Best 8 Spaghetti With Mushrooms Garlic Parsley Recipes

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Spaghetti with mushrooms, garlic, and parsley is a simple yet delicious dish that is easy to make and packed with flavor. The combination of earthy mushrooms, fragrant garlic, and fresh parsley creates a symphony of flavors that will tantalize your taste buds. With the right ingredients and a few simple steps, you can create a dish that is sure to impress your friends and family. This article will provide you with a step-by-step guide, along with helpful tips and tricks, to help you make the perfect spaghetti with mushrooms, garlic, and parsley.

Here are our top 8 tried and tested recipes!

SPAGHETTI WITH MUSHROOMS, GARLIC & PARSLEY



Spaghetti With Mushrooms, Garlic & Parsley image

Spaghetti ai Funghi by Lidia Bastianich - we made it last night and it was pure comfort food :) at its best! We used button & cremini mushrooms only but that is due to personal preference.

Provided by Manami

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

salt
1/4 cup extra virgin olive oil
8 garlic cloves, chopped fine
1 1/2 lbs assorted mushrooms, cleaned and sliced 1/4 inch thick (about 6 cups)
fresh ground black pepper
8 fresh sage leaves, chopped
1 pinch crushed red pepper flakes (or to taste)
1 lb spaghetti
1 cup vegetable stock (we used vegetable stock that we had already made) or 1 cup water (we used vegetable stock that we had already made)
1/4 cup chopped fresh flat-leaf Italian parsley
1 cup freshly grated parmigiano-reggiano cheese

Steps:

  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  • Heat the olive oil in a large skillet over medium heat.
  • Scatter the garlic & crushed red pepper flakes over the oil and cook, shaking the pan, until golden, about 2 minutes.
  • Add as many of the mushrooms as will fit comfortably into the skillet.
  • Season lightly with salt and pepper and toss in the sage.
  • Add the remaining mushrooms as the mushrooms in the skillet wilt and make room.
  • Cook, stirring and tossing frequently, until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you'll have to wait for that liquid to boil off before the mushrooms begin to brown.).
  • Stir the spaghetti into the boiling wate; return to a boil, stirring frequently.
  • Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
  • Add the stock to the browned mushrooms, bring to a boil, and lower the heat so the sauce is at a lively simmer.
  • Cook until the liquid is reduced by about half, about 5 minutes.
  • If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
  • If not, drain the pasta, return it to the pot, and pour in the sauce.
  • Toss in the parsley and bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce.
  • Check the seasoning, adding salt and peppers if necessary.
  • Remove the pot from the heat, stir in the cheese, and serve immediately in warm bowls.

Nutrition Facts : Calories 451, Fat 14.3, SaturatedFat 3.8, Cholesterol 9.6, Sodium 242.1, Carbohydrate 62.8, Fiber 3.9, Sugar 4.5, Protein 19

SPAGHETTI AI FUNGHI (SPAGHETTI WITH MUSHROOMS, GARLIC AND PARSLEY)



Spaghetti ai Funghi (Spaghetti with Mushrooms, Garlic and Parsley) image

Lidia Bastianich

Provided by Dlan Garret

Categories     Food

Number Of Ingredients 10

Salt
¼ cup extra virgin olive oil
8 garlic cloves, finely chopped
1½ pounds of assorted mushrooms, cleaned and sliced ¼-inch thick(about 6 cups)
Freshly ground black pepper
8 fresh sage leaves, chopped
1 pound spaghetti
1 cup vegetable stock or pasta cooking water
¼ cup chopped fresh Italian parsley
1 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes. Add as many of the mushrooms as will fit comfortably into the skillet. Season lightly with salt and pepper and toss in the sage. Add the remaining mushrooms as the mushrooms in the skillet wilt and make room. Cook, stirring and tossing frequently until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you'll have to wait for that liquid to boil off before the mushrooms begin to brown.) Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes. Add the stock to the browned mushrooms, bring to a boil and lower the heat so the sauce is at a lively simmer. Cook until the liquid is reduced by about half, about 5 minutes. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Toss in the parsley, bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce. Check the seasoning, adding salt and pepper if necessary. Remove the pot from the heat, stir in the cheese and serve immediately in warm bowls.

BIG PASTA WITH MUSHROOM, PARSLEY, GARLIC AND THYME



Big Pasta with Mushroom, Parsley, Garlic and Thyme image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 1h

Yield 16 servings

Number Of Ingredients 17

1 stick butter
1 cup all-purpose flour
8 cups milk
Salt and freshly ground black pepper
Freshly grated nutmeg
2 tablespoons butter, plus 1 stick
1 tablespoon oil
3 ounces dried porcini mushrooms, soaked in 2 cups boiling water
1 pound, 8 ounces mixed mushrooms, chopped
3/4 cups fresh parsley leaves, chopped, plus 3/4 cup, plus 1/4 cup more for garnish
1 teaspoon dried thyme or fresh thyme leaves
3 fat garlic cloves, minced
1/2 cup amontillado sherry
1 cup freshly grated Parmesan, plus 1 cup
Salt
3 pounds rigatoni or other big pasta of choice
Few sprigs fresh thyme, for garnish

Steps:

  • Preheat oven to 400 degrees F.
  • In a saucepan, melt the butter for the bechamel, and add the flour, stirring gently to make a smooth paste. Remove the pan from the heat and whisk in the milk. Turn the heat back on to medium, and stir the bechamel until it begins to thicken and come to the boil. Let it bubble for about 5 minutes to get rid of the floury taste. Take off the heat and season with salt, pepper, and nutmeg.
  • Melt 2 tablespoons butter and the oil in a large wide pan. Drain the porcini, reserving the liquid, and chop before adding to the pan with 3/4 cup chopped parsley, the dried or fresh thyme, and garlic. Stir for a couple of minutes then melt the remaining 1 stick of butter in the same pan and add the chopped mushrooms, stirring for about 5 minutes. The mushrooms will appear dry at first but will eventually start to give off some liquid.
  • Add the porcini soaking liquid, which the mushrooms will largely absorb, but keep stirring and add the sherry and let it bubble away. Turn off the heat when you have a bronzed, syrupy stew.
  • Stir the mushroom mixture into the bechamel and add 1 cup of the Parmesan and the other 3/4 cup of the chopped parsley. Put a big pan of water on for the pasta, and when it boils, salt it well. Cook the pasta until al dente, then drain and add to the mushroomy white sauce, stirring it as best you can to get the pasta covered.
  • Turn into the large roasting pan and sprinkle over the remaining 1 cup of Parmesan. Bake for 30 minutes or until the top begins to turn golden in places.
  • When the tin comes out of the oven, decorate with the remaining 1/4 cup chopped parsley and some sprigs of fresh thyme.

GARLIC PARSLEY SPAGHETTI



Garlic Parsley Spaghetti image

Recipe from Quick Cooking July/Aug 2003. Quick Cooking credits Evelyn Sparish for this yummy side dish. Posting for safe keeping.

Provided by KaraRN

Categories     Spaghetti

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (16 ounce) package thin spaghetti
4 garlic cloves
1/2 cup olive oil
1/2 cup fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Cook spaghetti according to package directions.
  • Meanwhile, in a large skillet, lightly brown garlic in oil over medium heat.
  • Drain spaghetti; add to the skillet.
  • Sprinkle with parsley, salt and pepper; toss to coat.

Nutrition Facts : Calories 337, Fat 14.8, SaturatedFat 2.1, Sodium 152.6, Carbohydrate 39.3, Fiber 0.2, Sugar 0.1, Protein 11.5

GARLIC PARSLEY SPAGHETTI



Garlic Parsley Spaghetti image

This simple recipe from Evelyn Sparish calls for only a few ingredients. The Cumberland, Wisconsin cook combines pasta, garlic and parsley to create the versatile savory dish.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8-10 servings.

Number Of Ingredients 5

1 package (16 ounces) thin spaghetti
4 garlic cloves, minced
1/2 cup olive oil
1/2 cup minced fresh parsley
Salt and pepper to taste

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, lightly brown garlic in oil over medium heat. Drain spaghetti; add to the skillet. Sprinkle with parsley, salt and pepper; toss to coat.

Nutrition Facts : Calories 267 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

SPICY SPAGHETTI WITH GARLIC MUSHROOMS



Spicy spaghetti with garlic mushrooms image

A low fat, fail-safe pasta dish that proves that it's just as easy to whip up a meal as it is to turn on the microwave

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 9

2 tbsp olive oil
250g pack chestnut mushroom, thickly sliced
1 garlic clove, thinly sliced
small bunch parsley, leaves only
1 celery stick, finely chopped
1 onion, finely chopped
400g can chopped tomato
1⁄2 red chilli, deseeded and finely chopped, (or use drieds chilli flakes)
300g spaghetti

Steps:

  • Heat 1 tbsp oil in a pan, add the mushrooms, then fry over a high heat for 3 mins until golden and softened. Add the garlic, fry for 1 min more, then tip into a bowl with the parsley. Add the onion and celery to the pan with the rest of the oil, then fry for 5 mins until lightly coloured.
  • Stir in the tomatoes, chilli and a little salt, then bring to the boil. Reduce the heat and simmer, uncovered, for 10 mins until thickened. Meanwhile, boil the spaghetti, then drain. Toss with the sauce, top with the garlicky mushrooms, then serve.

Nutrition Facts : Calories 346 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.35 milligram of sodium

SPAGHETTI WITH MUSHROOMS, GARLIC, AND PARSLEY



Spaghetti with Mushrooms, Garlic, and Parsley image

Categories     Sauce     Garlic     Mushroom     Parsley     Simmer     Boil

Yield makes 6 servings

Number Of Ingredients 10

Salt
1/4 cup extra-virgin olive oil
8 cloves garlic, chopped fine
1 1/2 pounds assorted mushrooms, cleaned and sliced 1/4 inch thick (about 6 cups)
Freshly ground black pepper
8 fresh sage leaves, chopped
1 pound spaghetti
1 cup Vegetable Stock (see recipe, page 76) or water
1/4 cup chopped fresh Italian parsley
1 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  • Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes. Add as many of the mushrooms as will fit comfortably into the skillet. Season lightly with salt and pepper and toss in the sage. Add the remaining mushrooms as the mushrooms in the skillet wilt and make room. Cook, stirring and tossing frequently, until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you'll have to wait for that liquid to boil off before the mushrooms begin to brown.)
  • Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
  • Add the stock to the browned mushrooms, bring to a boil, and lower the heat so the sauce is at a lively simmer. Cook until the liquid is reduced by about half, about 5 minutes.
  • If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Toss in the parsley and bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce. Check the seasoning, adding salt and pepper if necessary. Remove the pot from the heat, stir in the cheese, and serve immediately in warm bowls.

GARLIC MUSHROOM PASTA



Garlic Mushroom Pasta image

My mom used to make this for me as a kid. It is easy to whip up and can be modified. Change the veggies, add some bacon, use less garlic, whatever. Sometimes I've used one egg and stirred in some margarine (or butter or olive oil) but I like it best like this. This is sized as smaller servings, almost as a side dish size.

Provided by LittleGreyKitten

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
½ large onion, diced
5 large mushrooms, sliced
8 cloves garlic, crushed
1 teaspoon olive oil, or as needed
1 (12 ounce) package spaghetti
2 eggs, beaten
¼ cup grated Parmesan cheese, plus more for garnish

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until onion is translucent, 5 to 7 minutes.
  • Bring a large pot of lightly salted water to a boil; add about 1 teaspoon olive oil to keep spaghetti from sticking. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer hot spaghetti back to pot.
  • Stir eggs into spaghetti; allow heat from spaghetti to cook the eggs. Stir onion and mushroom mixture and 1/4 cup Parmesan cheese into spaghetti over low heat until eggs are fully cooked and cheese is melted. Garnish with additional Parmesan cheese.

Nutrition Facts : Calories 467.1 calories, Carbohydrate 68.8 g, Cholesterol 97.4 mg, Fat 13.3 g, Fiber 3.4 g, Protein 17.7 g, SaturatedFat 3 g, Sodium 119.7 mg, Sugar 3.9 g

Tips:

  • Choose the right mushrooms. For a flavorful dish, use a variety of mushrooms, such as shiitake, cremini, and oyster mushrooms.
  • Slice the mushrooms evenly. This will help them cook evenly.
  • Cook the mushrooms over medium-high heat. This will help them brown and develop their flavor.
  • Don't overcrowd the pan. If you overcrowd the pan, the mushrooms will steam instead of brown.
  • Season the mushrooms with salt and pepper. This will help enhance their flavor.
  • Add garlic and parsley at the end of cooking. This will help preserve their flavor and aroma.
  • Serve the spaghetti with mushrooms immediately. This is when it is at its best.

Conclusion:

Spaghetti with mushrooms is a simple but flavorful dish that can be enjoyed by people of all ages. It is a great way to use up leftover spaghetti and mushrooms, and it is also a healthy and affordable meal. With just a few simple ingredients, you can create a delicious and satisfying dish that is sure to please everyone at your table.

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