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.
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!
Ingredients
- 8 ounces spaghetti
- ¼ 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
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ cup heavy cream
- ¼ cup crumbled goat cheese*
- ¼ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 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.
- 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.
- Stir in pasta and gently toss to combine.
- Serve immediately, garnished with chives, if desired.
Notes
*Ricotta, cream cheese or mascarpone can be substituted.
Did you make this recipe?
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I loved it!
I used 1/2 cup chicken broth and 1/2 cup white wine and a lil lemon juice and it was divine 🙂
This is obnoxiously delicious changed up my cooking technique to make the mushrooms shine…15/10 would recommend.
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.
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.
Can I use water in place of the vegetable broth???
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.
Perfect for Mamma on Mother’s Dayl ♥️♥️
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.
Great! Thanks for your feedback Deanne.
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
Awesome Luke! Great you made it your own and it turned out so well 🙂
What can I sub for heavy cream?
Half and half would be a great substitute.
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!
Would the amount of half and half be the same, if substituting for heavy cream?
Yes!
Could you replace the vegetable broth with white wine?
Yes, of course. What a great idea!
Hello,
This looks amazing!! What can I substitute for Parmesan?
Here’s a great article on possible substitutes!
https://food52.com/blog/12547-the-poor-man-s-parmesan
Hi chungah, i have difficulty in finding heavy cream in my country. What is the substitution for it?
Do you have access to half and half?
Oh. My. Word. Delish!!
Looks amazing!
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.
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!
You are so welcome! 🙂
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!
What a great idea!