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Spaghetti Aglio e Olio with Wilted Spinach and Mushrooms

Prep Time5 mins
Cook Time15 mins
Total Time20 mins


  • 1 lb high-quality dry spaghetti
  • 1/4 cup olive oil
  • 4 garlic cloves finely minced
  • 1/2 tsp crushed red pepper more to taste
  • 8 oz quartered crimini mushrooms
  • 4 cups baby spinach
  • 1/2 cup fresh parsley
  • 1 cup freshly grated parmesan
  • salt and black pepper


  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain, saving about 1/4 cup of pasta water and set aside.
  • While the pasta is boiling, prepare your spinach and mushrooms. In a nonstick skillet set over medium heat, add the olive oil, garlic, and crushed red pepper. Cook for about 1 minute or until the garlic is fragrant. Add the mushrooms and cook for about 6 minutes more until the mushrooms are tender. Stir in the spinach and cook for 2 minutes more until the spinach is sufficiently wilted. Remove the pan from heat and add the spaghetti, reserved pasta water, parsley, and parmesan cheese. Toss to coat.
  • Serve the spaghetti aglio e olio immediately with fresh bread if desired. Enjoy!