An easy made and healthy mushroom pasta recipe that features mushrooms, spaghetti, garlic, bell pepper and parmesan cheese.
It is delicious and perfectly seasoned with salt, pepper and thyme. Make this cheesy mushroom pasta recipe in days when you need a quick and easy yet delicious dinner.
Related: Pasta with Breadcrumbs.
What's In This Healthy Mushroom Pasta Recipe
- Pasta
- Mushrooms, sliced.
- Garlic, minced
- Salt
- Ground black pepper
- Thyme, this recipe calls for dry thyme, but you can still use fresh thyme if you want.
- Red bell pepper, sliced
- Butter
- Olive oil
- Parmesan cheese, grated
How To Prepare The Mushrooms For This Pasta Recipe
1- Clean the mushrooms: To clean the mushrooms just wipe them with a damp kitchen towel carefully; you don't need to wash the mushrooms because that will allow the mushrooms to absorb more unwanted water.
2- Slice the mushrooms: In this recipe, I recommend slicing thick mushrooms slices.
How To Make the Healthy Mushroom Pasta Recipe?
Cooking spaghetti: Add a pot filled halfway with salted water on high heat and bring to a boil, then add the spaghetti and cook according to the pack instructions. After that, drain the pasta.
Making the mushroom pasta sauce: In a large skillet, add the butter and oil over medium heat. Once the butter melts, add the sliced mushrooms, stir. Then add the sliced bell pepper, and stir for one minute.
Now, add minced garlic, salt, ground black pepper and thyme, and keep cooking for 1-2 minutes.
Add parmesan cheese, and stir. Then add the cooked pasta and mix everything together. Serve hot.
What To Serve With This Cheesy Mushroom Pasta Dish
For me, I don't serve this mushroom pasta dish with anything. However, if you like to stretch this meal a bit, you can serve it with a green salad or any other salad you fancy.
What Mushrooms Should I Use?
You can use any kind of mushrooms you like for this recipe; button mushrooms, cremini mushrooms or portobellos are all excellent!.
How To Store And Freeze Mushroom Pasta
You can store the leftovers in the fridge for a maximum of two days. To freeze this mushroom pasta, just pack it in an airtight container or a freezer zipper bag and keep it in the freezer for 1-2 weeks. However, I don't recommend freezing the pasta because it loses all its flavours once frozen.
Tools Used In Making This Recipe
In this recipe, I have used the following tools.
- Skillet
- Pot
- Wooden spoon
- Colander
- Chopping board
- Knife
More Past Recipes
- One-pot beef mac and cheese
- Shrimp tomato spinach pasta
- Macaroni bechamel (baked pasta)
- Quick avocado pasta
Tips and Variations
- Use any kind of mushrooms you prefer, such as portobello mushrooms, oyster mushrooms or shiitake mushrooms.
- Add more veggies, such as spinach, peas, carrots or green beans.
- Make it extra cheesy and add some shredded mature cheddar cheese along with parmesan.
- Add in some fresh herbs such as fresh coriander, basil or parsley.
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Recipe Card
Healthy Mushroom Pasta Recipe
Ingredients
- 300 g pasta
- 500 g mushrooms, sliced
- 3 cloves garlic, minced
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon thyme
- 1 red bell pepper, sliced
- 1 tablespoon butter
- 3 tablespoon olive oil
- ½ cup parmesan cheese, grated
Instructions
- Add a pot filled halfway with salted water on high heat and bring to a boil then add the spaghetti and cook according to the pack instructions. After that, drain the pasta.
- In a large skillet, add the butter and oil over medium heat. Once the butter melts, add the sliced mushrooms, stir. Then add the sliced bell pepper, stir for one minute.
- Now, add minced garlic, salt, ground black pepper and thyme, keep cooking for 1-2 minutes.
- Add parmesan cheese, stir. Then add the cooked pasta and mix everything together. Serve hot.
Notes
- Use any kind of mushrooms you prefer, such as portobello mushrooms, oyster mushrooms or shiitake mushrooms.
- Add more veggies, such as spinach, peas, carrots or green beans.
- Make it extra cheesy and add some shredded mature cheddar cheese along with parmesan.
- Add in some fresh herbs such as fresh coriander, basil or parsley.
Nutrition
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