Aglio e Olio with Oyster Mushrooms😋

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


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

⁣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!

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