Spaghetti with Mushroom Herb Cream Sauce
The most amazing creamy mushroom sauce (made from scratch!) in less than 30 min! Use any pasta of your choice!
|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.