15 Minute Spaghetti Aglio E Olio Recipes

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15 MINUTES MUSHROOM SPAGHETTI AGLIO OLIO



15 minutes Mushroom Spaghetti Aglio Olio image

An easy, 15 minute recipe where the traditional Spaghetti Aglio Olio is dressed up with sautéed Mushrooms. Perfect for meatless weeknights and a hit with the kids!

Provided by Richa

Categories     Main Course

Time 20m

Number Of Ingredients 9

250 grams Spaghetti
1/3 cup Olive oil (divided)
200 grams Button Mushrooms (cleaned and cut in half)
100 grams Oyster Mushrooms
7-8 cloves Garlic (finely chopped)
1 teaspoon Chilli Flakes
1 1/2 teaspoons chopped Parsley
2 - 3 tablespoons Parmesan (grated)
Salt (to taste)

Steps:

  • Boil spaghetti in salted water as per package instructions until al dente. Reserve a cup of pasta water before you drain the pasta.
  • While the spaghetti is boiling, heat a tablespoon of olive oil in a pan and add mushrooms. Saute on medium high heat for a few minutes till golden brown on all sides.
  • In the same pan, add the remaining olive oil and garlic. On a low heat, cook the garlic for a few minutes till a light golden brown. Add chilli flakes and the reserved pasta water, half teaspoon salt and let this cook and reduce till the sauce emulsifies (about 2-3 minutes).
  • Add the cooked spaghetti, mushrooms, parsley and toss well till the sauce coats the pasta. Top with grated parmesan and serve

Nutrition Facts : Calories 351 kcal, Sugar 3 g, Sodium 108 mg, Fat 11 g, SaturatedFat 2 g, Carbohydrate 51 g, Fiber 3 g, Protein 13 g, Cholesterol 4 mg, ServingSize 1 serving

15-MINUTE SPAGHETTI AGLIO E OLIO



15-Minute Spaghetti Aglio e Olio image

This 15-Minute Spaghetti Aglio e Olio uses only a handful of healthy, natural ingredients. It comes together quickly and tastes freshly delicious. Pairs well with any protein or veggies.

Provided by Chew Out Loud

Categories     Dinner     Pasta

Time 15m

Number Of Ingredients 9

13 oz dry spaghetti
4 TB extra virgin olive oil
10 cloves garlic (thinly sliced)
1 small onion (chopped (I use red onion for color))
1/2 cup regular strength vegetable broth
1 cup freshly chopped parsley
1 1/2 cup freshly grated parmesan cheese
Kosher salt + freshly ground black pepper to taste
Optional garnishes: Dried red pepper flakes (1 lemon sliced into wedges, extra parmesan cheese)

Steps:

  • Cook Pasta: Bring a large pot of generously salted water to boil. Cook pasta according to package instructions for al dente. Drain pasta in colander. Transfer pasta back into the empty pot and toss with 3 TB olive oil; cover and set aside.
  • Sauté: While spaghetti is cooking, heat 1 TB olive oil in large skillet until oil is hot. Add garlic and onion, stirring until aromatic and browned, 2-3 minutes.
  • Combine: Add garlic mixture to the pot of cooked spaghetti and stir to combine well. Add broth to loosen pasta as needed. Add parsley and parmesan cheese, tossing until well coated. Add kosher salt and freshly ground black pepper to taste.
  • Garnish and Serve: Sprinkle with desired amount of red pepper flakes and serve with fresh lemon wedges/extra parmesan cheese.

Nutrition Facts : Calories 489 kcal, Sugar 3.1 g, Sodium 474.8 mg, Fat 19 g, SaturatedFat 6 g, Carbohydrate 60.2 g, Fiber 3.1 g, Protein 19.6 g, Cholesterol 17.3 mg, ServingSize 1 serving

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