Garlic Mushroom Pasta

Garlic Mushroom Pasta

LittleGreyKitten 0

"My mom used to make this for me as a kid. It is easy to whip up and can be modified. Change the veggies, add some bacon, use less garlic, whatever. Sometimes I've used one egg and stirred in some margarine (or butter or olive oil) but I like it best like this. This is sized as smaller servings, almost as a side dish size."

Ingredients 30 m {{adjustedServings}} servings 467 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 68.8g
  • 22%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until onion is translucent, 5 to 7 minutes.
  2. Bring a large pot of lightly salted water to a boil; add about 1 teaspoon olive oil to keep spaghetti from sticking. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer hot spaghetti back to pot.
  3. Stir eggs into spaghetti; allow heat from spaghetti to cook the eggs. Stir onion and mushroom mixture and 1/4 cup Parmesan cheese into spaghetti over low heat until eggs are fully cooked and cheese is melted. Garnish with additional Parmesan cheese.
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Reviews 11

  1. 13 Ratings


I modified this quite a bit. I used a pasta called Fusillini which has zucchini and spinach in it. I had to use more olive oil and also added butter together because if not, it would have been much more dry. I chopped the onion finely and also added more grated cheese and parsley for garnish. While I drained the pasta I added the scrambled egg in the pot that I used for the pasta with the flame off and it cooked very nice and light. Immediately after that, I added the pasta and remaining ingredients. lMuch better after that.

Arizona Desert Flower

We LOVED this. I guesstimated on the garlic as I buy it pre-minced in large jars. Added a few extra mushrooms--next time a whole 8oz package would definitely be good. I was worried about the egg fully cooking, but it did (only added one). This will definitely go into our rotation!


Delicious! Great for an easy, beginner's recipe. I would add some olive oil at the very end to make it a little less dry :)