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Spaghetti with Mushroom Herb Cream Sauce

Spaghetti with Mushroom Herb Cream Sauce

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
The most amazing creamy mushroom sauce (made from scratch!) in less than 30 min! Use any pasta of your choice!
5 stars (6 ratings)

Ingredients

  • 8 ounces spaghetti
  • ¼ cup unsalted butter
  • 4 cloves garlic, minced
  • 16 ounces cremini mushrooms, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable broth, or more, as needed
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ cup heavy cream
  • ¼ cup crumbled goat cheese*
  • ¼ cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives

Instructions

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • 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.
  • 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.
  • Stir in pasta and gently toss to combine.
  • Serve immediately, garnished with chives, if desired.

Notes

*Ricotta, cream cheese or mascarpone can be substituted.