Mushroom Aglio Olio (Gluten-free, Vegan)

I Love Simple, Easy-to-Prepare Meals

Most of the recipes that I’ve come to love and cook on a weekly basis tend to be simple ones. I’m not much of a gourmet cook; in fact, my taste buds and cooking style gravitate towards recipes that are easy to follow with just a handful of ingredients.

I know that as long as I can get my hands on the best quality ingredients possible, the food that I make will taste good and provide me with the nutrients that I need.

One of my favorite dishes is this mushroom aglio olio.

What is Aglio Olio?

If you’re wondering, what does aglio e olio mean in Italian? Well, the words literally mean garlic and oil (and in this case, oil refers to olive oil).

Aglio olio is an Italian pasta dish that originated from Naples, Italy. Because of how simple it is to make, and the fact that the ingredients are very affordable, aglio olio is widely popular not just in Italy, but also in other parts of the world, such as in the US and in Singapore, where I was born.

I love the fact that most of the ingredients you need for this dish are in its name, and it’s so easy and quick that you can make it in 30 minutes flat. Like many recipes in Italian cuisine, you only need a few ingredients but good quality ingredients to make this dish.

Today, we’re giving the basic version a little twist by adding sautéed mushrooms, and I know you’re going to love this vegan meal as much as we do!

Why This Recipe Works:

• Simple Ingredients: The ingredients needed for this mushroom aglio olio recipe are easily accessible at the local grocery stores and with the exception of the fresh produce (mushrooms and parsley), I’m pretty sure you have everything else in your pantry!
• Very Easy to Make: This uncomplicated 30-minute vegetarian aglio olio recipe requires very little hands on time, and literally anyone can make it!
• Flavorful: Fragrant garlic and sautéed portobello mushrooms combine to add oomph to the pasta, and a shake of salt, ground black pepper and red pepper flakes spice it up a little. Dinner has never been so easy and delicious!
• Gluten-Free, Dairy-Free and Vegan: The best part is that this aglio e olio recipe is 100% gluten-free, dairy-free, and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without worries! And it’s the perfect vegan and vegetarian meal for meatless weeknights.

Ingredients You’ll Need + Notes/Substitutions:

Here’s an overview of the ingredients required for mushroom spaghetti aglio e olio.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

• Spaghetti: Most traditional versions of aglio e olio use spaghetti, but feel free to use other type of pasta too (you can make linguine aglio olio using linguine as well). I used gluten-free spaghetti, but if you are not Celiac or gluten-intolerant, go ahead and use normal spaghetti.
• Olive Oil: I like using extra virgin olive oil for its stronger flavor, but you can use normal olive oil too if you prefer. If you don’t have olive oil, or would rather use another vegetable oil, that’s fine too, but just bear in mind it would be classic aglio olio.
• Mushrooms: I used baby portobello mushrooms, but frankly speaking any type of fresh mushrooms will work in this mushroom pasta recipe.
• Garlic Cloves: We are huge fans of garlic in my house, and since there are so few ingredients in this recipe, I’m using 6 garlic cloves (which is a generous amount of garlic) to make the garlic flavors stand out. If you prefer a less strong garlic flavor, feel free to cut down on the amount of garlic.
• Salt: I used fine table salt, but you can also use sea salt or fine Himalayan pink salt instead.
• Black Pepper: I’ve added ground black pepper for extra flavor, but if you don’t like pepper, you can leave it out.
• Red Pepper Flakes: I enjoy a bit of heat, and if you do too, I highly recommend adding red pepper flakes or chili flakes for extra oomph. If spicy food is not your thing, feel free to leave it out.
• Parsley: I like to garnish this mushroom aglio e olio with fresh flat leaf parsley, but you can use other fresh herbs if you prefer.

How to Make Aglio Olio (Step by Step):

1. Slice Mushrooms and Chop Garlic

Rinse and dry the portobello mushrooms with a paper towel before cutting them into thin slices. Peel and chop the garlic cloves.

2. Salt and Boil Water

Bring a large pot of generously salted water to boil. You’ll want the water to taste like seawater – this will ensure that the pasta doesn’t turn out tasteless.

3. Cook Spaghetti

Once the water starts boiling, add the uncooked spaghetti and cook it according to the package instructions. After about 8 minutes, test the pasta for doneness. You can remove the pasta earlier or leave it to cook a little longer, depending on whether you prefer your pasta more cooked or more al dente.

4. Sauté Mushrooms

As the pasta is cooking, heat up 2 tablespoons of the olive oil in a large skillet over medium heat, then sauté the sliced portobello mushrooms in a little oil, until they are cooked and golden brown on both sides.

5. Add Garlic

When mushrooms are done, add in minced garlic and stir-fry for a few minutes until fragrant.

6. Drain Spaghetti

Drain cooked spaghetti of the starchy pasta water.

7. Add Spaghetti to Mushrooms and Garlic

Toss the cooked spaghetti with the sautéed mushrooms and garlic. Sprinkle on the salt, black pepper, and red pepper flakes, and then drizzle over the remaining olive oil. Mix well until all ingredients are evenly distributed.

8. Garnish and Serve

Divide the mushroom aglio e olio evenly between 4 bowls and top with fresh chopped parsley before serving.

Dish by Dish Tips/Tricks:

• Salt Your Pasta Water Well: To ensure that the pasta doesn’t come out tasteless, the trick is to make sure that the water is generously salted before you boil it. A good rule of thumb would be to salt the water enough that it tastes like seawater, so as the pasta cooks it absorbs the salted water and acquires taste.
• Use a Mixture of Mushrooms: I used baby portobello mushrooms for this vegan aglio olio recipe, but honestly any mixture of fresh mushrooms will be perfect (think button mushrooms, shiitake mushrooms, golden mushrooms).

Recipe FAQs:

Gluten-Free Pasta Recipes to Love