Mushroom Spaghetti

Mushroom Spaghetti is a simple vegan pasta dish that can be made in less than 25 minutes. Made of sautéed mushrooms along with fresh tomatoes, spaghetti, garlic, pepper, and herbs, this saucy goodness would serve to be excellent Italian-style comfort food. The best part you ask? The sauce is extremely appetizing and satiating without being heavy.

Mushroom Spaghetti

This mushroom pasta is very versatile and you can transform it to your favorite dish. Though this is tomato sauce based you can easily tweak it to a creamy dish by stirring in some heavy cream/ thickened cream.

Despite being made from simple ingredients, the flavors of these ingredients shine through the melange distinctively with a piquant and tangy aroma, especially the pureed tomatoes and the mushrooms.

This exquisite veggie main has butter/ olive oil and garlic enriched mushrooms that lend meaty richness without meat and the dominating palate of Italian herbs.

This dish has a plethora of variations that could be made with chicken, or prawns. You can also use different types of pasta like penne or elicoidali, each special in its own way but crowned with the flavour of the sauteed mushrooms, garlic and herbs.

More Pasta recipes
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White sauce Pasta
Chicken Pasta
Red sauce pasta
Vegetable pasta

Photo Guide

How to Make Mushroom Spaghetti (Stepwise Photos)

Cook Spaghetti

1. To start with, fill a pot or a deep saucepan with water and heat it over medium-high heat. When it starts to boil, add 6.17 ounces (175gm or 1 ¾ cup spaghetti) to it.

2. Add salt as required and stir. Tip: The rule of thumb is to use 1 tablespoon of salt for every 500gm of pasta. Cook until just al dente by following the timings given by the manufacturer on the pack. Spaghetti should have a bite to it and not be over cooked or mushy.

3. Next, drain them into a colander. Reserve a small quantity of the pasta water before draining. Tip: If desired, you can rinse the spaghetti under cold running water. But then, for sauce-based pasta dishes, it is better not to rinse them as the starch gets removed. Only when starch is present does the sauce sticks better to the pasta.

While the spaghetti cooks, puree the 4 ripe tomatoes to get one cup of pureed tomatoes.

Make Mushroom Tomato Sauce

4. After that, pour one tablespoon of oil into a heated skillet over medium heat to make the sauce. Once the oil becomes hot, stir in the finely chopped two cloves of garlic and sauté them for two minutes or until it becomes aromatic.

5. Then, add the 1 ½ to 3 cups mushrooms to it and raise the heat to medium-high.

6. Fry the mushrooms on high heat for 5 to 6 minutes or until they are browned and thoroughly cooked. Tip: If sauteed on low heat, the mushrooms will let out water and moisture. This can make it soggy . On the other hand, when cooked on high heat, the water released gets absorbed quickly. Transfer the cooked mushrooms to a plate.

7. Return the pan to heat and spoon in another tablespoon of oil. Add the remaining one clove of garlic and once it becomes aromatic, pour the one cup of pureed tomato and salt into it. Tip: If preferred, you can add one onion that is finely chopped to it.

8. Cook the mixture until it becomes thic.

9. Stir in the cooked mushrooms, ¼ to ½ teaspoon of pepper, and ½ teaspoon of chili flakes to it. Tip: Add the mushrooms only after the raw smell of the tomato goes.

 10. Add one teaspoon of oregano and cook for 2 to 3 minutes.

11. Finally, add the cooked spaghetti and give a good stir until everything comes together.

13. If you would like to make it creamy, you can add two to three tablespoons of cream to it at the end.

Enjoy mushroom spaghetti with a bowl of soup.

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Mushroom Spaghetti first published in April 2018. Updated and republished in July 2022.