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.
6 people
Calories: 386kcal
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: 1serving | Calories: 386kcal | Carbohydrates: 61g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 10mg | Potassium: 444mg | Fiber: 4g | Sugar: 4g | Vitamin A: 265IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg