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 is made without cream but has tons of flavor.
Ingredients
- Olive oil: Choose good olive oil—one that is extra virgin and comes in a dark glass bottle.
- Garlic: always use fresh garlic.
- Mushrooms, I used cremini mushrooms, but you can also use oyster mushrooms or a combination of your favorite ones.
- Chile guajillo, substitute with chile ancho if you can’t find it.
- Pasta: I like to use spaghetti, but you can never go wrong with short pasta.
How to make this easy mushroom pasta with garlic and chiles?
- Start by boiling the pasta water. While it heats up, prepare the garlic and guajillo chile.
- Then, add salt and noodles to the boiling water. In a pan, heat olive oil and add mushrooms. Once browned, add garlic, salt, and chiles.
- Add al dente pasta to the pan and mix, adding pasta water if needed. Finish with a drizzle of olive oil and chopped parsley.
Tips and tricks
- Add salt to the fully sauteed mushrooms; it will extract their liquid if you add it before.
- Use a lot of garlic. This pasta recipe does not have sauce, and the garlic gives it all the flavor.
- Be sure to use a large pot so the pasta can cook evenly. It is also super important not to throw away your pasta water; you may need it if the pasta is a bit dry.
- There is no need to drain and reserve the water when cooking the pasta; use a pair of long tongs to pass it to the mushroom skillet.
- Finish the pasta with fresh parsley and a drizzle of olive oil.
- Remove the seeds of the chile guajillo if you do not like spicy food.
💡COOKS TIP It is important to use soft piable chiles. If you use dry and brittle chiles, your pasta won't be as delicious as it should be because the chiles won't properly rehydrate.
Give this garlic mushroom pasta a twist
Add a splash of white wine to the vegetables and let it evaporate, then add the pasta. You could also add a spoonful or two of vegan sour cream, finish it with lemon juice, or use it as a base to serve your favorite roasted vegetables or proteins.
Serve this pasta with a vegan Ceasar salad or a mix of greens with a simple vinaigrette or a basil dressing. And don’t forget a slice of baguette or a loaf of homemade bread.
Garlic Mushroom Pasta with Chile guajillo
This recipe for garlic mushroom pasta with chile guajillo is my go-to recipe for unexpected guests or a quick romantic dinner. This recipe pairs well with red wine or white wine; it is made without cream but has tons of flavor.
Equipment
- 1 Skillet
Ingredients
- 16 oz pasta, spaguetti
- 1/4 cup extra virgin olive oil
- 16 oz mushrooms
- 8 cloves garlic, peeled and sliced
- 6 chiles guajillo chile
Instructions
- Start the water to cook the pasta.
- Prep your ingredients by peeling and slicing the garlic and cutting the guajillo chile. It is much easier to cut the chile with good kitchen scissors.
- The water should be boiling; add a big pinch of salt and add your noodles.
- Add the olive oil to the pan and when hot, add the mushrooms; when the mushrooms are browned on all sides, add the garlic and a pinch of salt. Then the sliced chiles.
- Check your pasta and when al dente, start adding it to the pan, mix, and add a little bit of pasta water if it feels dry.
- Finish with a drizzle of extra virgin olive oil and chopped parsley.
Notes
- There is no need to drain and reserve the water when cooking the pasta; use a pair of long tongs to pass it to the mushroom skillet.
- Finish the pasta with fresh parsley and a drizzle of olive oil.
- Remove the seeds of the chile guajillo if you do not like spicy food.
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.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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