Spaghetti with Mushrooms, Garlic and Oil

I’ve been getting a lot of requests for pasta recipes lately so I though this would be a nice addition to my recipes. I love pasta, but I try not to eat it too often because it’s high in points. When I do make pasta, I use a lot of vegetables and less pasta so it becomes filling without all the extra points. Any mushrooms would be great for this recipe, or even a combination of a variety of mushrooms. Simple and ready in under 15 minutes.

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Spaghetti with Mushrooms, Garlic and Oil


  • 12 oz baby bella mushrooms
  • 3 cloves garlic, smashed and chopped
  • 2 tbsp olive oil
  • crushed red pepper flakes
  • 1/4 cup white wine
  • 1/2 lb (8 oz.) Ronzoni Smart Taste uncooked spaghetti
  • 2 tbsp parsley, finely chopped
  • salt and fresh pepper


  1. Cook pasta in a large pot of salted boiling water according to package directions.
  2. Meanwhile, heat oil in a medium saute pan over medium heat.
  3. Add the garlic and red pepper flakes and cook until soft, about 1 minute.
  4. Add the sliced mushrooms, salt and pepper and sauté about 2 minutes.
  5. Add white wine and cook another 3 minutes.
  6. Before draining the pasta reserve 1/4 cup of the pasta water.
  7. Drain pasta and toss with mushrooms, parsley and pepper.
  8. If pasta is too dry, add a little of the reserved pasta water.
  9. Serve with grated cheese if you wish.

Nutrition Information

Yield: 4 servings, Serving Size: 1/4 of recipe

  • Amount Per Serving:
  • Freestyle Points: 8
  • Points +: 8
  • Calories: 292.6 calories
  • Total Fat: 8.1g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 45.7g
  • Fiber: 3.1g
  • Sugar: 2.6g
  • Protein: 9.9g
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