This easy, delicious creamy mushroom spaghetti recipe is made of sautéed mushrooms and pasta in a garlic cream sauce that’s a perfect weeknight dinner!
Serve this delicious recipe as a full meal on its own with Homemade Garlic Bread or as a side dish served with Crispy Chicken Cutlets.
Looking for a delicious, filling dish the whole family can agree on? This creamy mushroom spaghetti has definitely got you covered! This dish uses simple ingredients – mushrooms, garlic, shallots, cream, parsley, grated cheese and a bit of salt & pepper.
With this recipe, you get a creamy sauce with plenty of fresh mushrooms and garlic tossed with spaghetti and topped with grated cheese. It really doesn’t get much better!
Watch How to Make Creamy Mushroom Spaghetti
Why this recipe works:
- It takes no time at all to throw together and goes from stove to plate in only twenty minutes.
- The creamy sauce and meaty mushrooms make this a hearty meal.
- This very economical dish is full of flavor without breaking your budget.
Other Pasta Dishes You’ll Love
To me, there are very few things better than a big bowl of pasta, and this creamy, comforting spaghetti dish is no exception. I loved it so much that I would gladly welcome it into my weekly rotation! It was so good that my husband wouldn’t stop raving about it.
How To Make Creamy Mushroom Pasta:
Start with cooking the spaghetti until just undercooked. Reserve some pasta water before draining. 
While the pasta cooks, sauté the shallots in butter and cook until transparent. Add the garlic and cook another minute.
Add the mushrooms.
Cook until the mushrooms are fully cooked. Stir in the cream, lower the heat and simmer gently until thickened (1-2 minutes). Sprinkle with fresh parsley.
Add the spaghetti and toss with the sauce to coat. If it becomes dry, add some of the reserved pasta water.
Serve hot.
Top with freshly grated cheese and enjoy every last bite!
Cook’s Tips:
- To clean the mushrooms, use damp paper towels to remove any dirt. Cleaning mushrooms with water cause them to become waterlogged. Mushrooms absorb water like sponges and they won’t brown well when cooked if they are full of water.
- If you want to use water, you can quickly rinse the mushrooms and pat dry with paper towels, but don’t soak them.
- When cooking mushrooms, don’t overcrowd the pan. Cook mushrooms in a pan with a good amount of surface area. You want to be able to spread the mushrooms in a single layer to allow contact with the hot pan and let moisture evaporate quickly so they brown nicely.
- To add an even deeper mushroom flavor, you can add some dried porcini mushrooms (that have been soaked of course) and add a bit of the liquid you use for soaking them. Since I wanted a quick and simple dish, I went for using only fresh mushrooms.
Recipe Variations:
- Swap Out The Mushrooms This recipe would work well with white mushrooms or baby portabellas too.
- For a nonvegetarian meal, add cooked chicken.
- Looking for something spicy? Sprinkle crushed red pepper flakes into the sauce for a creamy southwest spaghetti.
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Ingredients
- 1 pound spaghetti
- 2 tablespoons butter
- 2 cloves garlic chopped
- 3 shallots chopped
- 8 ounces cremini mushrooms cleaned and sliced
- ¾ cup half and half UK - Single Cream
- Freshly grated Parmesan cheese for serving
- A good handful of fresh parsley chopped
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce).
- 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 and toss to coat, adding the reserved water as needed.
- Serve immediately with grated cheese.
Video
Notes
- To clean the mushrooms, use damp paper towels to remove any dirt. Cleaning mushrooms with water cause them to become waterlogged. Mushrooms absorb water like sponges and they won't brown well when cooked if they are full of water.
- If you want to use water, you can quickly rinse the mushrooms and pat dry with paper towels, but don't soak them.
- When cooking mushrooms, don't overcrowd the pan. Cook mushrooms in a pan with a good amount of surface area. You want to be able to spread the mushrooms in a single layer to allow contact with the hot pan and let moisture evaporate quickly so they brown nicely.
- To add an even deeper mushroom flavor, you can add some dried porcini mushrooms (that have been soaked of course) and add a bit of the liquid you use for soaking them. Since I wanted a quick and simple dish, I went for using only fresh mushrooms.
Nutrition
Update Notes: This post was originally published on: July 17, 2014, but was republished with step by step instructions, new photos, a video, tips, and FAQs in February of 2018.
Kristen says
This is a fantastic recipe that can be adjusted to your family’s preferences. Just curious, I thought I remembered heavy whipping cream as part of the recipe…did you update this to the half and half? Cannot wait to make this again!
Erren's Kitchen says
I’m glad you enjoyed it! Yes, I updated the recipe, Honestly, you won’t know the difference!
Daniel Shields says
This is a must-try! My family will absolutely fall in love with your recipe! Thank you for inspiring us to cook more healthy options!
Erren's Kitchen says
Wow thank you, Daniel, your feedback made my day!
Daniel Shields says
Thank you so much for sharing! This is an amazing recipe! Kids will definitely enjoy this and it is so much healthier. This is another way for me to persuade them to eat the healthy type of foods!
Erren's Kitchen says
I’m glad the kids will enjoy it Daniel, thank you for your feedback!