Main dishes
Creamy Garlic Mushroom Spaghetti
Al dente spaghetti with deeply browned mushrooms, garlic, thyme, a splash of white wine and a creamy Parmesan sauce. Ready in 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Italian
Ingredients
For the pasta
For the sauce
To serve
Method
Slice the mushrooms and garlic
Wipe the mushrooms with a damp cloth, slice them about 1/4 inch thick and finely mince the garlic.
Cook the pasta
Cook the spaghetti in plenty of salted water for 1 minute less than the package says. Before draining, save 1 cup of the cooking water.
Brown the mushrooms
Heat the oil and butter in a large skillet over medium-high heat. Add the mushrooms in a single layer, leave them untouched for 3 minutes and cook 7 to 8 minutes total until golden. Season with salt.
Add the garlic
Add the garlic and thyme leaves and cook for 1 minute, stirring, without letting the garlic burn.
Add the wine
Pour in the white wine, scrape the bottom of the skillet and let it reduce almost completely, about 2 minutes.
Add the cream and Parmesan
Lower the heat to medium-low, add the cream and simmer for 2 minutes. Stir in the Parmesan and pepper until the sauce is creamy.
Toss the pasta with the sauce
Transfer the spaghetti to the skillet with tongs and toss for 1 to 2 minutes, adding pasta water a splash at a time until glossy.
Serve
Serve right away with the remaining Parmesan, chopped parsley and a little more black pepper.
The step photos are illustrative.
Notes
Tips
- Don't crowd the skillet: crowded mushrooms release water and steam instead of browning. Brown them in two batches if needed.
- Salt the mushrooms at the end of browning; salting early draws out water and slows browning.
- Add the garlic once the mushrooms are golden: it burns quickly and turns bitter.
- Pasta water is starchy and helps bind the sauce; add it gradually.
- If the sauce thickens as it sits, loosen it with another splash of hot water.
Substitutions
- Wine: vegetable broth with a few drops of lemon juice.
- Cream: half whole milk and half cream cheese for a lighter version.
- Mushrooms: mixed varieties such as shiitake, oyster or portobello.
- Add protein: sliced grilled chicken, or stir in fresh spinach at the end.
Storage
Refrigerate the pasta in a covered container within 2 hours and eat within 3 to 4 days. Reheat gently with a splash of water or milk to 165 °F (74 °C). Freezing isn't recommended because the cream sauce can split.
Source: USDA FSIS, leftovers and food safety.
Nutrition facts
1 plate (1/4 of the recipe)
- Protein
- 20.5 g
- Carbohydrates
- 66.7 g
- Fat
- 34.2 g
- Saturated fat
- 17.8 g
- Fiber
- 3.6 g
- Sugars
- 5.8 g
- Sodium
- 920 mg
Estimate per serving, calculated with dry spaghetti, mushrooms, olive oil, butter, garlic, white wine, heavy cream, Parmesan and salt.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This garlic mushroom spaghetti is a quick dinner that tastes like it came from a restaurant. The key is browning the mushrooms properly: in a single layer, in a hot skillet, and without stirring at first, so they release their moisture and caramelize instead of steaming. Then they are flavored with garlic and thyme, the pan is deglazed with white wine, and the sauce is finished with cream and Parmesan. A little pasta cooking water makes the sauce silky so it clings to every strand. It serves 4 in 30 minutes with no hard-to-find ingredients, and it works well with wild mushrooms, spinach or chicken.
Frequently asked questions
How do you get mushrooms to brown?
Use a large, hot skillet, spread them in a single layer, don't stir for the first few minutes and salt them at the end.
Can I make it without wine?
Yes. Use vegetable broth with a few drops of lemon juice to add the same brightness.
Why save pasta water?
It's starchy, so it binds the cream and cheese to the pasta and keeps the sauce silky without adding more cream.
Which mushrooms are best?
Mixing white mushrooms with cremini or portobello gives more flavor. Wild mushrooms work very well too.
How do I reheat creamy pasta?
Over low heat with a splash of water or milk, stirring, until steaming hot (165 °F / 74 °C).
