I promise you’ve never tried a mushroom pasta like this spicy garlic butter mushroom pasta. This ten minute dish is one of my favourite fusion recipes combining umami-rich Asian flavours with the cosy comfort of a garlicky pasta! It’s as rich as it is comforting and is perfect for a cosy weeknight dinner or to serve at your next dinner party.
Of course if you’re worried about this dish being too spicy, you can always recalibrate it, as all the ingredients are easily adjustable to your threshold. Just add as much / as little of the chilli flakes as you can handle. In fact , this recipe is endlessly adaptable as you can use whichever mushrooms you have on hand; whichever kind of pasta (or noodles!) you like best and of course, play around with your choice of garnishes.
Steps For Making This Spicy Garlic Mushroom Pasta
This quick and delicious recipe could not be more simple. All you have to do is:
- Cook your pasta until just shy of al dente. Drain the pasta, but reserve the starchy pasta water . You can use any pasta you like; a long and thick pasta such as bucatini would work particularly well!
- Cook down your mushrooms until they are golden brown and have released most of their water. You can use any mushrooms you like or have at hand.
- Add a generous knob of butter with heaps of garlic and gochugaru. For the unfamiliar, gochugaru is crushed red pepper flakes that are a staple in Korean cooking. In a pinch, use regular chilli flakes and/ or paprika.
- Stir in the key sauces; we are using a mix of both light and dark soy sauces and vegetarian oyster sauce.
- Add a ladle of the starchy pasta water. Let the sauce come to a lively simmer until it thickens.
- Toss in the pasta, giving it a good mix to combine well.
- Garnish with scallions and/ or chilli flakes; and DIVE IN!
If you enjoyed this spicy garlic mushroom pasta, you may also enjoy the following recipes from our archives:
Spicy Garlic Mushroom Pasta
Ingredients
- 1 bundle of your pasta of choice
- 1-2 tbsp cooking oil
- 1-2 tbsp butter
- 1 cup sliced mushrooms (thoroughly washed and dried prior to using)
- 4-5 cloves garlic, minced
- 2-3 tsp gochugaru (crushed red pepper flakes)
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp vegetarian oyster sauce
- 2-3 tsp sugar (optional)
- scallions for garnish
Instructions
- Cook the pasta until just shy of al dente. Drain and set aside, reserving the starchy pasta water.
- In the meanwhile, gently heat the cooking oil in a pan. Cook the mushrooms on medium high heat until golden-brown and the mushrooms have released most of their flavour.
- Now add the butter along with minced garlic & chilli flakes/ gochugaru. Stir well to ensure that the mushrooms are evenly coated.
- Stir in the soy sauces, a splash of the vegan oyster sauce, sugar and a ladle of the pasta cooking water. Give it a good mix and let the sauce come to a gentle simmer.
- Once the sauce has thickened , toss in the pasta, mixing well to combine.
- Garnish with scallions and/or chilli oil and dive in!
Video
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I tried this receipe, although I’m not a big fan of mushroom, but it was heavenly. So easy, so delicious, so comforting!
just made this! I added chicken . It was really good. A little on the salty side so maybe stick with low sodium if you’re sensitive to that. DEF will be making again