Recipe by LittleGreyKitten
"My mom used to make this for me as a kid. It is easy to whip up and can be modified. Change the veggies, add some bacon, use less garlic, whatever. Sometimes I've used one egg and stirred in some margarine (or butter or olive oil) but I like it best like this. This is sized as smaller servings, almost as a side dish size."
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olive oil, or as needed
1 (12 ounce) package
grated Parmesan cheese, plus more for garnish
We LOVED this. I guesstimated on the garlic as I buy it pre-minced in large jars. Added a few extra mushrooms--next time a whole 8oz package would definitely be good. I was worried about the egg fully cooking, but it did (only added one). This will definitely go into our rotation!
I modified this quite a bit. I used a pasta called Fusillini which has zucchini and spinach in it. I had to use more olive oil and also added butter together because if not, it would have been much more dry. I chopped the onion finely and also added more grated cheese and parsley for garnish. While I drained the pasta I added the scrambled egg in the pot that I used for the pasta with the flame off and it cooked very nice and light. Immediately after that, I added the pasta and remaining ingredients. lMuch better after that.
Delicious! Great for an easy, beginner's recipe. I would add some olive oil at the very end to make it a little less dry :)
Pretty good base recipe. I added a pound of chicken breast and upped the cheese to a !/2 cup as well as lumped in a bunch more garlic. I also used mostaciolli noodles instead of spaghetti. Lastly added fresh ground pepper to the finished dish which was quite good as it adds a nice spicy contrast to the umami flavors of the mushrooms and cheese.
I added the egg in with the chicken and onion mushroom mixture instead of the noodles because I left them in the colander in the sink until they were cool. This was a mistake it made the mixture gloopy, but it was still quite tasty.
If I make again I think I would make without chicken as it seems more of a distraction from the rest of the dish than a good addition.
I changed this up quite a bit, thanks to another reviewer. I used a whole small onion, turning it golden by cooking in butter and then setting aside. I used 8 oz. of mushrooms and sauteed, then turned the heat down and added the garlic. The vegetables need a LOT of seasoning/salt and pepper. When they were done cooking, I added in 1/2 c. of olive oil and heated before adding to the pasta.
I cooked the pasta per box directions, and before draining, I reserved one cup of the pasta cooking liquid. After draining, I put the pasta back in the pot and stirred in the eggs. I added the pasta water back in (makes the pasta creamier), and then added in the hot onions/mushroom/garlic and parmesan cheese.
This was simple and good, a quick meal for the family, not so special or fancy that I would serve for company. Thank you for sharing.
I liked it. Very easy and quick to make. We added some green onions at the end. I also saw a very similar recipe on Lidia's Kitchen and am very pleased with the results. I see that the recipe doesn't call for salt. I accidentally over-salted the pasta while it was cooking and it ended up being a great thing :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Mushroom Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 120
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