Mushroom Spaghetti is on Sweet Caramel Sunday! If you LOVE mushrooms and LOVE pasta, you will LOVE this recipe!
For some reason, I thought I had already blogged about this dish and posted the recipe. Alas on further inspection, I can see that I must have imagined it!!
When I lived in Japan and taught English to little kids, I had to drive to a different school each week that was some distance away from the head office.
Usually I would intend to make it out there early, so that if there was traffic or I lost my way, I would already be in the area and less likely to be late.
On some occasions I used to go to a place called Saizaria (can't recall the exact spelling) and have a Kinoko spaghetti dish. It was so simple with the mushrooms and cheese but boy was it tasty!
In trying to recreate it, I didn't want to do a pasta with a cream sauce, rather I wanted to stick to a pretty simply combination of the mushrooms and spaghetti, but obviously with a few herbs and spices for flavour.
This is a good dish for Meatless Monday but also any day when you feel like a little pasta but don't want to go overboard with a full on spag bowl!
Mushroom Spaghetti Recipe
Ingredients
Mushroom Spaghetti Recipe
- 1 packet spaghetti pasta
- 450 grams sliced mushrooms
- 10 small button mushrooms
- ¼ cup olive oil
- 1 tbsp chili flakes
- 1 tbsp garlic granules
- salt to season
- pepper to season
Instructions
Mushroom Spaghetti Recipe Method
- In a small jar combine olive oil, garlic granules, chilli flakes, salt and pepper.
- Cook spaghetti according to packet instructions (or till a piece is chewable and has no hard bits)
- In a frypan, add a tablespoon olive oil and start to fry off mushrooms
- Pour infused olive oil over the mushrooms, add lid to fry pan and turn the heat down, simmer for approximately 5 minutes
- Combine cooked spaghetti and mushrooms in large serving bowl, sprinkle with freshly cracked pepper and grated parmesan cheese
Notes
- I find this dish goes rather nicely with a glass or 2 of red!!
- Every now and then I will use granulated garlic instead of fresh minced garlic. There is no particular reason, I do this and essentially the flavour will be there regardless of which option you choose. If you don't have the granules, then I would used the minced variety. Don't make a special trip out for it cause it will be very similar and quite frankly, who has the time for 1 ingredient shopping!!
Nutrition
A great meatless pasta is always a plus! Thanks for sharing!
Absolutely Suzy! You are welcome.
This looks like such a warming and comforting meal, I love it!
Thanks Amy!