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.
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Your recipes are simply AMAZING!!!!
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.
It is a vintage copco Michael Lax enamel cast iron skillet. 🙂
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!
Girl,
Most definitely turn this into a soup. Please, please do it tomorrow and post pronto!
Thanks,
Andrea
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!
You can substitute ricotta, cream cheese or mascarpone.
This looks amazing, and I agree, how have you not done a mushroom cream sauce yet?! Can’t wait to try this.
What can I replace the goat cheese with?
You can substitute ricotta, cream cheese or mascarpone.