Lemon Garlic Mushroom Spaghetti

April 22, 2019

Lemon Garlic Mushroom Spaghetti

Ready in 15 minutes, this lemon garlic mushroom spaghetti uses flavorful sautéed mushrooms and lemon juice for an easy dinner for any and every night of the week.

Ready in 15 minutes, this lemon garlic mushroom spaghetti uses flavorful sautéed mushrooms and lemon juice for an easy dinner for any and every night of the week.

Lemon Garlic Mushroom Spaghetti

My pantry is never without at least 5 different shapes of pasta. It’s always our go-to weeknight meal.

The only problem is that everyone has a preferred noodle.

My husband likes spaghetti and would eat it every night of the week of I didn’t insist on some variety.

Our five-year-old likes shorter shapes, which is the best choice. Whenever I see him attempting to maneuver long strands of spaghetti, I have visions of a giant laundry pile that requires a stain stick for the olive oil spots.

To please everyone, I use the same pot of water for these pastas.

Lemon Garlic Mushroom Spaghetti

Of course I cook them separately starting with our little guy.

That gives me time to come up with a sauce or some sort of topping for the adults. 

For most people, mushrooms are a love-it hate-it kind of thing. Whether it’s the taste or the texture, they’re not to everyone’s taste.

I thought I was the exception, falling somewhere in the middle, but then I started combining lemon and mushrooms. Now I am officially obsessed!

Lemon Garlic Mushroom Spaghetti

You Need Lemon Mushroom Pasta

Lemons are such a powerful ingredient. Actually, all citrus has the ability to make other ingredients pop and that’s in both sweet and savory dishes.

Looking for a zip or a zing, lemon does it with both the zest and the juice. Also, it is such a great combination with earthy veggies like mushrooms.

And you can’t go wrong with lemon and garlic!

The Ingredients:

This is what you need for this quick pasta:

  • Spaghetti: Always keep this all-purpose noodle in your pantry. Spaghetti is great for olive oil-based pastas and heartier tomato sauce, too.
  • Lemon: Add lemons to your grocery list even if you don’t have anything specific in mind for them. Besides pasta, you can use lemon juice in vinaigrettes and the zest in baked goods. This recipe uses lemon juice.
  • Mushrooms: Also sometimes referred to as “baby bellas,” cremini mushrooms are meatier and more interesting that just white or button mushrooms.
  • Garlic: I mince the garlic for this recipe very finely into a paste, so it melts in with the rest of the ingredients.
  • Olive oil: Extra virgin olive oil is fantastic for pasta dishes.
  • Parmesan: I finish the mushroom spaghetti thin slivers of parmesan, which adds a touch of salty umami flavor.
  • Salt & pepper: Make sure to taste the pasta to check the seasonings. Salt and pepper are so important for recipes with 10 or less ingredients.
  • Parsley: I sprinkle the pasta with chopped parsley to add a little something herby.

How To Make Lemon Garlic Mushroom Spaghetti

The great thing about mushrooms is that they cook very fast. It makes them perfect for pasta since you can multitask and have everything ready to serve in the time it takes for the noodles to be al dente.

To start, I drop dried spaghetti in a pot of salted boiling water. Then I get to work on the mushrooms.

Since this is such a quick recipe, I have them sliced and the rest of the ingredients ready to go.

I heat olive oil in a large skillet and add the mushrooms. It always seems like a lot in the pan, but after a few minutes, the mushrooms start to get smaller and deepen in color.

Lemon Garlic Mushroom Spaghetti

At that point I stir in garlic that’s finely minced into almost a paste. When the mushrooms are fragrant and cooked, I squeeze in lemon juice.

The timing is quick, but it always seems to work out that when the mushrooms are ready, so is the spaghetti.

I use tongs to transfer the cooked spaghetti to the skillet. This is the best way to keep the right amount of starchy cooking water on the pasta.

Also, then I don’t have to wash a strainer, which is a huge plus.

I give the mixture another splash of olive oil and toss everything together with Parmesan, parsley, salt and pepper. 

It shouldn’t be a surprise that this lemon garlic mushroom spaghetti is one of my weeknight night favorites.

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Lemon Garlic Mushroom Spaghetti

Lemon Garlic Mushroom Spaghetti

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: Serves 4


Ready in 15 minutes, this lemon garlic mushroom spaghetti uses flavorful sautéed mushrooms and lemon juice for an easy dinner for any and every night of the week.


  • 12 ounces spaghetti
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 garlic clove, finely minced into a paste
  • Juice of 1 lemon
  • 12 tablespoons chopped fresh parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Grated Parmesan for serving


  1. Bring a large pot of water to a boil and cook the spaghetti according to package instructions.
  2. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add the mushrooms and sauté for 5 minutes until the mushrooms start to brown. Stir in the garlic and continue cooking for a few minutes until the mushrooms are caramelized and fragrant. Add the lemon juice.
  3. Use tongs to transfer the cooked spaghetti directly from the pot to the skillet with the mushrooms. Toss with the remaining olive oil, parsley, salt and pepper. Top with grated Parmesan before serving.


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Recipe rating

  1. Excellent and easy. I used a combo of maitake and shitake mushrooms from the farmers market, added some fresh thyme and just a touch of cream. My husband said to keep the recipe!