How To Prepare Mushroom Noodles Simple

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These delightful mushroom noodles are a fantastic option for busy weeknights when you crave something comforting yet healthy. Packed with savory mushrooms, this dish is surprisingly simple to prepare and requires minimal cleanup.


Garlic Mushroom Noodles
Garlic Mushroom Noodles

1 tablespoon olive oil

  • 1 shallot, thinly sliced
  • 8 ounces assorted mushrooms (cremini, shiitake, or oyster mushrooms work well)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup low-sodium vegetable broth
  • 1 (12-ounce) package dried pasta (spaghetti, fettuccine, or linguine work best)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

  • Directions:

    1. Heat olive oil in a large skillet over medium heat. Add the shallot and cook until softened and translucent, about 3-4 minutes.

    2. Increase the heat to medium-high and add the mushrooms. Cook, stirring occasionally, until the mushrooms are golden brown and release their juices, about 5-7 minutes.

    3. Stir in the garlic, thyme, and red pepper flakes (if using). Cook for an additional minute until fragrant.

    4. Pour in the vegetable broth and bring to a simmer. Scrape up any browned bits from the bottom of the pan.

    5. Add the pasta to the skillet and stir to combine. Reduce heat slightly and simmer, uncovered, for about 8-10 minutes, or according to package instructions, stirring occasionally, until the pasta is al dente and the broth has mostly been absorbed.

    6. Remove the skillet from heat and stir in the Parmesan cheese and parsley. Season with salt and pepper to taste.

    7. Serve immediately and enjoy!

    Nutrition Facts (per serving):

    This recipe yields approximately 4 servings. Here’s a rough estimate of the nutritional content per serving:

    Calories: 400

  • Fat: 15g
  • Saturated Fat: 5g
  • Cholesterol: 5mg
  • Sodium: 400mg (depending on the vegetable broth)
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 15g

  • Note: These are just estimates, and the actual nutritional content will vary depending on the specific ingredients you use.


    This easy mushroom noodle recipe is a lifesaver for busy weeknights. It’s flavorful, satisfying, and comes together in under 30 minutes. Plus, it’s a great way to sneak in some extra vegetables! Feel free to customize this recipe by adding your favorite vegetables like spinach, bell peppers, or broccoli. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of broth? Absolutely! You can substitute chicken broth or beef broth for the vegetable broth if you prefer. Just be mindful of the sodium content and adjust seasonings accordingly.

    2. What if I don’t have fresh herbs? No problem! You can use 1/2 teaspoon dried parsley instead of the fresh parsley in the recipe.

    3. Can I make this dish vegan? Definitely! Simply omit the Parmesan cheese and use vegan broth for a delicious plant-based option.

    4. What’s the best way to reheat leftover mushroom noodles? The easiest way to reheat leftovers is in a microwave-safe dish with a splash of water or broth to prevent drying out. Alternatively, you can reheat the noodles gently in a pan over low heat on the stovetop.

    5. How can I make this dish more kid-friendly? If you’re serving this to children, you can omit the red pepper flakes or use a very small amount for a hint of spice. You can also add a squeeze of fresh lemon juice or a sprinkle of red pepper flakes for a bit of extra flavor.