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
1 unit
Ciabatta
(Contains: Wheat, Soy)
5 teaspoon
Balsamic Vinegar
8 ounce
Button Mushrooms
3 clove
Garlic
1 tablespoon
Italian Seasoning
4 ounce
Grape Tomatoes
1 teaspoon
Chili Flakes
¼ ounce
Parsley
6 ounce
Spaghetti
(Contains: Wheat)
2 unit
Shallot
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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.
Reviews from our home cooks
There wasn't enough garlic for our taste, but we keep more on hand just in case! :) Making garlic toast from ciabatta rolls was great, since it meant we could keep the salt content low and our heart patient could enjoy some! We love spaghetti, and aglio e olio is a delicious and healthy preparation.
This meal was way better than I thought it was going to be and it was very easy to cook! I detest mushrooms so I didn't use them, but it was still just fine with only the tomatoes for a vegetable.
I used the entire packet of Italian seasoning and all of the balsamic (and a tsp of butter b/c im not vegan and wanted a little creaminess) and it's nicely flavored; Had I only put in half like the directions call for it would have been totally flavorless. but it still feels like it needed something I just don't know what
I would give this 3.5 stars if I could - my sister-in-law raved about this one also and I liked it, too, but not quite as much as she did. I would have liked more flavor in the pasta in addition to it feeling over-powered by the shallots. Maybe we would be better off just using 1 instead of 2. that may have been why I taste the parsley and garlic as much as I would have liked. The ciabatta came out very well although I think I put too much of the garlic oil on it before toasting so not as much was left to mix in as the balsamic dip. Next time I'll be more careful.
Absolutely delicious meal! The mushrooms and tomatoes in the olive oil sauce was so yummy!
I love the spaghetti that came with this meal. I would have liked more tomato and I definitely should have been more liberal with the salt, but, overall, I really enjoyed cooking and eating this.
Probably didn't need the garlic bread on top of already having the carbs with the pasta, it was a touch too filling. But delicious!
Good recipe...I added toasted almond slices, which made it even better!
We loved this recipe, although I personally don't feel the red pepper flakes are necessary.
A bit dry. Yes, I added almost a cup of pasta water. Could have included some vege stock to add more juice.
