This recipe for Creamy Mushroom Spaghetti is perfect for warm days when you don’t want to take a lot of time to cook & heat up the kitchen.
To me there are very few things better than a big bowl of pasta, and this creamy, comforting spaghetti dish is no exception.
This dish uses simple ingredients – mushrooms, garlic, shallots, cream, parsley, grated cheese and a bit of salt & pepper. It takes no time at all to throw together and goes from stove to plate in only twenty minutes.
I you want an even deeper mushroom flavor, you can add some dried porcini mushrooms (that have been soaked of course) and adding a bit of the liquid you use for soaking them, but since I wanted a quick and simple dish, I went for using only fresh mushrooms.
Want more Mushrooms? Try my Easy Bacon & Mushroom Risotto!
- 1 lb Spaghetti
- 1/8 cup butter
- 2 cloves garlic chopped
- 3 shallots chopped
- 8 oz cremini/chestnut mushrooms sliced
- 1/2 cup whipping cream
- Freshly grated pecorino romano or parmesan or cheese for serving
- A good handful of fresh parsley chopped
- salt and pepper to taste
- Cook the pasta in a large pot of boiling water according to the package instructions.
- While the pasta is cooking, melt the butter in a large frying pan on medium heat.
- Add the mushrooms & shallots and cook until transparent (about 3-4 minutes).
- Add the garlic and cook another minute.Stir in the cream and parsley, lower the heat and simmer gently until thickened (1-2 minutes).
- Drain the pasta and reserve some of the pasta water.
- Add the pasta to the sauce, toss to coat, adding the reserved water as needed.
- Serve immediately with grated cheese.