakes, ½ teaspoon salt and ¼ teaspoon of pepper to the skillet.

Stir in the sliced mushrooms and ¾ of the fresh parsley to the skillet. Saute until the mushrooms become tender.

When the pasta is finished cooking, reserve ¾ cup of the pasta water.

Add the pasta to the skillet, along with pasta water, and ⅓ cup of Parmesan cheese. Toss until all the ingredients are well combined. Top with remaining fresh parsley and serve.

There’s truly nothing better than having a restaurant quality pasta dish on the table in 20 minutes!

Creamy, luscious and easy- This Garlic & Herb Mushroom Spaghetti is perfect for your next pasta night!

If you try this dish, I would love to know what you think in the comments below!

Garlic & Herb Mushroom Spaghetti

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Ingredients

• 3 cups white button mushrooms
• 1 cup fresh parsley
• 8-10 oz gluten free spaghetti (or preferred type of pasta)
• 2 tablespoon olive oil
• 2 tablespoon butter or margarine
• 1 teaspoon garlic
• ¼ teaspoon red pepper flakes
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¾ cup pasta water
• ⅓ cup Parmesan cheese

Instructions

1. Start by chopping 3 cups of white button mushrooms and 1 cup of fresh parsley.
2. Next, begin to cook 8-10 oz of gluten free spaghetti (or preferred type of pasta). 
3. While the pasta is cooking, heat 2 tablespoon of olive oil and 2 tablespoon of butter (or margarine) in a large skillet. Add 1 teaspoon of garlic, ¼ teaspoon of red pepper flakes, ½ teaspoon salt and ¼ teaspoon of pepper to the skillet.  
4. Stir in the sliced mushrooms and ¾ of the fresh parsley to the skillet. Sauté until the mushrooms become tender.  
5. When the pasta is finished cooking, reserve ¾ cup of the pasta water.  
6. Add the pasta to the skillet, along with pasta water, and ⅓ cup of Parmesan cheese. Toss until all the ingredients are well combined. Top with remaining fresh parsley and serve.