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Mushroom Spaghetti Aglio Olio (Gluten-free, Vegan)

  • Author: felicia | Dish by Dish
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 2 portions 1x


Mushroom spaghetti aglio olio: a simple but incredibly tasty and fulfilling meal that you can make from scratch in just 40 minutes. Best of all, it’s gluten-free and vegan too!



  • 1 pound portobello mushrooms, sliced thinly
  • 6 large garlic cloves, minced
  • 1/2 pound gluten-free spaghetti (or normal spaghetti if you’re not gluten-free)
  • Fresh chopped parsley, for garnishing
  • Salt and pepper to taste


  1. In a large skillet over medium heat, sauté the sliced portobello mushrooms in a little oil, until they are cooked and golden brown on both sides.
  2. When mushrooms are done, add in minced garlic and stir-fry for a few minutes until fragrant.
  3. In the meanwhile, bring a large pot of generously salted water to boil.
  4. Once the water starts boiling, add the spaghetti and cook it according to the package instructions.
  5. Drain cooked spaghetti of any liquid, and toss the cooked spaghetti with the sauteed mushrooms and garlic. Mix well until ingredients are all evenly distributed.
  6. Add salt and pepper to taste.
  7. Divide spaghetti evenly between 2 bowls and top with fresh chopped parsley before serving.

  • Category: Main Dish
  • Cuisine: Gluten-free, Vegan
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