Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mushroom Aglio Olio Recipe (Gluten-free, Vegan)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Description

Mushroom aglio olio is a simple but incredibly tasty and fulfilling pasta meal that you can make from scratch in just 30 minutes. It’s great for busy weeknights or anytime you want a quick and easy dinner. Gluten-free, dairy-free and vegan too!


Ingredients

Units Scale
  • 1 pound gluten-free spaghetti (or normal spaghetti if you’re not gluten-free)
  • 4 tablespoons olive oil, divided
  • 1 pound baby portobello mushrooms, sliced thinly
  • 6 large garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon chopped fresh parsley, for garnishing

Instructions

  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.
  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-high 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 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 2 tablespoons of olive oil. Mix well until all ingredients are evenly distributed.
  8. Garnish and Serve: Divide the mushroom aglio olio evenly between 4 bowls and top with fresh chopped parsley before serving.

Notes

Spaghetti: Most traditional versions of aglio e olio use spaghetti, but feel free to use other types of long 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 the same.

Mushrooms: I used baby portobello mushrooms, but frankly speaking any type of fresh mushrooms will work.

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 to make the garlic flavor 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 for extra oomph. If spicy food is not your thing, feel free to leave it out.

Parsley: I like to garnish this mushroom aglio olio with fresh parsley, but you can use other fresh herbs if you prefer.

Storing: To store, place the mushroom spaghetti aglio olio in an airtight container and store it in the refrigerator for up to 5 days. Reheat the pasta in a skillet or the microwave before eating.

This recipe was first posted in 2016, but has since been republished to include clearer step-by-step instructions, as well as recipe notes and substitutions.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian