An easy 15 minute recipe for lazy nights when you crave some pasta goodness which comes through best in spaghetti! This Mushroom Spaghetti Aglio Olio is a really quick and comforting meal involving really less ingredients. Its perfect for meatless weeknights!

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 Portions

Calories: 351kcal


  • 60ml extra virgin olive oil ⁣⁠
  • ⁣ 8 glove garlic, thinly sliced
  • 1 red pepper, sliced (optional)
  • ⁣⁠ 250 g oyster mushrooms
  • ⁣⁣ 1/2 cup (roughly) chopped parsley ⁣⁠
  • ⁣⁣ 2 tablespoons of salted vegan butter
  • ⁣⁣ 60g vegan parmesan
  • ⁣⁠ 200 g spaghetti ⁣⁠
  • ⁣salt + pepper, to taste


  1. ⁣Cook the pasta in a large pot of salted, boiling water according to the package directions. ⁠⁠
  2. Separate the oyster mushrooms and cut off the stems. ⁠⁠
  3. In a skillet over medium heat, add the oil and then the mushrooms. Cook without interruption until one side is browned (about 3 minutes). Discard and continue cooking for a minute or two. ⁠⁠
  4. ⁣Reduce the heat and add the garlic and paprika. Cook the garlic until golden. Season. ⁠⁠
  5. ⁣ Cook the pasta until it is almost al dente. Drain the pasta, reserving about 60 ml of cooking water. ⁠⁠
  6. ⁣Add the pasta and cooking water to your pan along with the mushrooms and garlic. Add vegan butter, parsley, and parmesan. Continue cooking for a minute, stirring to make sure everything is combined. ⁠⁠
  7. ⁣Divide into two bowls, top with more vegan parm and enjoy!


Calories: 351kcal | Carbohydrates: 51g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 108mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 49IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 1mg