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.