About this recipe
This garlic mushroom pasta with chile guajillo is my go-to recipe for unexpected guests or a quick romantic dinner. It pairs well with red or white wine, it’s ready in 20 minutes, and the best part: no cream, it’s so light! All the flavor comes from golden mushrooms, plenty (a lot!) of garlic, and strips of dried guajillo chile that get slightly crispy in the olive oil.
The guajillo adds something you won’t find in a regular garlic pasta. It brings a mild, fruity heat and that gorgeous red color without overpowering the mushrooms. If you’ve never cooked with dried chiles before, this is a great place to start. Check out my complete guide to chile guajillo for everything you need to know about buying, storing, and using them.
Why you’ll love this recipe
- Ready in 20 minutes. Start to finish, including boiling the pasta
- No cream, no heavy sauce. The olive oil, garlic, and pasta water do all the work
- Naturally vegan. No dairy, no eggs, no substitutions needed
- One unique ingredient. The guajillo chile is what makes this different from every other mushroom pasta out there
- Pairs with wine. Equally good with a glass of red or white
Ingredient notes
- Olive oil. Use a good extra virgin olive oil. It’s the base of the sauce, so quality matters here.
- Garlic. Always fresh, never from a jar. Slice it thin so it gets golden and crispy in the oil.
- Mushrooms. I used cremini, but oyster mushrooms, baby bellas, or a mix all work great. Slice them thick so they get a good sear.
- Chile guajillo. Cut into thin strips with kitchen scissors. It adds a mild, fruity heat and beautiful red color. Substitute with chile ancho for a sweeter, less spicy version.
- Pasta. Spaghetti is classic, but penne, rigatoni, or fusilli all work. Short pasta catches more mushroom pieces in every bite.
- Fresh parsley. For finishing. A handful of chopped parsley brightens the whole dish.
How to make garlic mushroom pasta with guajillo
- Boil the pasta. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Before draining, scoop out about 1 cup of pasta water and set it aside. You’ll need it.
- Brown the mushrooms. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and let them cook without moving for 3 to 4 minutes until golden. Don’t salt them yet.
- Add garlic and chile. Once the mushrooms are browned, add the sliced garlic and guajillo strips. Cook for about 30 seconds until fragrant. Now add salt. Stir everything together.
- Toss the pasta in. Use tongs to transfer the al dente pasta directly into the skillet. Add a splash of pasta water and toss well. The starchy water creates a light sauce that coats everything.
- Finish and serve. Drizzle with more olive oil, add chopped parsley, and toss one more time. Serve immediately.
Tips for the best result
- Salt the mushrooms after they brown. Adding salt too early pulls out their moisture and they’ll steam instead of sear. Wait until they’re golden, then season. Learn more in my guide on the best way to prepare mushrooms.
- Use plenty of garlic. This pasta has no cream or heavy sauce. The garlic and olive oil are doing all the heavy lifting, so don’t be shy. 6 to 8 cloves is not too much.
- Don’t throw away the pasta water. That starchy water is your sauce. Add it a splash at a time until the pasta feels silky but not soupy.
- Transfer pasta with tongs, not a colander. Pull the spaghetti straight from the pot into the skillet with tongs. You keep more starch on the noodles and you always have pasta water available if you need more.
- Use soft, pliable chiles. If your dried guajillo chiles are brittle and cracking, they’re too old and won’t soften properly. Fresh dried chiles are leathery and bend without snapping. They make a big difference in this recipe.
- Remove the seeds if you don’t like heat. The guajillo is mild, but the seeds add extra spice. Removing them gives you all the flavor with almost no heat.
How to serve this pasta
- With a vegan Caesar salad or a mix of greens with a simple vinaigrette
- A slice of baguette or a loaf of homemade bread for dipping in the garlicky oil
- A glass of red wine (Tempranillo, Malbec) or white (Sauvignon Blanc, Pinot Grigio)
- Top with vegan parmesan, nutritional yeast, or a drizzle of basil dressing
Variations
- Add white wine. Splash some into the skillet after the garlic and let it evaporate before adding the pasta. Adds acidity and depth.
- Make it creamy. Stir in a spoonful of vegan sour cream or cashew cream at the end.
- Add lemon. A squeeze of lemon juice right before serving brightens everything up.
- Switch the chile. Use chile ancho for a sweeter flavor, or add a small piece of chile de arbol for more heat.
- Use the guajillo sauce from chile colorado instead. Toss the pasta in a few spoonfuls of leftover chile colorado sauce for an even bolder version.
- Add protein. Grilled tofu, roasted chickpeas, or seared shrimp all go well on top.
How to store and reheat
- Refrigerator. Store in an airtight container for up to 3 days. The pasta will absorb some sauce as it sits.
- To reheat. Warm in a skillet over medium heat with a splash of olive oil and a little water. Toss until the pasta loosens up. Microwave works too, but the skillet keeps the texture better.
- Freezing. Not recommended for this recipe. Pasta dishes without a heavy sauce don’t freeze well. The noodles get mushy.
Frequently asked questions
If you make this garlic mushroom pasta, leave me a comment and tell me what you think. I want to know if the guajillo converted you.
Garlic Mushroom Pasta with Chile Guajillo
Spaghetti with sauteed cremini mushrooms, fresh garlic, and dried guajillo chile strips. No cream, no heavy sauce. All the flavor comes from good olive oil, golden garlic, and starchy pasta water. Ready in 20 minutes and naturally vegan.
Equipment
- Large skillet or saute pan
- Large pot for pasta
- Kitchen scissors (for cutting chiles)
- Tongs
Ingredients
- 16 oz spaghetti or your favorite pasta
- ¼ cup extra virgin olive oil plus more for finishing
- 16 oz cremini mushrooms sliced thick
- 8 cloves garlic peeled and thinly sliced
- 6 chile guajillo stems and seeds removed, cut into thin strips with scissors
- Salt to taste
- Fresh parsley chopped, for finishing
Instructions
- Boil the pasta. Bring a large pot of water to a rolling boil. Add a generous pinch of salt and cook the spaghetti until al dente. Do not drain. You'll pull the pasta out with tongs and you'll need the starchy water.
- Prep while the water heats. Peel and thinly slice the garlic. Use kitchen scissors to cut the guajillo chiles into thin strips, discarding stems and seeds.
- Brown the mushrooms. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and let them cook without stirring for 3 to 4 minutes until golden on the bottom. Flip and brown the other side.
- Add garlic and chiles. Once the mushrooms are browned, add the sliced garlic and guajillo strips. Cook for about 30 seconds until fragrant. Add a good pinch of salt now. Stir everything together.
- Toss the pasta. Use tongs to transfer the al dente pasta directly from the pot into the skillet. Toss well. Add a splash of pasta water (about ¼ cup at a time) until the pasta feels silky and lightly coated.
- Finish and serve. Drizzle with more extra virgin olive oil, add chopped parsley, and toss one more time. Serve immediately.
Garlic tip: Slice it thin so it gets golden and slightly crispy in the oil. Don't mince it or it'll burn too fast.
Chile tip: Use soft, pliable guajillo chiles. If they're dry and brittle, they're too old and won't soften properly in the pan. Remove the seeds for less heat.
Mushroom tip: Don't salt the mushrooms until after they're browned. Salt pulls out moisture and they'll steam instead of sear.
Pasta water: Don't throw it away. The starch in the water is what creates the light sauce that coats the pasta. Add it a splash at a time.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in a skillet with a splash of olive oil and water. Not recommended for freezing.
- Serving: Pairs well with a Caesar salad, a simple vinaigrette salad, or homemade bread.
- Great with red wine (Tempranillo, Malbec) or white (Sauvignon Blanc).
Nutrition
Serving: 1servingCalories: 386kcalCarbohydrates: 61gProtein: 13gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 10mgPotassium: 444mgFiber: 4gSugar: 4gVitamin A: 265IUVitamin C: 3mgCalcium: 26mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Add us as a preferred source on Google
This recipe appeared first in September 2022.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.