Mushroom Spaghetti Aglio Olio with Oyster Mushrooms
Indulge in the comforting embrace of pasta with this exquisite Mushroom Spaghetti Aglio Olio featuring savory oyster mushrooms. Perfect for those lazy nights when you crave a quick and satisfying meal, this recipe elevates simple ingredients into a culinary delight that’s both easy to prepare and immensely satisfying. Let’s dive into the details of this delectable dish.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 4 Portions
Calories: 351 kcal
Ingredients:
- 60ml extra virgin olive oil
- 8 cloves garlic, thinly sliced
- 1 red pepper, sliced (optional)
- 250g oyster mushrooms
- 1/2 cup roughly chopped parsley
- 2 tablespoons salted vegan butter
- 60g vegan parmesan
- 200g spaghetti
- Salt and pepper, to taste
Instructions:
- Prepare the Pasta: Cook the spaghetti in a large pot of salted, boiling water according to package directions.
- Prep the Oyster Mushrooms: Separate the oyster mushrooms and remove the stems.
- Sauté the Mushrooms: In a skillet over medium heat, add the olive oil and then the mushrooms. Cook undisturbed until one side is browned (about 3 minutes). Discard any excess liquid and continue cooking for an additional minute or two.
- Sauté the Garlic: Reduce the heat and add the thinly sliced garlic and red pepper (if using). Cook until the garlic is golden, then season with salt and pepper.
- Combine the Ingredients: Once the pasta is almost al dente, drain it, reserving about 60ml of the cooking water. Add the drained pasta and cooking water to the skillet with the mushrooms and garlic.
- Add Flavor Enhancers: Stir in the vegan butter, chopped parsley, and vegan parmesan. Continue cooking for about a minute, stirring to ensure everything is well combined.
- Serve and Enjoy: Divide the Mushroom Spaghetti Aglio Olio into bowls, topping each with additional vegan parmesan if desired.
Nutrition Information:
- Calories: 351 kcal
- Carbohydrates: 51g
- Protein: 13g
- Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 4mg
- Sodium: 108mg
- Potassium: 325mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 49IU
- Vitamin C: 4mg
- Calcium: 99mg
- Iron: 1mg
Recipe Description:
This Mushroom Spaghetti Aglio Olio recipe offers a delightful fusion of flavors and textures, with earthy oyster mushrooms, aromatic garlic, and vibrant parsley coming together to create a symphony of taste. The simplicity of the ingredients belies the complexity of flavors in this dish, making it a perfect choice for both casual weeknight dinners and special occasions.
Useful Tips:
- For added depth of flavor, consider adding a splash of white wine or a squeeze of lemon juice to the skillet before combining the pasta with the mushroom mixture.
- Feel free to customize this recipe by incorporating your favorite vegetables or protein sources, such as cherry tomatoes, spinach, or grilled tofu.
- To make this dish gluten-free, simply substitute gluten-free spaghetti for the traditional pasta.
Cooking Variation:
If you prefer a spicier kick, try adding a pinch of red pepper flakes along with the garlic for an extra layer of flavor. Additionally, you can experiment with different varieties of mushrooms, such as cremini or shiitake, to create your own unique twist on this classic dish.
Conclusion:
With its simplicity, versatility, and irresistible flavor, this Mushroom Spaghetti Aglio Olio is sure to become a favorite in your culinary repertoire. Whether enjoyed as a quick weeknight meal or served as part of a special dinner spread, this dish promises to delight your taste buds and satisfy your cravings for pasta perfection.
Aglio e Olio with Oyster Mushrooms
An easy 15 minute recipe for lazy nights when you crave some pasta goodness which comes through best in spaghetti! This Mushroom Spaghetti Aglio Olio is a really quick and comforting meal involving really less ingredients. Its perfect for meatless weeknights!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 Portions
Calories: 351kcal
Ingredients
60ml extra virgin olive oil
8 glove garlic, thinly sliced
1 red pepper, sliced (optional)
250 g oyster mushrooms
1/2 cup (roughly) chopped parsley
2 tablespoons of salted vegan butter
60g vegan parmesan
200 g spaghetti
salt + pepper, to taste
Instructions
Cook the pasta in a large pot of salted, boiling water according to the package directions.
Separate the oyster mushrooms and cut off the stems.
In a skillet over medium heat, add the oil and then the mushrooms. Cook without interruption until one side is browned (about 3 minutes). Discard and continue cooking for a minute or two.
Reduce the heat and add the garlic and paprika. Cook the garlic until golden. Season.
Cook the pasta until it is almost al dente. Drain the pasta, reserving about 60 ml of cooking water.
Add the pasta and cooking water to your pan along with the mushrooms and garlic. Add vegan butter, parsley, and parmesan. Continue cooking for a minute, stirring to make sure everything is combined.
Divide into two bowls, top with more vegan parm and enjoy!
Nutrition
Calories: 351kcal | Carbohydrates: 51g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 108mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 49IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 1mg