Name: Mushroom Pasta Aglio e Olio
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 lb. mushrooms ((see notes)); 12 ounces pasta ((spaghetti or the pasta of your choice)); 1/3 cup white wine ((any dry white wine works)); 1/4 cup olive oil ((plus a drizzle of truffle oil or more olive oil if desired.)); 6 cloves garlic ((thinly sliced)); 1/4 tsp crushed red pepper ((add more to taste)); parsley (optional - finely chopped fresh Italian parsley.); salt & pepper ((to taste))

This easy mushroom pasta recipe without cream is a mushroom spaghetti aglio e olio, Italian for garlic and oil. Quick, simple, and delicious!

Jump to Recipe

Mushroom Pasta

This vegan mushroom pasta with garlic and oil tastes like something you would order at a nice Italian restaurant. However, you can make this garlic mushroom pasta at home with minimal effort and expense. It is quick and easy to make, yet it is a flavorful and elegant pasta at the same time. This mushroom pasta with garlic and oil is simply delicious and ready in 20 minutes!

Aglio e Olio

This mushroom spaghetti aglio e olio is a variation of an Italian pasta dish of spaghetti with garlic and oil called spaghetti aglio e olio that originated in Naples, Italy. Traditional aglio e olio is made by lightly sautéing thinly sliced garlic in olive oil. Crushed red pepper flakes and finely chopped Italian parsley are commonly added as a garnish. It is a very simple pasta, however, this version of aglio e olio is enhanced and elevated by adding sauteed garlic mushrooms with white wine and it is divine!

Aglio Olio mushroom pasta can be served as a side dish or a main course. For a complete Italian meal, try serving the pasta with an Italian Salad and some Parmesan Garlic Bread or Italian Herb Bread on the side. You can also toss in a protein, like Italian Roasted Shrimp, or keep it vegan with a sprinkle of Plant-Based Parmesan Cheese.

If you want to make a rich and decadent creamy mushroom pasta recipe, try this Creamy Mushroom Pasta or this Creamy Mushroom Tortellini. Yum!

Mushroom Aglio Olio Ingredients

Here are the ingredients needed to make mushroom aglio e olio…

mushrooms – I used organic sliced mini bella mushrooms. You can use any fresh mushrooms that you would like. Shiitake and cremini are wonderful and have more flavor, but you could also use white mushrooms or button mushrooms, take your pick.
pasta – spaghetti is typically used to make traditional aglio e olio, however, you can use the pasta of your choice.
olive oil – make sure you use high-quality olive oil since it is the primary ingredient of the sauce.
garlic – thinly sliced garlic cloves
parsley – chopped fresh Italian parsley
crushed red pepper – to add a little heat.
white wine – I used Sauvignon Blanc, but any dry white wine will work.
salt & pepper – I used kosher salt and freshly ground pepper to season the mushrooms.

Optional Garnish:

truffle oil – A drizzle of white or black truffle oil makes this aglio e olio taste even more amazing. You only need a little to add lots of flavor!
parmesan – or Plant-Based Parmesan Cheese for vegan pasta.

Variations:

Add protein: You can easily toss in a protein such as chicken, seafood, or tofu.
Add veggies: You can also toss in some veggies like Roasted Broccoli, spinach, tomatoes, or Asparagus.

How to Make Aglio e Olio with Mushrooms

To make aglio e olio with mushrooms, first make the Sautéed White Wine Mushrooms. While you are making the mushrooms, boil your pasta according to the package instructions. and drain when finished. Make sure you add plenty of salt to your pasta water. Once the mushrooms are finished, transfer them to a plate or bowl and set aside.

Add the olive oil to the pan over medium heat. Add the sliced garlic and crushed red pepper flakes then sauté for 3 to 5 minutes, or until it is golden, not burnt. Once the pasta has finished cooking, turn off the heat and use tongs to transfer the pasta to the pan with 1/3 cup of the pasta water. Toss the pasta until it is completely coated. Add the sauteed mushrooms back to the pan and toss to combine. Drizzle with a little truffle oil for extra flavor if desired.

Do a taste test, then season with salt and pepper if needed and garnish with crushed red pepper flakes, freshly chopped parsley, and parmesan cheese or Plant-Based Parmesan Cheese if desired. Serve immediately and enjoy!

Print Recipe

Mushroom Pasta Aglio e Olio

This easy mushroom pasta recipe without cream is a mushroom spaghetti aglio e olio, Italian for garlic and oil. Quick, simple, and delicious!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Italian

Keyword: Aglio e Olio, Aglio Olio Mushroom Pasta, Garlic Mushroom Pasta, Garlic Mushroom Spaghetti, Mushroom Aglio Olio, Mushroom Pasta

Servings:

Author: Christi

Ingredients

1 lb. mushrooms (see notes)
12 ounces pasta (spaghetti or the pasta of your choice)
1/3 cup white wine (any dry white wine works)
1/4 cup olive oil (plus a drizzle of truffle oil or more olive oil if desired.)
6 cloves garlic (thinly sliced)
1/4 tsp crushed red pepper (add more to taste)
parsley optional - finely chopped fresh Italian parsley.
salt & pepper (to taste)

Instructions

To make aglio e olio with mushrooms, first make the Sautéed White Wine Mushrooms. While you are making the mushrooms, boil your pasta according to the package instructions. and drain when finished. Make sure you add plenty of salt to your pasta water. Once the mushrooms are finished, transfer them to a plate or bowl and set aside.
Add the olive oil to the pan over medium heat. Add the sliced garlic and crushed red pepper flakes then sauté for 3 to 5 minutes, or until it is golden, not burnt.
Once the pasta has finished cooking, turn off the heat and use tongs to transfer the pasta to the pan with 1/3 cup of the pasta water. Toss the pasta until it is completely coated. Add the sauteed mushrooms back to the pan and toss to combine. Drizzle with a little truffle oil for extra flavor if desired.
Do a taste test, then season with salt and pepper if needed and garnish with crushed red pepper flakes, freshly chopped parsley, and parmesan cheese or Plant-Based Parmesan Cheese if desired. Serve immediately and enjoy!

Notes

Mushrooms: I used organic sliced mini bella mushrooms. You can use any fresh mushrooms that you would like. Shiitake and cremini are wonderful and have more flavor, but you could also use white mushrooms or button mushrooms, take your pick.

Here are the instructions for the Sautéed White Wine Mushrooms.

Pasta: Spaghetti is typically used to make traditional aglio e olio, however, you can use the pasta of your choice.

Optional Garnish:

truffle oil – A drizzle of white or black truffle oil makes this aglio e olio taste even more amazing. You only need a little to add lots of flavor!
parmesan - or Plant-Based Parmesan Cheese for vegan pasta.

Did you make this recipe?
Tag @thesumofyum on Instagram

If you make this Mushroom Aglio e Olio Pasta, please leave a comment in the comment section below. I would love to hear from you, and I appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you so much!

Please visit The Scoop for my latest posts or you can search or browse my Recipe Index to find more yummy recipes.

More Mushroom Recipes

Bella Brandy Cream Chicken
Bourbon Mushrooms
Portobello Mushroom Steaks with Chimichurri
Mushroom Omelet
Easy Chicken Marsala
Baked Chicken Tetrazzini
Warm Spinach Salad
Low Carb Lo Mein Noodles

More Pasta Recipes