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.
6 people
Calories: 386kcal
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: 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