Mushroom Pasta Stir-Fry

Why You’ll Love This Recipe

I love how this dish reinvents pasta night. It’s packed with umami thanks to the mushrooms and five spice, and the broccolini keeps it fresh and bright. Stir-frying the ingredients in butter adds a layer of richness that ties everything together beautifully. Plus, it’s flexible—I often switch out the vegetables or even the pasta, depending on what’s in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (spaghetti or linguine work great)

• Mixed mushrooms (shiitake, oyster, cremini, etc.), sliced

• Broccolini, trimmed

• Garlic, minced

• Soy sauce

• Chinese five spice powder

• Butter (or vegan butter)

• Neutral oil (like canola or grapeseed)

• Salt and pepper to taste

Directions

1. I bring a pot of salted water to a boil and cook the pasta according to package directions until al dente. I reserve some pasta water, then drain and set aside.

2. In a large skillet or wok, I heat a bit of neutral oil over medium-high heat. I add the sliced mushrooms and cook until deeply browned and tender, about 5–7 minutes.

3. I add the minced garlic and five spice powder, stirring constantly until fragrant—about 30 seconds.

4. I toss in the broccolini and stir-fry for another 2–3 minutes until just crisp-tender and bright green.

5. I reduce the heat to medium and add a generous tablespoon of butter to the pan, letting it melt and coat the vegetables.

6. I add the cooked pasta along with a splash of pasta water and soy sauce. I toss everything together until the noodles are well-coated and glossy.

7. I taste and adjust the seasoning with salt and pepper if needed, then serve immediately.

Servings and timing

This recipe serves 4 and takes 30 minutes total from start to finish—about 10 minutes of prep and 20 minutes of cooking.

Variations

• I swap the broccolini for snap peas, green beans, or even thinly sliced bok choy depending on what’s available.

• For added protein, I stir in tofu, tempeh, or a soft-boiled egg.

• I use udon noodles or rice noodles for a more traditional stir-fry twist.

• If I want more heat, I add chili flakes or a splash of chili oil at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or soy sauce to loosen the noodles. The flavor deepens overnight, making it a great next-day lunch.

FAQs

Can I use regular broccoli instead of broccolini?

Yes, I chop it into bite-sized florets and stir-fry it the same way. I keep it slightly crisp for the best texture.

What kind of mushrooms work best?

I like using a mix—shiitake for depth, oyster for tenderness, and cremini for earthiness—but I use whatever I have on hand.

Is Chinese five spice spicy?

Not exactly. It’s more aromatic and warming than spicy. The blend has sweet, bitter, and earthy notes that enhance savory dishes beautifully.

Can I make this vegan?

Yes, I use vegan butter and make sure my pasta is egg-free. The dish stays rich and flavorful without any dairy.

What’s the best pasta for this recipe?

I usually use spaghetti or linguine, but soba or udon noodles also work well for a fusion spin.

Conclusion

Mushroom Pasta Stir-Fry is one of those unexpected dishes that surprises everyone—in the best way. It’s bold, quick, and deeply satisfying, with a comforting richness and plenty of room for variation. I love how easily it fits into my weeknight routine while still feeling a little special every time I make it.

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