Spaghetti with Egg and Mushrooms

Name: Spaghetti with Egg and Mushrooms
Prep time: 10 min
Cook time: 15 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 200g spaghetti; 2 hard-boiled eggs; 200g mushrooms; 2 garlic cloves; Pink salt; Black pepper; Extra virgin olive oil; Taco-style seasoned cheese

Rice & pasta

Be the first to rate it!

Today I'm making this pasta with mushrooms and egg, an easy and flavorful recipe that sorts out lunch without any fuss. It's made with spaghetti, mushrooms sautéed with garlic, and hard-boiled egg, finished with a sprinkle of cheese on top. It makes two servings and, if you already have the eggs boiled, you can have it ready in about 25 minutes.

To make sure this spaghetti turns out just right, I cook the pasta al dente and sauté the mushrooms until they release their liquid and start to turn golden. That way they don't turn watery, and the garlic gives them plenty of flavor. It's a wonderful weekday meal using simple staples—the kind of dish you'll want to make again and again.

If you love mushrooms with pasta, I also recommend my Spaghetti with mushrooms and roasted cherry tomatoes and Rice noodles with mushrooms to switch things up.

Prep: 10 minCook: 15 minServes: 2

Share on WhatsApp

Ingredients

Here are the ingredients you need

200g spaghetti
2 hard-boiled eggs
200g mushrooms
2 garlic cloves
Pink salt
Black pepper
Extra virgin olive oil
Taco-style seasoned cheese

Step by step

Method

1Cook the spaghetti al dente in plenty of boiling water following the package instructions.
2Meanwhile, heat a drizzle of olive oil in a skillet, gently sauté the minced garlic, and then add the sliced mushrooms and sauté them as well.
3Once the pasta is ready, carefully transfer it from the pot directly into the skillet.
4Toss everything together well and season with salt and pepper to taste.
5Turn off the heat, peel the two hard-boiled eggs, chop them up, and add them to the pasta, mixing well.
6Serve with a bit of chopped or grated lactose-free cured cheese on top.
7All done! Our SPAGHETTI WITH EGG AND MUSHROOMS is ready to enjoy.

Extras

1If you are making this pasta with mushrooms and egg for your BATCH COOKING, make sure to rinse the spaghetti under cold water to stop the cooking process before adding it to the skillet. That will keep your pasta from getting clumpy and ensure it tastes freshly made over the coming days.

Frequently asked questions

Can I use a different cheese for this mushroom and egg spaghetti?

Yes, you can swap the taco-seasoned cheese for any grated cheese you enjoy, such as Parmesan or a semi-cured cheese. Just adjust the salt depending on how sharp and salty your choice is.

How should I store leftover mushroom and egg pasta?

Store it in an airtight container in the fridge within two hours of cooking and eat it within one to two days. When reheating, add a small splash of water so the pasta doesn't dry out, and heat it thoroughly.

Can this recipe be made gluten-free?

Yes, just replace the spaghetti with certified gluten-free pasta and follow the package cooking time. Be sure to check the cheese label as well to make sure it is gluten-free.