Garlic Mushroom Pasta

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.

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 :)

Yum! I added 1/2 lemon juice, black pepper and parsley... Sooo good

Loved it only thing I would adjust is I sautéed it with a little butter as well ...(mushrooms) very easily and delicious.

Pretty good base recipe. I added a pound of chicken breast and upped the cheese to a !/2 cup as well as lumped in a bunch more garlic. I also used mostaciolli noodles instead of spaghetti. Lastly added fresh ground pepper to the finished dish which was quite good as it adds a nice spicy contrast to the umami flavors of the mushrooms and cheese. I added the egg in with the chicken and onion mushroom mixture instead of the noodles because I left them in the colander in the sink until they were cool. This was a mistake it made the mixture gloopy, but it was still quite tasty. If I make again I think I would make without chicken as it seems more of a distraction from the rest of the dish than a good addition.

Even my picky guys liked it. I thought maybe I should have used a little more garlic though.

I changed this up quite a bit, thanks to another reviewer. I used a whole small onion, turning it golden by cooking in butter and then setting aside. I used 8 oz. of mushrooms and sauteed, then turned the heat down and added the garlic. The vegetables need a LOT of seasoning/salt and pepper. When they were done cooking, I added in 1/2 c. of olive oil and heated before adding to the pasta. I cooked the pasta per box directions, and before draining, I reserved one cup of the pasta cooking liquid. After draining, I put the pasta back in the pot and stirred in the eggs. I added the pasta water back in (makes the pasta creamier), and then added in the hot onions/mushroom/garlic and parmesan cheese. This was simple and good, a quick meal for the family, not so special or fancy that I would serve for company. Thank you for sharing.

My husband and I loved this recipe. The only addition we made was to add marinated artichokes, which we love. We also squeezed a couple of wedges of fresh lemon at the end which brightened the flavor. It would be excellent with chicken or shrimp, but is delicious as a meat-free meal.

Simply delicious.

Tried this with fresh fettuccine. Made as listed but added fresh Italian parsley and some lemon juice. This definitely needed more olive oil mixed in. Also next time will try some bacon crumbles... Added lots of fresh pepper.I think it needs just a little more flavor. Eggs and mushrooms were great.

I added bacon and only used one egg. I never would have thought to add an egg, but it was a great touch. Yummy recipe!! We'll do this again.

I thought it was really good. I added a little bit of the pasta water as suggested. Everyone loved it.

Decent quick basic recipe. I like the added protein from the eggs. Next time I might add some spinach and cream to the mushrooms.

This was a pretty fast dish. Will need to reserve some cooking liquid to add - especially if using 1 # of pasta. Added some diced ham & slice of bacon, plus parsley for color. Good weeknight meal.

I liked it. Very easy and quick to make. We added some green onions at the end. I also saw a very similar recipe on Lidia's Kitchen and am very pleased with the results. I see that the recipe doesn't call for salt. I accidentally over-salted the pasta while it was cooking and it ended up being a great thing :-)

This came out really nice. It is very low fat (I only used little bit of olive oil) but tastes like pasta with lots of butter thanks to the 2 eggs. For some reason when I season mushroom and onion mixture no amount of salt can season it enough so I did have to sprinkle salt, taste, add more, taste, add more... repeat.. I think I could have used more garlic.