The Best Mushroom And Cream Sauce Spaghetti

The Best Mushroom and Cream Sauce Spaghetti Just hearing the words Meatless Monday causes me to revolt, wanting to run into the kitchen and eat as much crispy bacon as I possibly can. Has anyone else had the same reaction? Well, not only have I turned a new leaf on the whole Meatless Mondays theme, I created The Best Mushroom And Cream Sauce Spaghetti that can take anyone who has “a case of the Mondays” and turn that frown upside down. The collaboration of thyme, lemon zest, garlic and shallots perfumes this dish filling it with a delicious and heavenly aroma. Most mushroom pasta dishes left me wanting more, not this one, its perfection on a meatless plate.

Simple, elegant, perfection…This Mushroom And Cream Sauce Spaghetti altered the way I look at Meatless Mondays forever. Your taste buds will be overly surprised at the abundance of flavors that pair together so beautifully. A light ,delicious, refreshing and satisfying meal.

The perfect Meatless Monday side to your pasta…
FIVE MINUTE BROILED PARMESAN TOMATO GARLIC BAGUETTES
FIVE MINUTE BROILED PARMESAN TOMATO GARLIC BAGUETTES
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The Best Mushroom and Cream Sauce Spaghetti

The Best Mushroom And Cream Sauce Spaghetti


  • Author: Whisking Mama
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4-6 1x

Ingredients

Scale
  • 16 ounce box spaghetti
  • 6 tablespoon butter
  • 20 ounces of sliced baby bella mushrooms
  • 1/2 cup chopped shallots
  • 4 garlic cloves minced
  • 1/3 cup white wine
  • 1 teaspoon salt
  • 1/3 teaspoon black pepper
  • Strip the leaves of 3-4 thyme sprigs
  • Zest of 1 lemon
  • 1/2 cup cream
  • 1/2 cup parmesan or parmesan ramano, plus more for serving
  • 1/31/2 cup chopped parsley

Instructions

  1. In large stock pot boil and salt water for spaghetti
  2. Cook pasta according to package
  3. While pasta is cooking heat large skillet(use one with a lid) over medium heat add butter
  4. Once butter is melted add the sliced mushrooms, shallots and garlic cooking for 5 minutes
  5. Add thyme, salt and pepper
  6. Add white wine and cover skillet with lid cooking for 10 minutes over low medium heat stirring occasionally
  7. Uncover and add zest of one lemon, heavy cream, parmesan cheese and parsley cook till heated through
  8. Adjust salt and pepper at this point
  9. Add spaghetti to the mushroom sauce and top with more fresh grated parmesan and chopped parsley
  10. Enjoy!
  • Category: Main Dish
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2 Comments

  1. Chris Stigall

    Making this tonight to go alongside and substitute the asparagus from your Crispy Chicken Costoletta recipe. Looks great!

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