Lemon Garlic Mushroom Spaghetti
This 9-ingredient mushroom spaghetti recipe is fast and easy with plenty of lemon, garlic, fresh herbs and sauteed mushrooms.
Servings: 4
Ingredients
- 10 ounces spaghetti
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice and zest of 1 lemon
- 1 tablespoon chopped parsley
- Grated Parmesan for serving
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions.
- While the spaghetti is cooking, heat 1 tablespoon olive oil over medium high heat in a large skillet. Add the mushrooms and sauté for 5 minutes until the mushrooms start to brown.
- Add the garlic, salt and pepper and continue cooking for a few minutes until the mushrooms are caramelized and fragrant.
- Stir the lemon juice into the mushrooms. It will bubble and steam.
- Use tongs to transfer the cooked spaghetti directly from the pot to the skillet. Also, stir in the lemon zest and 1 tablespoon olive oil.
- Finish the pasta by stirring in the parsley and Parmesan.
Notes
You can make the pasta first if you are worried about cooking the spaghetti and mushrooms at the same time. Just save about 1/4 cup of the pasta cooking water before you drain it. Then add 1-2 tablespoons when you toss the spaghetti, lemon zest and olive oil with the mushrooms. You likely won't need that much water, but it's good to have extra.
Leftovers can be saved in an airtight container in the refrigerator up to 3 days. Warm them in the microwave or in a skillet on the stove with a splash of olive oil.
If you want the recipe to be vegan, use nutritional yeast instead of Parmesan cheese.
Nutrition
Calories: 344kcal | Carbohydrates: 57g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 590mg | Potassium: 443mg | Fiber: 3g | Sugar: 3g | Vitamin A: 87IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg