mushroom spaghetti

Mushroom Spaghetti

By Swasthi on July 11, 2022, Comments, Jump to Recipe

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

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
Masala Pasta
White sauce Pasta
Chicken Pasta
Red sauce pasta
Vegetable pasta

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.

pasta recipe cooking pasta

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.

salt to cook pasta

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.

drained 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.

Fry garlic

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

Add sliced mushrooms

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.

saute

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.

add the tomato puree

8. Cook the mixture until it becomes thic.

Cook

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.

Add mushrooms

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

add oregano

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

cooked pasta

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

mix

Enjoy mushroom spaghetti with a bowl of soup.

Mushroom spaghetti recipe

Related Recipes

Recipe Card

mushroom spaghetti

Mushroom Spaghetti

Simple super quick spaghetti made with mushrooms, garlic, tomatoes and herbs. Made vegan but can be made to vegetarian dish by adding cream. To make it protein rich and meat based used some chicken or shrimp.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings2
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 1 cup tomato puree (passata or 10 to 11 ounces fresh tomatoes, 250 to 300 grams )
  • 2 to 3 cloves garlic chopped finely
  • 1½ to 3 cups mushroom sliced (use more if desired)
  • 1 small onion (¼ cup finely chopped) (optional)
  • 150 to 175 grams spaghetti (6.17 ounces)
  • 1 teaspoon salt (adjust to taste)
  • 2 tablespoons Olive oil or butter (divided)
  • 1 teaspoon Oregano or as desired
  • ¼ to ½ teaspoon black pepper ground or crushed
  • ½ teaspoon red chili flakes
  • 2 to 3 tablespoons cream (optional)

Instructions

Preparation

  • Bring water to a rolling boil in a large pot and add 1 teaspoon salt. 
  • Add spaghetti and cook on a medium heat until al dente, following the instructions on the pack. Spaghetti should have a bite to it and not be overcooked.
  • Set aside some pasta cooked stock. Drain the spaghetti to a colander. Optionally if you want you may rinse them under cold running water.

How to Make Mushroom Spaghetti

  • Heat 1 tablespoon oil in a pan. Add half the garlic and saute until aromatic. 
  • Add mushrooms and fry them on a high heat until tender yet crunchy. Transfer them to a plate.
  • Pour the rest of the oil to the pan and saute the rest of the garlic. 
  • (optional) Add onions if using. Saute them until golden.
  • Pour the tomato puree, salt and then the chili flakes. Cook until the tomato sauce thickens and the raw flavor goes away. 
  • Add herbs, red chili flakes, pepper and mushrooms. Saute for a minute. Turn off the heat. If using cream then stir in.
  • Add the cooked spaghetti and toss well. If it looks dry add in a bit more of oil or spaghetti cooked stock.
  • Serve mushroom spaghetti hot with Clear soup.

Notes

  • To use store bought bottled sauce, use mutti. This brand of passata tastes less tart. A lot of brands taste too tart and don’t go well without cream.
  • While rinsing mushrooms, quickly rinse them with water, or better still, pat them with a damp paper towel to clean. Do not soak them as it absorbs water like a sponge. When more water is absorbed, the mushrooms will steam more as they fry. And this, in turn, leads to less flavor
  • If the sauce is too thick, add more pasta water to it to thin the sauce.
  • If the sauce is too watery, simmer it for a few more minutes or add more tomato sauce. 
  • If the sauce is too acidic, you can add a teaspoon of sugar to balance the flavor. If the sauce is too sweet, you can add a tablespoon of balsamic vinegar.
     

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Mushroom Spaghetti
Amount Per Serving
Calories 545 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g38%
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 17mg6%
Sodium 1240mg54%
Potassium 1087mg31%
Carbohydrates 76g25%
Fiber 7g29%
Sugar 12g13%
Protein 15g30%
Vitamin A 1071IU21%
Vitamin C 19mg23%
Calcium 85mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

mushroom pasta recipe

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

Mushroom Spaghetti

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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swasthi, thanks a lot for the article post.Much thanks again. Fantastic.

4 stars
In all your recipes can I use real tomatoes instead of puree tomatoes? Will it still taste good?

Will the the recipe still taste good if I use real tomatoes instead of puree?? I was thinking of putting 4 to 5 large tomatoes. Also, in some other recipes ginger garlic paste is required. Can I just blend ginger and garlic together to make the paste?