This easy, delicious Creamy Mushroom Spaghetti recipe is made up of sautéed mushrooms and pasta in a garlic cream sauce that’s a perfect weeknight dinner!
Looking for a delicious, filling dish the whole family can agree on? This Creamy Mushroom Spaghetti has definitely got you covered! 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!
To me there are very few things better than a big bowl of pasta, and this creamy, comforting spaghetti dish is no exception. This is and dish I loved so much that I would gladly welcome it to a weekly rotation! My family thoroughly enjoys it and my husband couldn’t stop raving about it.
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.
To Start saute the mushrooms & shallots in butter and cook until transparent. Add the garlic and cook another minute.
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.
Top with fresh grated cheese and enjoy!
To add 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.
Creamy Mushroom Spaghetti
This luxuriously creamy recipe that's, quick, easy and prefect for those weeknight meals. Add cooked chicken or shrimp for an simple variation.
- 1 lb Spaghetti
- 1/8 cup butter
- 2 cloves garlic chopped
- 3 shallots chopped
- 8 oz cremini mushrooms cleaned and sliced
- 1/2 cup whipping cream
- Freshly grated Parmesan 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 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, toss to coat, adding the reserved water as needed.
Serve immediately with grated cheese.