Description
A luscious and comforting Creamy Mushroom Spaghetti recipe that features tender sautéed mushrooms in a rich, velvety cream sauce made with Parmesan and fresh herbs. This easy-to-make pasta dish is perfect for a cozy weeknight dinner and can be customized with a splash of white wine and a hint of red pepper flakes for a subtle kick.
Ingredients
Scale
Pasta
- 12 oz (340 g) spaghetti (or other long pasta)
Sauce
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 lb (450 g) fresh mushrooms, sliced (cremini, button, or mixed wild mushrooms)
- 1 small onion or 2 shallots, finely chopped
- 3 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine or vegetable/chicken broth
- 1 cup (240 ml) heavy cream (or 3/4 cream + 1/4 cup milk)
- 1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving
- 1/4 tsp red pepper flakes (optional)
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 2 tbsp chopped fresh parsley, plus extra for garnish
- 1–2 tsp lemon juice (to taste)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup (60 ml) reserved pasta cooking water (as needed)
- Optional: 2 tbsp mascarpone or cream cheese for extra creaminess
Instructions
- Prepare the Pasta: Bring a large pot of well-salted water to a boil, adding about 1–1.5 tablespoons of salt to 4–5 quarts of water. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and set it aside without rinsing.
- Cook the Mushrooms: While the pasta cooks, heat the olive oil and butter in a large skillet or sauté pan over medium-high heat. Add the sliced mushrooms in an even layer and let cook without stirring for 3–4 minutes to allow browning. Then stir and continue cooking for 5–7 minutes until mushrooms turn golden and most moisture evaporates. Season lightly with salt and pepper during cooking.
- Build the Flavor Base: Reduce the heat to medium. Add the chopped onion or shallots to the mushrooms and sauté for 3–4 minutes until softened and translucent. Add the minced garlic and optional red pepper flakes; cook for 30–60 seconds, stirring frequently until fragrant but not browned.
- Deglaze the Pan: Pour in the white wine or broth, scraping the bottom with a wooden spoon to release browned bits. Simmer for 2–3 minutes until the liquid reduces by about half and alcohol smell dissipates if using wine.
- Make the Creamy Sauce: Lower heat to medium-low and stir in the heavy cream and thyme. Bring to a gentle simmer—not a rapid boil—and cook for 3–5 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Stir in Parmesan cheese until melted and smooth. If using, add mascarpone or cream cheese and incorporate fully. Taste and season the sauce with salt, freshly ground black pepper, and lemon juice to brighten flavors.
- Combine Pasta and Sauce: Add the drained spaghetti directly into the pan with the mushroom cream sauce. Toss gently with tongs to coat the pasta thoroughly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the sauce has a silky texture that clings to the pasta. Stir in chopped fresh parsley.
- Finish and Serve: Remove the pan from heat and let the pasta rest for 1–2 minutes for the sauce to thicken slightly. Plate the spaghetti by twirling with tongs or a fork for a neat presentation. Top with extra grated Parmesan, a sprinkle of chopped parsley, and freshly ground black pepper. Serve immediately while hot and creamy.
Notes
- For extra richness, stir in mascarpone or cream cheese into the sauce.
- Use a mix of wild mushrooms for more depth of flavor.
- Adjust the red pepper flakes according to your preferred spice level or omit for a milder dish.
- Reserving pasta water is key to loosening the sauce and helping it cling to the spaghetti.
- If wine is not preferred, vegetable or chicken broth can be substituted.
- Use freshly grated Parmesan for best melting and flavor; pre-grated cheese may affect the creaminess.
- Add lemon juice at the end to brighten and balance the rich cream sauce.
