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Mushroom aglio olio

This mushroom aglio olio is a quick, easy and budget friendly dinner. With just six ingredients its on the table in twenty minutes.
Prep Time10 mins
Cook Time10 mins
Course: Dinner, lunch
Cuisine: Australian, Italian
Keyword: Budget family meals, Budget meals, Quick and easy dinner, Quick and easy lunch, Quick and easy pasta, Spaghetti aglio olio, Vegan pasta, Vegetarian pasta


  • 1 lbs (450gms) spaghettie or pasta of choice
  • ΒΌ cup (63mls) extra virgin olive oil
  • 1 lbs (450gms) mushrooms
  • 1 large bunch flat leaf parsley (optional)
  • 8 cloves garlic
  • salt and pepper, to taste

Optional to serve

  • flat leaf parsley
  • shaved parmesan
  • red chili flakes


  • Put a large pot of water on to boil for the pasta.
  • Clean the mushrooms if needed by wiping them with a tea towel. Don't wash the mushrooms in water or you will get soggy mushrooms.
  • Slice the mushrooms, peel the garlic and finely chop the parsley.
  • Once the water is boiled add some salt the water and put the pasta onto cook. Give the pasta a good stir so it doesn't stick together.
  • After about five minutes heat the frying pan and add half the olive oil. Fry until soft and starting to brown
  • Add the parsley and cook until wilted and cooked.
  • Crush the garlic and cook for another min or two, then take off the heat until the pasta is done.
  • Once the pasta is cooked drain well then add to the frying pan. Drizzle over the rest of oil oil, stir well and season with salt and pepper. Toss well until mixed in and the pasta is well coated.
  • Serve immediate. Fabulous on its own or with some of my easy air fryer garlic bread.