Spaghetti Aglio e Olio with Mushrooms

Spaghetti Aglio e Olio with Mushrooms

A simple Italian pasta tossed with garlic-infused olive oil, chili flakes, parsley, and sautéed mushrooms. This vegan version uses no butter or cheese while keeping the classic savory, garlicky flavor.

Estimated cost: ₱130–₱140

Total 20 min · Serves 1

Nutrition per serving: 563 kcal · 15 g protein · 74 g carbs · 23 g fat

Ingredients

Steps

  1. Bring a pot of salted water to a rolling boil over high heat. Add the spaghetti and cook until al dente, stirring occasionally so the strands do not stick together.
  2. While the pasta cooks, tear the oyster mushrooms into bite-size strips and mince the garlic. Chop the parsley finely and set it aside for finishing.
  3. Before draining the pasta, scoop out some pasta cooking water and reserve it. Drain the spaghetti once it is firm but tender in the center.
  4. Heat the olive oil in a wide pan over medium-low heat. Add the garlic and cook gently for 1–2 minutes, stirring often, until fragrant and pale golden; do not let it turn dark brown.
  5. Add the red chili flakes and stir for a few seconds until the oil smells lightly spicy.
  6. Raise the heat to medium. Add the oyster mushrooms and cook for 4–5 minutes, stirring occasionally, until they soften, lightly brown at the edges, and release their savory aroma.
  7. Add the drained spaghetti to the pan. Toss well so the noodles are coated in the garlic oil and mushrooms.
  8. Add a small splash of pasta cooking water and toss continuously for about 1 minute, until the oil and starchy water lightly cling to the pasta instead of pooling at the bottom.
  9. Season with salt and ground black pepper. Turn off the heat, add the parsley, and toss again until evenly distributed.
  10. Let the pasta rest in the pan for 1 minute before serving so the sauce settles and coats the noodles evenly.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).