Description
Creamy spaghetti tossed with golden sautéed mushrooms, garlic, and Parmesan cheese. This comforting pasta dish is rich, flavorful, and ready in just 30 minutes, making it perfect for an easy weeknight dinner.
Ingredients
Scale
- 400 grams spaghetti
- 300 grams fresh mushrooms, sliced
- 3 cloves garlic, minced
- 250 milliliters heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 60 grams Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, freshly ground
Instructions
- Bring a large pot of salted water to a rolling boil over medium high heat.
- Slice the mushrooms and mince the garlic.
- Heat olive oil and butter in a wide skillet over medium heat until melted.
- Add the mushrooms and cook for 6 to 8 minutes until golden brown. Stir in the garlic and cook for 1 minute. Pour in the heavy cream and let it simmer gently for 5 minutes.
- Cook the spaghetti according to package instructions until al dente. Reserve 60 milliliters of pasta water, then drain.
- Add the cooked spaghetti to the skillet and toss well to coat in the sauce. Add a splash of reserved pasta water if needed to loosen the sauce. Stir in the grated Parmesan cheese.
- Season with salt and black pepper. Sprinkle with fresh parsley and serve immediately.
Notes
- Do not overcrowd the mushrooms to ensure proper browning.
- Reserve pasta water to help adjust sauce consistency.
- Add Parmesan cheese off the heat to prevent clumping.
- Reheat leftovers gently with a splash of milk or water.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 65 mg
Keywords: spaghetti with mushrooms, creamy mushroom pasta, easy vegetarian pasta, weeknight pasta dinner, Italian pasta recipe