Mushroom Anchovy Pasta

I’m on a mushroom kick. My poor kids are going to end up loving these little fungus monsters if its the last thing I do! My youngest still picks them out but if I keep it up she will just end up eating them only because she’s tired of having to remake her dish. Either way I win!

I love mushrooms!!! Especially sauteed in garlic, I’M IN HEAVENNNNNN! The smell alone is so invigorating I’m almost moved to call up the Glade Company and tell them to make it a spray. lol Ok, ok, that’s going a little far but it does smell good.

I will warn you this dish has those little fishies called anchovies in the recipe. Before you say GROSS and move on to another recipe, I guarantee you have had anchovies before without even knowing it. Have you ever had Caesar Salad Dressing? Anchovies! The taste is suddle but adds a nutty quality to the dish that gives it a lot of depth. I could only find a little can of anchovies in olive oil, not plain or unflavored, but it worked out perfectly because this dish has olive oil in it anyway.

Hey, give the fishes a chance. They need love too!

Mushroom Pasta

Serving Size: 3-4 ppl


  • 1 box of Linguine or fettuccine noodles

  • 1/4 Cup Olive Oil

  • 1 1/2 lbs Mushrooms, sliced (I prefer crimini)

  • 8 Garlic cloves, minced

  • 4 Anchovies

  • 1/2 teaspoons Red Pepper Flakes

  • 1/3 Cup Pasta Water

  • 2 tablespoons Unsalted Butter

  • Salt & Pepper

  • 2 tablespoons of Chopped Parsley, and more for topping

  • 2 tablespoons of Shredded parmesan and more for topping


  • Cook noodles according to directions on the label and set aside. *Reserving 1/3 cup of the pasta water for later use.

  • In a large skillet, heat oil and then add mushrooms. Cook until mushrooms are browned and soft. About 5 -7 minutes.

  • Add garlic, red pepper flakes, and anchovies. Breaking anchovies with spatula before combining. Cook for about 2-3 minutes.

  • Add the reserved pasta water and let the liquid reduce until about a tablespoon of liquid is left.

  • Turn off heat and add the butter, parmesan, and parsley, stir to combine.

  • Toss in desired amount of cooked noodles, sprinkle on extra parsley and parmesan if desired.

  • Serve and enjoy!

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Christina is a wife and mother to three beautiful children. She holds a degree in culinary arts and is currently enrolled in Bible college to become that much more effective for the Kingdom. Her passions include working with teens, cooking, and all things avocado. She and her family currently reside in the country of Japan.

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