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.
Ingredients
- Olive oil. Choose good olive oil—one that comes in a dark glass bottle, and it is extra virgin.
- Garlic, a lot of garlic; always use fresh garlic; please ignore store-bought chopped garlic.
- Mushrooms, I used cremini mushrooms but use oyster mushrooms or a combination of your favorite ones. Double-check if you use store-bought, sliced mushrooms have the same thickness.
- Chile guajillo, substitute with chile ancho if you can’t find it.
- Pasta, I like to use spaghetti, but you can never go wrong with short pasta.
How to make this easy mushroom pasta with garlic and chiles?
- 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.
Tips and tricks
- Add salt to the fully sauteed mushrooms; it will extract their liquid if you add it before.
- Make sure you use a lot of garlic; this pasta recipe has no sauce, and the garlic is responsible for giving it all the flavor.
- Be sure to use a large pot so the pasta con cooks evenly, and is super important not to throw away your pasta water; you may need it if the pasta is a bit dry.
- 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.
💡COOKS TIP It is important to use soft piable chiles. If you use dry and brittle chiles, your pasta won't be as delicious as it should be because the chiles won't properly rehydrate.
Give this garlic mushroom pasta a twist
Add a splash of white wine to the vegetables and let it evaporate, then add the pasta. You could also add a spoonful or two of vegan sour cream, finish it with lemon juice or use it as a base to serve your favorite roasted vegetables or proteins.
Serve this pasta with a vegan Ceasar salad or a mix of greens with a simple vinaigrette or a basil dressing. And don’t forget a slice of baguette or a loaf of homemade bread.
Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.
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.
Equipment
- 1 Skillet
Ingredients
- 16 oz pasta, spaguetti
- 1/4 cup extra virgin olive oil
- 16 oz mushrooms
- 8 cloves garlic, peeled and sliced
- 6 chiles guajillo
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: 1servingCalories: 386kcalCarbohydrates: 61gProtein: 13gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 10mgPotassium: 444mgFiber: 4gSugar: 4gVitamin A: 265IUVitamin C: 3mgCalcium: 26mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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