Creamy Mushroom Spaghetti
Indulge in the rich and comforting flavors of Creamy Mushroom Spaghetti, a quick and delicious pasta dish that brings gourmet flair to your dinner table in just 30 minutes. This recipe features al dente spaghetti coated in a luscious, velvety sauce made from garlic-sautéed cremini mushrooms, heavy cream, and freshly grated Parmesan cheese. The earthy mushrooms and the hint of fresh parsley create a perfect balance of flavors, while a touch of vegetable broth ensures just the right consistency. Whether you’re looking for an easy weeknight meal or an elegant plate to impress guests, this creamy pasta dish delivers on both taste and simplicity. Serve it with a side of crusty bread and a sprinkle of extra Parmesan for a meal that’s truly irresistible. Perfect as a vegetarian main course, it’s a surefire crowd-pleaser that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 400 g spaghetti
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium (finely chopped) yellow onion
- 3 cloves (minced) garlic
- 300 g (sliced) cremini mushrooms
- 200 ml heavy cream
- 100 ml vegetable broth
- 60 g (grated) Parmesan cheese
- 2 tbsp (chopped) fresh parsley
- 1 tsp (or to taste) salt
- 0.5 tsp (or to taste) black pepper
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set the spaghetti aside.
Heat the olive oil and butter in a large skillet over medium heat. Once the butter is melted, add the finely chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
Stir in the sliced cremini mushrooms and cook for 5-7 minutes, or until the mushrooms are golden brown and have released their moisture.
Lower the heat to medium-low and pour in the heavy cream and vegetable broth. Stir to combine and let the mixture simmer gently for 3-4 minutes, allowing the flavors to meld.
Stir in the grated Parmesan cheese until fully melted and incorporated into the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Season the sauce with salt and black pepper to taste. Add the cooked spaghetti into the skillet and toss well to coat the pasta evenly with the creamy mushroom sauce.
Remove from heat and sprinkle the chopped fresh parsley over the pasta. Serve warm with extra grated Parmesan cheese on the side, if desired.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 174 mg | 13% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 490 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
