5 from 18 votes
Spaghetti with Mushroom Herb Cream Sauce
Spaghetti with Mushroom Herb Cream Sauce combines tender pasta with a rich sauce made from cremini mushrooms, garlic, and a blend of dried herbs. The sauce uses butter, flour, and vegetable broth to create a creamy texture enriched by goat cheese, heavy cream, and Parmesan. Fresh chives added at the end offer a fresh, mild onion flavor. This dish balances earthy mushrooms with delicate herb and cheese notes, making it a satisfying vegetarian meal.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course
Ingredients
- 8 ounces spaghetti
- ¼ cup butter unsalted
- 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 rosemary dried
- ½ teaspoon thyme dried
- ½ teaspoon basil dried
- ½ cup heavy cream
- ¼ cup goat cheese crumbled
- ¼ cup Parmesan Cheese freshly grated
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons chives chopped fresh
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.
Cup of Yum
Notes
- You can substitute ricotta, cream cheese, or mascarpone for the goat cheese, adjusting flavors slightly.