Mushroom Aglio Olio Pressure Cooker Way
A quick and flavorful weeknight pasta dish made with mushrooms, garlic, and spicy red pepper flakes—all brought together in minutes using the pressure cooker.
Equipment
- 1 Pressure cooker
- 1 12-inch skillet
- 1 Silicone tongs
- 1 Cheese grater
Ingredients
Main ingredients
- 2 tablespoon kosher salt
- 1 lb dry spaghetti
- 16 oz sliced mushrooms button, shitake, crimini & oyster
- ⅓ cup premium olive oil
- 8 cloves garlic cut into thin slivers
- ½ teaspoon crushed red pepper flakes
- ¼ cup fresh parsley minced
- 1 cup Parmesan cheese freshly grated
Instructions
Instructions
- Fill your pressure cooker with plenty of water. Toss in 2 tablespoon kosher salt and bring it to a boil.
- Add the dry spaghetti and cook until al dente, following the package’s instructions. Save ½ cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet on medium. Add the sliced mushrooms and cook for 5–7 minutes until browned and tender.
- Stir in garlic slivers and crushed red pepper flakes. Cook for 1–2 minutes until fragrant. Do not burn the garlic.
- Add cooked pasta to the skillet along with reserved pasta water. Toss to combine evenly.
- Remove from heat. Stir in fresh minced parsley. Plate and top with grated Parmesan. Serve warm.
Notes
Cool leftovers completely before sealing in airtight containers. Refrigerate up to 3 days or freeze in portions. Reheat with a splash of water to restore texture.