Mushroom and Spinach Aglio Olio

Golden garlic slices and chili flakes infuse olive oil, tossing with al dente spaghetti, meaty mushrooms, and wilted spinach. This lighter Italian classic delivers bold flavor with minimal ingredients—healthy, vegan comfort ready in 20 minutes.

Why You’ll Love This Recipe

This mushroom and spinach aglio olio is your weeknight pasta hero—fragrant garlic and chili create a silky emulsion with just a whisper of olive oil, while earthy mushrooms add satisfying chew and spinach sneaks in iron and vibrancy. The entire dish uses one pot and pantry staples, coming together faster than delivery but with restaurant finesse. Naturally vegan, gluten-free adaptable, and under 400 calories per serving, it satisfies cravings without heaviness. Kids love the simple flavors, adults appreciate the sophisticated heat—customize spice to taste. Leftovers reheat with a splash of water, and the recipe scales effortlessly. One pan, zero stress, healthy Italian magic.

Recipe Tips and Tricks

• Garlic Low Heat → Prevents burning, golden flavor.
• Reserve Pasta Water → Creates silky sauce.
• Mushroom Dry → Better sear, no steam.
• Spinach Last → Retains color and texture.
• Chili Flakes Bloom → In oil for even heat.
• Lemon Zest Finish → Brightens everything.
• Parmesan Optional → Vegan or light sprinkle.
• Spaghetti Twirl → Long strands hold sauce.

Yield: 4 Servings

Mushroom and Spinach Aglio Olio

Print

Garlic-chili oil tosses spaghetti with mushrooms and spinach—healthy Italian dinner in 20 minutes.

Prep Time 8 minutes

Cook Time 12 minutes

Total Time 20 minutes

Ingredients

• ½ tsp red chili flakes
• 12 oz cremini mushrooms, sliced
• 3 tbsp olive oil
• 5 oz baby spinach
• 6 cloves garlic, thinly sliced
• 8 oz whole wheat spaghetti
• Fresh parsley for garnish
• Optional: ¼ cup vegan Parmesan
• Salt & pepper to taste
• Zest and juice of 陆 lemon

Instructions

1. Prep Station → Slice mushrooms, garlic paper-thin, zest lemon—set pasta water to boil with salt.
2. Mushroom Sear → Heat 1 tbsp oil in large skillet high; add mushrooms in one layer—cook 5 minutes until golden.
3. Garlic Bloom → Lower to medium-low; push mushrooms aside, add remaining oil and garlic—cook 2 minutes until golden.
4. Chili Heat → Sprinkle chili flakes into oil; let sizzle 30 seconds—fragrant base ready.
5. Pasta Timing → Drop spaghetti in boiling water; cook 1 minute shy—reserve 1 cup starchy water.
6. Spinach Wilting → Toss spinach into skillet off-heat; residual warmth collapses leaves perfectly.
7. Emulsion Magic → Add ½ cup pasta water to skillet; return to medium—stir vigorously to emulsify.
8. Pasta Union → Drain spaghetti; add to skillet with lemon zest/juice—toss until glossy.
9. Season Perfect → Taste and adjust salt, pepper, chili—sauce should cling lightly.
10. Fresh Finish → Plate with parsley and optional Parmesan—serve with extra chili flakes.

Notes

• Slice garlic thin—no burning.
• Reserve pasta water—sauce maker.
• Mushrooms dry-sear first.
• Spinach off-heat prevents slime.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 208Total Fat 12gSaturated Fat 2gUnsaturated Fat 10gSodium 35mgCarbohydrates 22gFiber 4gSugar 2gProtein 7g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Spaghetti → 8 oz whole wheat; fiber boost.
• Mushrooms → 12 oz cremini; meaty texture.
• Baby Spinach → 5 oz; tender greens.
• Garlic → 6 cloves thinly sliced; star flavor.
• Chili Flakes → ½ tsp; adjustable heat.
• Olive Oil → 3 tbsp; healthy fat.
• Lemon → Zest + juice; bright lift.
• Salt & Pepper → To taste.
• Optional: vegan Parmesan.
• Parsley → Fresh chop garnish.

Variations and Substitutions

• Protein Boost → Shrimp, chicken, white beans.
• Gluten-Free → GF pasta; same cook time.
• Greens Swap → Kale, arugula, Swiss chard.
• Mushroom Mix → Shiitake, oyster, porcini.
• Spicy Kick → Fresh chilies or Calabrian.
• Creamy → Splash plant milk + nutritional yeast.
• Pesto Twist → Swirl basil pesto.
• Zoodle Base → Low-carb spiralized zucchini.

Storage Options

• Refrigerator → Airtight container up to 3 days.
• Freezer → Portion (no greens) up to 2 months.
• Reheating → Stovetop with splash water.

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