Simple 5-Ingredient Mushroom Pasta

wild for mushrooms!

“

This is one of those recipes that you can make easily and quickly with just five ingredients and is also wholesome, healthy, and tasty.

”

Star of this dish is the good old faithful Mushroom. Personally, I like mushrooms very much and it is one of my favorite ingredients to cook with.

Mushrooms are known to possess many health benefits. Other than containing varying degrees of protein and fiber, it is also a source of B vitamins and a powerful antioxidant called Selenium, which helps to support the immune system and prevent damage to cells and tissues. Certain varieties of mushrooms have been shown to have potential in protecting us against cancer and may also be beneficial in the treatment and management of neurodegenerative diseases such as Alzheimer's. Mushrooms are being increasingly researched and used for their nutritional benefits and medicinal properties.

DID YOU KNOW?

A cheese labeled as Parmesan might be genuine Parmigiano-Reggiano, but it's more likely to be an imitation.

Pre-grated Parmesan is in no way comparable with the freshly grated cheese.

I used portobello mushroom, white and brown button mushroom, and oyster mushroom in this recipe. The inclusion of different types of mushrooms adds flavors and textures to this dish. You should be able to easily find assorted mushrooms packaged together for sale at your grocers’.

A piece of good news for those of you on a vegetarian or vegan diet: White button mushrooms, in particular, contains one of the few non-animal sources of vitamin D. So be sure to include it when you make this. This recipe is vegetarian, and I have suggested substitution for a few ingredients to make it vegan as well.

Have fun making this one. I hope you enjoy making and eating this dish as much as I do. And may it kickstart your ‘cooking spree’, if you haven't yet. I will be sure to share more recipes with mushrooms in the days to come.

Feel free to comment below or PM me if you have any feedback or want to say hi. I’d love to get to know you.

Feed yourself well, even when you eat alone, and live abundantly. Bon Appétit!

COOK ALONG WITH THE RECIPE VIDEO

MORE >

recipe card

Yum

OVERVIEW

SERVINGS: 1
DIET TYPE: VEGETARIAN | *VEGAN
COOK TIME: APPROX. 15 MINUTES
LEVEL: SIMPLE, QUICK & EASY

INGREDIENTS YOU’LL NEED

YOUR PASTA-OF-CHOICE (75 G)
GARLIC, CHOPPED (1 CLOVE)
MUSHROOMS, ASSORTED (100 G)
PARMIGIANO-REGGIANO / PARMESAN CHEESE / *VEGAN CHEESE (15 G)
HOMEMADE OR STORE-BOUGHT NATURAL YOGHURT / *COCONUT CREAM (1 TBSP)

FROM THE PANTRY

OLIVE OIL (1 TBSP)
HIMALAYAN ROCK SALT / SEA SALT (FINE)
BLACK PEPPER (FRESHLY GROUND)

STEPS

To save time, boil water in a kettle. Transfer boiling water to a high-quality stainless steel pot and bring to a boil. Sprinkle a pinch of fine Himalayan rock salt into the pot. Cook the pasta according to the packet instructions. Drain cooked pasta and cool it under a running tap. Transfer cooled pasta to a colander and set aside to drain. Reserve ½ cup of pasta cooking water for later.

Clean mushrooms and cut into bite-size pieces. Peel, crush and chop the garlic. Heat a medium-sized cast-iron skillet or a non-stick (non-toxic) frying pan on medium-high heat. When the skillet is hot, stir-fry the chopped garlic with 1 tablespoon of olive oil. Then, followed by the cut mushrooms after about 1 minute.

Season the mushrooms with fine Himalayan rock salt and freshly ground black pepper. Cook for another 5 minutes, or until golden.

Toss the cooked pasta into the pan with a splash of the reserved pasta cooking water. Cook the pasta with the mushrooms & garlic for another 2—3 minutes. Turn off heat.

Top with finely grated Parmigiano-Reggiano and stir in the yogurt to make creamy. Plate up and garnish with a final grating of Parmigiano-Reggiano. Enjoy!