Spaghetti with Mushroom Herb Cream Sauce

Serves: 4

The most amazing creamy mushroom sauce (made from scratch!) in less than 30 min! Use any pasta of your choice!

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Cook Time:
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8 ounces spaghetti
1/4 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
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup heavy cream
1/4 cup crumbled goat cheese*
1/4 cup freshly grated parmesan
kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives


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.


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