Steps
- 1
Bring a large pot of salted water to a boil and cook the spaghetti pasta according to package instructions until al dente, about 8-10 minutes.
- 2
While the pasta cooks, heat olive oil in a large skillet over medium heat.
- 3
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
- 4
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and turn golden brown, about 5 minutes.
- 5
Pour in the vegetable broth and season with salt and black pepper; let it simmer for 2 minutes until slightly reduced.
- 6
Drain the cooked pasta, reserving about 1/4 cup of pasta water.
- 7
Add the pasta to the skillet with the mushrooms and toss to combine, adding reserved pasta water as needed to loosen the sauce.
- 8
Remove from heat and stir in chopped fresh parsley and grated Parmesan cheese.
- 9
Serve immediately, garnished with additional parsley or cheese if desired.
Tips from the Chef
Use fresh mushrooms for best flavor and texture.
Reserve some pasta water to adjust sauce consistency if it becomes too thick.
Be careful not to burn the garlic to avoid bitterness.
For added protein, consider topping with grilled chicken or shrimp if desired.
Ingredients
- 6 oz spaghetti pasta (dry uncooked)
- 2 tbsp olive oil
- 4 whole garlic cloves (minced)
- 8 oz white button mushrooms (sliced)
- 0.5 cup vegetable broth
- 0.5 tsp salt
- 0.25 tsp black pepper (freshly ground)
- 2 tbsp fresh parsley (chopped)
- 0.25 cup grated Parmesan cheese
Nutrition
(per serving)
Calories
523
Protein
20.1 g
Carbs
71.1 g
Fat
17.6 g
