Vegan Mushroom Spaghetti Aglio e Olio
with Blistered Tomatoes, Garlic Bread & Balsamic Dipper
- Wheat
- Soy
Spaghetti aglio e olio translates to “spaghetti with garlic and oil”—and that about sums it up! This traditional, rustic dish from Naples turns a few pantry staples into something spectacularly satisfying. In this twist, we keep this dish naturally vegan and add a few extras: blistered grape tomatoes for juicy bursts of sweet flavor, sautéed mushrooms and shallot for earthy savoriness, and lots of fresh, herbaceous parsley. With a side of ciabatta garlic bread and a tangy-sweet balsamic dipper, it’s a dish you won’t need an interpreter to understand—less really is more!
Ingredients
3 clove
Garlic
8 ounce
Button Mushrooms
2 unit
Shallot
¼ ounce
Parsley
6 ounce
Spaghetti
(Contains: Wheat)
4 ounce
Grape Tomatoes
1 tablespoon
Italian Seasoning
1 teaspoon
Chili Flakes
1 unit
Ciabatta Bread
(Contains: Wheat, Soy)
5 teaspoon
Balsamic Vinegar
Not included in your delivery
Salt
Pepper
7 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. (TIP: Cover the pot to help the water boil more quickly.) Wash and dry produce. • Peel and mince or grate garlic. Thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice shallots. Roughly chop parsley.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
• While pasta cooks, in a small bowl, combine one-third of the garlic and 2 TBSP olive oil (4 TBSP for 4 servings). Season with salt and pepper to taste.
• Heat a drizzle of oil in a large pan over high heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms and half the Italian Seasoning (all for 4 servings); cook, stirring occasionally, until softened, 3-5 minutes. • Add shallots, remaining garlic, and as many chili flakes as you like; cook, stirring constantly, until garlic is fragrant and shallots are softened, 2-3 minutes. Remove pan from heat.
• Halve ciabatta crosswise; brush with half the garlic oil. Toast on middle rack until lightly golden, 2-3 minutes. TIP: Place directly on oven rack or use a baking sheet. • To pan with mushrooms, add drained spaghetti, blistered tomatoes, half the parsley, a drizzle of olive oil, and ½ tsp salt (1 tsp for 4 servings). Toss to combine. (TIP: If pasta seems dry, add reserved pasta cooking water a splash at a time.) Taste and season with salt and pepper if desired.
• Add as much vinegar as you like to bowl with remaining garlic oil. • Divide pasta between shallow bowls; top with remaining parsley. Serve with garlic bread and balsamic dipper on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland and lacking depth; others enjoyed the mushroom and tomato combination. Consider adding extra garlic or herbs for more flavor.
- Ease of prep: Many praised the simplicity, calling it easy and quick to make. A few felt the vegetable prep was time-consuming.
- Suggestions: Try adding protein like shrimp or chicken for extra heartiness. Some recommended using more tomatoes or adding a splash of cream for richness.
- Portions: A few mentioned the dish was light; consider increasing vegetables or adding a side for a more filling meal.
- Texture: Some found it dry; be generous with pasta water or consider adding a touch of butter for silkiness.
