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Pasta Aglio Olio with Mushrooms

A very easy 15 minute umami rich pasta dinner that anyone can make.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main
Cuisine: Italian
Keyword: pasta, umami, vegan, vegetarian
Servings: 2 portions
Calories: 250kcal


  • 140 g spaghetti
  • 3 tbsp Olive Oil
  • 150 g chestnut mushrooms thinly sliced
  • 3 cloves garlic sliced
  • 1 tbsp Yondu
  • 1 tsp chilli flakes
  • 1 tbsp chives


  • Cook the pasta according to the pack, then drain, reserving some of the cooking water. To speed this step up, start with boiling water from the kettle.
  • Sauté the mushrooms in olive oil into a large pan over a medium-high heat. Cook until the mushrooms have released the liquid and keep going until that liquid has evaporated,, around 2-3 minutes. This step ensures that the mushroom flavour is intensified.
  • Add the sliced garlic and cook for another 30 seconds.
  • Add the pasta and Yondu, then toss well. If it looks a little dry, add some of the reserved pasta water to loosen it up and create a little sauce.
  • Serve with a sprinkle of chopped chives, chilli flakes and a generous grating of parmesan (if you are not vegan).


You can use any mushrooms you can get. A mixture of mushrooms will make this dish more interesting. I used chestnut mushrooms as they were the most readily available. Fresh shitake mushrooms are a great choice to enhance the umami flavours of this dish if you can get them.