Damn Delicious

Spaghetti with Mushroom Herb Cream Sauce

Spaghetti with Mushroom Herb Cream Sauce - The most amazing creamy mushroom sauce (made from scratch!) in less than 30 min! Use any pasta of your choice!

The most amazing creamy mushroom sauce (made from scratch!) in less than 30 min! Use any pasta of your choice!

Spaghetti with Mushroom Herb Cream Sauce - The most amazing creamy mushroom sauce (made from scratch!) in less than 30 min! Use any pasta of your choice!

​I know. I do a lot of cream sauces.

But guys.

I haven’t done a mushroom cream sauce just yet.

I mean. How has it taken me this long?

With garlicky mushrooms, plenty of butter and two types of cheeses, you can’t go wrong here.

Spaghetti with Mushroom Herb Cream Sauce - The most amazing creamy mushroom sauce (made from scratch!) in less than 30 min! Use any pasta of your choice!

You just can’t.

And now I think all cream sauces should just be replaced with this mushroom version.

Come to think of it, I could, no wait, I should probably make a soup out of this.

With a side of crusty bread, of course.

But I guess the pasta drowning in the cream sauce isn’t the worst thing in the world, right?

Spaghetti with Mushroom Herb Cream Sauce

The most amazing creamy mushroom sauce (made from scratch!) in less than 30 min! Use any pasta of your choice!

15 minutes15 minutes

Ingredients:

  • 8 ounces spaghetti
  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 16 ounces cremini mushrooms, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable broth, or more, as needed
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 cup heavy cream
  • 1/4 cup crumbled goat cheese*
  • 1/4 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives

Directions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Melt butter in a saucepan over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Whisk in flour until lightly browned, about 1 minute.
  3. Gradually whisk in vegetable broth, rosemary, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, goat cheese and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more vegetable broth as needed; season with salt and pepper, to taste.
  4. Stir in pasta and gently toss to combine.
  5. Serve immediately, garnished with chives, if desired.

Notes:

*Ricotta, cream cheese or mascarpone can be substituted.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 377.0 Calories from Fat 252
% Daily Value*
Total Fat 28.0g 43%
Saturated Fat 17.0g 85%
Trans Fat 0.5g
Cholesterol 87.0mg 29%
Sodium 803.0mg 33%
Total Carbohydrate 19.5g 7%
Dietary Fiber 1.0g 4%
Sugars 0g
Protein 10.5g 21%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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38 comments

  1. Rated 5 out of 5

    My family loved this! I didn’t have the goat cheese, and it was still a hit ~ from the oldest adult to the 3 year old.

  2. Rated 5 out of 5

    I tried this recipe except I tweaked it a bit by using Shitake, Chanterelle, and Baby Bella mushrooms since I could not find cremini mushrooms at my local market. I also added 1/2 teaspoons of dried oregano because I love oregano and shrimp and artichoke. For the broth, I used homemade seafood stock I made from the shrimp shells. It was delicious. Thank you for always inspiring me to be creative.

  3. Can I use water in place of the vegetable broth???

  4. Rated 5 out of 5

    I just made this recipe for lunch, and boy is it a keeper! I used cream cheese instead of goat cheese, and added a little bit extra Parmesan and it is so creamy, rich, and flavorful. Paired with angel hair pasta and garlic bread makes this recipe an addition to my recipe book. If you like mushrooms, I highly recommend trying this one.

  5. Rated 5 out of 5

    Perfect for Mamma on Mother’s Dayl ♥️♥️

  6. I made this recipe this weekend made a couple of changes by adding shrimp and used the ricotta cheese. Absolutely delicious meal that I ever made. It was so simple. 

  7. great recipe!
    I had some Shiitake mushrooms left over from last nights dinner, ..used chicken broth instead of vegetable broth, ..added somebaby canned peas.
    Otherwise,followed  your recipe.
    .
    Killer!
    had 1/2 of a nice baguette left.
    great dinner.
    thanks, 
    Luke

  8. What can I sub for heavy cream?

  9. Could you make this ahead and make the sauce separately? Or would it be ok to make the pasta as is and reheat it later?

    • Whichever you prefer, Nat. You could definitely make the sauce ahead of time and then make spaghetti as needed later on. Or make everything together and reheat later. As always, please use your best judgement when reheating. I hope that helps!

  10. Would the amount of half and half be the same, if substituting for heavy cream?

  11. Could you replace the vegetable broth with white wine?

  12. Hello,

    This looks amazing!! What can I substitute for Parmesan?

  13. Hi chungah, i have difficulty in finding heavy cream in my country. What is the substitution for it? 

  14. Oh. My. Word. Delish!!

  15. I made this last night for my family and added chicken breast for protein and served with a nice salad. It was awesome! Chungah, thank you. I use about two to three of your recipes a week.

  16. Oh my, I  just made this for my family and it is fabulous!!  The cream sauce is perfect! I know a few have asked for substitutes for the goat cheese but you can’t really taste it because it’s only 1/4 a cup–it really makes the sauce oh so creamy!! It was also so quick and simple to make……I will be making this often! Thank you for a winning recipe!

  17. This looks delicious and great when short on time! Can’t wait to try and I think I’ll add some baby shrimp to this too! Love your recipes!

  18. Your recipes are simply AMAZING!!!!

  19. I just want to ask what brand of pan are you using for this one? And can i just say that yellow color is really nice.

  20. This looks incredible. I love mushrooms and could eat them in just about anything. Not to mention, you can’t go wrong with butter and cheese! I could probably eat pasta every day. Can’t wait to try this!

  21. Girl, 

    Most definitely turn this into a soup. Please, please do it tomorrow and post pronto!

    Thanks, 
    Andrea

  22. This looks SO good, but can you think of something I can substitute for goat cheese, or should I just move along and try a different recipe? Thanks! I love your recipes and your book!

  23. This looks amazing, and I agree, how have you not done a mushroom cream sauce yet?! Can’t wait to try this. 

  24. What can I replace the goat cheese with?