This simple dish of pasta with olive oil, garlic, mushrooms and a sprinkling of basil will make you very happy. It’s healthy, pretty and ready before anyone can ask, “What’s for dinner?”
And, who doesn’t need a dish of comfort pasta every now then?! Sometimes you have to wait for it, as with Crock Pot Baked Ziti.
On the other hand, olive oil mushroom pasta is ready before you can say let’s eat out and can be pretty healthy in my book.
Here’s why you’ll love it:
- Use whole wheat noodles which contain lots of fiber. Or, use your favorite pasta, including gluten-free, with added veggies or protein. Another option: low-carb noodles like Shirataki noodles or kelp noodles. They all work in this recipe.
- Pasta is bathed in olive oil and sauteed garlic (no cream at all!) It’s also a great opportunity to use roasted garlic cloves that you may have stored in the freezer.
- There’s a whole pound of mushrooms…enough to have one with every bite and mushrooms are very filling and healthy according to the Mushroom Council.
- Fresh basil and freshly shaved Parmesan cheese finish the dish. Even though it only takes about 25 minutes to make, start to finish, dinner takes on a special, out-to-dinner feel.
With all that extra time, eat a little slower and talk a little longer. The pace of life slows down and life is good. 🙂
Variations and Substitutions
I think many would agree, “Spaghetti night” is very popular! At our house, each family member puts their own spin on my version of the perfect pasta, known as Spaghetti Aglio e Olio in Italy.
- Add meat – My hubby needs a little meat. So, he might add a meatball or two…or three to boost the protein. (By the way, the Sundried Tomato and Mozzarella Cheese Gourmet Meatloaf recipe makes awesome meatballs.)
- Keep it plant-based. My sweet darling who is allergic to dairy would sprinkle a vegan substitute over the top or she might skip “cheese” altogether.
- Add more veggies. Zucchini, asparagus, spinach and tomatoes can all be cooked right along with the mushrooms.
My other darling daughter could do without the “green stuff”…and would probably heap on a whole lot more Parmesan than what you see here. I can’t blame her. Fresh shaved Parmesan cheese is de-lovely!
I get all the extra mushrooms. And, if I’m lucky I set some aside to make another dish from the mushrooms recipe archive. 🙂
Make extra so there are plenty of leftovers to warm up for lunch the next day!
Did you make this recipe? Please leave a rating and tag @DinnerMom or #DinnerMom on social media. We LOVE to see and share your creations!
Pasta with Olive Oil, Garlic and Mushrooms
- 1 pound whole wheat spaghetti noodles uncooked, preferably whole wheat
- 1/3 cup extra-virgin olive oil
- 3 garlic cloves minced
- 1 pound mushrooms sliced
- 1/2 teaspoon salt
- 1/4 cup fresh basil about 7-8 large leaves, sliced into thin strips
- Parmesan cheese optional, shaved or grated
- Cook spaghetti according to package directions, reserving a quarter cup of the pasta water.
- Heat olive oil over medium heat in a large skillet.
- Add garlic, mushrooms and salt and saute for about 5-7 minutes. The mushrooms should be soft and the garlic golden.
- Add the reserved pasta water to the pan and stir to incorporate.
- Add drained spaghetti noodles to the skillet and stir to coat with olive oil mixture.
- Top with basil leaves and Parmesan cheese, if using.