Spaghetti with Mushrooms, Garlic and Oil

Jump to Recipe
Save ItSaved!

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.

Did you make this recipe?

Spaghetti with Mushrooms, Garlic and Oil

292.6 Cals 9.9 Protein 45.7 Carbs 8.1 Fats
Yield: 4 servings
COURSE: Dinner
CUISINE: Italian


  • 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


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


Serving: 1/4 of recipe, Calories: 292.6kcal, Carbohydrates: 45.7g, Protein: 9.9g, Fat: 8.1g, Fiber: 3.1g, Sugar: 2.6g
Blue Smart Points: 8
Green Smart Points: 8
Purple Smart Points: 8
Points +: 8
Keywords: Vegetarian Meals