Savor the simplicity and robust flavors of this Aglio e Olio pasta delicately woven with earthy oyster mushrooms. This classic Italian dish marries the boldness of garlic, the gentle heat of red pepper flakes, and the silkiness of olive oil, creating a symphony of tastes. The oyster mushrooms, sautéed to tender perfection, add a delightful earthy note to every twirl of perfectly cooked pasta. Tossed together in the skillet, the pasta emerges lightly coated in a flavorful sauce that clings effortlessly to each strand. Adorned with a sprinkle of fresh parsley, this dish embodies a harmony of textures and flavors, offering a moment of rustic Italian comfort that’s both wholesome and satisfying.


  • 8 oz spaghetti or pasta of your choice
  • 4 cloves garlic, thinly sliced
  • 1 cup oyster mushrooms, sliced
  • 1/4 cup olive oil
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt to taste
  • Chopped fresh parsley for garnish
  • Optional: Vegan parmesan for serving


  1. Cook the spaghetti in salted boiling water according to the package instructions until al dente. Reserve a cup of pasta water before draining.
  2. In a large skillet, heat the olive oil over medium heat. Add the thinly sliced garlic and red pepper flakes. Sauté for about a minute until the garlic turns golden but not browned.
  3. Add the sliced oyster mushrooms to the skillet. Cook and stir occasionally until the mushrooms are tender and lightly browned, for about 5-7 minutes.
  4. Once the pasta is cooked, drain it and add it to the skillet with the mushrooms and garlic.
  5. Toss the pasta in the skillet, incorporating the mushrooms and garlic evenly. If the pasta seems dry, add a splash of the reserved pasta water to create a light sauce.
  6. Season the aglio e olio pasta with salt to taste and toss to combine.
  7. Garnish with chopped fresh parsley and optionally serve with vegan parmesan.

Nutritional Information (approximate, per serving):

  • Calories: Around 350-400 calories
  • Total Fat: Approximately 14-18g
  • Saturated Fat: Around 2-3g
  • Carbohydrates: Approximately 45-50g
  • Dietary Fiber: Around 3-5g
  • Sugars: Around 2-4g
  • Protein: Around 8-10g