This simple dish of pasta with olive oil, garlic and mushrooms makes me very happy. It’s healthy, pretty and ready before anyone can ask, “What’s for dinner?”
Pasta is a comfort food at our house! Sometimes we have to wait for it, like when we make Crock Pot Baked Ziti. That’s an easy to make recipe, but you have to plan ahead!
Other times I make Zucchini Noodle Alfredo. And, although I truly love this recipe and it is ready in minutes, there is no traditional pasta involved.
On the other hand, this pasta dish is ready before you can say let’s eat out and is pretty healthy in my book.
Here’s why it’s a favorite at my house:
- I use whole wheat noodles which contain lots of fiber. Use your favorite pasta, including gluten-free or with added veggies or protein. They all work in this recipe.
- The pasta is bathed in olive oil and sauteed garlic (no cream at all!.) It’s also a great opportunity to use roasted garlic cloves 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.
- 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 that extra time, we eat a little slower and talk a little longer. The pace slows down and life is good. 🙂
Pasta with Olive Oil, Garlic and Mushrooms Variations and Substitutions
Everyone at my house would agree with that assessment. “Spaghetti night” is very popular! Yet, each family member would put their own little spin on my version of the perfect pasta, known as Spaghetti Aglio e Olio in Italy.
My hubby needs a little meat. So, he might add a meatball or two…or three. (By the way, the Sundried Tomato and Mozzarella Cheese Gourmet Meatloaf recipe makes awesome meatballs.)
My sweet darling who is allergic to dairy would sprinkle a vegan substitute over the top or she might skip “cheese” altogether. Sometimes I add some diced chicken sausage or some other meat to boost the protein.
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. 🙂
Everyone enjoys a little bread on the side.
And, there are plenty of leftovers for lunch the next day!
Since I’m the chef around here and I love mushrooms, I added a heaping amount of baby bella and white mushrooms when I was sauteing the garlic. But, you could certainly go an entirely different direction with this by adding…Zucchini? Asparagus? Spinach? Tomatoes?
What’s your pleasure?
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.
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