Spaghetti with Mushroom Herb Cream Sauce
- Spaghetti with Mushroom Herb Cream Sauce
- Recipe
- Ingredients
- Instructions
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?
Recipe
Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
Instructions
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. 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.
3. 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.
4. Stir in pasta and gently toss to combine.
5. Serve immediately, garnished with chives, if desired.
