Spaghetti pasta with herbed mushroom cream sauce in 30 minutes or less is a recipe much-needed for busy days. Pasta in rich and creamy mushroom sauce kissed with dried and fresh herbs plus generous sprinkle of parmesan cheese just makes a meal so comforting. In addition to dinner , this creamy goodness makes a wonderful option to entertain your guests or carrying it for a potluck too . Spaghetti + cream + cheese = happy family and that = happy mom. 
And sneaking in some mushrooms makes an extra plus nutrition wise . It is a nice change from the red sauce pasta too .This recipe is pure mushroom bliss , but feel free to throw in your favorite veggies too.
Mushrooms are loaded with Vitamin D and anti – oxidants. In fact it’s the only veggie that boasts of having Vitamin D. It supports good health and strengthens the immune system. Do include them in your menu at least once a week.
This recipe is surely creamy but doesn’t use a lot of cream. It isn’t like your classic alfredo pasta sauce which is made only with cream. Oh I would love that too , but seriously guys do give this one a try.
I love parmesan cheese. If you are vegetarian be sure to use the one with vegetable rennet . It’s one of the healthiest cheese which is rich in calcium, vitamin A and protein . A 2-ounce serving of Parmesan cheese contains about 20.3 grams of protein, which is 41 percent of the daily value – Information credit – livestrong.
It’s really important to clean up mushrooms well . Never soak them in water , they are like sponges and will really turn mushy and unappetizing. Instead use a wet dish cloth or napkin and gently rub off any dirt. You may even use soft bristle brush for the same.
To round it up as herbs I have used dried thyme and fresh basil. They just add immense flavor to overall sauce.
Make ahead of time tips
Clean up the mushroom and store it in the fridge loosely covered with a paper towel or in a paper bag. This will speed up the process later.
You can make the sauce and refrigerate up to 3 days in advance. The sauce will thicken , just add some milk to thin it out when tossing pasta.
You can boil pasta al dente , coat with oil and store it in an airtight container in the fridge for up to 3 days.
Interested to know how to boil pasta/ noodles perfectly – click here for tips and tricks
Make it for dinner and save leftovers if any for office lunch.
Great for parties and get together.
Makes a kid friendly meal.
Enjoy this warm comforting meal.Care for a bite!
Let’s make it under 30 minutes now!
Easy pasta night with herbed mushroom cream sauce in 30 minutes or less
Ingredients
- 200 grams / 6.3 oz around half a pack of wheat thin spaghetti *
- 140 grams cleaned chopped mushrooms 12-15 pieces*
- ¼ cup cream
- 3 cups milk
- 2 tablespoon cooking olive oil plus
- 2 teaspoon more oil or melted butter to add mid way
- 1.5 tablespoon flour
- ½ cup chopped onions
- ¼ to ½ cup freshly grated parmesan cheese
- Couple of twists of black pepper
- Salt to taste
- 2 teaspoon dried or fresh thyme *
- Handful of chiffonade fresh basil leaves
Instructions
-
Cook pasta al dente according to the package .
-
While the pasta is cooking let’s start making the sauce .
-
Heat the 3 cups milk in the microwave for 3 minutes or on the stovetop until a simmer.
-
Simultaneously heat 2 tablespoon oil in a non-stick pan on medium high and cook the chopped mushrooms . Cook for about 2 minutes.
-
At first the mushrooms will release some water , then it will dry up eventually and become crisp a bit.
-
Now reduce the flame to medium add in the onions and cook for 1 minute .
-
Now add 2 teaspoons of melted butter and sprinkle some flour .
-
Stir for 20 seconds.
-
Add up the warm milk stirring continuously to form a smooth sauce.
-
Once the sauce thicken i.e comes to a simmer , switch off the flame.
-
Now add in ¼ cup grated parmesan cheese. Stir until smooth. For 30 seconds.
-
Now add in the salt , pepper and thyme.
-
Give a taste test. Adjust seasoning if needed.
-
In meantime pasta should be boiled al dente .
-
Strain the warm water in a colander. Keep the tap running and pour cold water to stop it’s cooking , drain all the water and toss it with the sauce.
-
If not eating immediately , do not mix the pasta in the sauce. Keep the pasta separate , coated with oil and covered.
-
Serve warm with more sprinkle of parmesan cheese. Enjoy!
Told ya, less than 30 minutes !
Hope you like this recipe and do give it a try.
Had a wonderful time here? Don’t leave so soon!
Love mushrooms? then you’ve gotta try this super yum appetizer – no fry mushroom machurian.Click on the picture
to feed your eyes as of now 🙂
Do not miss a single recipe by subscribing to my blog and following me on my facebook pagecarveyourcraving . I would love to hear from you. If you have tried any of my recipes do drop in a feedback in the comment section or on my Facebook page carveyourcraving in messages section and follow me onPinterest .
Pin this for later!
We are now on instagram too – follow me here.
Connect me on twitter here .
Happy cooking!
Do share it with the world!
If sharing ,please link back to the post as reproducing, distributing or copying pictures or text/ recipes that belong to carveyourcraving is a copyright violation. You can always link back to the website.
Thanks for stopping by.
Credits-
Read more about parmesan here – livestrong
Glad Neerja you liked it. Thanks .
I love all your recipes. This one turned out amazing too . Thank you.