Mushroom Pasta Stir-Fry Recipe (2024)

Added some minced ginger and cut red chillies to the broccolini whilst stir frying for a kick!! Love this amazing recipe . Thank you.

I love pasta stir fries! So versatile. To cut down on calories and to increase the amount of vegetables in the dish, I will use a mixture of squash noodles with the spaghetti.One can make asian, Italian and African spiced versions depending on one's mood.

Enjoyed this with whole wheat spaghetti and proportions as written, but next time will cut pasta a bit and up the veggies

Good, but kind of oily, what with the neutral oil, the sesame oil, the chili oil, and the butter ... XD

I made this last night for our family of four with two teens. We all had seconds, it was so delicious. Easy, filling, and quick weeknight meal. The modifications I recommend: Use whole wheat spaghetti for the pasta. Double the sauce quantity. Add ginger and red peppers to the broccolini mixture. Enjoy!

This was delicious! I took others' tips and made all of the sauce for only 5 ounces of pasta (for 2 people). I used 3 cloves of minced garlic, about 1 T. minced ginger and some minced jalapeno. I also added sliced red bell pepper. I used much less of the neutral oil and only 2 tsp of sesame oil and chili oil instead of the full T. of each. Also, used only 1 T butter. I think it would have been too oily if I had used all of the butter and oil.

This is one of those life saver recipes that I can see relying on when I just don't have the time or inclination to make a meal! No broccolini - no prob - those thick asparagus languishing in the back of the veg drawer, that impulse buy of snow peas, happily some Baby Bellas - yay. No spaghetti - vermicelli works just fine. No Oyster Sauce - Hoisin fills in. This is SO going to be in the rotation!

This was delicious! My partner and I both really enjoyed it! I substituted squash noodles for the pasta and also eliminated the maple syrup/brown sugar, using just a touch of non-sugar sweetener (made from monk fruit). It was already on the sweet side, and next time, I will eliminate additional sweetener entirely.

Loved this as a quick midweek dinner. I subbed Trader Joe’s frozen mushroom medley for the mushrooms, which made it even quicker. I only had chili garlic sauce but it worked out fine without too much heat. I used whole wheat pasta and it was delicious.

Cooking the broccoli in the same skillet without washing allowed some brown residue to form. That wouldn’t have been too bad, except as soon as the pasta hit the skillet it stuck on firmly and I never could scrape it all up. I recommend using some of the pasta water to deglaze the pan BEFORE adding the pasta back in. It was an OK dish, good for a change but not something I will make again.

We loved this. Used broccoli, no broccolini at grocery. 1 1/2 lb mushrooms, 8 oz pasta, could have used less. Per other reviews upped garlic and added ginger. Used all the butter, loved the flavor it added, used chili crisp too. Will make again!

Rinse the pasta after draining/toss w cold water. Dbl mushrooms and dbl sauce. Add crunchy topper. Bok choy thin slice and carrot/pepper. Dbl scallions

I used asparagus instead of broccolini but otherwise followed the recipe. Interesting flavors. No complaints

Interesting flavor profile and quick to make. I rated as 4 stars because as written the recipe is a bit too oily (and I omitted the butter). Next time I’ll reduce the amount of oil.

Cook soba for two minutes only

Tasty... Left out black pepper (chili oil was plenty) and butter. Restaurant-level oily without the butter.

Used Udon noodles (2 packs frozen), snow peas instead of broccolini, double the sauce.

Loved this. It was pretty spicy for us, and I only used about 2 tsp of chile oil (vs the full Tbsp).The sauce/pasta ratio is perfect. Don't use less than the pound of pasta unless you want soup. This isn't Olive Garden.

Decr sesame oil. Probably extra veggies

I wish they wouldn't say "five spice blend." Just tell us what the blend is. Chances are good we have the spices, but not the pre-made blend! (Canada here ... this is not a common spice). But recipe was incredible! It goes into the rotation!

Great recipe Mae many times.it got simpler when I discovered shelf stable stir-fry noodles which eliminates boiling spaghetti and doesn’t stick to a pan as spaghetti does

My wife prefers bland recipes, while I enjoy spice, thus this recipe is perfect. Terrific umami for both of us, four stars; but add the chile crisp and it's *five stars* for me. Don't be fooled by the recipe's generic sounding name, it's good!

Put less sugar, half even. And less 5 spiced powder.

I’ve made this about 10 times now, only swapping for whole wheat noodles. I think it’s the perfect balance of flavors. I have never liked mushrooms, but tried some out of potlensss and learned my tastes had changed. This is the recipe that sealed the deal for me!

A favorite recipe bit a lot of timed saved with shelf stable stir-fry noodles .you put oil in wokOr pan for few mutes . Remove noodles and set aside and then make veggies and add sauce and cook and add noodles back at the end

I made this once with my sister and we subbed kale for the broccolini, which was delicious! However, I made it again the other day and had to use broccoli instead of broccolini, and it honestly rendered a pretty bland meal. I also think more sauce can be added/made.

Halve all oil and butter and it would be incredible. Don’t add ginger it would change the flavour profile too much. My family loved it but too rich with the oil. More chilli.

There are now available shelf stable stir fry noodles availed on line. No bolinhgand does not stick to pans as much so less oil is needed

Delicious, but the proportions of chili oil in the sauce was very very spicy, so add cautiously, if you’re not a lover of spice. I am and it was on the edge.

Pretty good but next time I will reduce the amount of five spice and the maple syrup.