Mushroom Spaghetti

I could eat spaghetti EVERY DAY!  It’s one of those meals that feels like home.  And when you add terrific flavors like onions, garlic, and a veggie, it makes it even better!  This Mushroom Spaghetti is a wonderful dish if you are by yourself or if you are cooking for the family or even date night!

Another big bonus to this dish is that it all comes together to create a one-pan meal. I love being able to serve dinner in one big pan and this does that perfectly. With that said, you will be making the spaghetti in a separate pot while the mushrooms and onions are cooking.

I love using a cast iron skillet for almost every one-pan dish I make. The only downside is that these pans don’t have lids. This makes it harder to cook the spaghetti in the pan. But a cast iron skillet is perfect for this dish.
Once the mushrooms, onions, and garlic are finished, you will drain the spaghetti and add it to the skillet. And mix.

Next, I added two tablespoons of chopped parsley to the dish for a little color and flavor.

I topped it off with some freshly grated parmesan cheese (one of my favorites). Isn’t this the perfect dish!!!!  I would recommend a nice red wine with this dish.  Maybe a Cab or a Pinot Noir.

Mushroom Spaghetti

Spaghetti and veggies may be the best meal EVER!  It's so flavorful and pairs perfectly with a glass of wine.  This Mushroom Spaghetti is wonderful for any occasion.

Course dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Author Chris


  • 1 package Baby Bella Mushrooms cut in half
  • 1 tablespoon Olive Oil
  • 3 tablespoons Unsalted Butter
  • Salt & Pepper to taste
  • 2 cloves Garlic minced
  • 2 tablespoons Parsley chopped
  • 1 cup Parmesan Cheese freshly grated


  1. In a large pot of boiling salted water, follow instructions to cook the pasta.  It should only be about 7-9 minutes for al dente (slightly undercooked) spaghetti.  Drain and set to the side.

  2. In a cast iron skillet, cook the mushrooms in 1 tablespoon of the butter and the oil.  Season with salt & pepper and saute until the mushrooms start to brown, about 5 minutes.

  3. Add the garlic and remaining butter and cook for about 1 minute more.  Be very careful not to overcook the garlic -- 1 minute is all you need for the garlic

  4. Remove from the heat, add the drained spaghetti and mix.

  5. Add the parsley and parmesan cheese and combine.  Add a little more grated parmesan cheese to the top of each serving!

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