Easy Spaghetti with Mushroom Herb Cream Sauce Recipe | Creamy & Savory Pasta Dish
Creamy, savory, and full of earthy flavor — this Spaghetti with Mushroom Herb Cream Sauce features tender pasta tossed in a rich cream sauce with sautéed mushrooms, garlic, and fresh herbs. A comforting yet elegant dish perfect for weeknight dinners or special occasions.
Equipment
- Large pot (for pasta)
- Skillet or sauté pan
- Wooden spoon or spatula
- Whisk
- Whisk
- Microplane or grater
Ingredients
- 12 oz (340 g) spaghetti (or linguine/fettuccine)
- 2 tbsp olive oil
- 2 tbsp butter
- 1 lb (450 g) mixed mushrooms (cremini, shiitake, button), sliced
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 2 tbsp flour
- 1 cup vegetable broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Optional: 2 tbsp goat cheese or mascarpone for extra creaminess
Instructions
- Cook pasta: Bring a large pot of salted water to boil. Cook spaghetti until al dente. Drain, reserving 1 cup of pasta water.
- Sauté mushrooms: In a skillet, heat olive oil and butter. Add mushrooms; cook over medium heat until golden brown, 6–8 minutes. Stir in garlic and shallot; cook until fragrant.
- Make sauce: Sprinkle flour over mushrooms; stir to coat. Gradually whisk in broth, then add cream. Simmer until thickened, 5–7 minutes. Stir in rosemary, thyme, salt, and pepper.
- Combine pasta and sauce: Add drained spaghetti to skillet. Toss until coated, adding reserved pasta water as needed for silky consistency.
- Finish: Stir in Parmesan and parsley. Adjust seasoning.
- Serve: Plate pasta, garnish with extra herbs and cheese. Serve hot with garlic bread or salad.
Notes
- Mushroom tip: Always sauté until golden to release deep flavor and prevent sogginess.
- Herb balance: Adjust herbs seasonally—basil in summer, rosemary in winter.
- Creaminess: Add goat cheese or mascarpone for extra richness.
- Consistency: Use reserved pasta water to loosen sauce if too thick.
- Make-ahead: Sauce can be prepared 1 day ahead; reheat gently before tossing with pasta.
- Variations: Add spinach or kale for greens, or swap spaghetti for penne or gluten-free pasta.